These Lemon Blueberry Sourdough Discard Scones are a bright and delightful treat, perfect for mornings or afternoon tea. The lemon adds a fresh zing that pairs wonderfully with bursts of sweet blueberries, all wrapped up in a tender, flaky scone. Using sourdough discard gives these scones a subtle tang and a lovely crumb without any waste.
I love making these scones when I have extra sourdough discard floating around in the fridge because it turns what might be waste into something delicious. The lemon zest really lifts the flavor, and the blueberries add little pops of sweetness that everyone enjoys. I find that mixing everything just until combined keeps the scones light and not too dense, which makes all the difference.
My favorite way to serve these scones is warm, fresh out of the oven, with a little pat of butter or a drizzle of honey. They also travel well, so I like to pack them up for picnics or brunch with friends. These scones always bring a smile, making any day feel a little more special and bright.
Key Ingredients & Substitutions
Sourdough discard: This adds a gentle tang and moist texture. If you don’t have discard, try using the same amount of plain yogurt or sour cream for a similar effect.
Butter: Cold, unsalted butter is key for flaky scones. You can use frozen butter chunks too. For a dairy-free option, try cold coconut oil solidified in the fridge.
Blueberries: Fresh berries work best for juicy bursts. Frozen blueberries can be used, but toss them in flour first to prevent them from bleeding into the dough.
Lemon zest & juice: Fresh lemon zest brightens the scones, while lemon juice in the glaze gives a fresh finish. If you don’t have lemons, a bit of lime zest or orange zest can work, but lemon is my favorite.
Buttermilk: Adds tenderness and a slight tang. If unavailable, mix 1/4 cup milk with 1 teaspoon vinegar and let it sit 5 minutes before using.
How Do I Keep Scones Tender and Flaky Without Overmixing?
The secret to tender scones is mixing just until the wet and dry ingredients come together. Overmixing develops the gluten, making scones tough.
- Cut cold butter into the flour until the mixture looks like coarse crumbs with small pea-sized pieces.
- When adding wet ingredients, fold gently with a spatula instead of stirring vigorously.
- Stop mixing as soon as the dough holds together but still looks a bit crumbly.
- Handle the dough gently when shaping; pat it instead of rolling to keep those flaky layers.
These steps ensure your scones bake up soft inside and tender with a lovely crumb.
Equipment You’ll Need
- Mixing bowls – I use a large one for dry ingredients and a smaller one for wet ingredients; it keeps everything organized.
- Pastry cutter or fork – helps you cut the cold butter into the flour without warming it up, resulting in flaky scones.
- Measuring cups and spoons – for accurate measurements, especially with baking powder, baking soda, and lemon zest.
- Bench scraper or knife – perfect for cutting the dough into wedges and handling it gently.
- Baking sheet lined with parchment paper – ensures the scones bake evenly and don’t stick.
- Cooling rack – for cooling the scones so they stay crisp on the outside.
Flavor Variations & Add-Ins
- Swap blueberries for chopped strawberries or raspberries for a different berry flavor—works great and adds color.
- Add a teaspoon of cinnamon or cardamom to the dry ingredients for a warm spice twist that complements the lemon and berries.
- Mix in white chocolate chips or chopped nuts like almonds or pecans for extra texture and richness.
- Use lime or orange zest instead of lemon for a citrusy variation, giving a slightly different aroma and flavor.
Lemon Blueberry Sourdough Discard Scones
Ingredients You’ll Need:
For The Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 cup sourdough discard (unfed, room temperature)
- 1/4 cup buttermilk (plus extra if needed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For The Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. Allow an additional 5 minutes for cooling and glazing. So, in total, expect around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest to blend the flavors and leavening agents evenly.
3. Cut in the Butter:
Add the cold, cubed butter to the dry mix. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible. This will help make your scones flaky.
4. Combine Wet Ingredients:
In a separate bowl, whisk together the sourdough discard, buttermilk, egg, and vanilla extract until well blended.
5. Bring the Dough Together:
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or spoon, mixing just until combined. Avoid overmixing to keep scones tender.
6. Add Blueberries:
Carefully fold in the fresh blueberries so they distribute without breaking and coloring the entire dough.
7. Shape the Dough:
Turn the dough onto a lightly floured surface. Pat it gently into a circle about 7 inches wide and 1 inch thick.
8. Cut Into Wedges:
Use a sharp knife or bench scraper to cut the dough into 8 even wedges.
9. Bake:
Place wedges spaced about 2 inches apart on your prepared baking sheet. Bake for 18-22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
10. Prepare the Lemon Glaze:
While baking, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
11. Cool and Glaze:
Remove the scones from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack and drizzle the lemon glaze over the warm scones.
Serve warm or at room temperature and enjoy your flavorful, tender, and flaky Lemon Blueberry Sourdough Discard Scones!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just toss frozen blueberries in a little flour before folding them into the dough to prevent them from bleeding color and making the dough too wet.
What If I Don’t Have Sourdough Discard?
No worries! You can substitute sourdough discard with plain yogurt or sour cream in equal amounts for a similar tang and moisture.
How Should I Store Leftover Scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze them and reheat in the oven when ready to enjoy.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare and shape the dough, then refrigerate it wrapped tightly for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if baking cold dough.
