# 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 unsalted butter, cold and cubed
08 - 1 cup sourdough discard at room temperature
09 - 1/4 cup heavy cream, plus more 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
→ Topping
14 - 2 tablespoons coarse sugar
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated 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, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces remaining.
04 - In a separate bowl, whisk together sourdough discard, heavy cream, egg, vanilla extract, and lemon juice until smooth and fully combined.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon until just combined, being careful not to overmix the dough.
06 - Gently fold the blueberries into the dough using a folding motion to distribute evenly while minimizing breakage.
07 - Turn dough out onto a lightly floured work surface. Pat the dough into a 1-inch thick circular disc approximately 7 inches in diameter.
08 - Using a sharp knife, cut the disc into 8 equal wedges. Transfer each scone to the prepared baking sheet, leaving approximately 2 inches of space between pieces.
09 - Brush the tops of each scone lightly with additional heavy cream. Sprinkle coarse sugar over the tops if desired.
10 - Bake for 18 to 22 minutes until golden brown and cooked through. Allow scones to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
