Homemade blueberry sourdough scones

Perfect for weekend mornings or afternoon tea, these lemon blueberry sourdough scones balance tangy sourdough with sweet berries and bright citrus. The marriage of flaky, tender texture with pops of juicy blueberries and zesty lemon creates an irresistible treat that puts your sourdough discard to delicious use.

I first created these scones when my sourdough starter was overflowing and berry season was at its peak. The combination was magical - the slight tang from the discard perfectly complemented the sweet-tart blueberries and lemon. Even my neighbor, who claimed to never enjoy scones because they're "too dry," requested the recipe after trying one still warm from the oven.

Ingredients

• Sourdough discard – Adds subtle tang and helps create tender texture. Using cold discard straight from the refrigerator helps maintain the chilled butter pieces that create flakiness.
• All-purpose flour – The lower protein content compared to bread flour results in less gluten development, keeping scones tender rather than chewy.
• Cold unsalted butter – Must be very cold to create those flaky layers. As the butter melts during baking, it creates steam pockets that lift and separate the dough.
• Baking powder – Provides the lift that makes these scones rise beautifully. The acid in the sourdough discard activates it for even more height.
• Granulated sugar – Adds just enough sweetness to the dough without overwhelming the fruit flavors. The scones themselves remain subtle, allowing the glaze to provide additional sweetness.
• Heavy cream and milk – The combination provides richness and tenderness. The fat content is crucial for that melt-in-your-mouth texture that distinguishes great scones.
• Eggs – Add richness and structure, helping bind ingredients while contributing to the tender crumb.
• Fresh blueberries – Burst with juicy sweetness throughout the scones. Fresh berries maintain their integrity better than frozen, though frozen can work in a pinch.
• Lemon zest and juice – The bright, aromatic oils in the zest permeate the dough, while the juice adds pure citrus punch to the glaze. Together, they bring the sunshine that makes these scones special.

Step-by-Step Instructions

Prepare your workspace –

Preheat your oven to 425°F and line a baking sheet with parchment paper. Having everything ready before handling the dough prevents overworking it once mixed.

Combine dry ingredients –

In a large bowl, whisk together flour, sugar, baking powder, and salt. This even distribution ensures consistent texture and flavor throughout your scones.

Incorporate the butter –

Grate cold butter directly into the flour mixture. Tossing with a fork coats each tiny piece of butter with flour, creating the foundation for flaky layers. The cold butter should remain in distinct pieces rather than blending completely.

Add blueberries –

Gently fold fresh blueberries into the flour-butter mixture, being careful not to crush them. This step prevents the berries from releasing juice too early and turning the dough purple.

Whisk wet ingredients separately –

In another bowl, thoroughly whisk together cold sourdough discard, eggs, cream, milk, and vanilla until completely smooth. Take your time here to ensure the sourdough discard is fully incorporated with no lumps.

Add lemon zest –

Fold freshly grated lemon zest into the wet ingredients, distributing those aromatic oils throughout the mixture. This infuses the lemon flavor throughout rather than in concentrated spots.

Combine wet and dry mixtures –

Pour the wet ingredients over the dry ingredients and use a fork to gently combine just until no dry flour remains. The dough will look somewhat shaggy and not completely smooth – this is perfect!

Knead briefly –

Turn the dough onto a lightly floured surface and knead just 2-3 times to bring it together. Overworking develops gluten that makes tough scones, so restraint is key here.

Shape the dough –

Pat the dough into an 8-inch disc about 1-inch thick. The thickness is crucial – too thin and the scones won't rise properly; too thick and they won't bake through.

Cut into wedges –

Use a sharp knife or bench scraper to cut the disc into 8 equal wedges. Separate the wedges slightly on your parchment-lined baking sheet to allow even baking on all sides.

Bake until golden –

Place in the preheated oven and bake for about 15 minutes until the tops are golden and a toothpick inserted comes out clean. The high temperature creates steam quickly for maximum rise.

Prepare the glaze –

While the scones bake, whisk together powdered sugar, heavy cream, fresh lemon juice, and lemon zest until smooth. Adjust consistency with more sugar or liquid as needed.

Apply glaze –

After the scones have cooled for about 5 minutes (still warm but not hot), drizzle or spread the glaze generously over each one. The slight warmth helps the glaze penetrate slightly while setting beautifully on top.

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The transformation that happens in the oven is truly magical – what goes in as a shaggy, patchy dough emerges golden and risen, with steam escaping from the flaky layers and blueberries bursting with juicy goodness. The aroma of butter, lemon, and baked berries fills the kitchen, making it impossible to wait for them to cool completely.

My grandmother's secret to perfect scones was always "cold butter and a light touch." She would chill her butter in the freezer for 15 minutes before grating it, and would count her kneading strokes out loud to ensure she never exceeded three. When I incorporated her techniques with my sourdough discard, the result was these incredibly tender, flaky scones that disappear within minutes whenever I make them.

The Science of Flaky Texture

The magic of perfectly flaky scones lies in the small pockets of cold butter distributed throughout the dough. When these butter pieces hit the hot oven, they melt and create steam. This steam pushes the dough apart in tiny layers, creating that coveted flaky texture. If the butter melts before baking (from warm hands or ingredients), this process can't happen properly, resulting in denser, less appealing scones.

Balancing Flavors Perfectly

The slight tang of sourdough discard creates a wonderful counterpoint to the sweet blueberries and bright lemon. This balance of flavors – tart, sweet, and tangy – is what makes these scones so satisfying. The glaze adds another layer of lemon intensity that brings everything together in perfect harmony.

Making Ahead and Storage

These scones are at their absolute best when freshly baked, but you can prepare the dough ahead of time. Shape the scones, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to a month. When ready to bake, place frozen scones directly on a baking sheet and add 3-5 minutes to the baking time – no need to thaw!

After years of experimenting with sourdough discard recipes, these scones remain my favorite way to use up excess starter. There's something deeply satisfying about transforming what might be discarded into something so delicious that people specifically request it. The way the tangy sourdough complements the sweet-tart berries creates a complexity of flavor that standard scones simply can't match. Whether enjoyed with morning coffee, afternoon tea, or as a late-night treat, these scones manage to feel both special and comforting – the perfect reward for maintaining your sourdough starter.

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but don't thaw them first. Add them frozen and expect the dough to be a bit wetter. You might need a bit more flour.

→ How long do these scones stay fresh?

These scones are best eaten the day they're made but will keep for 2 days in an airtight container. You can also freeze baked scones for up to a month.

→ What if I don't have sourdough discard?

If you don't have sourdough discard, substitute with 1/2 cup buttermilk or plain yogurt plus an extra 2 tablespoons of flour.

→ Why is my scone dough too sticky?

If your dough is too sticky, your blueberries might have burst or your sourdough discard might be very wet. Add a bit more flour, a tablespoon at a time.

→ Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. The texture might be slightly different, but they'll still be delicious.