Best Sourdough Blueberry Lemon Scones
These delicious Sourdough Blueberry Lemon Scones are packed with blueberries and tangy sourdough flavors. They have a tender crumb on the inside and crisp crumbly edges on the outside. Topped with tangy lemon icing, they taste better than bakery scones!
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I have made a ton of sourdough discard recipes, from the BEST sourdough chocolate chip cookies to my well-loved sourdough cinnamon raisin bread. Today, we are making sourdough blueberry lemon scones!
These sourdough lemon blueberry scones are bursting with fresh blueberries and zingy lemon zest and topped with a sweet lemon glaze. The discard adds that delicious sourdough tang that we all love.
Why You’ll Love This Sourdough Discard Recipe
This is my go-to scones recipe and I bet you will LOVE it, too! Here are a few reasons:
- Delicious sourdough tang enhances the taste
- Bursting with fresh blueberries and zingy lemon zest.
- EASY! Can be made ahead of time too.
- Tastes better than any scone you’d get at a bakery.
- Basic ingredients that are easy to find.
Key Ingredients and Why
- Sourdough Discard: Adds a delicious tang to the blueberry scones. Use unfed sourdough starter discard over an active starter (it’ll be easier to mix).
- Heavy Cream: Thick heavy cream makes the best-tasting pastries. You can substitute this with buttermilk.
- Butter: Responsible for flakiness, flavor, crisp edges, and the rise.
- Blueberries: You can use fresh blueberries or frozen blueberries. If you are using frozen, do not thaw.
- Lemon Zest: Brings out the flavor of the blueberries.
Overview: How To Make Sourdough Blueberry Scones
Mix liquid ingredients
Mix dry Ingredients
Add the lemon zest and juicy blueberries
Bake until the lemon blueberry sourdough scones are golden brown on the top.
FAQ
Can I Use Frozen Blueberries In This Lemon Blueberry Sourdough Scone Recipe?
Yes, you can use frozen blueberries! In fact, it’s actually easier to use frozen than fresh blueberries.
When using frozen blueberries, do not thaw them.
Help! Why are my scones more like muffin tops?
It’s due to the butter melting while making the recipe. Remember, the secret to a good scone is prevent the butter from melting. Make sure all your ingredients are cold.
If you notice the butter is melting, freeze the ingredients for 15 minutes.
How To Store Blueberry Lemon Scones
Leftover scones will keep well at room temperature for up to two days.
To refrigerate the scones, place in an airtight container and refrigerate for up to five days. Afterwards, transfer to a freezer-safe bag and freeze.
Store unbaked scones in the freezer. Freeze the sourdough scone dough wedges on a plate or baking sheet for one hour. Then, transfer to a freezer-safe bag.
Other Recipes You Will Love
Best Sourdough Chocolate Chip Scones
Best Blueberry Lavender Lemon Scones
Matcha Scones with White Chocolate Chips
Ultimate Sourdough Discard Cinnamon Rolls
Best Sourdough Blueberry Lemon Scones
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Ingredients
For the Scones
- ½ Cup (113 g) Unsalted Butter
- ½ Cup (150 g) Sourdough Discard
- ½ Cup (75 g) Heavy Cream
- 1 Large Egg
- 1 tsp Vanilla Extract
- 2 Cups (250 g) All-Purpose Flour
- ⅓ Cup (66 g) Granulated Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 Cup (170 g) Fresh or Frozen Blueberries if frozen, do not thaw
- Zest of one lemon
For the Lemon Glaze
- 1 ¼ Cup (162 g) Powdered Sugar
- 2-3 Tbsp (30-45 mL) Fresh Lemon Juice
Instructions
- Grate The Butter: Grate the butter and freeze while you follow the next steps. You can also cube the butter if you don't have a grater.
- Mix the Wet Ingredients: In a small bowl, whisk the sourdough discard, heavy cream, egg, and vanilla extract. Cover and put in the fridge while you follow the next steps. (See Notes).
- Make Flour Mixture: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together to make sure that the ingredients are evenly distributed. Then, add the grated butter and work into the flour mixture. Make sure the butter pieces are the size of peas. You can use a fork, pastry blender, or your fingers. Stir in the blueberries and lemon zest.
- Scones Dough: Pour the wet mixture over the flour mixture. Mix with a spatula or your hands until the mixture is mostly moistened. It should still be a little crumbly. If you notice the butter melting, put the dough in the freezer for 10 minutes.
- Shape: Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Do not over-knead. Press the dough into an 8-inch circle and cut into 8 wedges.
- Preheat and Freeze: Place the scones on a small piece of parchment paper or baking sheet and freeze for 20 minutes. Meanwhile, preheat your oven to 400°F (204°C).
- Bake: Transfer scones onto a large baking sheet. Brush the top of the scones with heavy cream and sprinkle with sugar. Bake for 20 to 25 minutes or until the tops are lightly brown and the bottoms are golden. Let sit for 10 minutes before serving.
- Optional Glaze: In a small bowl, combine the powdered sugar and fresh lemon juice. Drizzle on top of the room-temperature scones. You can use a piping bag to get perfect-looking drizzle.
Video
Notes
- Need help? Check out my post for helpful tips and the recipe video.
- Refrigerating and freezing the ingredients while preparing the recipe keeps the ingredients cold, which prevents the cold butter from melting. The secret to good scones is keeping the butter cold.
- Freeze Before Baking: Freeze the scone dough wedges on a plate or baking sheet for one hour. Once frozen, transfer them to a freezer-safe bag or container. Bake from frozen (add a few minutes to the bake time). Or, thaw overnight and bake as directed.
- Freeze After Baking: Freeze the cooled scones before topping them with glaze or confectioners sugar. I usually freeze mine in a freezer-safe airtight container. To thaw, leave on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or in the oven at 300°F (149°C) for 10 minutes.
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