How To Make Lemon Blueberry Sourdough Scones | Recipe | Jessie Mo's Baking Co | Simply Bread Co.

SOURDOUGH LEMON BLUEBERRY SCONES - Start to Finish Made in the Simply Bread oven ;) Join Jessie Mo from Jessie Mo’s Baking Co. as she bakes a wonderfully decadent, buttery, and flaky lemon blueberry scone recipe. She’ll walk you through all the tips and tricks you’ll need for this magically fresh, flavorful, and filling breakfast bake. If you love it as much as we do, share it on social and tag us! @simplybreadco Don’t forget to LIKE, COMMENT, and SUBSCRIBE for more delicious recipes! _____________________________ Join the #SimplyBreadCommunity on Social! Our Website: https://www.simply-bread.co/ Our Instagram:   / simplybreadco   Our Facebook:   / simplybreadco   Our Pinterest:   / simplybreadco   ______________________________ What you saw in this video: Simply Bread Oven L12: Simply Bread Oven: https://store.simply-bread.co/ Simply Bread Pans: Baking Pans (Set of 3): https://store.simply-bread.co/product... ______________________________ RECIPE: (Yields 8 Scones) INGREDIENTS DOUGH 250g Flour 100g Sugar 10g Baking Powder 4g Salt 113g Butter 100g Sourdough Discard 1 Egg 10g Vanilla Extract 30g Heavy Whipping Cream 75g Blueberries Zest of 1 Lemon LEMON GLAZE Juice of 1/2-1 Lemon (based on your taste) 1 Cup Powdered Sugar 1-2 Tsp Salt (based on your taste) INSTRUCTIONS DOUGH (DAY 1) Combine all the dry ingredients: flour, sugar, salt, and baking powder. Prepare the frozen butter by cutting it into small cubes or grating it. Then add it to the dry ingredients and mash well until it’s incorporated. The butter should be no bigger than pea-sized. Set aside. Next, add all the wet ingredients to the active starter: 1 egg, heavy whipping cream, and vanilla extract. Whisk until the wet ingredients are fully combined with the starter. Add all the wet ingredients and lemon zest to the dry ingredients. Lightly mix together with a spoon until all the dry ingredients are wet. Avoid overmixing. Then, fold in the blueberries. At this point, the dough should resemble shaggy biscuit dough, much like playdough that is falling apart. Pour the dough onto a counter or baker’s bench and gingerly fold the dough and berries over itself with your hands, pressing it into an 8-inch disk. Discard any residual flour that will not mold to the disk. Wrap the disk in saran wrap and place it in the freezer overnight. DOUGH (DAY 2) Remove the frozen dough disk from the freezer and unwrap it. Then, cut the disk into 8 equal wedges. If a bench scraper is available, this will make scooping up each wedge easier. Place each wedge on a baking sheet, spaced 1½–2 inches apart from each other. Bake at 400°F / 204°C for 20-25 minutes until golden brown. Remove and set aside to slightly cool while you prepare the lemon glaze. LEMON GLAZE Whisk together the powdered sugar, salt, and lemon juice until it reaches a thick syrup consistency. Drizzle over your freshly baked scones and enjoy! ______________ Guest Baker: Jessie Mo @jessiemosbakingco ______________ Do you have questions about this video, our products, or our company? Feel free to reach out to us on social, or use our contact info below: Sales [email protected] +1 (855) 947-2595 Tech Support [email protected] +1 (844) 946-4050