Blueberry Lemon Sourdough Drop Scones

To make the scones, add the flour, sugar, lemon zest, baking powder, and salt to the bowl of a food processor fitted with the blade attachment. Pulse a few times to combine. Add the butter pieces and pulse 10-12 times, until butter is in pea-sized pieces and evenly spread throughout the dry ingredients. Transfer to a medium bowl, knocking out as much of the dry ingredients as you can from the food processor, and refrigerate.
Return the food processor bowl and blade to the machine, and add in the discard, milk, egg, and vanilla. Run the machine until the wet ingredients are well combined and frothy. You may need to scrape down the sides or bottom of the bowl. Pour about ⅔ of the wet ingredients into the bowl of dry ingredients. Stir to distribute evenly. You may find it easier to mix by hand at this point. Add the blueberries and mix to disperse, being careful not to crush them. Add the remaining liquid as needed just until there is no dry flour. If it's getting too sticky, don't add any more. Be careful not to overwork the dough. Once it's evenly moist and there are no wet bits of flour left, you're ready to move on.
Drop 12 spoonfuls of dough onto a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 15 minutes, up to 24 hours.
When ready to bake, preheat oven to 400 degrees. Bake for 15-18 minutes, until cooked through and tops are crisp and browned. Transfer scones to a wire rack to cool.
To make the glaze, whisk together the powdered sugar and 1 tablespoon of lemon juice. If it's too thick or not all the sugar is incorporated, add a splash more lemon juice. You don't want it to be runny, but it should be drizzleable and dry hard.
Drizzle the glaze over the warm scones. Allow glaze to set before serving.
Leftover scones will keep at room temperature for 2 days, or in the fridge for up to 5 days.

Ingredients

For the Scones

For the Glaze

Directions

Nutrition