Sourdough Blueberry Scones

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.

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 perfect 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 including a basic sourdough scone or sourdough chocolate chip scone.

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

🧈Ingredients

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.

🔪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.

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).

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.

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).

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

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