Blueberry Lemon Sourdough Scones (Printable Copy)

Tender, tangy scones bursting with blueberries and lemon, perfect for spring baking and cozy mornings.

# 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 and 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, optional

# How to Make:

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.
03 - Add cold cubed butter to the dry mixture. Using a pastry blender or fingertips, cut the butter into the flour 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 the wet mixture into the dry ingredients. Stir until just combined, being careful not to overmix.
06 - Gently fold the blueberries into the dough until evenly distributed.
07 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle approximately 7 inches in diameter.
08 - Using a sharp knife, cut the dough into 8 equal wedges. Transfer to the prepared baking sheet, spacing them apart.
09 - Brush the tops of each scone lightly with additional cream. Sprinkle with coarse sugar if desired.
10 - Bake for 18 to 22 minutes until golden brown and cooked through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

# Expert Advice:

01 -
  • They bake faster than you'd expect, and the sourdough discard does something magical to keep them incredibly tender without that dense heaviness some scones have.
  • Fresh blueberries plus tangy sourdough plus bright lemon create a flavor combination that genuinely tastes like a bakery secret, not something you'd guess came from your starter jar.
  • These feel sophisticated enough for guests but honest enough for a quiet morning in your kitchen with just coffee.
02 -
  • Overmixing is the real enemy here, it'll turn your tender scones dense and tough, so stir until just combined and step away from the bowl.
  • Cold butter matters more than almost anything else, some bakers even grate frozen butter over the flour mixture instead of cutting it in, and the results are extraordinary.
  • These taste best eaten warm or at room temperature the same day, but they'll keep in an airtight container for two days if you need them to.
03 -
  • If your kitchen is warm, chill your mixing bowls before starting, it makes a surprising difference in keeping the butter cold and the scones tender.
  • Don't skip the lemon juice in the wet mixture, it's not just flavor, it reacts with the baking soda to help them rise and keeps them tender throughout baking.
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