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    Home » Sourdough Recipes

    Sourdough Blueberry Scones

    Published: Jul 19, 2023 by Kristin · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · Leave a Comment

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    Blueberry scones on brown parchment with fresh lemon slices.
    A scone with blueberries and fresh lemon slices and another photo of scone dough being cut with a bench scraper.
    A scone with blueberries and fresh lemon slices and another photo of scone dough being cut with a bench scraper.

    These sourdough blueberry scones are soft, flaky and loaded with fresh blueberry and lemon flavor. Then top it off with an irresistible lemon glaze. Serve with your morning coffee.

    Scones with blueberries, fresh lemons and a lemon glaze.

    While sourdough scones are one of my favorite breakfast baked good, these sourdough blueberry scones take them to a whole new level.

    Using fresh blueberries from the garden and real lemon juice makes these scones the prefect summer sweet treat.

    Not a sourdough baker? Don't worry. I have a non-sourdough blueberry lemon scone recipe as well.

    If you love baking with your starter, be sure to check out all my other sourdough discard recipes!

    Some of my favorites are sourdough discard banana bread, sourdough waffles, and these sourdough oatmeal cookies.

    Jump to:
    • 🧈Ingredients
    • 💡Tips to Make Them Better
    • 🔪How to Make
    • ❓Recipe FAQs
    • 🍪Other Sourdough Recipes
    • 📋Recipe

    🧈Ingredients

    Ingredients in measuring cups and bowls to make blueberry scones.

    Butter: Make sure the butter is very cold. Warm butter will lead to a dense scone. Cut the butter into small pieces first and then keep in the refrigerator or freezer before adding to the flour.

    Heavy Cream: Make sure the cream is cold as well. Milk can be used but will cause the scones to become dry and dense.

    Sourdough Discard: This recipe uses sourdough discard. Active can also be used.

    Frozen Blueberries: Fresh can also be used but I tend to find that frozen hold up better while making the dough. It also help keep everything cold.

    See full information on ingredients and quantities in the recipe card.

    💡Tips to Make Them Better

    These sourdough blueberry sones are really easy to make but with a few tips they can be even better! Here are some things to keep in mind:

    • Work Quickly: Warm hands will soften the butter. Avoid overhanding the dough.
    • Use Cold Butter: Cut the butter first and then chill until ready to use. Keep it as cold as possible.
    • Use Cold Cream: Don't take the cream out until ready to use.
    • Chill Before Baking: If the dough is overworked and warm just place in the refrigerator for 30 minutes before baking.
    • Frozen Blueberries: While fresh can also be used, frozen just holds up well with the shaping and keeps everything cold.

    🔪How to Make

    Step 1: Preheat the oven to 400 degrees Fahrenheit.

    Step 2: Prepare a baking sheet by lining it with parchment paper. Set aside.

    Step 3: Cut the butter into small pieces. Place in the refrigerator or freezer to keep it cold while you prepare all the other ingredients.

    Four images. One of a bowl with dry ingredients and the other with wet and then a pastry cutting mixing butter into the flour.

    Step 4: In a large bowl mix together the flour, sugar, baking powder and salt. (Image 1).

    Step 5: In a medium sized bowl whisk together the sourdough starter and heavy cream until it is fully combined. Then whisk in the egg, lemon juice and vanilla extract. (Image 2).

    Step 6: Using a pastry cutter, cut the butter into the dry ingredients. The butter should be broken up into pea sized pieces. (Image 3).

    Step 7: Fold in the blueberries and lemon zest, into the flour mix, until the blueberries are completely mixed and coated in the flour. (Image 4).

    Three images of making scones. Mixing the batter and making it into a disk.

    Step 8: Using a wooden spoon or spatula, mix the wet ingredients into the dry until it forms a rough dough. (Image 5).

    Step 9: On a lightly floured surface turn the dough onto the counter. (Image 6).

    Step 10: Very gently knead the dough into a rough ball.

    Step 11: Using either your hands or a floured rolling pin, start making the dough into a disc. (Image 7).

    The dough should be very wet and tacky. Use well floured hands to help handle it. If too much flour is added the scones will turn out dense.

    💡Pro Tip: Be careful not to over handle the dough. This will cause it to be overworked and dense. It will also soften the butter.

    A disc of sourdough scone dough and a bench scraper cutting it into triangles.

    Step 12: Using either your hands or a floured rolling pin, start making the ball into a 6-7" round disc. Make sure it is as even as possible.  (Image 8).

    Step 13: Using a bench scraper, divide the dough into 8 triangles. (Image 9).

    Step 14: Keep using the bench scraper to move the scones to the prepared baking sheet. (Image 10 & 11).

    Scones on a baking sheet getting ready to bake an then spoon drizzling on glaze.

    Step 16: Brush the top of the scones with heavy cream.

    Optional Step: If you feel the butter has softened and is now warm, place the baking sheet in the refrigerator for 30 minutes before baking. This will stiffen the butter back up.

    Step 15: Place in the oven and bake for 22-25 minutes or until they are light golden brown.

    Step 16: While the scones are baking prepare the lemon glaze by whisking the powdered sugar and lemon juice until smooth.

    Step 17: Remove scones from the oven and place on a wire cooling rack.

    Step 18: Drizzle the lemon glaze on top and enjoy! (Image 12).

    ❓Recipe FAQs

    Why are my scones not fluffy?

    To get fluffy scones make sure the butter and cream and very cold before baking. If needed, chill the dough before baking. Also make sure to not overwork the dough.

    Should you put scones in the fridge before baking?

    As long as the butter stays very cold during the mixing and shaping process you shouldn't need to refrigerate the dough. If your kitchen is warm and the butter starts to soften, it can be very helpful to chill it before baking.

    Should scone dough be wet or dry?

    Scone dough is a wet and sticky dough. If too dry, it will turn out dense.

    🍪Other Sourdough Recipes

    • A white plate with chocolate sourdough cookies with sea salt on top.
      Sourdough Discard Chocolate Cookies
    • Oatmeal cookie with a bite taken out on a baking sheet
      Sourdough Oatmeal Cookies
    • Sourdough almond biscotti being dipped in a cup of coffee.
      Sourdough Biscotti
    • Scones with a jar of raspberry jam and one scone with jam inside.
      Sourdough Scones

    Did you make it? If you loved this recipe or any others on Dirt & Dough, please leave a 5-🌟 in the recipe card below. Let me know how it went by leaving a comment below the recipe card. I love hearing from you!

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    📋Recipe

    Scones that blueberries and a lemon glaze with fresh lemons and blueberries.

    Sourdough Blueberry Scones

    Author: Kristin
    These sourdough blueberry scones are soft, flaky and loaded with fresh blueberry and lemon flavor. Then served warm with an irresistible lemon glaze. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Chill Time (Optional) 30 minutes mins
    Total Time 35 minutes mins
    Course Breakfast
    Cuisine American
    Servings 8 Scones
    Calories 347 kcal

    Equipment

    • Baking Sheet
    • Parchment Paper
    • Pastry Cutter
    • Glass Bowl
    • Microplane
    • Citrus Press
    • Bench Scraper

    Ingredients
      

    • 5 Tablespoon Unsalted Butter - Cut into small pieces and kept very cold
    • 1 and ¾ Cup All Purpose Flour
    • ¼ Cup Granulated Sugar
    • 1 teaspoon Baking Powder
    • ½ teaspoon Fine Sea Salt
    • 1 Cup Sourdough Discard
    • ½ Cup Heavy Cream - More for brushing on top
    • 2 Tablespoons Lemon Juice - Freshly squeezed
    • 1 Large Egg
    • 1 teaspoon Vanilla Extract
    • 2 Tablespoon Lemon Zest
    • 1 Cup Frozen Blueberries - Can also use fresh.

    Lemon Glaze

    • 1 Cup Sifted Powder Sugar
    • 2 Tablespoons Fresh Lemon Juice - Add more to reach desired consistency
    • Pinch Salt

    Instructions
     

    • Preheat the oven to 400 degrees Fahrenheit. Then prepare a baking sheet by lining it with parchment paper. Set aside. 
    • Cut the butter into small pieces. Place in the refrigerator or freezer to keep it cold while you prepare all the other ingredients.
    • In a large bowl mix together the flour, sugar, baking powder, and salt. Set aside.
    • In a medium sized bowl whisk together the sourdough starter and heavy cream until it is fully combined. Then whisk in the egg, lemon juice and vanilla extract. 
    • Using a pastry cutter, cut the butter into the dry ingredients. The butter should be broken up into pea sized pieces.
    • Fold in the blueberries and lemon zest until the blueberries are completely mixed and coated in the flour. 
    • Using a wooden spoon or spatula, mix the wet ingredients into the dry until it forms a rough dough. 
    • On a lightly floured surface turn the dough onto the counter. Very gently knead the dough into a rough ball. The dough should be very wet and tacky. Use well floured hands to help handle it. If too much flour is added the scones will turn out dense.
    • Using either your hands or a floured rolling pin, start making the ball into a 6-7" round disc. Make sure it is as even as possible. 
    • Using a bench scraper, divide the dough into 8 triangles.
    • Keep using the bench scraper to move the scones to the prepared baking sheet.
    • Brush the top of the scones with heavy cream. 
    • Optional: If you feel the butter has softened and is now warm, place the baking sheet in the refrigerator for 30 minutes before baking. This will stiffen the butter back up. 
    • Place in the oven and bake for 22-25 minutes or until they are light golden brown. 
    • While the scones are baking prepare the lemon glaze by whisking the powdered sugar and lemon juice until smooth.
    • Remove scones from the oven and place on a wire cooling rack. 
    • Drizzle the lemon glaze on top and enjoy!

    Notes

    • Work Quickly: Warm hands will soften the butter. Avoid overhanding the dough.
    • Use Cold Butter: Cut the butter first and then chill until ready to use. Keep it as cold as possible.
    • Use Cold Cream: Don't take the cream out until ready to use.
    • Chill Before Baking: If the dough is overworked and warm just place in the refrigerator for 30 minutes before baking.
    • Frozen Blueberries: While fresh can also be used, frozen just holds up well with the shaping and keeps everything cold.

    Nutrition

    Calories: 347kcalCarbohydrates: 52gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 59mgSodium: 214mgPotassium: 81mgFiber: 2gSugar: 24gVitamin A: 483IUVitamin C: 7mgCalcium: 54mgIron: 2mg
    Did you try this recipe?Leave a comment and rating below.

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