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, these scones can go from freezer to oven, which means they’re make-ahead ready and ready when you are!
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).
This Recipe Is
- tender and moist
- make ahead ready
- easily dairy free
If you love Sourdough Discard Recipes, then you’ll enjoy these blueberry scones.
About the Key Ingredients
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!
- Corn Starch – for a little more crispy exterior and tender interior. Corn starch also helps manage the excess water in sourdough starter.
- Cold Unsalted Butter – use high quality for best flavor. You can use Plant Butter for a dairy-free option.
- Sourdough Starter Discard – use your 100% hydration stirred-down sourdough starter. Be sure your discard smells fragrant and not like alcohol.
- 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.
- 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.
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How to Make Blueberry Sourdough Discard Scones
step by step
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.
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.
“These are, hands down, the best scones I’ve ever made! The directions and photos, plus the tips were so helpful — My new go-to recipe!”
Terri
Good to Know
Moist or Dry Scones
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.
Scone Shapes
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.
Traci’s Tips
- Need a Sourdough Starter? Try my easy-to-make Sourdough Starter recipe.
- 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.
- Kitchen Tools: I recommend an external oven thermometer and weighing your ingredients using a digital kitchen scale for the best outcome (affiliate link).
Tender Lemon Blueberry Sourdough Scones
*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!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.
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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) Organic 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 Fahrenheit for five minutes, then turn the oven down to 375 Fahrenheit (190 Celsius) and continue baking for 20-25 minutes more. The internal temperature will be between 200-205 Fahrenheit read on a digital food thermometer 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, 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.Â
*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.Â
- Substitute Earth Balance Unsalted Butter for dairy butter.
- Substitute full fat coconut milk (from a can stirred down) for the whipping cream.Â
Nutrition
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
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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My first time making these and I nailed it! Can I just say beyond delicious!!! Better than any scone I’ve ever had and I don’t even love scones….my husband does. He gave it a 10! Next time he wants me to make them drier and omit lemon. I love experimenting! I’ve passed this recipe around already!
Best. News. Ever. Beverly! I love how you don’t love scones, but these were better! Hooray for a 10! Thank you for giving them a go and sharing the recipe.
Can these be long fermented?
Hi Jen! While I’ve not tried it with this recipe, I don’t see why it wouldn’t work. Keep us posted if you give it a try!
I did a 36 hour ferment in the fridge once I got everything mixed, before shaping. I had to use regular sugar as well. I shaped and cut then put in the freezer while the oven pre heated. Turned out amazing and so far no digestive issues! Thank you for the recipe!
Love hearing this, Jen! Thank you for coming back and sharing your long ferment tip with us. SO glad you’re enjoying the scones!
Outstanding and easy recipe. My only go to from now on!
Has anyone ever tried half & half instead of heavy cream (or buttermilk?) I just ran out of heavy cream. Also, would frozen blueberries work? Or can I thaw them ahead of time to reduce moisture??
Hi Rebekah! I wouldn’t substitute half & half. There’s not enough fat in it. However, if you have a can of full fat coconut milk, you can substitute that. For the blueberries, keep them frozen just before adding them to the flour/butter mixture. Otherwise, you’ll have very purple scones!
Hi, Rebeka! I have substituted buttermilk for the heavy cream and they turn out delicious without the extra calories and cholesterol.
These scones are amazing. I have made them several times. My family, friends and coworkers all request them!
Looove hearing this Mindy! Thank you for your note!
I absolutely adore these scones. After I dump them onto the floured surface, I like to pat them into a square and cut in quarters and stack and then pat into a circle for portioning. I really love the extra flaky layers this creates. (Totally not necessary, these truly are wonderful as-written.)
Love that extra flaky tip, Rachel! Thank you for your note and sending a smile!
Tks, Rachel for the tip, I did it today, simply done & it still formed a good size disk according to recipe. In oven now! 🙌 😋 🎉
Excellent detailed step by step instructions – thank you. Thanks to your details, all my scones are better!
Best news ever, rap family! Thank you for your feedback and giving the scones a go!
Hi! I see the instructions say freeze x30 minutes. Am I able to bake them same day after they sit in freezer? Or is it recommended to leave until following morning? Thanks!
Hi Jessica! You can bake the same day after they set in the freezer for 30 minutes, or you can bake anytime after that – freezer to oven. They just need to rest in the freezer at least 30 minutes before baking. I hope this helps and you enjoy the scones!
These are sooo yummy!!
Yay! Thank you for your note, Kim!
I love these scones! But I’m having trouble getting them big and fluffy when I freeze them. Any tips for cooking from frozen?
Hi Erin! After freezing I always bake straight from the freezer to oven, adding a few additional minutes until the proper internal temperature is reached. Be sure your oven it hot at 425F (use an external oven thermometer – to verify) before putting the scones in the oven, then reducing the heat to 375F. Thank you for your note and five stars! SO glad you’re enjoying the scones.