There’s something special about the aroma of freshly baked scones drifting through the kitchen on a quiet morning. These lemon blueberry sourdough scones bring together the best of two worlds: the tang of sourdough and the sunny brightness of lemon. Each bite bursts with juicy blueberries wrapped in a tender, flaky crumb. Whether you’re a seasoned baker or just getting started with sourdough, this recipe is a delicious way to turn leftover discard into something truly special. It’s the kind of bake that feels both cozy and elegant, perfect for breakfast, brunch, or an afternoon pick-me-up.
Table of Contents
Why Lemon and Blueberry Are the Perfect Pair
Lemon and blueberry are one of those timeless flavor pairings that feel like sunshine in every bite. The lemon zest wakes up your taste buds with its fresh citrus aroma, while the blueberries add juicy bursts of sweetness that balance the tang of the sourdough. Together, they create a scone that’s light, flavorful, and irresistibly fragrant, just like the Easy Christmas Sugar Cookie Bars, which bring the same bright, buttery joy to your table. It’s a match made for cozy mornings and cheerful kitchens.
Lemon Blueberry Sourdough Scones
Equipment
- Mixing bowls (1 large, 1 medium)
- Pastry cutter or fork
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Whisk
- Cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- ½ cup sourdough discard
- ½ cup heavy cream or milk
- 1 large egg
- 1 teaspoon vanilla extract
Optional glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut cold butter into the flour mixture until it resembles coarse crumbs.
- Stir in lemon zest and blueberries gently.
- In a separate bowl, whisk sourdough discard, heavy cream, egg, and vanilla extract until smooth.
- Pour wet ingredients into the dry mixture and stir until a soft dough forms, avoid overmixing.
- Transfer the dough to a floured surface, gently shape into a 1-inch-thick round, and cut into 8 wedges.
- Place wedges on the baking sheet, spacing them slightly apart.
- Chill for 10-15 minutes if time allows for flakier texture.
- Bake for 18-22 minutes or until golden brown on top.
- Let cool slightly before drizzling with lemon glaze.
- Serve warm with tea, butter, or fresh fruit.
Notes
- Calories: 290 kcal
- Protein: 5g
- Carbohydrates: 38g
- Fat: 13g
- Sugar: 14g
- Fiber: 2g
Ingredients and Preparation
Gathering the Ingredients for Perfect Scones
The beauty of lemon blueberry sourdough scones lies in their simplicity. You don’t need anything fancy, just quality ingredients and a bit of care. Every element contributes to that perfect combination of fluffy texture and bright, fruity flavor. Start with a good sourdough discard, preferably one that’s a day old, to give your scones that subtle tang without overpowering the lemon and blueberry notes.
Below is everything you’ll need for a batch of eight golden scones:
| Ingredient | Substitute |
|---|---|
| All-purpose flour | Use whole wheat flour for a heartier texture or gluten-free blend for a GF version |
| Granulated sugar | Swap with coconut sugar or light brown sugar for deeper flavor |
| Baking powder | Mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar for each teaspoon needed |
| Cold unsalted butter | Replace with cold coconut oil or vegan butter for dairy-free scones |
| Fresh blueberries | Use frozen blueberries or swap with raspberries or blackberries |
| Lemon zest | Try orange or lime zest for a different citrus twist |
| Sourdough discard | Mix equal parts flour and yogurt to mimic the tang and texture |
| Heavy cream or milk | Use buttermilk for richer flavor or plant-based milk for vegan option |
| Egg | Replace with flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan baking |
Using cold butter is key, it melts in the oven, creating flaky pockets of goodness. The sourdough discard adds moisture, and the lemon zest keeps each bite fresh and aromatic.
When you’re craving even more seasonal baking inspiration, check out the Best Christmas Cookies for festive recipes that bring similar bright, comforting flavors to your dessert table.
The Secret to Flaky, Moist Sourdough Scones
The secret behind tender lemon blueberry sourdough scones is gentle handling. Mix just until the dough holds together, overmixing makes scones dense. Fold the blueberries last, using a light hand to keep them whole. Once shaped, chill the dough for about 15 minutes before baking. This ensures clean layers and a perfect rise.
To understand the art of balancing butter and texture, take inspiration from the Christmas Chocolate Chip Cookies recipe, which shows how precise mixing transforms simple ingredients into bakery-quality treats. These small steps make all the difference between good scones and truly unforgettable ones.
Baking the Scones to Golden Perfection
The Ideal Baking Time and Temperature
Once your dough for lemon blueberry sourdough scones is chilled and ready, preheat your oven to 400°F (200°C). This temperature ensures that the butter melts quickly, creating flaky layers and a tender crumb. Line a baking sheet with parchment paper and lightly dust it with flour.
Transfer your dough onto the sheet and gently shape it into a round disc about an inch thick. Using a sharp knife or bench scraper, slice it into eight even wedges, just like slicing a pie, and separate them slightly to give room for expansion.
Bake your scones in the center rack for 18-22 minutes, or until the tops turn a beautiful golden brown and the edges crisp slightly. The scent of warm butter, tangy sourdough, and bright lemon will fill your kitchen, promising that perfect balance of richness and freshness.
If you love learning how golden perfection transforms flavor, check out the Gingerbread Bundt Cake recipe, it’s a masterclass in balancing sweetness with color and texture. Both desserts prove that a well-browned crust is the secret to irresistible bakes.
Adding the Lemon Glaze
While your scones cool, whisk together a simple glaze: powdered sugar, a splash of lemon juice, and a touch of zest. Drizzle it generously over the warm lemon blueberry sourdough scones so it melts slightly into the crumb, giving a glossy finish and a tangy-sweet kick.
The aroma of citrus and butter mingling in the air feels like sunshine after rain, a comforting reminder that small, homemade moments are often the most memorable.
For another fruit-and-citrus pairing that captures this same joy, explore the Christmas Cranberry Pound Cake, a festive dessert that celebrates the beauty of tart fruit and delicate glaze.
Serving, Storage & Variations
How to Serve Lemon Blueberry Sourdough Scones
The best way to enjoy lemon blueberry sourdough scones is fresh from the oven when the crumb is still tender and the glaze has just set. They’re delightful served warm with a smear of clotted cream or a drizzle of honey. For an extra indulgent touch, pair them with a hot cup of Earl Grey tea or fresh coffee, the citrus notes of the scones dance beautifully with either.
If you’re hosting brunch, display them on a rustic wooden board alongside fresh berries and whipped butter for that cozy, farmhouse feel. These scones also make thoughtful edible gifts; wrap them in parchment paper, tie with twine, and share a bit of homemade comfort.
If you enjoy serving desserts that balance tangy fruit and smooth glaze, you’ll love the Red Velvet Bundt Cake with Cream Cheese Glaze. Like these scones, it’s proof that a good glaze can turn a simple bake into something truly elegant.
Storing and Flavor Variations
To keep your lemon blueberry sourdough scones tasting fresh and delicious:
- At Room Temperature: Store in an airtight container for up to 3 days.
- For Longer Storage: Wrap each scone individually and freeze. Reheat at 350°F for 10 minutes to restore that soft, buttery crumb.
- For Meal Prep: Freeze the dough wedges before baking, just bake a few whenever the craving hits.
If you’re feeling creative, try these fun flavor twists:
- Replace blueberries with raspberries or blackberries for a tart edge.
- Add white chocolate chips for creamy sweetness.
- Infuse with lavender or rosemary for a sophisticated aromatic note.
- Use orange zest instead of lemon for a softer citrus flavor.
For more fruit-forward, nostalgic baking inspiration, explore the Old English Fruit Cake, a perfect example of how simple ingredients and time can create timeless comfort.
FAQs
Can I replace the sourdough discard ?
Yes! You can replace the sourdough discard with a mix of ¼ cup plain yogurt and ¼ cup flour. It will add a similar tangy note and moisture, keeping your scones tender.
How do I keep my scones soft and moist?
Avoid overmixing the dough, stop as soon as it comes together. Also, use cold butter and bake at a high temperature for flaky layers. Don’t overbake; the edges should be golden, not brown.
Can I use frozen blueberries instead of fresh?
Absolutely. Toss them lightly in flour before folding into the dough to prevent bleeding and sogginess. Frozen berries actually help keep the dough cooler while shaping.
What type of glaze works best with sourdough scones?
A simple lemon glaze made with powdered sugar, fresh lemon juice, and zest is perfect. For variation, add a hint of vanilla or swap in orange juice for a softer citrus profile.
These lemon blueberry sourdough scones are proof that simple ingredients, when treated with care, can create something extraordinary. With every bite, you’ll taste the tender crumb, the tang of sourdough, and the brightness of fresh lemon. They’re the perfect companion for slow mornings, afternoon tea, or sharing with loved ones.
If you’re inspired to keep baking, try exploring recipes like the Peppermint Chocolate Bundt Cake or Christmas Peppermint Cake with White Chocolate Buttercream, each one offering a new way to bring joy from your oven to your table.
