# 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 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
→ 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, 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 in the butter until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together sourdough discard, cream, egg, vanilla extract, and lemon juice until fully combined and smooth.
05 - Pour the wet mixture into the dry ingredients. Stir gently until just combined, taking care not to overwork the dough.
06 - Gently fold fresh blueberries into the dough using a spatula or wooden spoon.
07 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle approximately 7 inches in diameter.
08 - Cut the dough circle into 8 equal wedges. Transfer to the prepared baking sheet, spacing scones evenly apart.
09 - Brush the tops of each scone lightly with additional cream. Sprinkle with coarse sugar if desired.
10 - Bake for 18 to 22 minutes until golden brown and cooked through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
