Blueberry Lemon Sourdough Scones (Print version)

Lightly tangy scones bursting with blueberries and lemon, ideal for breakfast or brunch moments.

# Required ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - Zest of 1 large lemon

→ Wet Ingredients

07 - 1/2 cup unsalted butter, cold and cubed
08 - 1 cup sourdough discard, unfed at room temperature
09 - 1/4 cup heavy cream, plus additional for brushing
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
12 - 2 tablespoons freshly squeezed lemon juice

→ Add-ins

13 - 1 cup fresh blueberries or frozen unthawed

→ Topping

14 - 2 tablespoons coarse sugar, optional

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - Add cold cubed butter to the dry mixture. Using a pastry blender or fingertips, work the butter into the flour until the texture resembles coarse breadcrumbs with pea-sized pieces remaining.
04 - In a separate bowl, whisk together sourdough discard, cream, egg, vanilla extract, and lemon juice until well combined and smooth.
05 - Pour the wet mixture into the dry ingredients. Stir with a wooden spoon until just combined; avoid overmixing to maintain tender texture.
06 - Gently fold the blueberries into the dough using a spatula, being careful not to crush them or create blue streaks.
07 - Turn dough onto a lightly floured work surface and pat into a 1-inch thick circle approximately 7 inches in diameter.
08 - Using a sharp knife, cut the circle into 8 equal wedges. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart.
09 - Brush the top of each scone lightly with additional cream and sprinkle with coarse sugar if desired.
10 - Bake for 18 to 22 minutes until golden brown and cooked through. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.

# Expert Advice:

01 -
  • Sourdough discard transforms into something elegant instead of becoming waste, and nobody has to know your secret.
  • The tang doesn't announce itself loudly; it just makes everything taste more interesting and somehow springier.
  • Fresh blueberries burst with juice while staying whole, no purple dough situation to worry about if you freeze them first.
02 -
  • Frozen blueberries go straight from freezer to dough fold; thawed ones release juice and turn everything purple, which looks dramatic but compromises texture.
  • The sourdough discard doesn't need to be bubbly or active, unfed discard is actually preferable because it won't over-rise your scones into hockey pucks.
03 -
  • Keep your butter in the freezer until the last moment and work quickly once it's cut into the flour; warm butter melts into the flour instead of creating steam pockets.
  • If your kitchen is warm, chill your mixing bowl and even your flour for ten minutes before starting, especially in summer.
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