Blueberry Lemon Sourdough Scones (Printable Version)

Tender, tangy scones with juicy blueberries and bright lemon flavor, perfect for spring baking.

# 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, 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

→ 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 until evenly distributed.
03 - Add cold cubed butter to the dry mixture. Using a pastry blender or fingertips, work the butter into the flour until the texture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together sourdough discard, cream, egg, vanilla extract, and lemon juice until smooth and well combined.
05 - Pour the wet mixture into the dry ingredients. Stir gently until just combined, taking care not to overmix the dough.
06 - Gently fold the blueberries into the dough using a spatula, distributing them evenly throughout.
07 - Transfer dough to a lightly floured surface. Pat into a 1-inch thick circular disk approximately 7 inches in diameter.
08 - Using a sharp knife, cut the dough into 8 equal wedges. Transfer each wedge to the prepared baking sheet, spacing them 2 inches apart.
09 - Brush the top of each scone lightly with additional cream. Sprinkle with coarse sugar if desired.
10 - Bake for 18 to 22 minutes until golden brown and cooked through. Allow scones to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.

# Expert Tips:

01 -
  • Your sourdough discard finally has a purpose beyond the compost bin, turning waste into something genuinely delicious.
  • The tender crumb and subtle tang make these taste far more interesting than standard scones, and no one will guess the secret ingredient.
  • Fresh blueberries burst with juice when you bite in, while lemon keeps everything bright and springlike, never heavy or sweet.
02 -
  • The biggest mistake I made at first was overmixing the dough—I wanted it perfectly smooth and ended up with scones that were dense and crumbly instead of tender, so embrace the slightly shaggy texture.
  • Frozen blueberries truly do work better than thawed ones because they hold their shape and don't bleed color into the batter, which sounds wrong until you try it and see the difference.
03 -
  • Weigh your flour if you can—280 grams is different from eyeballing 2 1/4 cups, and that difference shows up in the texture of your scones.
  • Keep everything cold until the very last moment, and your scones will have that tender, almost melt-in-your-mouth quality that makes people ask for the recipe.
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