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.
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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. Tried this recipe?Let us know how it was!
