Blueberry Lemon Sourdough Scones (Printable)

Tender scones featuring fresh blueberries, lemon zest, and sourdough for a flavorful brunch.

# Required Ingredients:

→ 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 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, or frozen unthawed

→ Topping

14 - 2 tablespoons coarse sugar, optional

# Preparation Steps:

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 your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces 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 until just combined, being careful not to overmix the dough.
06 - Gently fold the blueberries into the dough using a rubber spatula, distributing them evenly throughout.
07 - Turn the dough out onto a lightly floured surface. Pat gently into a 1-inch thick circle approximately 7 inches in diameter.
08 - Using a sharp knife, cut the circle into 8 equal wedges. Transfer the scones to the prepared baking sheet, spacing them evenly.
09 - Brush the tops of each scone lightly with additional cream. Sprinkle with coarse sugar if desired.
10 - Bake for 18 to 22 minutes until the tops are golden brown and scones are cooked through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

# Expert Suggestions:

01 -
  • Your sourdough discard finally becomes the star instead of kitchen guilt.
  • The tender crumb and subtle tang taste like you've been baking British pastries your whole life.
  • Fresh blueberries burst with juice while the lemon zest keeps everything bright and spring-like.
02 -
  • Cold butter is absolutely essential—if your kitchen is warm, chill the cubed butter in the freezer for 10 minutes before starting, or your scones will be dense instead of tender.
  • Frozen blueberries work just as well as fresh and actually prevent the dough from turning purple, so don't thaw them first.
03 -
  • Keep all your ingredients cold except the sourdough discard, which should be at room temperature for best results; temperature control is what separates good scones from great ones.
  • Don't be tempted to add extra liquid even if the dough looks dry—scones are supposed to be shaggy and rough, and they'll come together beautifully as you handle them gently.
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