Lemon Blueberry Sourdough Discard Scones are bright, fresh, and just the right balance of tangy and sweet. These scones bring together the zing of lemon with bursts of juicy blueberries, all wrapped in a tender, flaky dough made from sourdough discard. They’re a perfect treat for breakfast, brunch, or a cozy afternoon snack with a cup of tea or coffee.
I love making these scones because they’re a great way to use up sourdough discard without any waste, and they turn out so flavorful and moist. The lemon zest really lifts the flavor, making each bite feel light and refreshing. Plus, those little blueberries pop and add a nice natural sweetness that I can’t get enough of. I usually sprinkle a little coarse sugar on top before baking for a bit of crunchy sweetness, which is my favorite touch.
These scones are wonderful served warm, fresh from the oven, maybe with a bit of butter or clotted cream if you’re feeling fancy. I like to make a batch on weekend mornings and share them with family or friends—there’s something special about gathering around the table with these bright, fruity scones that just makes the day feel a little better. If you’ve got some sourdough discard sitting around, give these a try; they’re a simple way to treat yourself and reduce kitchen waste at the same time!
Key Ingredients & Substitutions
Sourdough Discard: This adds a subtle tang and moisture to the scones. If you don’t have discard, you can replace it with an equal amount of yogurt or buttermilk to keep the moisture and tenderness.
Butter: Cold butter is essential for flaky scones. If you’re in a pinch, frozen cubes work just as well. For a dairy-free option, try a firm coconut oil or vegan butter substitute, but the texture might vary slightly.
Blueberries: Fresh blueberries give bursts of juicy flavor and color. Frozen blueberries are a fine substitute, just don’t thaw them before mixing to avoid turning the dough blue.
Lemon Zest and Juice: They brighten the scones with fresh citrus flavor. If lemons aren’t available, try using orange zest and juice for a different but still fresh twist.
How Can You Handle the Dough Without Crushing Blueberries?
Blueberries are delicate and can burst if you’re too rough, turning the dough purple and mushy.
- Use a light folding motion when adding the blueberries. Gently fold in with a spatula rather than stirring vigorously.
- Work quickly but carefully, avoiding over-mixing the dough overall to keep scones light and tender.
- If your blueberries are large, consider halving them to evenly distribute without clumping.
Following these simple points helps keep the blueberries intact, preserving their shape and flavor pockets inside your scones.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for the dry ingredients and a smaller one for the wet; they make mixing easy and mess-free.
- Pastry cutter or forks – helps cut the cold butter into the flour without melting it, giving your scones that flaky texture.
- Measuring cups and spoons – essential for accuracy, especially with ingredients like baking powder and lemon zest.
- Silicone baking mat or parchment paper – prevents sticking and makes cleanup simple.
- Sharp knife – for cutting the dough into wedges cleanly.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or chopped strawberries for different berry flavors that pair well with lemon.
- Mix in a handful of chopped nuts, like almonds or pecans, for added crunch and richness.
- Add a splash of bourbon or orange liqueur to the dough for a more grown-up flavor.
- Instead of lemon glaze, drizzle with honey or a sprinkle of cinnamon sugar for a new twist.
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 small cubes
- 1 cup sourdough discard (unfed, at room temperature)
- 1/3 cup buttermilk (plus extra if needed)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon lemon juice
For The Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to bake, plus a few minutes for cooling and glazing. In total, plan for about 35 minutes from start to finish—quick enough for a lovely homemade scone treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the scones from sticking and make cleanup easy.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined. This ensures all flavors are evenly distributed.
3. Cut In the Butter:
Add the cold cubes of butter to the dry mixture. Use a pastry cutter, two forks, or your fingertips to “cut” the butter into the flour until it looks like coarse crumbs with some pea-sized pieces—that’s what makes the scones flaky!
4. Combine Wet Ingredients:
In a smaller bowl, stir together the sourdough discard, buttermilk, vanilla extract, and lemon juice. This mixture adds moisture and a tangy lift.
5. Bring the Dough Together:
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until the dough just comes together. If it feels dry, add a tablespoon more buttermilk. Avoid overmixing so your scones stay tender.
6. Add Blueberries:
Carefully fold fresh blueberries into the dough to avoid crushing them. This keeps your scones full of lovely fruit bursts.
7. Shape and Cut:
Turn the dough onto a lightly floured surface. Gently pat it into a round disc about 1 1/2 inches thick. Using a sharp knife, slice the disc into 8 wedges. Place the wedges evenly on your prepared baking sheet, leaving some space between each.
8. Bake:
Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. The scones should have a beautiful golden crust.
9. Cool and Glaze:
Let the scones cool on the baking sheet for about 5 minutes. Meanwhile, whisk together powdered sugar, lemon juice, and optional vanilla extract until smooth for the glaze. Drizzle the glaze over the warm scones for a sweet, tangy finish.
10. Serve and Enjoy:
Enjoy your scones warm or at room temperature. They’re delicious on their own or with a pat of butter or clotted cream.
Tip: Store leftovers in an airtight container at room temperature for up to 2 days. Warm briefly before eating to bring back that fresh-baked feeling.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Use frozen blueberries straight from the freezer without thawing to prevent the dough from turning blue and watery. Fold them gently into the dough to keep them intact.
How Can I Store Leftover Scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the oven or microwave before serving.
What If I Don’t Have Sourdough Discard?
No worries! You can substitute sourdough discard with an equal amount of buttermilk or plain yogurt to maintain the moisture and subtle tang.
Can I Make These Scones Ahead of Time?
Absolutely! You can prepare the dough ahead and refrigerate it for up to 24 hours before baking. Just bring the dough back to room temperature before shaping and baking for the best results.