Lemon Blueberry Sourdough Scones | Recipe Cart | Recipe Cart

Ingredients

• 380 grams all-purpose flour (scant 3 cups)
• 65 grams granulated sugar (about 1/3 cup)
• 15 grams baking powder (1 Tablespoon)
• 3 grams salt (about 1/2 teaspoon)
• 113 grams unsalted butter (about 8 Tablespoons)
• 250 grams fresh blueberries (about 1 1/2 cups)
• 2 large eggs (about 100 grams)
• 100 grams sourdough discard (scant 1/2 cup)
• 60 grams heavy cream (about 1/4 cup)
• 20 grams milk (about 4 teaspoons)
• 4 grams vanilla extract (about 1 teaspoon)
• zest from 1 lemon
• 130 grams powdered sugar (about 1 cup)
• 30 grams heavy cream (about 2 Tablespoons)
• juice from 1 lemon (about 20 grams)
• pinch of salt