@redzaja0: 🙁#foryou#mdrboys🏴‍☠️#katakata

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Tuesday 22 September 2026 06:13:44 GMT

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lalaaaa :

2026-09-22 22:58:59

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-𝖒𝖍𝖒𝖉𝖘𝖔𝖓𝖞𝖆𝖉𝖎𝖙𝖞𝖆 :

2026-09-22 17:38:08

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Rahul :

dah ngalamin baruseminggu kemaren

2026-09-23 00:16:30

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𝓻𝓲𝔃𝓪𝓵 𝓮𝓼𝓽𝓪𝓿𝓲𝓸 :

2026-09-22 09:03:41

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￴ ￴￴ ￴￴ ￴￴￴ ￴ :

2026-09-22 11:53:40

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bill🕷️ :

2026-09-22 10:13:07

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boboboy75🌀 :

2026-09-22 08:04:56

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simplemente gracihonos [Fan Edit] No es una cuenta oficial. #tamurahonofanedit #taniguchiairifanedit #simplementegraciashonos #fanedit #hinchas 🇦🇷🤝🇯🇵 *fan edit for hinchas🇦🇷 @櫻坂46(sakurazaka46)

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Blueberry Lemon Sourdough Discard Scones 🍋🫐 Soft, flaky, lightly sweet, and the perfect way to use up sourdough discard. No mixer required! Ingredients (Scones) • 2 cups (240 g) all-purpose flour • ½ cup (100 g) sugar • 1 Tbsp baking powder • ½ tsp salt (reduce a bit if using salted butter) • Zest of 2 lemons • ½ cup (113 g) cold unsalted (or salted) butter, cubed • 1 large egg • ½ cup (120 g) sourdough starter (discard or active) • 2 Tbsp nonfat Greek yogurt • 3 Tbsp whole milk • 1 tsp vanilla extract • ¾ cup dried wild blueberries, rehydrated, drained, and patted dry (you can use frozen straight from the freezer just toss with flour before folding in or fresh blueberries and bake as written) For topping • Whole milk or heavy cream (for brushing) • Turbinado sugar Lemon Glaze • 1 cup (120 g) powdered sugar • 2–3 Tbsp fresh lemon juice (depending on how thick or thin you want it!) • Optional: extra lemon zest Instructions 1️⃣ Heat oven to 400°F (205°C). Line a baking sheet with parchment. 2️⃣ Whisk flour, sugar, baking powder, salt, and lemon zest. 3️⃣ Cut in cold butter until pea-sized crumbs form. 4️⃣ Whisk egg, sourdough starter, Greek yogurt, milk, and vanilla. 5️⃣ Add wet ingredients to dry and mix just until combined. 6️⃣ Gently fold in blueberries. 7️⃣ Turn dough onto a lightly floured surface and gently fold it over itself a few times to create flaky layers. 8️⃣ Pat into a 1-inch thick, 8 inch wide round and cut into 8 wedges. 9️⃣ Optional but recommended: chill wedges for 10 minutes. 🔟 Brush tops with milk or heavy cream and sprinkle with turbinado sugar. 1️⃣1️⃣ Bake 18–22 minutes, until lightly golden and centers are set. Don’t overbake them! 1️⃣2️⃣ Cool 10–15 minutes, then drizzle with lemon glaze. They can still be a bit warm when added glaze. It’ll help some of the glaze melt into the scone. Notes • You can use heavy cream instead of Greek yogurt + milk. Swap them for 1/2 cup (120g) of heavy cream. • Handle the dough gently, less mixing = more tender, flaky scones. #sourdoughbaking #sourdoughdiscardrecipe #sourdoughscones #bakingrecipe #sconesrecipe

Blueberry Lemon Sourdough Discard Scones 🍋🫐 Soft, flaky, lightly sweet, and the perfect way to use up sourdough discard. No mixer required! Ingredients (Scones) • 2 cups (240 g) all-purpose flour • ½ cup (100 g) sugar • 1 Tbsp baking powder • ½ tsp salt (reduce a bit if using salted butter) • Zest of 2 lemons • ½ cup (113 g) cold unsalted (or salted) butter, cubed • 1 large egg • ½ cup (120 g) sourdough starter (discard or active) • 2 Tbsp nonfat Greek yogurt • 3 Tbsp whole milk • 1 tsp vanilla extract • ¾ cup dried wild blueberries, rehydrated, drained, and patted dry (you can use frozen straight from the freezer just toss with flour before folding in or fresh blueberries and bake as written) For topping • Whole milk or heavy cream (for brushing) • Turbinado sugar Lemon Glaze • 1 cup (120 g) powdered sugar • 2–3 Tbsp fresh lemon juice (depending on how thick or thin you want it!) • Optional: extra lemon zest Instructions 1️⃣ Heat oven to 400°F (205°C). Line a baking sheet with parchment. 2️⃣ Whisk flour, sugar, baking powder, salt, and lemon zest. 3️⃣ Cut in cold butter until pea-sized crumbs form. 4️⃣ Whisk egg, sourdough starter, Greek yogurt, milk, and vanilla. 5️⃣ Add wet ingredients to dry and mix just until combined. 6️⃣ Gently fold in blueberries. 7️⃣ Turn dough onto a lightly floured surface and gently fold it over itself a few times to create flaky layers. 8️⃣ Pat into a 1-inch thick, 8 inch wide round and cut into 8 wedges. 9️⃣ Optional but recommended: chill wedges for 10 minutes. 🔟 Brush tops with milk or heavy cream and sprinkle with turbinado sugar. 1️⃣1️⃣ Bake 18–22 minutes, until lightly golden and centers are set. Don’t overbake them! 1️⃣2️⃣ Cool 10–15 minutes, then drizzle with lemon glaze. They can still be a bit warm when added glaze. It’ll help some of the glaze melt into the scone. Notes • You can use heavy cream instead of Greek yogurt + milk. Swap them for 1/2 cup (120g) of heavy cream. • Handle the dough gently, less mixing = more tender, flaky scones. #sourdoughbaking #sourdoughdiscardrecipe #sourdoughscones #bakingrecipe #sconesrecipe

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