Blueberry Lemon Sourdough Scones (Printable Version)

Tender scones featuring juicy blueberries and bright lemon zest in a sourdough base.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - Zest of 1 large lemon

→ Wet Ingredients

07 - 1/2 cup unsalted butter, cold and cubed
08 - 1 cup sourdough discard, unfed and at room temperature
09 - 1/4 cup heavy cream, plus additional for brushing
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
12 - 2 tablespoons freshly squeezed lemon juice

→ Add-ins

13 - 1 cup fresh blueberries, or frozen unthawed

→ Topping

14 - 2 tablespoons coarse sugar

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - Add cold cubed butter to the dry mixture. Using a pastry blender or fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together sourdough discard, heavy cream, egg, vanilla extract, and lemon juice until smooth and well combined.
05 - Pour the wet mixture into the dry ingredients. Stir until just combined, being careful not to overmix the dough.
06 - Gently fold the blueberries into the dough using a spatula or wooden spoon, distributing them evenly throughout.
07 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle approximately 7 inches in diameter.
08 - Cut the circle into 8 equal wedges. Transfer wedges to the prepared baking sheet, spacing them apart to allow for expansion.
09 - Brush the top of each scone lightly with additional heavy cream and sprinkle with coarse sugar if desired.
10 - Bake for 18 to 22 minutes until the tops are golden brown and the scones are cooked through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

# Additional Tips::

01 -
  • That subtle sourdough tang sneaks in and makes people ask what the secret ingredient is, and you get to smile mysteriously.
  • They taste bakery-quality but come together in under an hour, which means fresh scones before anyone else's coffee gets cold.
02 -
  • Overmixing the dough is the one mistake that turns tender scones into tough hockey pucks, so mix just until combined and trust that rough texture.
  • Using frozen blueberries straight from the freezer is the secret to keeping them whole and brilliant instead of staining the entire dough purple.
03 -
  • Keep your butter in the freezer until the moment you need it—warm butter leads to dense, cakey scones instead of flaky, tender ones.
  • The sourdough discard should be unfed and at room temperature so it mixes smoothly into the wet ingredients without creating lumps.
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