Go Back
–+ servings
Blueberry scones on a wire rack, drizzled with lemon glaze.

Sourdough Blueberry Scones

These Sourdough Blueberry Scones have the perfect hint of sweetness, incredible blueberry lemon flavor, and an irresistible flaky texture.
5 from 2 votes
Print Pin
Course: Breakfast, Brunch, Dessert
Cuisine: American, British, Canadian
Prep Time: 15 minutes
Cook Time: 22 minutes
Fermenting time: 30 minutes
Total Time: 1 hour 7 minutes
Servings: 8 scones
Calories: 371kcal
Author: Dorothy Bigelow

Ingredients

  • 240 grams all-purpose flour 2 cups
  • 9 grams baking powder 1 tablespoon
  • 3 grams salt ¼ teaspoon
  • 60 grams granulated sugar ¼ cup
  • Zest of 1 lemon
  • 113 grams unsalted butter cold and grated (½ cup or 1 stick)
  • 1 cup fresh blueberries about 140g (or frozen*)
  • 1 large egg
  • 235 grams sourdough discard about 1 cup (or active starter, stirred down)
  • 1 teaspoon vanilla extract 5g
  • 60 grams heavy cream about ¼ cup

Lemon Glaze (optional):

  • Juice of 1 lemon
  • 1 cup powdered sugar about 120g

Instructions

Cook Mode
  • Prepare the lemon sugar. In a large mixing bowl, add the granulated sugar and lemon zest. Using your fingers, rub them together until the mixture is very fragrant and resembles damp sand. Set the zested lemon aside to use for the glaze.
  • Add the dry ingredients. Add the flour, baking powder, and salt to the bowl along with the lemon zest and sugar. Stir to combine.
  • Add the butter. Using a box grater, grate the cold (or frozen) butter into the bowl. Gently incorporate it into the flour mixture using a rubber spatula. The butter should remain visible and coated in flour.
    Adding grated butter to a bowl of dry ingredients.
  • Add the blueberries. Gently fold in the blueberries until they are evenly distributed and coated with flour. Set the bowl aside.
    Adding blueberries to dry ingredients and stirring them until lightly coated in flour.
  • Whisk together the wet ingredients. Add the egg, sourdough discard, and vanilla extract to a separate medium bowl. Whisk well until smooth and fully combined.
    Combining egg with other wet ingredients in a mixing bowl.
  • Combine the wet and dry ingredients. Add the sourdough mixture to the flour mixture. Using a rubber spatula, gently fold the two together until the dough just starts to come together. It will still look a bit dry.
    Adding wet ingredients to the dry, with fresh blueberries.
  • Add the heavy cream. Pour in the heavy cream and gently fold it in until the dough comes together into a shaggy mass. Avoid overmixing.
    A soft, shaggy scone dough in a bowl with fresh blueberries.
  • Chill the dough. Transfer the dough to a piece of plastic wrap, shape it into a disc, and wrap tightly. Refrigerate (cold ferment) for at least 30 minutes, or up to 24 hours**. We like to do this overnight for about 8-12 hours; it is both convenient and improves flavor.
    Blueberry scone dough wrapped tightly in plastic and shaped into a circle.
  • After chilling, prepare to bake. Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
  • Unwrap the chilled dough and place it on a piece of parchment paper. If the dough feels too wet, lightly sprinkle a small amount of flour over and under the dough and gently rub it in.
  • Shape the scones. Using a bench scraper (or sharp knife), cut the dough into 8 equal wedges.
    A round of dough cut into 8 wedges on a sheet of parchment paper.
  • Transfer the scones to the prepared baking sheet, spacing them apart so they can bake evenly.
    A baking sheet with unbaked scones all over the surface.
  • Bake until golden. Bake in the preheated oven for 22-25 minutes, or until the tops are lightly golden, the scones are set, and they reach a minimum internal temperature of 200ºF (93ºC).
    Scones baked until golden on a baking sheet.
  • Prepare the glaze. While the scones bake, whisk together the lemon juice and powdered sugar until smooth. Cover and set aside.
  • Cool briefly before adding the glaze. Allow the scones to cool for 10-15 minutes. Then drizzle the scones with the prepared lemon glaze (if using). Serve warm or at room temperature for the best results.
    Scones drizzled with glaze on a baking sheet.

Notes

*Can I use frozen berries? Frozen can be used, but the dough tends to get stained and is comparatively wet. Add some extra flour after the rest time to help absorb some of the moisture.
**Fermentation time: Because of the high moisture content of blueberries, we don’t recommend fermenting these sourdough scones for longer than 24 hours. Our base scone recipe allows for up to 3 days, but scones using fresh fruit will degrade more quickly, so shorter fermentation times are preferred.
Storage: Baked scones can be stored at room temperature in an airtight container for up to 1 day, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Freezing unbaked scones: Unbaked scones freeze well for up to 2 months. Freeze on a baking sheet, then transfer to a labeled storage bag. Bake from frozen, adding 2-4 minutes to the baking time.
Sourdough starter: Either an active or discarded sourdough starter can be used. If using an active starter, be sure to stir it down before measuring. The flavor will be a little less tangy when using an active starter.

Nutrition

Calories: 371kcal | Carbohydrates: 54g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 279mg | Potassium: 67mg | Fiber: 1g | Sugar: 24g | Vitamin A: 507IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg
QR Code linking back to recipe