With a crunchy exterior and a melt-in-your-mouth soft and tender interior, these Lemon Blueberry Sourdough Scones are a delight to share and enjoy. Use your sourdough discard to whip up these delectable oven-baked scones. Like my Cranberry Orange Sourdough Scones, they can go from freezer to oven, which means they’re make-ahead ready and ready when you are! This recipe is vegetarian and easily dairy free. [ see recipe VIDEO below! ]
Table of Contents
Highlights of Lemon Blueberry Sourdough Scones
When I was in Pastry School, we made scones weekly for the in-house college bake shop. Students loved eating them, and I loved making and baking them because they’re quick to pull together and freezer friendly. As a bonus, we always had to taste test them, you know, for quality control (wink).
Scones are reminiscent of food shared with friends over tea or coffee, a lengthy conversation solving the world’s problems or the latest gossip. A treat in my book, but something I look forward to while savoring moments with friends and family.
Whether you enjoy scones with a morning coffee or as an afternoon snack, these scones will surely tempt you with their jammy blueberries and tangy flavor. Get ready for my easy-to-follow recipe (+ how-to video) and bake a batch of these crave-worthy Lemon Blueberry Sourdough Scones your friends and family won’t be able to resist!
This Recipe Is:
- Tender and Moist
- Make Ahead Ready
- Easily Dairy Free
- Buttery
If you love Sourdough Discard Recipes, then you’ll enjoy these sourdough blueberry scones.
Ingredients You’ll Need
This sourdough blueberry scone recipe can be whipped up quickly with a few fresh ingredients and pantry staples. Make them dairy-full or dairy free! Here’s what you’ll need to make these flavorful sourdough scones (see recipe card below for details):
- All Purpose Flour – for light and fluffy scones, I use Bob’s Redmill Organic Unbleached All Purpose Flour
- Baking Powder and Salt – for leaving and flavor!
- Corn Starch – for a little more crispy exterior and tender interior.
- Cane Sugar – just a touch for sweetness.
- Cold Unsalted Butter – use high quality for best flavor. You can use Plant Butter for a dairy-free option – I like unsalted Earth Balance.
- Eggs – for structure, lift, a tender interior, plus a finishing egg wash for a golden color.
- Sourdough Starter Discard – use your 100% hydration stirred-down sourdough starter.
- Heavy Whipping Cream – hydrates the dough and creates a super tender texture. You can use Full Fat Coconut Milk – stirred down, for a dairy-free option.
- Vanilla Extract – offers a little something extra to flavor the scones.
- Lemon Juice and Zest – brightens the scones and complement the tangy flavor of sourdough discard.
- Plump Fresh Blueberries – the fresher the blueberries, the better, so they stand up to mixing and hold their shape.
- Turbinado Sugar – for sprinkling on top of the scones, and a bit more sweetness and crunch!
Related: Need sourdough starter discard? Try my 2-ingredient Sourdough Bread Starter recipe!
At a Glance: How to Make Blueberry Sourdough Discard Scones
Get out your largest mixing bowl, bench scraper, and gather your ingredients. Make room in the freezer for a large sheet pan or two small ones – whatever will fit – and line the pan(s) with parchment paper. In summary, here’s how to make this delicious sourdough scone recipe (see recipe card below for details):
- First – whisk the sourdough discard, cream, egg, vanilla, lemon zest, and juice together.
- Second – in a large mixing bowl, mix the flour, salt, sugar, baking powder, and cornstarch.
- Third – grate the cold butter into the dry ingredients using the largest holes on a cheese grater, toss, then fold in the fresh blueberries.
- Fourth – make a well in the center of the flour mixture and pour in the wet ingredients. Gently mix until shaggy, then fold the dough to build layers.
- Fifth, knead a few times on a lightly floured surface, then roll or pat the dough out into a 3/4″ thick disk. Cut the dough into wedges, then transfer to a prepared baking sheet.
- Pro Tip: Next, freeze the scones for at least 30 minutes. This, in addition to a hot, preheated oven, helps them rise higher.
- Last, egg wash the tops of the scones, sprinkle with turbinado sugar, then bake until lightly golden brown.
For overnight sourdough scones, keep the scones in the freezer and bake the next morning, ready when you are!
Create Flaky Layers: When mixing the dough, use a folding and gentle pressing motion, scooping up bits of flour and butter from the bottom of the bowl and pressing the dough over and on top of itself.
Scone FAQs
Is a scone supposed to be moist or more on the dry side?
Scones are typically known for having a dryish interior. However, it depends on the recipe and how the scones are baked. This recipe tends to lean moist, however, to achieve a dryer scone for this recipe, turn the oven off once the scones reach proper internal temperature and prop the oven door open. This allows the scones to dry out further.
What’s the best way to store scones?
If you plan on enjoying scones within a few days of baking, store them covered at room temperature. Otherwise, freeze to preserve freshness. Thaw at room temperature and reheat when ready to share.
What’s the correct shape for a scone?
Scones can be cut into squares, rounds, or triangles. This depends on preference. Squares or triangles are the simplest to cut because it requires no re-rolling of the dough.
Expert Tips
- Dairy-Free Sourdough Discard Scones: Use dairy-free butter (I use unsalted Earth Balance) and full-fat coconut milk (from a can stirred down) instead of cream.
- Need a Sourdough Starter? Try my easy-to-make Sourdough Starter recipe.
- Work quickly when mixing the butter with the flour. The butter should remain cold and pliable throughout the mixing process. If the butter starts getting melty, pop the mixing bowl in the freezer (before adding any liquid) for about 10 minutes.
- Summer Heat: since we’re making these using fresh blueberries during summer, I put the dough in the freezer twice. Once for 15 minutes before cutting the dough and another after cutting. The colder the dough, the cleaner the cut, which helps these scones rise higher. Chilling the dough again before baking contributes to a good rise and tender, flaky layers.
- Internal Temperature: To know when the scones are done baking, check the internal temperature using a digital thermometer. When done, they should read between 200 – 205 Fahrenheit (93 – 96 Celsius) and have golden tops and bottoms.
- Kitchen Tools: I recommend a digital oven thermometer with an air probe and weighing your ingredients using a digital kitchen scale for the best outcome (affiliate links).
More Sourdough Starter Discard Recipes
- Vegan Sourdough Discard Pancakes
- Sourdough Oat Pancakes
- Sourdough Discard Chocolate Cookies
- Easy Sourdough Banana Muffins
- Sourdough Strawberry Shortcakes
- Easy Sourdough Biscuits
Tender Lemon Blueberry Sourdough Scones
Servings:8 Scones
Calories:306kcal
*Advance prep required – you'll need sourdough discard from a Sourdough Starter*With a crunchy exterior and a melt-in-your-mouth soft and tender interior, these Lemon Blueberry Sourdough Scones are a delight to share and enjoy. Use your sourdough discard to whip up these delectable oven-baked scones. Like my Cranberry Orange Sourdough Scones, they can go from freezer to oven, which means they're make-ahead ready and ready when you are! This recipe is vegetarian and easily dairy free. [ recipe VIDEO below ]Prep time above is approximate. Baker experience and how ingredients are measured will impact timing (weighing ingredients is more effecient).*See recipe notes to make this recipe dairy free.
Ingredients
Wet Ingredients
- 1/2 cup (140 grams) Sourdough Discard 100% hydration stirred down
- 1/4 cup (55 grams) Heavy Whipping Cream
- 2 Large Eggs one for the scones, the other for egg wash
- 1 teaspoon Vanilla Extract
- 1 tablespoon Lemon Zest from about 2 – 3 lemons
- 2 tablespoons Lemon Juice fresh squeezed
Dry Ingredients
- 1 3/4 cup + 2 tablespoons (270 grams) Unbleached All Purpose Flour I use Bob's Red Mill
- 1 tablespoon Corn Starch
- 1/3 cup (75 grams) Cane Sugar
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 1/2 cup (114 grams) Unsalted Butter refrigerated
- 1 cup (155 grams) Fresh Blueberries
For Finishing
- Turbinado Sugar for sprinkling, Demerara or Raw may be subbed
Instructions
- Line a large sheet pan with parchment paper and make room in the freezer for the pan. You can use two small pans if needed. Set aside.
Mix the Wet Ingredients
- In a large spouted measuring cup, whisk the discard, cream, one egg, vanilla, lemon zest and juice until smooth. Set aside.
Mix the Dry Ingredients
- In a large mixing bowl, whisk the flour, corn starch, sugar, baking powder and salt.
Mix the Scones
- To the flour mixture, grate in the cold butter (just from the fridge) using the largest holes on a grater. Toss the butter with the flour just to coat the butter. To the butter and flour mixture, add the blueberries and toss until evenly distributed. The butter should remain cold and pliable throughout the mixing process. If the butter starts getting melty, pop the whole bowl in the freezer (before adding any liquid) for about 10 minutes.
- Working quickly, make a well in the center of the flour mixture and pour in the wet ingredients. Use a silicone spatula to gently stir the mixture until the flour is just moistened. There still should be some dry patches of flour.Use your hand to gently scoop the dough up and fold it over (gently pressing) on top of itself. Do this 10-12 times (this helps build layers) attempting to work the dough so that the blueberries stay whole rather than squished. The dough will be a shaggy mess.
- Transfer the dough to a floured work surface and gently knead/press the dough together to form a disk. Work gently, but quickly as the dough needs to stay cold. Roll the dough out to 3/4 – 1 inch (1.9 -2.54 cm) thick disk (7 1/2 – 8 inches wide / 19-20cm). If a few of the blueberries popped on the surface, sprinkle them with a bit of flour and continue rolling.*Optional: if it's warm in your kitchen and the dough is super soft, transfer the disk to a parchment lined sheet pan and pop in the freezer for 15 minutes. The colder the dough the easier it is to make a clean cut which results in scones that rise evenly. Remove the dough from the freezer and cut into eight wedges using a knife in one quick motion down. No sawing here.
- Arrange the scones evenly apart on the parchment lined sheet pan(s), and place in the freezer for 30 minutes.Make Ahead: At this point, scones may be frozen solid for a quick bake in the morning or for longer storage. If freezing for next day or longer be sure to store frozen scones in a container or freezer bag.
Bake the Scones
- Arrange an oven rack in the center of the oven and preheat the oven to 425 Fahrenheit (218 Celsius).Just before baking, crack the remaining egg in a small bowl and whisk with a tablespoon of water. Use a pastry brush to lightly brush the top of the scones with the egg wash then sprinkle with turbinado sugar.
- Bake the scones at 425 Fahrenheight for five minutes, then turn the oven down to 375 Fahrenheight (190 Celsius) and continue baking for 20-25 minutes more. The internal temperature will be between 200-205 Fahrenheight when done (93-96 Celsius), and the tops will be golden brown.Cool slightly, then share warm simply or with blueberry jam or clotted cream. Tip: For a dryer scone, turn the oven off, leave the scones in the oven, and prop the oven door open for about 10 minutes.
Store the Scones
- Store covered at room temperature for up to two days. To Freeze Before Baking: Freeze scones individually on a sheet pan, then transfer to a freezer bag or storage container for up to two weeks. Frozen scones can go straight from freezer to oven baking a few minutes longer if needed. To Freeze After Baking: Allow scones to cool completely before freezing. Freeze scones individually on a sheet pan, then transfer to a freezer bag or storage container for up to two weeks.To Rewarm: Thaw at room temperature, then rewarm scones in a 350 Fahrenheight oven for about 10-15 minutes.
Video
Notes
Kitchen Tools: I recommend an oven thermometer with an oven air probe, food thermometer and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable.
*To Make This Recipe Dairy Free: The images taken in this blog post were from scones made with dairy butter. Dairy free scones will be a little less golden.
- Substitute Earth Balance Unsalted Butter for dairy butter.
- Substitute full fat coconut milk (from a can stirred down) for the whipping cream.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1scone | Calories: 306kcal | Carbohydrates: 37g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 166mg | Potassium: 151mg | Fiber: 1g | Sugar: 11g | Vitamin A: 534IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Hi Traci, these scones were awesome. It took me longer than 20 mins to prep. Highly recommend. Also the sourdough discard biscuits are yummy. My family enjoys them immensely. Wendy
Hi Wendy! Thank you for your note, (first comment!), star rating and giving the scones a go! SO happy you enjoyed them and the sourdough biscuits (I looove those)! I’m curious about the prep… did you weigh or use volume measurements to measure the ingredients?