Lemon Blueberry Sourdough Scones
Soft, buttery, and bursting with tangy lemon and juicy blueberries, these lemon blueberry sourdough scones are the perfect way to use up sourdough discard. Lightly golden on the outside and tender within, they’re ideal for breakfast, brunch, or an afternoon treat with tea.
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
Nutritional Information (per scone, approximate)
- Calories: 290 kcal
- Protein: 5g
- Carbohydrates: 38g
- Fat: 13g
- Sugar: 14g
- Fiber: 2g
