Blueberry Lemon Sourdough Scones (Print Version)

Tender scones with juicy blueberries and bright lemon flavor, perfect for a spring brunch or snack.

# Ingredients List:

→ 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 more 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - Add cold, cubed butter to dry mixture. Cut in using a pastry blender or fingertips until mixture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together sourdough discard, cream, egg, vanilla extract, and lemon juice until smooth.
05 - Pour wet mixture into dry ingredients. Stir until just combined, being careful not to overmix.
06 - Gently fold blueberries into dough using minimal strokes to distribute evenly.
07 - Turn dough onto lightly floured surface. Pat into 1-inch thick circle approximately 7 inches in diameter.
08 - Cut dough into 8 wedges. Transfer to prepared baking sheet, spacing them apart.
09 - Brush scone tops lightly with additional 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, then transfer to wire rack.

# Expert Tips:

01 -
  • Your sourdough discard gets a second life as the secret ingredient that makes these scones impossibly moist and tender with just a whisper of tangy depth.
  • Blueberries and lemon are a match made in heaven, and together they transform ordinary scones into something bright and craveable that tastes like spring in every bite.
  • These come together in under an hour from start to eating, making them perfect for impressing people on a lazy weekend without hours in the kitchen.
02 -
  • Overmixing dough is the silent killer of tender scones; if you see streaks of flour, you can stop right there because the gluten that develops with extra stirring turns everything tough and chewy.
  • Frozen blueberries work just as well as fresh, and actually better in some ways because they don't release juice into the dough and turn everything a dull purple color.
  • The sourdough discard must be at room temperature or it will shock the other ingredients and create an uneven texture; pull it out of the fridge 30 minutes before you start baking.
03 -
  • Keep your butter in the freezer and cut it into cubes just before you add it to the flour; warm butter makes dense scones, and this step is non-negotiable.
  • Don't be afraid of your sourdough discard's strength; a more mature, bubbly starter will add deeper tang, so adjust your expectations based on what your starter tastes like that day.
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