Blueberry Lemon Sourdough Scones (Printable)

Tender scones with juicy blueberries and bright lemon, ideal for breakfast or snack occasions.

# 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

# Directions:

01 - Preheat oven to 400°F and 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 and cut in using a pastry blender or fingertips until the mixture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together sourdough discard, cream, egg, vanilla extract, and lemon juice until smooth and combined.
05 - Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix the dough.
06 - Gently fold the blueberries into the dough using a spatula or folding motion.
07 - Turn dough onto a lightly floured surface and pat into a 1-inch thick circular disc approximately 7 inches in diameter.
08 - Cut the dough circle into 8 equal wedges and transfer to the prepared baking sheet, spacing them apart.
09 - Brush the tops of each scone lightly with additional cream and sprinkle with coarse sugar if desired.
10 - Bake for 18 to 22 minutes until golden brown and cooked through. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

# Expert Tips:

01 -
  • Your sourdough discard finally becomes something your friends will ask you to bring to brunch instead of keeping for the compost.
  • The tender crumb comes from respecting the dough, not overworking it—which means less stress and better results.
  • Blueberries and lemon together taste like spring, even when you're baking these in the dead of winter.
02 -
  • If your dough feels sticky or wet, your sourdough discard was probably too warm or had more liquid than expected—chill it first or use slightly less cream next time.
  • Frozen blueberries genuinely work better than thawed ones because they don't release their juice and turn the dough purple before baking.
03 -
  • Measure your flour by weight (280 grams) rather than scooping, since settling flour in a measuring cup can throw off your ratios and make scones dry.
  • If you want maximum tang and crumb, refresh your sourdough starter the evening before and use the discard the next morning when it's most active.
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