Step 1

Line an 8-inch cake pan with parchment and fill with 2 cups fresh berries.  If your berries are very tender, freeze for 30-60 minutes beforehand, this way they will hold their shape ( and not smash) a little better.

Step 2

In a food processor, pulse flour, lemon zest, salt, baking powder, baking soda and sugar. Pulse in cold butter until mixture resembles coarse sand.

Step 3

In a small bowl mix milk and sourdough starter together. Add the starter mixture to the food processor and pulse until it just forms a ball (just a few times) adding a little more milk only if necessary. Dough should be heavy and thick. Don’t overwork it.

Step 4

Spread the dough over the berries and press down gently, into all the corners with your fingers. Place in the freezer for 2 hours.

Step 5

Preheat oven to 400F. Remove dough from the freezer and invert on cutting board. Let sit a few minutes or longer until thawed enough to cut. Cut into 8 equal size pie shape wedges. Brush with beaten egg (optional). Space them 2 inches apart (they will puff and spread a bit) on parchment-lined baking sheet, let thaw 20-30 minutes and bake for 25 minutes or until golden brown.

Step 6

While baking, make the glaze. Stir sugar into lemon juice in a small pot on the stove until dissolved. Whisk in butter (optional). Set aside. Drizzle over warm scones.