Blueberry Lemon Sourdough (Printable)

Lightly tangy scones with fresh blueberries and lemon zest, ideal for breakfast or brunch occasions.

# 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 cold unsalted butter, cubed
08 - 1 cup sourdough discard 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

→ Topping

14 - 2 tablespoons coarse sugar

# How to Prepare:

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 to the dry mixture. Using a pastry blender or fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining.
04 - In a separate bowl, whisk together sourdough discard, heavy cream, egg, vanilla extract, and lemon juice until smooth and fully combined.
05 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; the dough should be slightly shaggy.
06 - Gently fold the blueberries into the dough, distributing them evenly throughout.
07 - Turn dough onto a lightly floured surface and pat into a 1-inch thick circle approximately 7 inches in diameter.
08 - Using a sharp knife, cut the dough circle into 8 equal wedges. Transfer each wedge to the prepared baking sheet, spacing them 2 inches apart.
09 - Brush the tops of each scone 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 the baking sheet for 5 minutes before transferring to a wire rack.

# Expert Suggestions:

01 -
  • You finally have a use for that sourdough discard thats been sitting in your fridge looking guilty.
  • They bake up tender and crumbly in just 20 minutes, making them perfect for lazy weekend mornings when you want something special but not complicated.
  • The sourdough tang is subtle and sophisticated, not overwhelming, so even people who think they dont like sour flavors will ask for seconds.
02 -
  • Overmixing is the enemy here; once the dry and wet ingredients meet, treat the dough like its fragile because it is, and more than a few stirs will result in tough, bread-like scones instead of tender ones.
  • Your sourdough discard should be at room temperature and unfed, meaning it hasnt been recently fed with flour and water; fresh, bubbly discard works best and adds actual tang to the scones.
03 -
  • If your kitchen is warm, refrigerate your flour and butter mixture before adding the wet ingredients to keep everything cold and maximize flakiness.
  • Using frozen blueberries straight from the freezer prevents them from bleeding their color into the dough, creating an unappetizing gray-blue speckled effect.
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