Blueberry Lemon Sourdough Scones (Print version)

Tender scones with juicy blueberries and bright lemon, featuring a delicate sourdough tang.

# 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 unsalted butter, cold and cubed
08 - 1 cup sourdough discard, unfed at room temperature
09 - 1/4 cup heavy cream, plus more 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, or frozen unthawed

→ Topping

14 - 2 tablespoons coarse sugar

# Steps:

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.
03 - Add cold, cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together sourdough discard, heavy cream, egg, vanilla extract, and lemon juice until smooth.
05 - Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
06 - Gently fold blueberries into the dough.
07 - Turn dough onto a lightly floured surface and pat into a 1-inch thick circle approximately 7 inches in diameter.
08 - Cut dough into 8 wedges and transfer to prepared baking sheet, spacing evenly.
09 - Brush scone tops lightly with additional cream and sprinkle with coarse sugar if desired.
10 - Bake for 18 to 22 minutes until golden brown and cooked through.
11 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Cooking tips:

01 -
  • Uses sourdough discard productively, reducing waste while adding complex flavor
  • Quick and straightforward—ready in just 40 minutes from start to finish
  • Bursting with fresh blueberries and bright lemon zest for a perfect spring flavor combination
  • Tender, flaky texture that rivals any bakery scone
  • Versatile enough for breakfast, brunch, or an afternoon tea treat
02 -
  • Keep all ingredients cold, especially the butter, for the flakiest texture
  • Use a light hand when mixing—overmixing creates tough scones
  • Freeze shaped, unbaked scones and bake directly from frozen, adding 3-5 minutes to baking time
  • For uniform scones, use a bench scraper or sharp knife to cut clean wedges
  • Brush with cream and sprinkle with coarse sugar for a bakery-style finish
  • Let scones cool slightly before eating—they continue to set as they cool
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