Sourdough Scone Berries Lemon

Sourdough scones with berries and a lemon glaze are a treat I return to whenever I need something cozy but special for breakfast or brunch The sourdough starter gives a tender crumb and subtle tang while the berries make every bite juicy and bright I love how this recipe merges the rustic soul of classic scones with the extra lift and texture only sourdough can offer

After a season of weekly tests each batch often barely makes it to the cooling rack before my family digs in The freezer tip for berries transformed the results from scone crumble to bakery worthy wedges

Ingredients

• Fresh or frozen blackberries or other berries: Pick plump ripe fruit for the fullest flavor and color Freezing delicate berries first keeps them whole
• All-purpose flour: Sifted flour gives a light crumb Look for unbleached options for best structure
• Lemon zest: Adds lively aroma and balances richness Use organic lemons for super fragrant zest
• Salt: Essential for flavor contrast and balance Choose fine sea salt if you have it
• Baking powder and baking soda: These make scones rise and give a soft texture Use fresh leaveners for best results
• Sugar: A touch of sweetness that complements tart berries Opt for organic cane sugar when possible
• Cold butter or vegan butter: Keeps layers tender and flaky Slice straight from the fridge for best results
• Sourdough starter: This brings flavor and a supple texture Use active discard at room temperature for easy mixing
• Milk or cream or nut milk: Adds moisture for the dough Use full fat for richer results but plant milk works for vegan needs
• Egg for brushing: Optional for shine and deeper color
• Lemon juice fresh powdered sugar and vanilla for glaze: Lemon juice should be squeezed right before mixing for best flavor and aroma
• Extra lemon zest for garnish: Looks pretty and heightens the citrusy taste

Step-by-Step Instructions

Prepare the berries:

Line an eight inch cake pan with parchment paper Scatter in two cups of fresh or frozen berries If using tender berries freeze them for thirty to sixty minutes first so they keep their shape in the dough

Mix the dry ingredients:

In a food processor combine flour lemon zest salt baking powder baking soda and sugar Pulse to blend everything evenly This ensures all flavorings are well distributed

Cut in the butter:

Add cold butter to the processor Pulse in short bursts until the mixture looks like coarse sand You want some pea sized bits for the best scone texture

Combine wet ingredients:

In a small bowl whisk together the sourdough starter and milk or cream Mix until mostly smooth

Form the dough:

Pour starter and milk mixture into the food processor Pulse just until the dough begins to come together Add extra milk one spoonful at a time only if needed The dough should be thick and heavy Do not overmix

Layer over the berries and chill:

Spread dough evenly over the chilled berries in the cake pan Gently pat it into the corners with your fingers Place the whole pan in the freezer for thirty minutes to make slicing easier and help the berries stay intact

Preheat and slice:

Heat your oven to four hundred degrees Fahrenheit Remove the dough from the freezer and shift onto a cutting board Let sit until it can be cut cleanly Slice into eight wedges Brush with beaten egg if desired

Bake:

Arrange wedges two inches apart on a parchment lined baking sheet Bake for about twenty five minutes or until golden brown and slightly puffed

Make the lemon glaze:

While the scones bake place powdered sugar in a bowl and whisk out any lumps Add fresh lemon juice and vanilla Whisk until smooth set aside

Finish and serve:

Drizzle glaze over warm scones and finish with a sprinkle of lemon zest Serve right away for best texture

Pin

Zest from just one lemon wakes up the whole batch and my favorite childhood memory is sneaking the warm sugary glaze from the bowl before it made it to the scones That citrus boost is still my favorite part of every batch

Storage Tips

These scones stay freshest the day they are baked but you can keep extras in an airtight container at room temperature for about two days For longer storage freeze baked scones as soon as they cool Wrap them well and reheat straight from the freezer either in a low oven or for a quick microwave burst The glaze may become slightly less shiny after freezing but flavor remains just as zippy

Ingredient Substitutions

Out of blackberries Swap with blueberries chopped strawberries or a mix If using frozen berries just fold them into the dough to save time No sourdough starter A mild cultured yogurt or thick buttermilk will work in a pinch though you will miss the subtle tang

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Serving Suggestions

Enjoy these scones solo with coffee or as part of a bright spring brunch I also love splitting them and spreading with tangy whipped cream and extra fresh berries They make a brilliant afternoon snack when you want a treat that is both rustic and refined

Cultural and Historical Context

Sourdough scones bridge the gap between British tea time favorites and the natural fermentation trend in modern baking The tradition of using up extra starter runs through generations of practical home baking while the simple glaze and fruit reflect classic country scone recipes Being able to combine these elements feels like honoring tradition and adding new twists

Recipe FAQs

→ What kind of berries work best?

Blackberries, raspberries, or a mix of your favorite fresh or frozen berries all work well and provide a lovely tartness and color.

→ How do I prevent the berries from smashing?

Freezing tender berries for 30-60 minutes before mixing helps them hold their shape and prevents them from breaking down in the dough.

→ Can I make these vegan?

Yes! Substitute vegan butter and nut milk, and skip the egg wash for a fully vegan version without sacrificing texture or flavor.

→ How should I store leftovers?

Let the scones cool completely, then store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.

→ What's the secret to flaky scones?

Use cold butter and avoid overworking the dough. Pulsing the dry ingredients with butter creates that sought-after crumbly texture.