Sourdough Lemon Blueberry Scones

Makes 8 scones

prepLine baking sheet with parchment paper
prepPreheat oven to 400°F / 200°C
2 cups / 240 g bread flour or AP flour	Combine dry ingredients	Mix wet into dry, knead until combined	Shape into 8 triangles, chill until oven ready	Bake 400°F / 200°C, 20–25 min until 200°F / 93°C internal
1/2 cup / 100 g sugar
1/2 tsp salt
2 tsp baking powder
1 stick / 115 g unsalted butter, grated
Zest of 1 lemon
1 cup / 150 g blueberries	Fold in blueberries
1/2 cup / 120 ml sourdough starter, fed or discard	Whisk wet ingredients
1 egg
2 tsp vanilla
2 tbsp / 30 ml milk
Powdered sugar, for glaze	Make lemon glaze, glaze warm & cooled scones
Lemon juice, for glaze

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