Combining the tanginess of sourdough with the refreshing zest of lemon and the sweetness of blueberries, these sourdough lemon blueberry scones are sure to become a favorite! Scones are a perfect treat for morning breakfast or an anytime snack and they are being elevated with a tangy twist that's full of flavor in every bite!
If you're looking for other delicious sourdough recipes, you may enjoy my apple sourdough muffins or my sourdough banana muffins!
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Why You'll Love These Scones
These scones were an absolute hit when I brought them into work for my coworkers to taste test! They were definitely a crown favorite and I got so many compliments on them! This is a great recipe for you to wow your next crowd that you have over for breakfast. They are also a perfect treat to make over the weekend and have for breakfast throughout the week!
These scones are quick and easy to make and are a perfect way to use up that discard in your fridge! I don't know about you but I always seem to have discard that needs to be used up and I never want to spend a ton of time baking something to use it up. This is a quick recipe and will help you use up some of that sourdough!
Ingredients
All-Purpose Flour: I typically use unbleached flour but bleached flour works fine too. Alternatively, you can substitute with a 1:1 gluten free flour.
Baking Powder: Most baked goods need a leavener and scones typically only call for baking powder.
Salt: Standard table salt is all you need. I don't like a lot of salt in my baked goods and sometimes choose to omit it.
Sugar: You only need granulated sugar for this recipe!
Butter: I used unsalted butter. Use cold butter in this recipe. It will be cut into the mixture. If you melt the butter or allow it to soften, it will not have the texture that you would typically expect from a scone.
Sourdough Discard: Unfed sourdough starter is used in this recipe and it's a perfect way to use that spare discard up! Keep in mind that the longer it's been since you've fed your starter, the more tangy it will be!
Egg: Allow your egg to come to room temperature before making this recipe.
Vanilla: I used pure vanilla extract but you may also substitute vanilla bean paste.
Heavy Cream: I recommend using heavy cream. If you absolutely need to, you can use milk or buttermilk.
Lemon: Be sure to save your lemon after you zest it so you can use the lemon juice in the glaze!
Blueberry: Fresh blueberries are absolutely delicious but you can also substitute with other berries if you prefer!
Powdered Sugar: This is also known as confectioners sugar and is only needed if you plan to make the lemon glaze.
How to Make Sourdough Blueberry Scones
Step 1: In a medium sized bowl, add the ½ cup of sugar and zest of the lemon. Massage the sugar and lemon zest together to release the oils from the lemon. This helps bring out the lemon flavor and evenly distribute the lemon zest throughout the scones.
Step 2: Add the 2 cups flour, 2 teaspoons baking powder, and ¼ teaspoon salt to the bowl and mix until well combined.
Step 3: Using a grater, grate the ½ cup of cold butter into the flour mixture. Alternative, you can cut it into small cubes. With your fingers or a pastry blender, cut the butter into the flour mixture until it resembles the texture of course sand.
Step 4: Make a well in the center of your flour mixture and add the ½ cup sourdough discard, 1 egg, 2 teaspoons vanilla extract and ¼ cup heavy cream. Mix until the dough is formed together.
Step 5: Turn the dough out onto a lightly floured surface and shape into a ball. Pat the dough down into a disc about ½ thick and sprinkle the 1 cup of blueberries on top. Roll the dough into a log. Roll the log along the long edge so it closely resembles a ball. Pat the dough down again into an approximately 8-inch round disk. Cut the disc into 8 wedges. Transfer to a baking sheet lined with parchment paper and place in the refrigerator for about 30 minutes or overnight if you prefer.
Step 6: Preheat the oven to 400℉. Brush the scones with heavy cream and bake in the oven for 20-25 minutes or until golden brown. Allow to cool on the baking sheet for a couple of minutes before transferring to a cooling rack.
Step 7: To make the lemon glaze, juice your lemon (about 2 tablespoons) into a bowl and add the 1 cup of powdered sugar. Whisk until smooth. Top the baked scones with the glaze and enjoy!
Tips and Tricks for Success
Below are a few tips to help you make the best sourdough scones possible:
- Pay attention to when you last fed your sourdough starter. The longer it's been since you've fed your starter, the more tangy the flavor will be. Use this knowledge to your advantage. If you like your baked goods with more of that tangy flavor, allow your starter to sit longer. If you don't like the tangy flavor, consider feeding your starter before making these. This recipe can be made with fed sourdough starter if you want.
- Be sure to measure your flour correctly by scooping it into our measuring cup with a spoon before leveling it off. It's important to never pack a measuring cup with flour. This results in a more dense texture.
- Be careful when adding your blueberries to the dough! Do your best not to break them open. This will cause them to release their juices and make your dough a soggy mess.
- Ensure your butter in cold and cut into the flour mixture. Melting the butter will not give you the texture you're looking for in your scones.
- Store the scones in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 6 months.
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📖 Recipe
Sourdough Lemon Blueberry Scones
Ingredients
- 1 lemon
- ½ c granulated sugar
- 2 c all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ c unsalted butter cold
- ½ c sourdough discard
- 1 large egg
- 2 teaspoon vanilla extract
- ¼ c heavy cream plus extra for brushing the scones
- 1 c blueberries washed and dried
Lemon Glaze:
- 2 tablespoon lemon juice
- 1 c powdered sugar
Instructions
- In a medium sized bowl, add the sugar and zest the lemon. Massage the sugar and lemon zest together to release the oils from the lemon. This helps bring out the lemon flavor and evenly distribute the lemon zest throughout the scones.1 lemon, ½ c granulated sugar
- Add the flour, baking powder, and salt to the bowl and mix until well combined.2 c all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon salt
- Using a grater, grate the cold butter into the flour mixture. Alternative, you can cut it into small cubes. With your fingers or a pastry blender, cut the butter into the flour mixture until it resembles the texture of course sand.½ c unsalted butter
- Make a well in the center of your flour mixture and add the sourdough discard, egg, vanilla extract and heavy cream. Mix until the dough is formed together.½ c sourdough discard, 1 large egg, 2 teaspoon vanilla extract, ¼ c heavy cream
- Turn the dough out onto a lightly floured surface and shape into a ball. Pat the dough down into a disc about ½ thick and sprinkle the blueberries on top. Roll the dough into a log. Roll the log along the long edge so it closely resembles a ball. Pat the dough down again into an approximately 8-inch round disk. Cut the disc into 8 wedges. Transfer to a baking sheet lined with parchment paper and place in the refrigerator for about 30 minutes or overnight if you prefer.1 c blueberries
- Preheat the oven to 400℉. Brush the scones with heavy cream and bake in the oven for 20-25 minutes or until golden brown. Allow to cool on the baking sheet for a couple of minutes before transferring to a cooling rack.
- To make the lemon glaze, juice your lemon into a bowl and add the powdered sugar. Whisk until smooth. Top the baked scones with the glaze and enjoy!2 tablespoon lemon juice, 1 c powdered sugar
Bailey says
Any advice on using frozen blueberries vs fresh?
Andee says
Frozen or fresh blueberries work great for this recipe!
Stacey says
I've only made these with fresh blueberries--if I switch to frozen, do I need to do anything differently? Same amount as fresh? These are my absolute favorite sourdough scones and I don't want to mess them up!! 🙂
Andee says
Hi Stacey!
I'm glad you love these so much! I used the same amount of frozen blueberries. Only thing I would recommend is to leave the blueberries in the freezer until you need to add them into the dough so they are still firm when you include them. Other than that, you should be good to go!
Holly says
I’ve never made scones, I had a ton of discard and stuff to make lemon blueberry cream cheese sour dough, so I decided to finally go for the scones as well. These were absolutely amazing! My husband doesn’t even love Lemon and blueberry, but he said they’re the best dessert I’ve ever made, and they are delicious and addictive! Not too sweet, not too tart, easy recipe for beginners, as long as you follow directions, these will turn out beautifully.
Andee says
Thanks for the lovely review! I'm glad you liked them so much!
Angela says
After an epic fail at the blueberry lemon cream cheese sourdough bread, i found your recipe! Easy to follow recipe for delicious scones! Love how you add the measurements in the directions! Makes it so much easier to follow. I've made blueberry lemon and raspberry lemon! Thank you!
Andee says
Thanks for the feedback Angela! I'm glad you enjoyed the scones!