There’s something irresistible about the refreshing mix of tangy lemon, sweet juicy blueberries, and tender sourdough dough coming together in this Easy Homemade Blueberry Scones Recipe. These scones strike the perfect balance between bright citrus flavor and comforting sweetness, making them an ideal treat for a cozy brunch, cheerful weekend breakfast, or elegant afternoon tea.
With just a few fresh ingredients and simple steps, you’ll learn how to make blueberry scones that are light, flaky, and beautifully glazed every single time. Whether you’re an experienced baker or a total beginner, these Sourdough Lemon Blueberry Scones promise pure home-baked delight.
A Brunch Memory That Started It All
It all started on a quiet Sunday morning when the kitchen filled with the scent of freshly grated lemon zest and warm blueberries bursting in the oven. I had decided to try a Homemade Blueberry Scones Recipe on a whim, inspired by the ripest berries I’d found at the market. The result? Soft, golden scones with crisp edges and a tender crumb that disappeared faster than I could plate them.
Those first scones became the highlight of our family brunch — a simple yet special moment where everyone reached for seconds before the coffee was even poured. That early success led me down the path of finding the Lemon Blueberry Scones Recipe Easy enough for busy mornings but delicious enough to impress guests.
As the years went by, I discovered that the best how to make blueberry scones secret lay in something we often overlook — the sourdough starter sitting quietly in the fridge. Once I added it, the transformation was immediate: the scones became lighter, more flavorful, and stayed moist for days. That’s when I knew I had found the perfect blend of classic comfort and modern baking magic.
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Sourdough Lemon Blueberry Scones
- Total Time: 35 minutes
- Yield: 8 scones 1x
Description
Light and flaky scones made with tangy sourdough discard, fresh blueberries, and bright lemon zest, finished with a simple lemon glaze.
Ingredients
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
4. In a separate bowl, whisk sourdough discard, heavy cream, egg, and vanilla until smooth.
5. Pour the wet ingredients into the dry ingredients and gently fold until the dough just comes together.
6. Fold in blueberries, keeping frozen berries frozen if using them.
7. Turn the dough onto a floured surface and pat into a 1-inch-thick circle, then cut into 8 triangles.
8. Chill the scones on the prepared baking sheet for 10 minutes.
9. Brush the tops with a little heavy cream and bake for 18-22 minutes until golden brown.
10. Cool scones on a wire rack and drizzle with glaze made from powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 12
- Sodium: 220
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 55
Keywords: sourdough, lemon, blueberry, scones, easy scones, homemade scones, breakfast, brunch
Why Sourdough Makes a Difference
If you’ve ever wondered what makes Sourdough Lemon Blueberry Scones so unique, it all comes down to the natural character of the sourdough starter. Its subtle tang enhances the brightness of the lemon and balances the sweetness of the blueberries, creating a well-rounded flavor that’s neither too rich nor too sharp. The fermentation in sourdough adds depth, giving the crumb a tender texture that feels almost melt-in-your-mouth soft.
Unlike traditional scones that can dry out quickly, sourdough-boosted scones retain their freshness for longer. That’s because the natural acidity in the starter slows staling, meaning your scones stay delicious even the next morning — if they last that long!
Another bonus? You can use your leftover sourdough discard. Instead of wasting it after feedings, fold it into this recipe to add that distinctive flavor while helping reduce food waste. It’s an eco-friendly, flavor-packed way to make baking both sustainable and satisfying. Once you taste the difference, you’ll never look back — every batch of Sourdough Lemon Blueberry Scones feels like a small victory for both your palate and your pantry.
What You Need for the Best Lemon Blueberry Scones Recipe
Gathering the Fresh Ingredients
Every great Easy Blueberry Scones Recipe begins with the right ingredients. For scones that are light, flaky, and bursting with flavor, freshness is key. Make sure to start with cold butter, juicy blueberries, and bright lemon zest — these set the foundation for an unforgettable Homemade Blueberry Scones Recipe.
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup granulated sugar
- Zest of 1 large lemon (about 1 tablespoon)
- ½ cup cold unsalted butter, cubed
- Wet Ingredients:
- ½ cup sourdough discard (or inactive starter)
- ½ cup heavy cream (plus extra for brushing tops)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- Extra lemon zest for garnish
Ingredient Tips: Always use cold butter. Mix in frozen blueberries directly to prevent streaking, and take advantage of sourdough discard to add moisture and reduce food waste. By keeping your dairy cold and handling the dough gently, you’ll set yourself up for irresistibly fluffy, bakery-style scones every single time.
The Tools That Help You Bake Like a Pro
Having the right tools on hand can make your Lemon Blueberry Scones Recipe Easy and enjoyable. A few simple baking essentials can turn a basic kitchen setup into a confident baker’s workshop.
| Tool | Purpose | Pro Tip |
|---|---|---|
| Mixing Bowls | For combining dry and wet ingredients separately | Use one large and one medium bowl to keep prep organized. |
| Pastry Cutter or Fork | To cut cold butter into flour mixture | Use fingertips quickly to prevent warming the butter. |
| Measuring Cups & Spoons | For accurate ingredient portions | Spoon flour into cups and level off to avoid dense scones. |
| Rubber Spatula | Gently fold wet and dry ingredients together | Helps avoid overmixing the dough. |
| Baking Sheet | For even baking and crisp edges | Use a light-colored sheet for best browning. |
| Parchment Paper | To prevent sticking and make cleanup easier | Keeps glazed blueberry scones on cooling rack picture-perfect. |
| Bench Scraper or Knife | For dividing or shaping dough | Keeps portions clean and even. |
| Cooling Rack | To cool scones evenly before glazing | Prevents soggy bottoms by allowing airflow. |
Tool Tip: Chill your mixing bowl, cutter, and butter for 10 minutes before you start. The colder your tools and ingredients, the flakier your Sourdough Lemon Blueberry Scones will be.
How To Make Blueberry Scones with Lemon Glaze
The Mixing and Shaping Process
Now comes the fun part — actually learning how to make blueberry scones that bake up golden and flavorful. The key is working deliberately but quickly so the butter stays cold and the dough remains tender.
- Preheat and Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly dust with flour.
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Cut in Cold Butter: Work cold butter into the mix until coarse crumbs form. The bits of butter create flaky scone layers.
- Mix Wet Ingredients: In another bowl, whisk sourdough discard, cream, egg, and vanilla until smooth.
- Bring Together: Pour wet into dry ingredients; fold gently until it begins to form dough.
- Add Blueberries: Fold berries in carefully, keeping them whole for even distribution.
- Shape Dough: Pat dough to 1‑inch thick, cut into 8 triangles or rounds, and space them on the tray.
- Chill: Refrigerate tray 10–15 minutes before baking for taller, flakier scones.
- Bake: Brush tops with cream, bake 18–22 minutes until edges are golden, rest 5 minutes on tray, and move to rack.
- Cool Completely: Let glazed blueberry scones on cooling rack cool before glazing.
Adding the Bright Lemon Glaze
Once cooled, a zesty glaze takes them from delicious to irresistible. Combine powdered sugar with lemon juice until smooth, adjusting thickness as you like. Add zest for extra punch.
Drizzle glaze over each scone in gentle zigzags and let set 10 minutes. The lemon brightness perfectly complements buttery crumb and juicy berries.
For variety, swap a little lemon juice with milk plus almond extract, or use vanilla bean paste for a fragrant twist. The result: light, tangy pastries that embody this Lemon Blueberry Scones Recipe Easy approach.
Your Blueberry Scone Questions Answered
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, simply add them frozen to avoid color bleed and preserve shape.
How long do sourdough blueberry scones stay fresh?
Sourdough Lemon Blueberry Scones remain tender up to two days at room temperature, four in the fridge, or can be frozen one month.
Can I make them dairy‑free or gluten‑free?
Swap plant‑based butter and non‑dairy cream for dairy‑free, or use a gluten‑free blend 1:1 with xanthan gum for a tasty alternative.
Can I prepare the dough ahead of time?
Yes, shape and refrigerate overnight. Bake straight from the fridge for fluffier texture.
Should I use active or discard sourdough starter?
Discard works best; it adds tang without over‑leavening and helps reduce kitchen waste.
A Sweet Ending to a Bright Recipe
There’s a certain satisfaction in pulling glazed blueberry scones on cooling rack from the oven — the golden edges, citrus perfume, and sparkle of icing catching the light. By following this Easy Homemade Blueberry Scones Recipe, you’ve turned everyday ingredients into bakery‑worthy pastries.
Perfect for a slow morning or elegant tea, these Sourdough Lemon Blueberry Scones blend tangy freshness with comforting sweetness. They celebrate the joy of baking from scratch and sharing warm, golden treats with people you love.
Gather your tools, preheat your oven, and create your own batch today. Each lemon‑bright, berry‑filled bite proves that simple ingredients, handled with care, can deliver unforgettable flavor — a home‑baked delight worth savoring every time.
