Blueberry Lemon Sourdough Scones (Print Version)

Tender scones with juicy blueberries and bright lemon flavor, perfect for a springtime brunch or snack.

# Ingredient List:

→ 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 or frozen blueberries

→ Topping

14 - 2 tablespoons coarse sugar

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

# Helpful Hints:

01 -
  • They're crusty outside and tender inside with pockets of juicy berries that burst when you bite them.
  • Using sourdough discard means less waste and a subtle tang that makes people ask what your secret ingredient is.
  • You can have them mixed and in the oven in under 25 minutes, which feels like actual magic on weekend mornings.
02 -
  • Overmixing the dough is the biggest mistake I made the first time—my scones turned out tough and dense instead of tender, so truly stop stirring the moment everything just comes together.
  • Frozen blueberries are your secret weapon here because they stay intact and don't turn your dough gray like fresh ones sometimes do, a lesson learned through one very purple batch.
03 -
  • Keep absolutely everything cold until the moment you mix—cold butter and cold hands make tender scones, so chill your bowl if you have time.
  • Don't skip the coarse sugar topping; those little crystals caramelize in the oven and give you a texture that makes people take a second one without asking.
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