Blueberry Lemon Sourdough (Print)

Tender, lightly tangy scones bursting with blueberries and bright lemon flavor, ideal for brunch or snack.

# 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 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 blueberries, or frozen unthawed

→ Topping

14 - 2 tablespoons coarse sugar

# How To Make It:

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 and cut in using a pastry blender or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together sourdough discard, cream, egg, vanilla extract, and lemon juice until smooth.
05 - Pour wet mixture into dry ingredients and stir until just combined, avoiding overmixing.
06 - Gently fold blueberries into the dough until evenly distributed.
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 them evenly apart.
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. Cool on baking sheet for 5 minutes before transferring to a wire rack.

# Expert Tips:

01 -
  • Sourdough discard transforms ordinary scones into something with hidden depth and a tender crumb that feels almost luxurious.
  • Fresh blueberries burst when you bite into them, and the lemon brings everything into sharp, delicious focus without any bitterness.
  • They're ready in 40 minutes flat, making them perfect for those mornings when you want something fancier than toast but don't have all day.
02 -
  • Sourdough discard adds moisture and tang, but it also has acidity that needs the baking soda to activate properly; if you skip the soda or use old discard that's been sitting, your scones will be dense and sad.
  • Cold butter is everything here; if your kitchen is warm or you forget to chill your butter, your scones will spread instead of rise and come out cakey rather than flaky.
  • Don't fold in frozen blueberries thinking you're being clever; their icy surface will cause the batter around them to bake differently, sometimes leaving wet pockets in the finished scone.
03 -
  • Cut your cold butter into small cubes before adding it to the flour, and work quickly so it stays cold; the visible butter pieces are what create those tender, flaky layers.
  • Don't be tempted to mix everything in one bowl; keeping your wet and dry ingredients separate until the last moment gives you better control and prevents overdevelopment of gluten.
  • The cream you brush on top should go on just before baking; brushing too early lets it dry and soak in, defeating the purpose of creating that shiny, golden exterior.
Return