Sourdough Lemon Blueberry Scones
These sourdough lemon blueberry scones are the perfect way to use up your sourdough discard while creating a bakery-worthy treat right in your own kitchen. Bursting with fresh blueberries and bright lemon flavor, these easy sourdough discard scones come together quickly and are perfect for breakfast, brunch, or an afternoon treat. Whether you're an experienced sourdough baker or just getting started, this simple sourdough scone recipe is sure to become a household favorite!
Amy's notes
If you love our lemon poppy seed sourdough scones, you are going to absolutely love these sourdough lemon blueberry scones!
They are easy to make with leftover sourdough discard, and full of fresh lemon and blueberry flavor! They're topped with heavy cream and sugar for an extra sweet crunch and bake up golden and tender in just 20-25 minutes!
These lemon blueberry sourdough scones are perfect with coffee, brunch, or an afternoon snack. They always hit the spot!
Enjoy! xx
Ingredients & Equipment needed
- Dry Ingredients: You will need flour, salt, granulated sugar, baking powder, unsalted cold butter, fresh blueberries, and lemon zest.
- Wet Ingredients: You will need sourdough discard, vanilla extract, heavy cream, and an egg.
Step-by-Step Instructions with Photos
Step 1
In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and baking powder. Use the small holes of a cheese grater to grate the butter into the bowl.
Step 2
Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. Use your fingers to toss the flour and butter until the mixture comes together in pea-size crumbs and the butter is fully coated with the flour.
Step 3
Add the lemon zest and blueberries to the mixture.
Step 4
In a separate bowl, whisk the starter, egg, vanilla extract, and heavy cream until smooth. Pour into the dry ingredients and use a fork or dough whisk to gently mix. The dough will be crumbly; resist the urge to add more liquid.
Step 5
Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8" disc shape. (Use a small amount of flour if needed to help it from sticking to the surface.)
Step 6
Cut the dough into 8 wedges using a bench scraper or a large knife.
Step 7
Arrange the wedges on a parchment-lined baking sheet, leaving space in between each wedge. Place the baking sheet in the fridge to chill for 30 minutes.
Step 8
When ready to bake, preheat the oven to 400°F (204°C). Brush the top of the scones with heavy cream and sprinkle with sanding sugar.
Step 9
Bake for 20-25 minutes or until the scones are golden brown.
Step 10
Remove and serve warm.
How to Store
- Storing Leftover Scones: Store any leftover scones in an airtight container at room temperature for up to 4 days.
- Freezing Baked Scones: Allow baked scones to cool completely before wrapping them tightly in plastic wrap. Freeze for up to 3 months. To serve, thaw at room temperature and microwave for approximately 30 seconds if a warm scone is preferred.
- Freezing Unbaked Scones: Arrange the cut scones on a parchment-lined baking sheet and freeze until solid. Transfer to resealable freezer bags and store for up to 3 months. Bake directly from frozen, adding 2–3 minutes to the original baking time.
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Sourdough Lemon Blueberry Scones
INGREDIENTS
Dry Ingredients
- 2 cups + 2 teaspoons (250 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon (2.5 g) fine sea salt
- 2 teaspoons baking powder
- 1 stick (113 g) unsalted butter (frozen or very cold)
- 1 cup (148 g) fresh blueberries
- zest of one lemon
Wet Ingredients
- ½ cup (125 g) sourdough starter discard
- 1 large egg
- 2 teaspoons (10 g) vanilla extract
- 2 tablespoons (30 g) heavy cream (milk or half and half can be used)
Topping
- 2 tablespoons (30 g) heavy cream (milk or half and half can be used)
- 3 tablespoons (45 g) coarse sanding sugar
INSTRUCTIONS
- In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and baking powder. Use the small holes of a cheese grater to grate the butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. Use your fingers to toss the flour and butter until the mixture comes together in pea-size crumbs and the butter is fully coated with the flour. Add the blueberries and lemon zest to the mixture and stir.
- In a separate bowl, whisk the starter, egg, vanilla extract, and heavy cream until smooth. Pour into the dry ingredients and use a fork or dough whisk to gently mix. The dough will be crumbly; resist the urge to add more liquid.
- Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8" disc shape. (Use a small amount of flour if needed to help it from sticking to the surface.)
- Cut the dough into 8 wedges using a bench scraper or a large knife. Arrange the wedges on a parchment-lined baking sheet, leaving space in between each wedge. Place the baking sheet in the fridge to chill for 30 minutes.
- When ready to bake, preheat the oven to 400°F (204°C). Brush the top of the scones with heavy cream and sprinkle with sanding sugar. Bake for 20-25 minutes or until the scones are golden brown. Remove and serve warm.
NOTES
- Measuring Flour (Scoop-and-Level Method): If you don't have a kitchen scale, use the scoop-and-level method for the most accurate flour measurement. Begin by fluffing the flour in its bag with a spoon, then spoon it into a measuring cup until it mounds slightly above the rim. Level off the excess with the straight edge of a butter knife.
- Baking in Warm or High-Humidity Climates: In warm or humid environments, reduce the liquid in your initial mix by 25 grams, then gradually incorporate the remainder until the correct hydration level is reached. You may also need to extend the baking time by a few minutes. Some trial and error may be necessary to find what works best in your specific conditions.
- Storing Leftover Scones: Store any leftover scones in an airtight container at room temperature for up to 4 days.
- Freezing Baked Scones: Allow baked scones to cool completely before wrapping them tightly in plastic wrap. Freeze for up to 3 months. To serve, thaw at room temperature and microwave for approximately 30 seconds if a warm scone is preferred.
- Freezing Unbaked Scones: Arrange the cut scones on a parchment-lined baking sheet and freeze until solid. Transfer to resealable freezer bags and store for up to 3 months. Bake directly from frozen, adding 2–3 minutes to the original baking time.