Sourdough Scone Berries Lemon (Printable Version)
Flaky sourdough scones studded with berries and finished with a vibrant lemon glaze. Vegan adaptable treat.
# Ingredients:
→ Scones
01 -
250 grams fresh or frozen blackberries, raspberries, or mixed berries
02 -
310 grams all-purpose flour
03 -
Zest of 1 lemon
04 -
0.5 teaspoon fine sea salt
05 -
1.5 teaspoons baking powder
06 -
0.5 teaspoon baking soda
07 -
100 grams granulated sugar
08 -
115 grams cold unsalted butter, cut into 8 pieces (or vegan butter alternative)
09 -
275 grams active sourdough starter
10 -
80 millilitres milk or cream (or plant-based milk), plus extra if needed
11 -
1 beaten egg (optional, for brushing)
→ Lemon Glaze
12 -
2 tablespoons freshly squeezed lemon juice
13 -
125 grams powdered sugar
14 -
1 teaspoon pure vanilla extract
→ Garnish
15 -
Additional lemon zest (optional)
# Steps:
01 -
Line an 8-inch (20 cm) cake pan with parchment paper and distribute the berries evenly. If using very tender berries, freeze them for 30–60 minutes to help maintain their shape during mixing.
02 -
In a food processor, pulse together the flour, lemon zest, salt, baking powder, baking soda, and sugar until well blended.
03 -
Add the cold butter to the flour mixture. Pulse until the mixture resembles coarse sand, ensuring the butter remains in small, even pieces.
04 -
In a separate bowl, whisk the sourdough starter and milk together. Add this mixture to the food processor and pulse briefly, just until the dough starts to come together. Add a small splash of milk if necessary to achieve a heavy, thick dough. Avoid overmixing.
05 -
Carefully spread the dough over the berries in the pan, pressing it evenly into the corners with your fingertips. Place the pan in the freezer for 30 minutes to firm up the dough.
06 -
Preheat the oven to 200°C (400°F). Remove the pan from the freezer and invert the dough onto a cutting board. Allow it to thaw slightly until just soft enough to cut. Cut into 8 equal wedges.
07 -
Arrange the wedges at least 5 cm apart on a parchment-lined baking sheet. Brush with beaten egg if desired. Bake in the preheated oven for 25 minutes, or until golden and cooked through.
08 -
While the scones bake, place powdered sugar in a small bowl and whisk to remove any lumps. Add lemon juice and vanilla extract, whisking until smooth.
09 -
Drizzle the prepared lemon glaze over the warm scones. Finish with fresh lemon zest if desired. Serve warm.
# Notes:
01 -
For very soft berries, freezing before mixing prevents them from being crushed during dough assembly.
02 -
Frozen berries may be gently folded directly into the dough to save time and bypass the initial berry-freeze step.
03 -
For high altitude baking, increase baking temperature to 213°C (415°F) and check for doneness at 20 minutes.