Easy Lemon Blueberry Sourdough Scones
This lemon blueberry sourdough scone recipe is the perfect balance of sweet blueberries and tart lemon glaze. These tender scones are made using sourdough discard, buttermilk, fresh blueberries, and lemon zest and juice. They’re perfect for an afternoon snack or a delightful breakfast treat.
This post may contain affiliate links. As an Amazon Associate, I may receive a small commission, at no cost to you, if you make a purchase. Please read our disclosure policy.
Save This For Later!
We’ll email this post to you so it doesn’t get lost in your open tabs!
By submitting this form, you consent to receive emails from Lockrem Homestead
Sourdough discard scones are a great way to use up leftover sourdough starter. This sourdough discard scone recipe combines the ease and tender texture of a classic scone while incorporating leftover discard, so nothing goes to waste.
Enjoy the best flavors of summer! I love chocolate and cinnamon, but once the weather turns warm, give me all of the fruity flavors! These blueberry lemon sourdough scones combine juicy blueberries, fresh lemon zest, sourdough, and a bright lemon glaze, just like my Lemon Blueberry Sourdough Bread and Sourdough Blueberry Lemon Focaccia Bread. If you love the poppy seed flavor, try my Sourdough Lemon Poppyseed Scones.
Sourdough Blueberry Lemon Scones Ingredients
- Flour – Scones are best made using all-purpose flour. Its lower protein content keeps the gluten development low, resulting in tender scones.
- Butter – I use unsalted butter in my baking to have full control over the salt level. The salt contents vary brand to brand, so using unsalted butter yields consistent results.
- Sourdough Starter – Making sourdough lemon blueberry scones is the perfect way to use up leftover sourdough starter discard. Use sourdough discard that is fresh or no more than a day or two old to prevent an overpowering sourdough flavor. I always use 100% hydration sourdough discard. You can use an active starter; just be sure to measure by weight and not volume since it contains more air.
- Buttermilk – Rich and creamy, buttermilk is acidic milk that reacts with the leaveners for a light and tender scone.
- Baking soda and Baking powder – These leavening agents are what give the scones their beautiful rise. The chemical reaction is activated with moisture, acid, and heat.
- Blueberries – I prefer using fresh blueberries in this recipe. Choose firm, blemish-free berries. If using frozen blueberries, add them still frozen to the flour mixture before mixing in the wet ingredients. Do not let them thaw or the juices will turn the dough an unpleasant greyish hue.
- Lemon – This recipe uses both the lemon zest and its juice. The zest is folded into the dough, while the juice is added to the glaze, giving it a bright, lemony flavor.
Sourdough Blueberry Scones with Lemon Glaze Tips
- Sourdough starter cold from the fridge can be thick and challenging to combine with the milk. Using a blender or immersion blender is a simple way to combine the two for a smooth texture.
- Sift the powdered sugar through a fine mesh strainer for a lump-free glaze
- Make sure all of the ingredients are cold! These scones are no different than pie crust, croissants, or other pastries that rely on cold butter to create steam in the oven for their flaky layers.
How to Make Lemon Blueberry Sourdough Scones Overview
Dry Ingredients
Grate the cold butter using a box grater and set aside.
Add the flour, sugar, baking soda, baking powder, salt, and lemon zest to a large mixing bowl and combine.
Cut in the butter before adding the blueberries, tossing to coat them with flour.
Wet Ingredients
In a separate bowl, add the sourdough discard and buttermilk and mix until smooth.
Mixing Sourdough Scone Ingredients
Pour the wet ingredients into the dry ingredients and stir to combine. Use your hands to work the remaining dry ingredients in.
Shaping Scone Dough
Line a baking sheet with a piece of parchment paper, and set aside.
Turn out the dough onto a clean work surface and shape into an 8″ circle, 1″ tall.
Use a bench scraper or sharp knife to divide the dough into 8 equal pieces. Place the scones onto the prepared baking sheet 1″ apart.
Refrigerate the scone for 15 minutes while the oven preheats to 400°F/204°C.
Baking Lemon Blueberry Sourdough Discard Scones
Remove the scones from the fridge and bake for 18-20 minutes. Transfer the warm scones to a wire rack to cool.
Mix up Lemon Glaze for Sourdough Scones
Combine the powdered sugar and lemon juice in a small bowl and mix until smooth. Dip the top of the scones into the glaze.
FAQs
What’s the Best way to incorporate sourdough discard into scone dough?
Sourdough discard usually has a liquid consistency, which makes it easy to whisk into the buttermilk. However, starter cold from the fridge or using an active sourdough starter can be denser and more challenging to mix well. Mixing the extra sourdough discard and buttermilk using a blender or immersion blender makes it simple to break up the starter.
Tips for achieving flaky texture in sourdough scones.
The best scones have a light and tender texture. Use these simple tips, to
- Don’t overmix the dough to avoid more gluten development. Instead, mix until the dry ingredients are just combined.
- Use the right type of flour. I always use all-purpose flour for anything that you want to be tender. Save the bread flour for breads or anything that requires structure.
- Leave small bits of butter in the dough. As the butter melts, it creates steam in the oven as it bakes and produces pockets of air. The result? Scones with a light and tender layers that melts in your mouth.
How do I store leftover sourdough scones?
The scones are best the day they’re baked. The glaze will soften over time. Place leftover scones in an airtight container and store at room temperature for up to 3 days.
Can I use frozen blueberries in these lemon blueberry sourdough scones?
Yes, but be sure to mix them in while frozen. The freezing process breaks down the blueberries’ cellular walls. Once thawed, the berries release their juices. Blueberry juice will tint the dough an unpleasant greyish color. You may need to increase the baking time by 2-3 minutes.
Can these scones be frozen and baked later?
Yes! The perfect reason to make a double batch! Bake one batch to enjoy now, and stash the other in the freezer for when you want a homemade sweet treat without any fuss.
To freeze, place unbaked scones onto a parchment-lined baking sheet 1 inch apart. Place the baking sheet into the freezer for 1-2 hours, or until the scones are frozen. Remove the scones from the baking sheet and place them into a plastic freezer bag, squeezing out as much air as possible. Label with the name and date, and place back into the freezer.
To bake, place frozen scones onto a baking sheet and bake as directed, adding 3-5 minutes.
More Scone Recipes
I’d love to hear from you! If you tried this Lemon Blueberry Sourdough Scones, please leave a star rating and let me know how it went in the comments section below. Happy Baking!
Lemon Blueberry Sourdough Scones
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Lockrem Homestead
Ingredients
Dry Ingredients
- 113 g unsalted butter 1 stick, ½ cup
- 250 g all-purpose flour 2 cups
- 50 g sugar ¼ cup
- ¼ tsp salt
- ¼ tsp baking soda
- 1¼ tsp baking powder
- 2 tsp lemon zest 2 small lemons or 1 large
- 150 g blueberries 1 cup
Wet Ingredients
- 125 g buttermilk ½ cup
- 62 g sourdough discard ¼ cup
Lemon Glaze
- 100 g powdered sugar 1 cup
- 1½ T lemon juice
Instructions
Dry Ingredients
- Grate the cold butter using a box grater and set aside.113 g unsalted butter
- Add the flour, sugar, baking soda, baking powder, salt, and lemon zest to a large mixing bowl and whisk the ingredients together. 250 g all-purpose flour, 50 g sugar, ¼ tsp baking soda, 1¼ tsp baking powder, ¼ tsp salt, and 2 tsp lemon zest
- Add the grated butter to the dry ingredients and cut it into the flour mixture with a pastry blender until it resembles coarse crumbs.
- Add the blueberries to the bowl and toss to coat them with flour.150 g blueberries
Wet Ingredients
- In a separate bowl, add the sourdough discard and buttermilk and mix until smooth. 125 g buttermilk and 62 g sourdough discard
Mixing Sourdough Scone Ingredients
- Pour the wet ingredients into the dry ingredients. Using a lifting motion to combine the wet and dry ingredients, being careful to leave the blueberries intact. Gently fold the dough in the bowl with your hands to work the remaining dry ingredients in. Make sure to get all of the ingredients that settle at the bottom of the bowl.
Shaping Scone Dough
- Line a baking sheet with a piece of parchment paper, and set aside.
- Turn out the dough onto a clean work surface. Shape the dough into an 8″ circle, 1″ tall. Use a bench scraper or sharp knife to divide the dough into 8 equal pieces. Place the scones onto the prepared baking sheet 1″ apart.
- Refrigerate the scone for 15 minutes while the oven preheats to 400°F/204°C.
Baking Lemon Blueberry Sourdough Discard Scones
- Remove the scones from the fridge and bake for 18-20 minutes. The scones are done when the edges are lightly golden brown, and the centers look set and no longer glossy.
- Transfer the warm scones to a wire rack to cool.
Mix up Lemon Glaze for Sourdough Scones
- Once the scones have cooled to room temperature, combine the powdered sugar and lemon juice in a small bowl and mix until smooth. Dip the top of the scones into the glaze. The glaze will harden after 10-15 minutes.100 g powdered sugar and 1½ T lemon juice
Notes
How do I store leftover sourdough scones?
The scones are best the day they’re baked. The glaze will soften over time. Place leftover scones in an airtight container and store at room temperature for up to 3 days.Can I use frozen blueberries in these lemon blueberry sourdough scones?
Yes, but be sure to mix them in while frozen. Upon freezing, the cellular structure breaks down, and once thawed, the berries release their juices. Blueberry juice will tint the dough an unpleasant greyish color. You may need to increase the baking time by 2-3 minutes. Can these scones be frozen and baked later?
Yes! The perfect reason to make a double batch! Bake one batch to enjoy now, and stash the other in the freezer for when you want a homemade sweet treat without any fuss. To freeze, place unbaked scones onto a parchment-lined baking sheet 1 inch apart. Place the baking sheet into the freezer for 1-2 hours, or until the scones are frozen. Remove the scones from the baking sheet and place them into a plastic freezer bag, squeezing out as much air as possible. Label with the name and date, and place back into the freezer. To bake, place frozen scones onto a baking sheet and bake as directed, adding 3-5 minutes.
