Easy Sourdough Lemon Blueberry Scones Recipe

Whip up a batch of these delightful sourdough lemon blueberry scones that are perfect for any morning.

This recipe makes it incredibly simple to create a bakery-worthy treat right in your own kitchen, ideal for a relaxed breakfast or a special brunch.

These scones combine the subtle tang of sourdough with the bright burst of blueberries and a hint of lemon, creating a flavor profile that’s both comforting and refreshing. You’ll find this recipe to be straightforward and rewarding, even if you’re new to baking.

Sourdough Lemon Blueberry Scones

---

• Total Time: 35-40 minutes
• Yield: 8 scones 1x

Print Recipe

Pin Recipe

Description

Whip up a batch of these delightful sourdough lemon blueberry scones that are perfect for any morning. This recipe makes it incredibly simple to create a bakery-worthy treat right in your own kitchen, ideal for a relaxed breakfast or a special brunch. These scones combine the subtle tang of sourdough with the bright burst of blueberries and a hint of lemon, creating a flavor profile that’s both comforting and refreshing. You’ll find this recipe to be straightforward and rewarding, even if you’re new to baking.

---

Ingredients

Scale 1x2x3x

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1/2 cup sourdough discard (at 100% hydration)

1/4 cup milk (whole milk or 2% works best)

1 teaspoon lemon zest

1 cup fresh or frozen blueberries

For the glaze (optional):

1 cup powdered sugar

2–3 tablespoons fresh lemon juice

---

Instructions

1. Prepare your oven and baking sheet: Preheat your oven to 400 F (200 C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.

2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agents.

3. Cut in the cold butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. The cold butter is key to flaky scones.

4. Incorporate wet ingredients: In a separate small bowl, whisk together the sourdough discard, milk, and lemon zest. Pour this wet mixture into the dry ingredients and mix gently with a fork or spatula until just combined. Be careful not to overmix, as this can lead to tough scones.

5. Fold in the blueberries: Gently fold in the fresh or frozen blueberries until they are evenly distributed throughout the dough. Again, avoid overmixing to keep the berries intact and prevent the dough from turning purple.

6. Shape the scones: Turn the dough out onto a lightly floured surface. Gently pat the dough into a round disc, about 1-inch thick. Using a sharp knife or a round biscuit cutter, cut the dough into 8 wedges or rounds.

7. Bake until golden: Arrange the scones on the prepared baking sheet, leaving a little space between each. Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.

8. Prepare and apply glaze (optional): While the scones are cooling slightly, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Once the scones have cooled for about 10 minutes, drizzle the glaze over them. Serve warm or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: breakfast
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 scone

Keywords: sourdough, scones, blueberry, lemon, breakfast, brunch, easy, baked goods, dessert, sweet

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone looking for a delicious yet uncomplicated baking project. You’ll adore how quickly these scones come together, making them perfect for busy mornings or when you need a last-minute treat for guests. The inclusion of sourdough discard adds a wonderful depth of flavor without requiring any advanced sourdough techniques, making it accessible for beginners and seasoned bakers alike. These scones are fantastic for a weekend breakfast, a special brunch with friends, or even as a delightful afternoon snack with a cup of tea. They strike a perfect balance between sweet and tart, and their tender, flaky texture is simply irresistible.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients ahead of time will make the baking process even smoother. This recipe uses common pantry staples alongside fresh blueberries and a bit of sourdough discard, ensuring you won’t need to hunt for obscure items.

INGREDIENTS:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/2 cup sourdough discard (at 100% hydration)
• 1/4 cup milk (whole milk or 2% works best)
• 1 teaspoon lemon zest
• 1 cup fresh or frozen blueberries
• For the glaze (optional):
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

If you don’t have fresh blueberries, frozen ones work perfectly; just don’t thaw them before adding to the dough to prevent them from bleeding too much color. For the milk, whole milk provides the richest flavor and best texture, but 2% milk will also work well. If you prefer a dairy-free option, unsweetened almond milk can be substituted for the regular milk. For the butter, using unsalted allows you to control the salt content, but salted butter can be used if that’s all you have; just reduce the added salt in the recipe by half.

Time Needed From Start To Finish

This recipe is designed for efficiency, getting warm, delicious scones into your hands in under an hour.

• Preparation time: 15 minutes
• Baking time: 20-25 minutes
• Total time: 35-40 minutes

How To Make It Step By Step With Visual Cues

Follow these simple steps to create perfectly tender and flavorful sourdough lemon blueberry scones.

1. Prepare your oven and baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agents.
3. Cut in the cold butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. The cold butter is key to flaky scones.
4. Incorporate wet ingredients: In a separate small bowl, whisk together the sourdough discard, milk, and lemon zest. Pour this wet mixture into the dry ingredients and mix gently with a fork or spatula until just combined. Be careful not to overmix, as this can lead to tough scones.
5. Fold in the blueberries: Gently fold in the fresh or frozen blueberries until they are evenly distributed throughout the dough. Again, avoid overmixing to keep the berries intact and prevent the dough from turning purple.
6. Shape the scones: Turn the dough out onto a lightly floured surface. Gently pat the dough into a round disc, about 1-inch thick. Using a sharp knife or a round biscuit cutter, cut the dough into 8 wedges or rounds.
7. Bake until golden: Arrange the scones on the prepared baking sheet, leaving a little space between each. Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
8. Prepare and apply glaze (optional): While the scones are cooling slightly, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Once the scones have cooled for about 10 minutes, drizzle the glaze over them. Serve warm or at room temperature.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough lemon blueberry scones are wonderfully versatile! For a kid-friendly twist, you can omit the lemon zest and add a touch of vanilla extract to the dough for a classic blueberry scone. Another fun idea is to sprinkle a little coarse sugar on top of the scones before baking for an extra crunch and sparkle.

If you’re serving these for a brunch or buffet, consider offering a small bowl of clotted cream or whipped cream alongside them, as well as a selection of jams or fruit curds. For a heartier breakfast, they pair beautifully with scrambled eggs and bacon. You can also swap out the blueberries for other fruits like raspberries, chopped strawberries, or even a mix of berries. For a slightly different flavor profile, a pinch of cinnamon or nutmeg can be added to the dry ingredients.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have a few pitfalls. Here’s how to ensure your sourdough lemon blueberry scones turn out perfectly every time:

• Overmixing the dough: This is the most common mistake with scones. Overmixing develops the gluten in the flour, resulting in tough, dense scones instead of light and flaky ones. Mix only until the ingredients are just combined and no dry streaks of flour remain.
• Warm butter: If your butter isn’t cold, it will melt too quickly into the flour, leading to a less flaky texture. Always use very cold butter, cut into small pieces, and work quickly when incorporating it. You can even pop your butter into the freezer for 10-15 minutes before using it.
• Overworking the dough when shaping: Similar to overmixing, excessive handling of the dough can make it tough. Pat the dough gently into shape rather than kneading it vigorously.
• Thawing frozen blueberries: If using frozen blueberries, add them directly to the dough without thawing. Thawed berries release too much moisture and can turn your dough a muddy color.
• Not preheating the oven fully: A hot oven is crucial for scones to rise quickly and achieve that beautiful golden crust. Make sure your oven is fully preheated to the specified temperature before putting the scones in.

How To Store It And Make It Ahead Without Ruining Texture

These sourdough lemon blueberry scones are best enjoyed fresh from the oven, but they can be stored and even made ahead of time.

Storage: Once completely cooled, store leftover scones in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze baked scones. Wrap them individually in plastic wrap, then place them in a freezer-safe bag for up to 1 month. Thaw at room temperature or reheat directly from frozen in a low oven.

Reheating: To revive day-old scones, warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes until heated through. This will help restore some of their original tenderness.

Make Ahead: You can prepare the scone dough the night before. After shaping the scones, place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate overnight. In the morning, bake them directly from the refrigerator, adding a few extra minutes to the baking time if needed. This is a fantastic way to enjoy fresh-baked scones without the early morning prep.

Questions People Always Ask Before Making This Recipe

Here are some common questions about making these delicious sourdough lemon blueberry scones.

Can I use active sourdough starter instead of discard? While you technically could, discard is preferred for this recipe as it contributes flavor without providing significant leavening. Using active starter might alter the texture slightly, as the baking powder is the primary leavening agent here.

What does “sourdough discard” mean? Sourdough discard refers to the portion of your sourdough starter that you remove before feeding it. It’s not active or bubbly, but it still carries that wonderful tangy flavor.

Can I use dried blueberries? Yes, you can use dried blueberries. If they are very dry, you might want to plump them up by soaking them in a little hot water for 10-15 minutes, then draining them well before adding to the dough.

My scones didn’t rise much, what happened? This is often due

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.