Sourdough Blueberry Scones

These Sourdough Blueberry Scones are a delicious treat and a great way to use up extra sourdough discard. Perfectly tender scones with golden brown edges, full of juicy blueberries with a fresh pop of lemon flavor. They are the best compliment to a good cup of coffee on a slow morning.

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Sourdough blueberry scones are one of my favorite ways to use up leftover sourdough starter discard. I love to save my discard for quick no-wait baked goods, and these blueberry sourdough scones turn out perfect every time. A really good scone is tender and moist on the inside with crumbly golden brown edges on the outside. This recipe features wild blueberries and a delicious lemon glaze. If you’re looking for a recipe that is totally customizable to try with all your favorite add-ins, check out my base recipe for Sourdough Discard Scones. 

One thing I love about this sourdough discard blueberry scone recipe is they are so easy to make. This easy sourdough scone recipe comes together in less than 15 minutes. Because I use sourdough discard (sourdough starter that has not been recently fed), there is no extra fermenting time. And it does not require an active starter. The whole recipe can be made in a food processor, or in a large mixing bowl using a pastry blender. 

tools you’ll need

• food processor or pastry cutter
• measuring cups and spoons
• mixing bowl
• sharp knife
• baking sheet

basic ingredients you’ll need

sourdough blueberry lemon scones 

• organic all purpose flour
• cane sugar
• baking powder
• baking soda
• salt
• cold butter
• sourdough starter discard
• sour cream
• egg
• lemon extract
• fresh or frozen wild blueberries

lemon glaze

• powdered sugar
• lemon extract
• filtered water 

all about sourdough

Sourdough starter discard – This simple recipe calls for sourdough starter discard. This is sourdough starter that is not at its most active state. If you’re unfamiliar with sourdough, let me break it down. Sourdough bread is naturally leavened bread, meaning it does not use commercial yeast to rise. Instead, it uses an active starter, which is a fermented flour and water mixture that contains wild yeast and good bacteria to rise. This requires a much longer process than breads made with quick yeast you can buy at the store. It also yields a slightly tangy flavor due to the nature of the fermentation process.

Sourdough starters require consistent feedings of flour and water to stay active and alive. Before feeding a sourdough starter, many people choose to ‘discard’ some of their starter so the end result does not produce as much volume. Discard, however, does not actually mean they throw it away. Typically, extra sourdough discard is stored in the fridge in an inactive state until ready to use in a discard recipe, like these sourdough discard scones. A sourdough discard recipe is a recipe that calls for inactive sourdough starter (meaning it has not been recently fed), and does not require a fermentation period before baking.

If you do not have a sourdough starter, you can grab the one that I use in my kitchen every singe day HERE. I have dehydrated my starter at its most active state so it can be stored for long periods of time. This starter comes with all of the instructions for rehydrating it at home. All you need is flour, water and a kitchen scale! This is a super easy way to get started with sourdough and try many delicious sourdough recipes. A dehydrated sourdough starter also makes a great gift!

sourdough scones in a food processor

To make the scone dough, start by mixing all of the dry ingredients in a food processor. Pulse flour mixture a few times until it is mixed well. Next, cut the cold butter into small pieces and add to the food processor. Pulse again until all pieces of butter are blended in. Mix the wet ingredients in a separate bowl. Add to the food processor and pulse until the dough combines into a ball. It should be a soft, shaggy dough, but not so sticky that you can’t work with it. If it’s too sticky to form and cut, add a little more flour. Be careful not to overmix! If you mix the dough more than necessary, the sourdough scones will be tough instead of soft and fluffy.

Line a baking sheet with parchment paper. Take the ball of dough out of the food processor and place onto the prepared baking sheet. Sprinkle frozen wild blueberries over the top. Gently knead a couple of times to mix in the blueberries evenly. Divide the dough into two equal parts. Press each into a flat into a circle, and cut into 6 pieces using a sharp knife or a bench scraper. Separate the unbaked scones and arrange them on the baking sheet so they aren’t touching. Bake on 400 degrees F for 15-18 minutes, or until edges are golden brown. Remove from the oven and allow the scones to cool on a wire rack.

After the scones are done baking and have cooled, prepare the powdered sugar glaze. In a mixing bowl, whisk powdered sugar, lemon extract and water until smooth. Drizzle over the top of the scones and allow to harden slightly.

sourdough scones with a pastry cutter

If you do not have a food processor, or would prefer to use a pastry blender instead, follow these instructions. Whisk dry ingredients together in a mixing bowl. Grate cold butter with a cheese grater and add to the dry mixture. Cut with a pastry blender until there are no chunks larger than a pea. Whisk wet ingredients in a separate bowl. Add to flour and butter mixture, and stir with a wooden spoon to combine. Do not overmix! If you mix more than necessary, the sourdough scones will be tough instead of soft and fluffy.

Line a baking sheet with parchment paper. Take the ball of dough and place onto the prepared baking sheet. Sprinkle frozen wild blueberries over the top. Gently knead a couple of times to mix in the blueberries evenly. Divide the dough into two equal parts. Press each into a flat into a circle, and cut into 6 pieces using a sharp knife or a bench scraper. Separate the pieces and arrange them on the baking sheet so they aren’t touching.  Bake on 400 degrees F for 15-18 minutes, or until edges are golden brown. Remove from the oven and allow the scones to cool on a wire rack.

After the scones are done baking and have cooled, prepare the powdered sugar glaze. In a mixing bowl, whisk powdered sugar, lemon extract and water until smooth. Drizzle over the tops of the scones and allow to harden slightly. Enjoy with a delicious cup of coffee and a friend.

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check out these other sourdough scone recipes:

Sourdough Discard Scones

Sourdough Pumpkin Scones with Maple Spice Glaze

recipe notes and tips – 

• If you want to make larger scones, do not divide the dough into two parts. Press the entire batch of dough into one circle and cut into 8 pieces. Increase the baking time by about 5-6 minutes.
• The sour cream can easily be substituted for greek yogurt in this recipe.
• The lemon flavor can be swapped for vanilla which is just as yummy. Use vanilla extract in the same quantity where the recipe calls for lemon extract. 

how to store leftover scones

Store scones in an airtight container or on a plate covered with plastic wrap or beeswax wrap. For best results, eat or share them within 2 days after baking.

can scones be frozen?

These scones freeze very well. Freezing them is a great option if you will not go through an entire batch in just a couple of days. Follow the directions to bake the scones and freeze them in a ziploc after they are completely cooled. For best results, glaze them when you remove from the freezer and they are fully defrosted.

​do i have to use wild blueberries?

No, you can use regular frozen or fresh blueberries. However, wild blueberries work better because they are smaller. In this recipe, big juicy blueberries change the texture and baking time a little bit. They tend to release their juices while baking making it burn. 

hungry for more sourdough discard recipes?

Check these out-

• Sourdough Chocolate Chip Cookies
• Sourdough Buttermilk Biscuits
• Sourdough Discard Scones
• Sourdough Discard Crackers
• Sourdough Pancakes or Waffles
• Sourdough Pie Crust

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