Blueberry Lemon Sourdough Scones (Printable)

Lightly tangy scones with juicy blueberries and bright lemon zest, ideal for a springtime treat.

# What You 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 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 and Toppings

13 - 1 cup fresh blueberries, or frozen unthawed
14 - 2 tablespoons coarse sugar, optional

# How To Make It:

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 texture resembles coarse breadcrumbs with visible pea-sized pieces of butter remaining.
04 - In a separate bowl, whisk together sourdough discard, cream, egg, vanilla extract, and lemon juice until smooth and fully combined.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix the dough.
06 - Gently fold the blueberries into the dough using minimal strokes to prevent staining and ensure even distribution.
07 - Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle approximately 7 inches in diameter, handling gently to maintain texture.
08 - Using a sharp knife or bench scraper, cut the circle into 8 wedges. Transfer wedges to the prepared baking sheet, spacing them at least 1 inch apart.
09 - Lightly brush the top of each scone with additional heavy cream and sprinkle with coarse sugar if desired.
10 - Bake for 18 to 22 minutes until golden brown and cooked through. Allow scones to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.

# Expert Hints:

01 -
  • Your sourdough discard finally has a purpose that tastes restaurant-quality, not like you're just preventing waste.
  • The lemon and blueberry combination feels fancy enough for guests but honest enough for a quiet morning to yourself.
  • These scones stay tender because of the tangy sourdough, which is something you'll immediately notice biting through the exterior.
02 -
  • Don't skip the cold butter step; if your butter is warm, you'll end up with dense scones instead of the tender, almost-flaky texture that makes them worth the effort.
  • Using frozen blueberries straight from the freezer actually prevents them from bleeding their purple all through the dough, which is a trick that genuinely works.
03 -
  • Keep your butter in the freezer right up until you need it, and if your kitchen is warm, chill your mixing bowl and even your flour for 10 minutes before starting.
  • Don't be tempted to add more lemon juice than the recipe calls for, since the sourdough is already tangy and too much acid can actually interfere with how the baking soda works.
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