Mix Dry Ingredients
In a large bowl, whisk together: flour,sugar,baking powder,salt,lemon zest.
Add the cold cubed butter and work it into the flour mixture until it resembles coarse crumbs.
Add Wet Ingredients
In a separate bowl, mix: sourdough starter or discard, heavy cream, vanilla.
Pour into the dry mixture and gently stir until the dough starts to come together.
Fold in the blueberries carefully.
Shape the Dough
Transfer dough to a lightly floured surface and shape into a thick round disk about 1 inch thick.
Cut into 8 wedges and place onto a parchment-lined baking sheet.
Refrigerate the scones for 15–20 minutes before baking or overnight. This helps create flaky layers.
Bake at: 400°F/204 °C for 18-20 minutes or until golden brown.
Glaze. Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled scones.
