Sourdough Lemon Blueberry Scones
These Sourdough Lemon Blueberry Scones are tender, flaky, and bursting with fresh blueberries and bright lemon flavor. Made with sourdough discard and finished with a tangy lemon glaze, they’re the perfect bakery-style treat for breakfast, brunch, or afternoon coffee.
Equipment
- Large mixing bowl
- Pastry Cutter or Grater
- Baking sheet
- Bench Scraper or Knife
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, shredded or cubed
- 1/2 cup sourdough starter (active or discard)
- 1/4 cup sour cream or Greek yogurt
- 1 large egg
- 1 Tbsp vanilla extract
- 3 Tbsp fresh lemon juice
- 1 cup blueberries, fresh or frozen
- 1 cup powdered sugar (for glaze)
- 2-3 Tbsp fresh lemon juice (for glaze)
Instructions
- Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold butter to the flour mixture. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together sourdough starter, sour cream, egg, vanilla extract, and lemon juice until smooth.
- Add the wet ingredients to the dry ingredients and gently mix until just combined. Fold in the blueberries carefully to avoid crushing them.
- Turn the dough onto a lightly floured surface and pat into a 1-inch-thick circle. Cut into 8 equal wedges and place them on the prepared baking sheet.
- Bake for 18–20 minutes until lightly golden. Cool slightly, then whisk powdered sugar and lemon juice and drizzle the glaze over warm scones.
Notes
The dough can be baked right away or cold-fermented in the refrigerator to enhance flavor and digestibility. Always keep ingredients cold for the flakiest texture.