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This morning I made these Blueberry Scones. The problem with making yummy food, is I then want to eat it all… by myself. I sent one of these in my son’s school lunch. When I went to pick him up he said, “Mom! That blueberry thing I had for lunch was amazing. I loved it more than anything. Well… I love you the most and then that blueberry thing.” He asked me if I could make more, today!

Unfortunately, I am out of blueberries so it will have to wait.

Sourdough Blueberry Scones

(Altered from the recipe over at Feasting at Home- linky)

Ingredients

Sponge:

1 1/3 cup room temperature sourdough starter (mine is 3 parts water to two parts flour)

1 egg

1/3 C luke-warm water

2 1/2 cups whole wheat flour

Scones:

2 C frozen blue berries
1/2 teaspoon salt
1 1/2 tsp baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup cold butter, cut eight pieces and one down the middle to make 16
lemon zest of one lemon

Glaze:

Juice from one lemon

1 Cup powdered Sugar

Dissolve sourdough in water. Mix in flour and egg, cover, and let sit on counter for six-eight hours. Mixture will be very stiff. Line 8 inch pie plate, round cake pan, or square cake pan, and with plastic wrap. Layer blueberries on bottom of the pan, on plastic wrap. Mix salt, baking powder, baking soda, lemon zest, and sugar in separate, small bowl. Place sponge and sugar mixture in mixer or food processor for twenty seconds. Add divided butter and mix into dough. Mix until just combined. You may still have little chunks of butter, and that is ok. With wet hands, press over blueberries, filling in all the cracks. Cover with plastic wrap and place in freezer for four hours, or overnight.

Preheat oven to 400f. Remove from freezer. Pull plastic wrap to remove from pan, (I used a little warm water on the bottom to loosen.) Let sit on counter for 15-20 minutes to thaw slightly, until able to cut. Cut into pie shaped wedges (with round pans) or squares (for square pan). Bake 20 minutes or until golden brown.

While baking, prepare glaze. Juice lemon. In small saucepan heat lemon in sugar until sugar is just dissolved. Drizzle over warm scones. Enjoy!

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