Go Back

Sourdough Blueberry Lemon Scones

These delightful scones use sourdough discard, fresh blueberries, and bright lemon zest to create a tender, flaky texture, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the scone dough
  • 1/2 Cup Unsalted Butter Grated and very cold
  • 1/2 Cup Sourdough Discard
  • 1/2 Cup Heavy Cream Plus additional for brushing
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1/3 Cup Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Cup Fresh or Frozen Blueberries Do not thaw if using frozen
  • Zest of one lemon
For the glaze (optional)
  • 1 1/4 Cup Powdered Sugar
  • 2-3 Tbsp Fresh Lemon Juice

Method
 

Preparation
  1. Grate the butter and freeze it.
  2. In a bowl, mix the sourdough discard, heavy cream, egg, and vanilla extract, then refrigerate.
  3. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the grated butter and mix until the size of peas.
  4. Stir in the blueberries and lemon zest.
Combine and Shape
  1. Pour the wet mixture over the dry ingredients and mix until mostly moistened. If the butter melts, freeze the dough for 10 minutes.
  2. Turn the dough onto a floured surface, knead gently, and shape it into an 8-inch circle. Cut into 8 wedges.
Baking
  1. Freeze the scones for 20 minutes and preheat the oven to 400°F (204°C).
  2. Place the scones on a baking sheet, brush with heavy cream, and sprinkle with sugar.
  3. Bake for 20-25 minutes or until golden.
  4. Let sit for 10 minutes before serving.
  5. For the optional glaze, combine the powdered sugar with lemon juice and drizzle it over the scones.

Notes

Store leftover scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag for up to 2 months. Reheat in the oven for a few minutes before serving.