Lemon Blueberry Sourdough Scones Recipe

Lemon and blueberry are a perfect pairing—tart and sweet, they take me back to fond memories of picking fresh blueberries with my kids and making lemonade from the lemons in my childhood backyard. These two flavors complement each other so well, it’s hard to imagine anything better.

When combined in a sourdough scone, they become something truly special. Scones have the light, flaky texture of biscuits but are a bit denser and sweeter.

These lemon blueberry sourdough scones, with juicy blueberries, fragrant lemon zest, and sourdough discard, are the perfect choice for a satisfying breakfast or a cozy afternoon snack.

Ingredients

For the Lemon Blueberry Scones:

380 grams all-purpose flour (about 3 cups)
65 grams granulated sugar (about ⅓ cup)
15 grams baking powder (1 tablespoon)
3 grams salt (about ½ teaspoon)
113 grams cold unsalted butter (about 8 tablespoons)
250 grams fresh blueberries (about 1 ½ cups)
2 large eggs (about 100 grams)
100 grams sourdough discard (about ½ cup)
60 grams heavy cream (about ¼ cup)
20 grams milk (about 4 teaspoons)
4 grams vanilla extract (about 1 teaspoon)
Zest of 1 lemon

For the Lemon Glaze:

130 grams powdered sugar (about 1 cup)
30 grams heavy cream (about 2 tablespoons)
Juice of 1 lemon (about 20 grams)
Zest of 1 lemon
Pinch of salt

Instructions

Set the oven’s temperature to 425°F (220°C). To make cleanup easier, line a baking sheet with parchment paper.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, salt, and baking powder. Grate the cold butter into small pieces and add it to the flour mixture. Use a whisk or pastry cutter to incorporate the butter, ensuring the pieces are evenly coated with flour. Gently fold in the blueberries with a fork.
Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, sourdough discard, heavy cream, milk, vanilla extract, and lemon zest until fully combined and smooth.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a fork or spoon until the dough just starts to come together. If the dough seems too dry and there’s still a lot of flour left in the bowl, add a little more cream (a teaspoon at a time) until it forms a dough. Be careful not to over-mix, as the dough should remain somewhat shaggy, and some of the blueberries will break open.
Shape the Dough: Turn the dough out onto a lightly floured piece of parchment paper. Pat it into a round shape, about 8-10 inches in diameter and 1 inch thick. Using a sharp knife or bench scraper, slice the dough into 8 wedges.
Bake the Scones: Place the parchment paper with the scones onto a baking sheet, making sure the scones are not touching.Bake until the edges are golden brown, about 15 minutes. For crisper edges, bake for a few extra minutes.
Make the Glaze: While the scones are baking, prepare the glaze by whisking together the powdered sugar, heavy cream, lemon juice, lemon zest, and a pinch of salt. If you prefer a thinner glaze, add more cream until you reach the desired consistency.
Glaze and Serve: Once the scones are finished baking, let them cool for about 5 minutes. Drizzle the lemon glaze over the scones and serve.

Make-Ahead Tip:

Form the dough into wedges and freeze the scones before baking. Place the wedges on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready to bake, preheat the oven and bake the frozen scones, adding an extra couple of minutes to the bake time.