Blueberry Banana Sourdough Scones with Lemon Glaze
A light and lemony blueberry sourdough scone.
Servings 4 servings
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.