Blueberry Lemon Sourdough Scones (Print View)

Tender scones with juicy blueberries and bright lemon in a lightly tangy sourdough base.

# Components:

→ 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 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 or frozen unthawed

→ Topping

14 - 2 tablespoons coarse sugar

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large 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 crumbs with visible butter pieces.
04 - In a separate bowl, whisk together sourdough discard, cream, egg, vanilla extract, and lemon juice until smooth and well combined.
05 - Pour the wet mixture into the dry ingredients. Stir until just combined, being careful not to overmix the batter.
06 - Gently fold the blueberries into the dough using a spatula, distributing them evenly throughout.
07 - Turn dough out onto a lightly floured surface. Pat into a 1-inch thick circle approximately 7 inches in diameter.
08 - Cut the dough circle into 8 equal wedges. Transfer each wedge to the prepared baking sheet, spacing them apart to allow for expansion during baking.
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 the tops are golden brown and the scones are cooked through.
11 - Allow scones to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

# Expert Advice:

01 -
  • Your sourdough discard finally has a purpose beyond guilt and composting.
  • The tender crumb stays moist for days, making these scones secretly forgiving for a morning baker.
  • Bright lemon and burst of blueberry means you skip the jam and cream because the scone already knows what it wants to be.
02 -
  • Overmixing the dough is the single biggest reason scones turn out dense instead of tender—mix until you see no dry flour and then stop immediately, even if it looks lumpy.
  • Freezing your blueberries prevents the anthocyanins from bleeding purple throughout your dough, which sounds scientific but basically means prettier scones that taste better.
  • Room temperature sourdough discard mixes in smoothly, but cold discard creates lumps that won't incorporate properly, so leave it out for an hour before you start.
03 -
  • Weigh your ingredients if you have a scale because flour amounts vary wildly by scooping method, and precision here actually makes a difference.
  • A pastry blender takes the guesswork out of cutting in butter—your fingertips work fine but the blender keeps you from accidentally warming things up by handling the dough too much.
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