Blueberry Lemon Sourdough Scones (Printable)

Delicate scones with blueberries and lemon zest, featuring a lightly tangy sourdough base.

# 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

→ Mix-ins

13 - 1 cup fresh blueberries

→ Topping

14 - 2 tablespoons coarse sugar

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and lemon zest.
03 - Add cold cubed butter to dry mixture. Using a pastry blender or fingertips, work butter into flour until texture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together sourdough discard, heavy cream, egg, vanilla extract, and lemon juice until smooth.
05 - Pour wet mixture into dry ingredients. Stir gently until just combined; avoid overmixing.
06 - Gently fold fresh blueberries into dough using a spatula.
07 - Turn dough onto lightly floured surface. Pat into 1-inch thick circle approximately 7 inches in diameter.
08 - Cut dough circle into 8 equal wedges. Transfer to prepared baking sheet, spacing evenly.
09 - Brush scone tops lightly with additional cream. Sprinkle coarse sugar evenly over each scone.
10 - Bake for 18 to 22 minutes until golden brown and cooked through. Cool on baking sheet for 5 minutes, then transfer to wire rack.

# Helpful Hints:

01 -
  • That subtle sourdough tang deepens the flavor without tasting sour, making these scones taste more interesting than basic breakfast bakes.
  • Fresh blueberries burst with juice while baking, creating pockets of sweetness that balance the bright lemon and tender crumb.
  • They come together in forty minutes flat, which means you can have them on the table before most people finish their coffee.
02 -
  • Overmixing is the silent killer of scones; if you stir the wet ingredients into the dry for more than a minute, you'll activate the gluten and end up with tough, dense scones instead of tender ones.
  • The dough should look shaggy and uneven when you turn it out—that's exactly what you want, and it bakes into something tender and flaky.
03 -
  • Keep everything as cold as possible before mixing—even a warm kitchen works against tender scones, so work quickly and let your butter stay cubed and firm.
  • Don't brush the cream on too heavily; a light hand gives you a golden top without making the scones feel wet or dense.
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