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What’s Cooking, Good Looking? 

by Wyoming Livestock Roundup

Spring has sprung…technically. In spite of the snow, I’m still embracing all of the springtime flavors! 

These Lemon Blueberry Sourdough Discard Scones are the perfect start for Easter morning to tide your family over until dinner.

Lemon Blueberry Sourdough Discard Scones


2 c. flour

1/2 c. sugar

1/4 tsp. salt

3 tbsp. lemon zest

1/2 tbsp. baking powder

1/2 c. blueberries

3/4 c. sourdough discard

1/2 c. butter

1/4 c. milk

1 egg


1 c. powdered sugar

1-1/2 tbsp. lemon juice


Preheat the oven to 425 degrees Fahrenheit. 

In a large mixing bowl, whisk the flour, sugar, salt, baking powder and lemon zest. With a pastry blender or your fingers, blend in the butter until the mixture takes on a pebbly consistency, it doesn’t have to be perfect. 

Add the blueberries. 

Mix the eggs, starter and milk together until combined. Pour the wet ingredients over the dry and gently fold the ingredients together with a spatula until all contents stick together. If your dough is a little dry, add additional milk, one tablespoon at a time. 

Place the dough on a lightly-floured surface and pat it into a circle about eight inches in diameter. Cut the dough into eight pieces. Place on a baking sheet lined with parchment paper or silicone mat and place in the refrigerator for 30 minutes. 

Bake for 20 to 25 minute until the tops are a nice golden color. Cool on a cooling rack.

Mix the lemon juice with the powdered sugar until the icing is smooth. You can add more sugar or juice to achieve the desired consistency. Drizzle over the cooled scones.

Tressa Lawrence lives and works on her family’s cattle ranch, where she runs cattle, cooks a few meals and juggles freelance writing and photography. Comments can be sent to

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