Blueberry Lemon Sourdough Scones (Printable Version)

Tender scones with juicy blueberries and bright lemon notes, great for springtime baking moments.

# 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 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 a spatula or folding motion.
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 evenly.
09 - Brush scone tops lightly with additional heavy cream and 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 wire rack.

# Expert Advice:

01 -
  • Your sourdough starter finally has a purpose beyond guilt and maintenance.
  • Fresh blueberries and bright lemon make these taste like something you'd pay too much for at a bakery.
  • The tangy undertone from the sourdough discard adds complexity without tasting sour.
  • They come together in under an hour and feel fancy enough for company.
02 -
  • Don't skip the part about cold butter; warm dough makes heavy, dense scones that taste nothing like what you're aiming for.
  • Sourdough discard texture varies depending on how old it is; if yours is very thick, whisk it smooth with a fork before combining with the other wet ingredients.
  • Your oven temperature matters more than you think; if you're unsure, use an oven thermometer because even 25 degrees off changes the bake time and texture.
03 -
  • Weigh your ingredients if you can; scones are one of those recipes where volume measurements can vary, and precision makes a real difference in texture.
  • Make sure your sourdough discard is truly at room temperature before mixing, as cold discard can make the dough harder to work with and affect the rise.
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