Blueberry Lemon Sourdough Scones (Printable)

Tender scones with bursts of fresh blueberries and zesty lemon for a bright, flavorful treat.

# 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 mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and lemon zest.
03 - Add cold cubed butter to the dry mixture. Using a pastry blender or fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together sourdough discard, heavy cream, egg, vanilla extract, and lemon juice until well combined.
05 - Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing to maintain tender scones.
06 - Gently fold blueberries into the dough using minimal mixing to prevent discoloration.
07 - Turn dough onto a lightly floured surface and pat into a 1-inch thick circle approximately 7 inches in diameter.
08 - Cut the circle into 8 equal wedges and place on the prepared baking sheet, spacing them apart to allow for expansion.
09 - Brush the tops of each scone lightly with heavy 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 cooling rack.

# Expert Tips:

01 -
  • The sourdough discard adds a subtle tang and amazing tenderness without any extra fermentation time.
  • Fresh lemon zest and juice brighten every bite, making these feel elegant enough for company but simple enough for a Tuesday breakfast.
  • You can have warm scones on your table in under an hour, perfect for when that baking urge strikes.
02 -
  • Do not overmix once you combine wet and dry; lumps are your friends and signal you'll have tender scones rather than hockey pucks.
  • The difference between frozen and fresh blueberries matters less than keeping them as cold as possible before baking so they don't bleed into the dough.
03 -
  • Keep your butter truly cold by cutting it into cubes and returning it to the freezer for 10 minutes before using—this single step changes everything about the scone texture.
  • Use a sharp knife or bench scraper to cut the dough into wedges rather than twisting a cutter, which seals the edges and prevents rising.
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