Sourdough Blueberry Scones (Lemon Glaze)


Prep Time: 20 minutes
Cook Time: 18–22 minutes
Total Time: 40–45 minutes
Servings: 12 scones
Category: Snack

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Notes After Making

Add

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Ingredients

  • 2 cups (250 g) all-purpose flour
  • ⅓ cup (66 g) granulated sugar
  • Zest of 1 lemon, optional
  • 1 tablespoon baking powder
  • ¾ teaspoon table salt
  • ½ cup (113 g) cold unsalted butter, cut into 8 pieces
  • ½ cup (110 g) sourdough discard
  • ¼ cup (60 ml) heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup (75 g) fresh or frozen blueberries (do not thaw if frozen)
  • ½ cup (85g) white chocolate chips, optional 
  • Coarse sugar, for topping

Optional Lemon Glaze

  • Juice of ½ lemon
  • ½ cup (60 g) powdered sugar

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Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. In the bowl of a food processor, combine the flour, sugar, lemon zest (if using), baking powder, and salt. Pulse a few times until the lemon zest is evenly distributed and fragrant.
  3. Scatter the cold butter pieces over the dry ingredients. Pulse in 1-second intervals until the butter is evenly distributed with pea-sized pieces remaining.
  4. In a small bowl or measuring cup, whisk together the sourdough discard, heavy cream, and vanilla until smooth.
  5. Pour the wet ingredients over the dry ingredients. Pulse just until the dough begins to come together. Do not overmix.
  6. Transfer the dough to a lightly floured surface or silicone baking mat. Gently flatten into a rough rectangle. Sprinkle the blueberries over the dough and fold it over itself 3–4 times to evenly distribute the berries while keeping them mostly intact.
  7. Pat the dough into a 7-inch round, about 1 inch thick.
  8. Cut the round into 12 wedges, pressing the knife straight down with each cut. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  9. Sprinkle the tops generously with coarse sugar.
  10. Bake for 18–22 minutes, or until the tops are lightly golden and the centers are set.
  11. Let the scones cool on the baking sheet for 10 minutes before serving.

Optional Lemon Glaze

  1. Whisk together the lemon juice and powdered sugar until smooth.
  2. Drizzle or brush the glaze over the warm scones before serving.

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Jessica’s Notes

Best served with:

  • Softened butter
  • Lemon curd
  • Clotted cream
  • Fresh berries
  • Coffee or Earl Grey tea

Prep Ahead:

  • Shape and cut the scones, then freeze on the baking sheet. Bake directly from frozen, adding 2–3 minutes to the baking time.

Storage:

  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezer-Friendly:

  • Freeze baked or unbaked scones for up to 3 months.

Variations:

  • Substitute raspberries, blackberries, or chopped strawberries for the blueberries.
  • Add ½ teaspoon almond extract along with the vanilla.
  • Sprinkle sliced almonds over the tops before baking for added crunch.

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