Tender Lemon Blueberry Sourdough Scones

vanillaandbean.com

drstratton

subheading: Wet Ingredients:

½ cup (140 grams) Sourdough Discard 100% hydration stirred down

¼ cup (55 grams) Heavy Whipping Cream

2 Large Eggs one for the scones, the other for egg wash

1 teaspoon Vanilla Extract

1 tablespoon Lemon Zest from about 2 to 3 lemons

2 tablespoons Lemon Juice fresh squeezed

subheading: Dry Ingredients:

1 ¾ cup + 2 tablespoons (270 grams) Unbleached All Purpose Flour I use Bob's Red Mill

1 tablespoon Corn Starch

⅓ cup (75 grams) Cane Sugar

1 ½ teaspoons Baking Powder

½ teaspoon Fine Sea Salt

½ cup (114 grams) Unsalted Butter refrigerated

1 cup (155 grams) Fresh Blueberries

Directions at vanillaandbean.com

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