# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - Zest of 1 large lemon
→ Wet Ingredients
07 - 1/2 cup cold unsalted butter, cubed
08 - 1 cup sourdough discard at room temperature
09 - 1/4 cup heavy cream, plus additional for brushing
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
12 - 2 tablespoons freshly squeezed lemon juice
→ Add-ins
13 - 1 cup fresh blueberries or frozen unthawed
→ Topping
14 - 2 tablespoons coarse sugar optional
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - Add cold cubed butter to the dry mixture. Using a pastry blender or fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces remaining.
04 - In a separate bowl, whisk together sourdough discard, cream, egg, vanilla extract, and lemon juice until smooth and fully combined.
05 - Pour wet mixture into dry ingredients. Stir gently until just combined, being careful not to overmix the dough.
06 - Gently fold blueberries into dough using a spatula or folding motion to distribute evenly without crushing the berries.
07 - Turn dough out onto a lightly floured surface. Pat gently into a 1-inch thick circle approximately 7 inches in diameter.
08 - Using a sharp knife, cut dough into 8 equal wedges. Transfer to prepared baking sheet spacing them at least 1 inch apart.
09 - Brush scone tops lightly with additional cream. Sprinkle with coarse sugar if desired.
10 - Bake for 18 to 22 minutes until tops are golden brown and scones are cooked through.
11 - Allow scones to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
