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Baked sourdough blueberry scones on a baking sheet lined with parchment paper.

Sourdough Blueberry Scones

Sourdough blueberry scones are a delightful sourdough discard recipe with a tangy twist from both zesty lemon and sourdough starter. This tanginess is complemented by bursts of blueberries with every bite.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, brunch, Drinks
Cuisine American
Servings 8
Calories 322 kcal

Ingredients
 
 

  • 2 cups all purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup blueberries rinsed and patted dry
  • ½ cup unsalted butter
  • ½ cup sourdough starter
  • ⅓ cup half and half or whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest about the zest from two lemons

To Top the Scones

  • 1 tablespoon butter melted
  • 1 tablespoon sugar

Instructions
 

  • Preheat oven to 425℉.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Use a box grater to grate the butter into the bowl of flour. Gently mix the grated butter into the flour mixture with your hand or a rubber spatula.
  • Gently mix in the blueberries.
  • In a separate small bowl, whisk together the sourdough starter, half and half, vanilla extract, and lemon zest.
    *Please do not skip the lemon zest or the dough will be too dry. If you do skip it, add 1 extra tablespoon of half and half or milk to the dough.
  • Pour the wet ingredients over the dry ingredients and gently stir the mixture with a wooden spoon or rubber spatula until it forms a shaggy dough and starts to come together. The dough will appear very dry at first.
  • Gently knead the dough 5-7 times (or more) until it mostly holds together. Try to avoid pressing on the dough too hard to prevent the blueberries from popping. The dough will still appear slightly dry and crumbly but should hold together when pressed between two fingers.
  • Transfer the dough to a work surface or large cutting board and gently shape the dough into an 8 inch round disc.
  • Use a bench scraper or sharp knife to cut the dough into 8 equal wedges.
  • Transfer the wedges to a large baking sheet lined with parchment paper. Brush the top of the scones with remaining 1 tablespoon butter. Sprinkle the remaining 1 tablespoon of sugar over the scones.
  • Bake the scones in the preheated oven for 16-20 minutes (add 2 minutes if using frozen blueberries). They should appear golden brown on the top and bottom.
  • Allow to cool before serving.

Nutrition

Calories: 322kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 253mgPotassium: 67mgFiber: 1gSugar: 16gVitamin A: 444IUVitamin C: 3mgCalcium: 51mgIron: 2mg
Keyword Sourdough Discard
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