Blueberry Lemon Sourdough Scones (Printable)

Tender scones with juicy blueberries and bright lemon, crafted with flavorful sourdough and gentle sweetness.

# 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 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

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - Add cold cubed butter to dry mixture. Using a pastry blender or fingertips, work butter into flour until mixture resembles coarse breadcrumbs with pea-sized pieces remaining.
04 - In a separate bowl, whisk together sourdough discard, heavy cream, egg, vanilla extract, and lemon juice until smooth and fully combined.
05 - Pour wet mixture into dry ingredients. Stir with a gentle hand until just combined; do not overmix to maintain tender texture.
06 - Gently fold blueberries into dough using a spatula or wooden spoon, distributing evenly while minimizing staining.
07 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick circular disk approximately 7 inches in diameter.
08 - Using a knife or bench scraper, cut disk into 8 equal wedges. Transfer to prepared baking sheet with adequate spacing between each scone.
09 - Brush scone tops lightly with additional heavy cream. Sprinkle with coarse sugar if desired.
10 - Bake for 18 to 22 minutes until golden brown and cooked through. Cool on baking sheet for 5 minutes before transferring to a wire rack.

# Expert Advice:

01 -
  • That perfect balance of tang from the sourdough and brightness from fresh lemon keeps you reaching for another scone before you've even finished the first.
  • Using sourdough discard means you're actually reducing waste while getting more complex flavor than a standard buttermilk scone.
  • They come together in under an hour, making them ideal for weekend breakfast without the stress of a long ingredient list.
02 -
  • Do not skip chilling your butter or it will spread too much during baking and you'll lose that tender, flaky texture that makes these special.
  • Frozen blueberries folded in straight from the freezer actually prevent the dough from turning blue, which I discovered the hard way on my second batch.
03 -
  • Have all your ingredients measured and ready before you start mixing, because once you combine wet and dry, you're working against time to keep the butter cold and the dough from overworking.
  • If your kitchen is warm, chill your bowl before mixing and use an ice-cold pastry blender to maintain those precious butter pockets that create flakiness.
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