Blueberry Lemon Sourdough Scones (Printable)

Tender scones with juicy blueberries and bright lemon for a balanced springtime flavor.

# Components:

→ 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 cold unsalted butter, cubed
08 - 1 cup sourdough discard 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

→ Topping

14 - 2 tablespoons coarse sugar

# Directions:

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.
03 - Add cold cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together sourdough discard, heavy cream, egg, vanilla extract, and lemon juice until smooth.
05 - Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
06 - Gently fold blueberries into dough using minimal stirring to prevent discoloration.
07 - Turn dough onto a lightly floured surface and pat into a 1-inch thick circle approximately 7 inches in diameter.
08 - Cut dough into 8 equal wedges and transfer to prepared baking sheet, spacing them evenly.
09 - Brush scone tops lightly with additional cream and sprinkle with coarse sugar.
10 - Bake for 18 to 22 minutes until golden brown and cooked through. Cool on baking sheet for 5 minutes, then transfer to wire cooling rack.

# Expert Advice:

01 -
  • Perfect way to use sourdough discard without waste
  • Beautiful balance of tangy, sweet, and citrusy flavors
  • Ready in just 40 minutes from start to finish
  • Tender, flaky texture with pockets of juicy blueberries
  • Impressive enough for brunch guests, easy enough for weekday mornings
02 -
  • Always use cold butter and work quickly to maintain flaky layers
  • Don't overmix the dough—a few flour streaks are perfectly fine
  • Use a sharp knife or bench scraper to cut clean wedges without squishing the dough
  • Space scones apart on the baking sheet to allow for even browning
  • Frozen blueberries work great and won't stain if used straight from the freezer
  • Brush with cream and sprinkle with coarse sugar for a bakery-style finish
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