Sourdough Blueberry Scones
Lemon sourdough blueberry scones are perfect for a summer breakfast and high tea. You make this recipe with sourdough discard, so you can make it in less than 30 minutes!
Why you will love this recipe
- Blueberry sourdough scones are super easy to make.
- The tangy lemon and sweet blueberries are the perfect companions!
- Making blueberry sourdough discard scones is a great way to prevent food waste!
- This recipe is based on our foolproof recipe for plain sourdough scones.
Ingredient notes
Sourdough discard: For this recipe, you need sourdough discard. Discard is what you take out of your starter jar before feeding it. Since it isn’t active, you still need to add baking powder as a rising agent, but it also adds the signature, tangy sourdough flavor to your sourdough blueberry scones. If you don’t have a starter, check out our guide on how to make a sourdough starter before you begin.
Flour: You don’t need fancy flour to make these scones; all you need is all-purpose flour.
Blueberries: I prefer fresh blueberries, but frozen berries work too. You don’t need to thaw the frozen berries; just take them directly from the freezer and add them to the dough.
Lemon: Always use fresh lemon juice for this recipe. I know it is easier to use bottled juice, but you will taste the difference, so if you can use fresh.
Sugar: Granulated sugar adds sweetness to the dough and helps with the texture. If you want to make your scones extra lemony, you can rub lemon zest into the sugar to extract the oils and create a more intense flavor.
How to make sourdough blueberry scones
To achieve the buttery, flaky texture of classic scones, it’s essential to rub the cold butter into the flour using cold hands. This technique is important because if your dough becomes too warm, it will lead to denser, cake-like scones.
Once your flour mixture resembles coarse breadcrumbs, add your blueberries. There’s no need to coat them with flour, as they won’t sink to the bottom. Be careful not to squeeze the berries when adding fresh blueberries.
Shape your dough into a 1-inch-thick disk and cut out your sourdough blueberry scones. I like to use a round cookie cutter or cut them into wedges. You can also cut them into fun shapes like bunnies for the holidays!
If you want to add the lemon glaze, you need to let them cool completely. Mix the powdered sugar with lemon juice, adding a few drops at a time, until the glaze reaches a thick, pourable consistency.
Our tips for the perfect sourdough blueberry scones
- Make sure your butter, milk, and hands are as cold as possible.
- Never overwork the dough.
- Use frozen blueberries when they are out of season.
- Don’t twist your cookie cutter. If you twist your cutter, your scones won’t rise properly. You can prevent this by pressing them down and pulling them straight up when you cut them.
Frequently asked questions
This is a sourdough discard recipe, but if you want, you can make the scones after feeding your starter.
You’ve probably overworked the dough. To achieve a melt-in-your-mouth, flaky texture, it is important to stop kneading the dough when it just comes together.
Storage
Sourdough blueberry scones will stay fresh for three days if you wrap them in plastic wrap or store them in an airtight container. It’s best to keep them at room temperature, as they can dry out more quickly in the fridge.
You can also freeze your scones. Frozen, they will last for up to six months. If you’re planning on placing them in the freezer, it is best to omit the glaze. The powdered sugar attracts moisture, and that will make the glaze a mushy mess.
More sourdough breakfast recipes
Sourdough blueberry scones
Ingredients
- 2 1/2 cup all-purpose flour 300 grams
- 1/4 cup sugar 50 grams
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon lemon zest *optional at step 2
- 1 stick butter 113 grams
- 1 cup blueberries
- 1/2 cup sourdough discard 60 grams
- 2 tablespoons lemon juice *optional at step 4
- 1 teaspoon vanilla extract
- 1/2 cup milk 120 ml
For the lemon glaze *optional
- 1/4 cup powdered sugar
- 1/2 tablespoon lemon juice
Instructions
- Preheat your oven to 400 F (200C) and line a baking tray with parchment paper.
- Add the flour, baking powder, salt, cinnamon, and sugar to a bowl and mix until combined.
- Cut the butter into cubed and rub it into the flour with cold hands or a pastry cutter.
- Stir in the blueberries and add the milk and vanilla.
- Gently knead the ingredients together until you have a rough dough. Be careful not to knead too hard, you don’t want to squish the blueberries.
- Shape the dough into a 1-inch disk and cut out your scones. I like to cut mine into wedges, but you can use a cookie cutter if you want a different shape.
- Brush some milk on top of the scones and sprinkle some sugar over the scones if you want a crispy top.
- Transfer the scones to your lined baking tray and bake them for 20-25 minutes.
- Let the scones cool for 10 minutes before serving them with jam and clotted cream.
Notes
- This recipe is a great way to use up sourdough discard. It adds a lovely tang and tender crumb without needing any rise time.
- Both fresh and frozen blueberries work well. If using frozen, keep them frozen so they don’t turn the dough purple.
- Cold ingredients are key. Keep your butter and cream straight from the fridge for the flakiest layers.
- You can make the dough ahead and refrigerate it overnight. Bake straight from the fridge in the morning.
- Want to prep in advance? Freeze unbaked scones and bake from frozen. You do need to add 2–3 minutes to the baking time.
- Baked scones keep well in an airtight container at room temperature for 1–2 days. They also freeze beautifully. To reheat, place your scones in a preheated oven for 5–7 minutes.
- These are best enjoyed fresh with a bit of salted butter, or drizzled with lemon glaze for a sweet finish.
- Perfect for a cozy weekend breakfast, slow Sunday brunch, or anytime your starter needs a purpose.
These scones look so delicious! I can’t wait to try them
These scones are FABULOUS! The blueberry flavor is perfect <3
These scones are next-level soft, slightly tangy, and bursting with juicy blueberries! The sourdough twist makes them feel special and gut-friendly. It was perfect with my hot matcha latte and a quiet, cozy morning. 💙✨