Go Back

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!
5 from 3 votes
Print Recipe Pin Recipe
Sourdough scones with blueberries.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

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.
Servings: 8 scones
Calories: 329kcal
Author: Maayke
QR Code linking back to recipe