Blueberry Lemon Sourdough Scones (Printable)

Lightly tangy scones with juicy blueberries and bright lemon flavor, ideal for breakfast or brunch.

# 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. 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. Using a pastry blender or fingertips, cut butter into flour until mixture resembles coarse breadcrumbs 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 incorporated.
05 - Pour wet mixture into dry ingredients. Stir with a spatula until just combined, avoiding overmixing to maintain tender crumb structure.
06 - Gently fold blueberries into dough using minimal strokes to distribute evenly without crushing fruit.
07 - Turn dough onto a lightly floured surface. Pat gently into a 1-inch thick circular disk approximately 7 inches in diameter.
08 - Using a knife, cut dough into 8 equal wedges. Transfer to prepared baking sheet with space between each piece.
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 fully cooked through. Cool on baking sheet for 5 minutes before transferring to wire rack.

# Expert Advice:

01 -
  • Your sourdough discard transforms into something elegant instead of going down the drain, so you finally feel productive about that sticky jar in the back of your fridge.
  • The tangy, subtle fermented note cuts through the sweetness perfectly, making these feel sophisticated enough for guests but casual enough for Tuesday breakfast.
  • Fresh blueberries burst throughout without staining the whole dough, and the crumb stays tender because the lemon juice adds moisture that butter alone can't.
02 -
  • Overmixing is the number one killer of tender scones, so mix just until the dough comes together and stop, even if it looks slightly rough and lumpy.
  • Cold ingredients are everything; if your butter is soft or your cream is warm, your scones will spread and flatten instead of rising.
  • Frozen blueberries straight from the freezer actually work better than fresh for preventing purple dough, because the cold keeps the pigment locked inside the berries.
03 -
  • Weigh your ingredients if you can, because volume measurements can be inconsistent and weight removes all the guesswork from scone baking.
  • If you want extra lemon flavor without making them too tart, drizzle them with a simple glaze made from powdered sugar and fresh lemon juice after they cool completely.
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