Blueberry Banana Sourdough Scones
Blueberry Banana Sourdough Scones with Lemon Glaze
Blueberry Banana Sourdough Scones with Lemon Glaze are delicious. Made with sourdough starter, mashed bananas and fresh blueberries. The scones are topped with almonds and a lemon glaze. There are a lot of flavors in these scones but that’s what makes them so delicious. Fresh blueberries add freshness. The sourdough starter adds that slight tang all sourdough lovers love.
Lemon Glaze and Almonds
A light, lemony glaze tops these already delightful scones. With just a hint of sweetness and tangy flavor from the sourdough. The sliced almonds add a slight crunch and the almonds look nice sitting on top of the scones. Blueberry Banana Sourdough Scones with Lemon Glaze are super delicious with tons of flavor.
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Looking for more sourdough recipes? Give these a try. Carrot Raisin Sourdough Muffins and Cheese and Bacon Sourdough Biscuits.
Scones
Scones are super simple to make and can be made in just about any flavor combinations. My favorite ways to make scones is with fresh or dried fruit. Even though I have been experimenting with the savory scone versions also. Savory scones are super with stew and/or stews. They can also be used in place of a roll or bun in sandwiches. With so many different ways to make scones, you could make a different scone for every day of the year!
Blueberry Banana Sourdough Scones with Lemon Glaze
Ingredients
- 2 1/2 cups flour
- 1/2 cup rolled oats
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter, cold and cubed
- 1 cup fresh blueberries, rinsed and patted dry
- 1 cup mashed bananas
- 1/3 cup packed brown sugar
- 3/4 cup sourdough starter
- 1 egg
- sliced almonds, for the top of scones
- Lemon Glaze
- 1 1/2 cups confectioners' sugar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Preheat oven to 375 degrees.
- Combine flour, oats, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in blueberries, toss to coat.
- In a medium bowl stir together, bananas, brown sugar, sourdough and egg.
- Stir banana mixture into dry ingredients until moistened. Turn dough onto well floured surface.
- Knead 5 to 10 times (dough will be very sticky) Pat into a 12 inch circle. Cut into 10 to 12 scones. Transfer scones to a baking sheet lined with parchment paper. Place a few sliced almonds on top of each scone, press down lightly,
- Bake at 375 degrees for 12 to 15 minutes or until golden brown. Remove scones from oven, transfer to wire racks, cool slightly.
- Make Lemon Glaze: Whisk together confectioners' sugar, lemon juice, lemon zest and vanilla extract. Whisk in enough milk to reach desired drizzle consistency.
- Drizzle scones with Lemon Glaze.
Recipe Note: