Sourdough blueberry scones are a flaky, tender delight featuring fresh blueberries and a zesty lemon scent. These bake to a golden top, staying soft even the next morning, making them a sunny start for busy days.
This recipe addresses challenges such as scone dryness, fruit bleed, uneven baking, and quick preparation to accommodate busy schedules and enhance enjoyment.
I used to wrestle with dry scones that stained my hands from juicy berries. I found an easy blueberry scones twist giving me rich berry flavor and a soft crumb that sticks around, even when I’m juggling work and kids.
It works because the sourdough discard gives a mild tang, while buttermilk keeps the inside soft. I pop them in a hot oven for about 20 minutes, and the sugar crunch on top always makes me smile (and smell that warm lemon zing).
If you love a sweet snack after tea, check out my Gluten-Free Crumbl Cookies for an easy sweet treat that freezes well too.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour.
- This recipe contains eggs, butter, and sour cream, so it is unsuitable for dairy-free and vegan diets.
- This recipe is vegetarian.
- This recipe does not meet keto or low-carb diets due to high carbohydrate content.
- This recipe is nut-free.
Why You Will Love This Recipe
- Layered tanginess I add a cup of sourdough discard plus sour cream and buttermilk, so my diabetic-friendly sourdough blueberry scones offer a mellow, complex taste.
- Flaky layers Cold butter cubes in the dough melt during a brief 15–20-minute chill, creating pockets that crisp up under a coarse sugar crunch.
- Bold berry notes A few tablespoons of freeze-dried blueberry powder keep the dough vivid without extra juice, so each wedge blooms with firm, bright flavor.
- Hands-off prep I sometimes freeze shaped discs, then bake them straight from the freezer—no thaw needed, with just four to six extra minutes.
The Best Sourdough Discard Scones
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 scones 1x
- Category: breakfast
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Sourdough blueberry scones are a flaky, tender delight featuring fresh blueberries and a zesty lemon scent. These bake to a golden top, staying soft even the next morning, making them a sunny start for busy days.
Ingredients
- 2 cups all-purpose flour
- ¼ cup freeze-dried blueberry powder
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Zest of 1 lemon (about 1 tablespoon)
- 6 tablespoons cold unsalted butter, cut into ½-inch cubes
- 1 cup sourdough discard (100% hydration)
- ½ cup buttermilk
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- For egg wash and topping: 1 large egg beaten with 1 tablespoon water, 2 tablespoons coarse sugar
Instructions
- Preheat your oven to 425°F. Just before it reaches temperature, place the baking sheet lined with parchment paper inside. This prepares a hot surface for your sourdough blueberry scones, encouraging a better lift when they come into contact with the hot metal.
- In a large mixing bowl, combine the all-purpose flour, freeze-dried blueberry powder, granulated sugar, baking powder, kosher salt, and lemon zest. Run the freeze-dried blueberry powder through a fine mesh sieve to eliminate any clumps before whisking to ensure an even distribution of color and flavor.
- Add the cold, cubed unsalted butter into the dry mixture. Use a pastry cutter or two forks to blend the butter until the mixture forms small, pea-sized pieces. Keeping the butter cold contributes to the flaky texture you’re aiming for as those bits melt during baking, generating steam.
- In a separate bowl, whisk together the sourdough discard, buttermilk, sour cream, egg, and vanilla extract until smooth. This wet mix should then be carefully incorporated into the flour mixture from Step 2 without overmixing; stop once the dough looks shaggy and all dry ingredients are combined.
- Gently fold the fresh blueberries into the dough, ensuring they are evenly distributed but taking care not to crush them. If you prefer the option of using frozen berries, ensure they are adequately thawed and drained to prevent excess moisture.
- Turn your shaggy dough onto a lightly floured surface. Pat it down into a 7-inch circle with an even thickness of about 1 inch. Use a sharp knife or a bench scraper to cut the dough into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Chill the shaped wedges on the baking sheet for 15 to 20 minutes. This holding time allows the butter to firm up, leading to improved oven spring and flaky layers when you bake them.
- Mix 1 large beaten egg with 1 tablespoon of water. Brush this egg wash over the tops of each scone to promote a shiny finish. Then, sprinkle the coarse sugar generously over the top for added texture and sweetness.
- Place the baking sheet in the oven and bake for about 18 to 22 minutes, rotating the sheet halfway through for even browning. You want the tops of the scones to reach a deep golden brown. After removing them from the oven, cool the scones on the sheet for 5 minutes before transferring them to a wire rack.
Notes
- Freeze-dried blueberry powder intensifies blueberry flavor without adding excess moisture or causing color bleeding; ensure you use this ingredient for best results.
- Baking sheet tip: Preheating the baking sheet is crucial; it helps trap steam and prevents spreading, resulting in a puffier scone.
- Butter size: Keeping the butter cubes small ensures they create sufficient steam during baking for a flaky texture.
- Dough handling: Avoid overmixing, as it develops gluten and leads to tougher scones. Just mix until you don’t see dry flour.
- Storage options: The scone dough can be made ahead of time. You can freeze the shaped discs and bake from frozen, adding 4 to 6 minutes to the baking time. Baked scones can be stored in an airtight container for up to 2 days or individually wrapped and frozen for up to a month—simply reheat at 300°F for 10 to 12 minutes.
- Vegan alternative: For a vegan version, swap the sour cream and buttermilk with a plant-based yogurt, and replace the egg with a flax “egg” (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Ingredient Notes
- All-purpose flour: Pick a brand you trust for even rise; sift if you see clumps to keep scones tender. Swap: measure-for-measure gluten-free flour with xanthan gum.
- Freeze-dried blueberry powder: Crush any bits before mixing; boosts berry flavor without adding moisture or bleeding color. No substitute if you want that intense hue.
- Sourdough discard: Use active, room-temp discard for tangy depth. This 100% hydration starter bit adds flavor complexity you won’t get otherwise.
- Sour cream: Full-fat style holds moisture and softens the center. Greek yogurt can fill in if you’re out of sour cream.
- Egg: Room-temperature egg binds dough and helps browning. For a vegan twist, swap a flax “egg” (1 Tbsp flaxmeal + 3 Tbsp water).
- Vanilla extract: Pick pure extract and stir into wet mix so it disperses evenly—no sudden pockets of flavor.
- Fresh blueberries: Choose firm, plump berries and fold in gently to avoid color bleed. Frozen berries can work—thaw and drain first.
- Egg wash: Beat an egg with a little water and brush on tops for shine and a hint of crispness. Skip it if you prefer a matte finish.
Recipe Baking Tips
- When dough seems dry, add 1 tablespoon buttermilk while gently folding for 5 seconds before pressing into a circle.
- If blueberries sink, toss 3/4 cup fresh berries with 1 tablespoon flour after mixing to suspend them during baking.
- When tops brown too quickly, tent loosely with foil 15 minutes into baking at 425°F to prevent dark edges.
- For uneven rise, chill shaped wedges on sheet for 20 minutes before brushing with egg wash to firm butter.
- If blueberry powder clumps, use a fine mesh to sift 1/4 cup into dry mix before adding butter cubes.
Serving Suggestions
Serve sourdough blueberry scones alongside applesauce cake and honey yogurt dip that highlights fresh fruit notes, with maple syrup swirl. Add crisp fennel salad tossed in lemon vinaigrette and steel cut oatmeal topped with cream cheese and brown sugar sprinkle.
Use sourdough blueberry scones pieces in breakfast parfait jars layered with granola clusters and vanilla chia pudding for silky texture. Add torn scones to berry trifle bowls with whipped coconut cream and toasted almond flakes with lemon zest for contrast.
Top sourdough blueberry scones with bourbon vanilla glaze, scatter toasted coconut flakes, then drizzle warm citrus honey syrup over wedges. Drizzle lemon curd above scones, sprinkle freeze-dried blueberry shards, then serve with hot espresso, warm steamed milk, and almond shortbread.
Recipe variations
- You can use frozen blueberries instead of fresh in this sourdough blueberry scones recipe to preserve flavor and texture without needing an extra market run.
- Add 1 teaspoon ground cinnamon alongside lemon zest to introduce warming spice into sourdough blueberry scones for a subtly spiced bite complementing fresh berry notes.
- Either Greek yogurt or sour cream can replace buttermilk in sourdough blueberry scones to enrich crumb, drawing on techniques used in my strawberry biscuits recipe.
- If using double the batch, use 4 cups flour, ½ cup blueberry powder, 2 cups sourdough discard, 1 cup buttermilk and yield sixteen blueberry scones.
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How to Store?
To keep your sourdough blueberry scones fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep from sunlight. Avoid stacking scones.
Refrigeration: Place in an airtight container in the refrigerator at 40°F up to 7 days. Bring scones to room temperature.
Freezing: Wrap each scone in plastic wrap. Place in a freezer bag at 0°F up to 1 month. Thaw overnight.
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