Buttery, flaky, and absolutely delicious wild blueberry lavender sourdough scones, perfect for using up sourdough discard. This recipe is an adaptation of a buttermilk scone recipe, featuring a lemon lavender glaze.
1. Start by whisking together 2 cups (267 g) of all purpose flour, 1/4 cup (65 g) of cane sugar, 1/2 tsp of salt, and 2 tsp of baking powder (spooned and leveled).
2. Then, grate in 1 stick (115 g) of unsalted butter. Mix this into the flour using your hands.
3. Make a hole in the center and add 1/2 cup (65 g) of sourdough discard, 1 egg, 1 tsp of vanilla extract, and 2 tbsp (35 g) of milk. Mix together until a crumbly mixture has formed.
4. Transfer to a clean surface and form a dough using your hands.
5. Cut the dough in half and place 2 tbsp of frozen wild blueberries on top of one piece of dough. Place the other piece on top and flatten together. Repeat this process once more.
6. Form the dough into a 1-inch thick circle. Cut the dough in half 3 times, until you have 8 triangles.
7. Place them on a parchment paper lined baking sheet and pop it in the freezer while your oven preheats to 400F.
8. Bake for 25 minutes, or until they’re golden brown & enjoy!
9. For the lemon lavender glaze, mix together 1 cup of powdered sugar, 2 tbsp of fresh lemon juice, 1 tbsp of dried lavender powder (blended dried lavender into a powder!), and 2 drops of all natural food coloring.
