Use Sourdough Starter to Recreate My Grandma’s Currant and Lemon Blueberry Scones

🌟 Welcome back to my channel, everyone! 🌟 In today’s video, I’m excited to share a special family recipe that’s close to my heart—delicious scones made with sourdough discard or active starter! Inspired by my grandmother’s classic recipe and a treasured old family favorite, I’ve created a delightful twist that’s perfect for any occasion. Join me as I whip up two scrumptious variations: zesty Lemon Blueberry Scones and classic Currant Scones. These flaky treats are not only a wonderful way to use up sourdough discard or active starter, but they also bring a taste of nostalgia to your kitchen. So grab your apron and let’s bake together! Don’t forget to like, subscribe, and hit that notification bell for more delicious recipes from my kitchen to yours. Happy baking! 🥐💕 @flatlandersfarmbc #Sourdough #Scones #BakingWithGrandma #LemonBlueberry #CurrantScones #FamilyRecipes #bakingtutorial Grandma's Scones In bowl combine: 1 1/2 C Unbleached Flour 1/2 C Whole Wheat Flour 1/4 C Sugar 1/2 tsp Salt 1 Tbsp Baking Powder 1/2 tsp Baking Soda Mix dry ingredients together; Grate in 1/2 C Butter and thoroughly combine In separate bowl combine: 1/2 C Milk 1 Large Egg 2 tsp Vanilla 1 tsp Lemon Zest 1/2 C Sourdough Starter Either Active or Discard For Currant Scones stir in 1/2 C Dried Currants For Lemon Blueberry Scones Stir in 1 C Frozen Blueberries Roll out dough 1/2 inch thick, Either cut out circles or create one large round scone. Score into 8 pieces. Place on ungreased baking sheet. Bake at 400 Degrees F for 22-25 minutes checking often at end