Lemon Blueberry Sourdough Discard Scones

For the Scones:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sourdough discard, heavy cream, 1 egg, vanilla, lemon zest, and fresh lemon juice.
3. In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt. Grate in the cold butter and toss to coat all the butter pieces with the flour mixture. Gently fold in the fresh blueberries.
4. Add the wet ingredients to the dry ingredients and gently mix until a shaggy dough forms. Do not overmix.
5. Turn the dough out onto a lightly floured surface and gently fold the dough over itself 10–12 times to create flaky layers.
6. Pat the dough into a ¾–1 inch thick circle and cut into 8 wedges.
7. Place the wedges on the prepared baking sheet and freeze for 30 minutes.
8. Prepare the egg wash: Whisk 1 egg with 1 tablespoon of water. Brush the tops of the frozen scones generously with the egg wash and sprinkle with Turbinado sugar.
9. Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and continue to bake for 20–25 minutes, or until the scones are golden brown and cooked through.

For the Blueberry Compote:

1. Add 2 cups of blueberries, 2 tablespoons of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of cornstarch to a small saucepan.
2. Simmer over medium heat for 8–10 minutes, stirring occasionally, until the compote thickens.
3. Let cool slightly before serving.

Serve the warm scones with fresh salted butter and a generous spoonful of the homemade blueberry compote.