Preheat your oven to 425o.
Start by whisking together your all-purpose flour, sugar, baking powder, and salt. Use a grater to grate your frozen (or very chilled) butter into your dry ingredients and whisk together. The dry mixture should be crumbly, resembling small peas.
380 grams all-purpose flour, 65 grams granulated sugar, 15 grams baking powder, 3 grams salt, 8 tbsp butter
In your second bowl, combine your eggs, Sourdough discard, vanilla extract, and heavy cream. Use a spatula or whisk to thoroughly combine these together until the mixture is smooth.
2 eggs, 100 grams sourdough discard, 70 grams heavy whipping cream, 4 grams vanilla extract
Whisk the frozen mixed berries into the dry ingredient mixture until evenly coated and distributed. I like to chop the strawberries into quarters if needed.
250 grams frozen mixed berries
Pour your dry ingredients into your wet ingredient bowl. Using a rubber or wooden spatula, mix everything together as best as you can - it will be crumbly. Your mixture should resemble the texture closer to a pie crust, not a cookie dough. Dump your ingredients onto a lightly floured surface and continue to combine using your hands. Shape your pile of dough into a round disk, about 1 inch thick.
Line a baking sheet with parchment paper. Slice your disk into 8 even triangle pieces, like you would cut a pizza. Transfer your 8 scones onto your baking sheet and bake for 12-16 minutes. Look for the bottom edges of the scones to be lightly browned/golden. Remove from the oven and allow to cool before drizzling on your glaze.
While the scones are baking make your glaze. Combine the whole milk, lemon juice (or concentrate), vanilla, and powdered sugar in a bowl. Use a fork or whisk to combine until no lumps remain. You can add 1 tsp of milk at a time until the glaze reaches your desired consistency.
2 tsp lemon juice, ½ tsp vanilla extract, 1 tsp whole milk, 1/2 cup powdered sugar
