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Close-up of glazed Lemon Blueberry Scones on a white plate with fresh berries and a lemon in the background.

Fluffy Blueberry Sourdough Scones

These light and airy scones feature the subtle tang of sourdough discard, bursts of sweet blueberries, and a tender crumb, all finished with an optional lemon glaze. Perfect for breakfast or a delightful tea-time treat.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, Baked Goods
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour plus more for dusting
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 tbsp unsalted butter cold, cubed
  • 1/2 cup sourdough discard unfed, straight from the fridge
  • 1/2 cup heavy cream cold, plus 1-2 tbsp more if needed
  • 1 cup fresh or frozen blueberries do not thaw if frozen
For the Egg Wash
  • 1 large egg
  • 1 tbsp milk or water
For the Lemon Glaze (Optional)
  • 1/2 cup powdered sugar
  • 1 tbsp fresh lemon juice or milk for a plain glaze

Equipment

  • Large Mixing Bowl
  • Pastry blender or two forks
  • Whisk
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush
  • Small Bowl
  • Wire Rack

Method
 

Prepare for Baking
  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Cut in Butter
  1. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips (working quickly to keep butter cold), cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Combine Wet Ingredients
  1. Create a well in the center of the flour mixture. Pour in the sourdough discard and 1/2 cup cold heavy cream. Mix gently with a fork or spatula until just combined. The dough will be shaggy. Be careful not to overmix.
Add Blueberries
  1. Gently fold in the blueberries until evenly distributed. If using frozen blueberries, do not thaw them first.
Shape and Cut
  1. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just enough to bring it together into a cohesive ball. Pat the dough into a round disk about 1-inch thick.
  2. Using a sharp knife or a bench scraper, cut the disk into 8 wedges.
Egg Wash & Bake
  1. In a small bowl, whisk together the egg and milk/water for the egg wash.
  2. Place the scone wedges on the prepared baking sheet, leaving some space between them. Brush the tops of the scones with the egg wash. Bake for 18-22 minutes, or until golden brown on top and a wooden skewer inserted into the center comes out clean.
Cool & Glaze
  1. Transfer the baked scones to a wire rack to cool slightly.
  2. While scones cool, whisk together the powdered sugar and lemon juice (or milk) in a small bowl until smooth. Adjust consistency with more sugar or liquid as needed.
  3. Drizzle or spread the glaze over the warm (but not hot) scones. Serve warm or at room temperature.

Notes

• Sourdough Discard: Use unfed sourdough discard straight from the fridge. The tang adds a lovely depth of flavor without requiring active leavening.
• Cold Ingredients: Keeping the butter and cream very cold is crucial for tender, flaky scones. Use cold hands if cutting butter by hand.
• Do Not Overmix: Overmixing develops gluten, which makes scones tough. Mix just until combined and handle the dough minimally.
• Freezing Scones: Unbaked scones can be frozen on a baking sheet until solid, then transferred to an airtight bag. Bake from frozen at 400°F (200°C), adding a few extra minutes (5-10) to the baking time.
• Variations: Add a teaspoon of lemon zest to the dry ingredients for an extra citrus kick. A dash of vanilla extract can be added to the wet ingredients.