Sourdough Blueberry Scones: A Tasty Recipe for a Lazy Morning

There’s just something about the smell of freshly baked scones that says, “Today’s gonna be a good day.” And trust me, nothing beats biting into warm sourdough blueberry scones that are bursting with juicy berries and a subtle tang from the sourdough. Whether you’re a baker with years of sourdough experience or just someone itching to use the starter that’s been chilling at the back of your fridge, I’ve got your back.

Now, let me be straight with you—I’ve had my fair share of scone disasters. I’m talking dry, hockey-puck-like scones that could chip a tooth or overly mushy ones that never held their shape. But the good news? Over time, I cracked the code for a sourdough scone recipe that works every single time. Not only are these blueberry-studded beauties super fluffy, but they also have that golden crust we all dream about when we see pictures of perfect pastries.

A Tale of Two Passions: Blueberries and Sourdough

Before we dive into the recipe, I want to share why I’m so obsessed with combining sourdough and blueberries. (Yep, buckle in for a little nostalgia.) I grew up picking fresh blueberries with my family every summer. My mom would hand me a pail, saying, “Pick as many as you can!” Of course, half the berries I plucked would go straight into my mouth… No regrets.

Years later, I became the kind of person who keeps a sourdough starter on my counter like it’s a pet. It was only a matter of time before I brought these two loves together. The fruity sweetness of the berries just works so well with the tangy undertones of sourdough. If someone ever claims it’s a weird combo—well, they’ve clearly never tried it.

Why Bake Sourdough Blueberry Scones?

You might be thinking, “Why not just bake regular blueberry scones? Why add the sourdough component in the first place?” I get it. But hear me out. Sourdough isn’t just about taste (although that’s a huge part of it); it’s also about texture and quality. Adding sourdough discard or an active starter produces way better crumb and flavor compared to your usual scones.

• Flavor boost: The tangy kick of sourdough complements the natural sweetness of blueberries. It balances the flavors like a pro.
• Soft crumb: These scones stay airy and tender—none of that dry or crumbly nonsense. Seriously, life is too short for bad scones.
• Eco-friendly baking: If you’re already making sourdough bread, using your leftover starter discard for this recipe minimizes waste. Yay for sustainability!

Ingredients You’ll Need for Sourdough Blueberry Scones

Here’s your shopping list! (I assume you already have a sourdough starter—if not, there are simple guides online to grow one from scratch. But I’ll let you do that Googling yourself!)

Dry Ingredients:

• 2 ¼ cups all-purpose flour (280g)
• ½ cup granulated sugar (100g)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients:

• ½ cup sourdough discard (120g) — straight from the fridge is fine!
• ½ cup heavy cream (120ml) — cold.
• 1 large egg — also cold.
• 1 teaspoon vanilla extract.

Add-ins:

• 6 tablespoons unsalted butter (85g) — chilled and cubed.
• 1 cup fresh blueberries (150g) — frozen works too, but don’t thaw them before baking.
• Optional: 2 tablespoons turbinado sugar for sprinkling on top.

Tools to Keep Handy

• Large mixing bowl and small bowl for whisking the wet stuff.
• Pastry cutter (or you can use your fingers, but trust me, this tool makes life easier).
• Baking sheet lined with parchment paper.
• Bench scraper for portioning dough—helps with even cutting.
• Pastry brush for applying cream on top.

Let’s Make These Sourdough Blueberry Scones

I know baking can feel intimidating, especially when sourdough starter is involved, but this sourdough blueberry scone recipe is surprisingly chill to pull off. Follow these steps (or “guidelines,” because cooking should be fun, not rigid):

1. Combine the dry ingredients—flour, sugar, baking powder, baking soda, and salt—in a large bowl. Whisk until everything’s evenly distributed.

2. Add the cold cubed butter to the flour mixture. Use a pastry cutter (or your fingertips) to cut the butter into pea-sized pieces. The mixture should resemble coarse sand with tiny butter flakes throughout.

3. Toss the blueberries into the dry mixture. (Pro tip: Lightly coat the berries with flour—it helps keep them from sinking to the bottom while baking.)

4. In a smaller bowl, whisk together the sourdough discard, heavy cream, egg, and vanilla extract. Pour this wet stuff into the larger bowl with the dry mixture.

5. Mix gently with a wooden spoon until just combined. Don’t overdo it! The dough should be shaggy and a bit sticky.

6. Turn the dough onto a floured surface. Shape it into an 8-inch circle, roughly 1 inch thick. Then, use a bench scraper to cut the dough like a pizza—into 8 triangular wedges.

7. Transfer the scones to the prepared baking sheet. Chill them in the fridge for at least 20 minutes. (This step helps the butter stay cold and prevents spreading while baking.)

8. Preheat your oven to 400°F (200°C). Brush the top of each scone with heavy cream and sprinkle on turbinado sugar for that bakery-style sparkle.

9. Bake for 20-22 minutes, or until the tops are golden brown. Let them cool for a few minutes before digging in (if you can wait—the struggle is real).

Sourdough Biscuits vs. Scones: What’s the Difference?

I’ve had people ask me, “Aren’t these basically just biscuits with blueberries in ’em?” And, well, kind of—but not really. While they’re super similar in ingredients and method, scones are sweeter and richer because of the cream and sugar. Biscuits, on the other hand, rely more on flaky layers and are usually savory.

Speaking of which—if you’re digging this recipe but want something less sweet, try sourdough biscuits instead. They’re perfect for breakfast sandwiches or slathering with jam or butter.

FAQs about Sourdough Baking

Why are my sourdough biscuits dry?

You might’ve overmixed the dough or used too much flour. Keep the butter cold, and don’t skimp on the fat (like cream or buttermilk) to guarantee soft, tender biscuits every time.

Can sourdough be used for cakes?

Totally, yes! You can use sourdough starter to make cakes like carrot or chocolate ones. My go-to is a sourdough carrot cake—it strikes that unique balance of tangy and sweet. It’s a game-changer for dessert lovers.

Final Thoughts

If you’ve made it this far, congrats! You’re officially ready to wow your friends and fam with a batch of sourdough blueberry scones. Baking is like therapy for me—it’s messy but oh-so-rewarding. And now that fall’s in full swing (hello pumpkin spice season!), there’s no better time to enjoy warm, homemade pastries alongside a cup of tea or coffee.

Happy baking! Let me know in the comments how your scones turned out, and don’t forget to follow me for more sourdough-friendly recipes. Spread the baking love! ✨