Blueberry Lemon Sourdough Scones (Printable)

Delicate scones with fresh blueberries and zesty lemon for a bright, flavorful baked treat.

# What You 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

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

# Expert Suggestions:

01 -
  • They taste like a fancy bakery scone but use sourdough discard you probably would've thrown away.
  • The lemon and blueberry combination is bright without being heavy, perfect for any time of day.
  • They come together in under an hour and always look impressive without requiring real skill.
  • That subtle tang from the sourdough keeps people guessing what makes them taste so good.
02 -
  • Overmixing the dough is the number one way to turn these into hockey pucks; mix just until combined and trust that instinct.
  • Frozen blueberries added straight from the freezer won't bleed into the batter, so you'll get beautiful purple pockets instead of gray streaks.
  • Your sourdough discard should be unfed and at room temperature; active bubbly starter can make the dough overproof before it hits the oven.
03 -
  • Keep your butter cubed and cold right up until you use it; warm butter won't create those beautiful flaky layers.
  • If your lemon is small, microplane the zest and juice from two lemons rather than settling for one; lemon flavor is worth the extra squeeze.
  • Make the dough ahead and refrigerate the cut scones on the baking sheet for up to 8 hours, then bake straight from the cold.
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