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If you’ve got sourdough discard piling up in the fridge, these sourdough blueberry scones are a great way to put it to work. The discard adds a complex flavor and keeps the crumb soft and tender.
The edges bake up crisp, the centers stay moist, and every bite is studded with juicy berries. They hold their shape, freeze well, and don’t need much fuss. Just mix, shape, bake, and enjoy a sourdough treat that’s not another loaf of bread.
Want another way to use your discard? These sourdough banana scones are a good one to keep on hand.
Here’s Why This Sourdough Blueberry Scone Recipe Works
Sourdough discard = deeper flavor: It adds a tangy edge that keeps the sweetness in check and gives the scones more personality.
Cold butter = flaky texture: When cold butter hits the hot oven, it creates steam pockets that lift the dough and make those layers tender, not dense.
Lemon zest brightens the flavor: It adds a fresh, citrusy note that balances the richness from the cream and butter and makes the blueberry flavor pop.
Chill time = clean edges: A quick 20 minute freeze firms up the dough so the scones hold their shape instead of slumping into puddles.
Enjoy them for breakfast with a cup of coffee or lavender tea. They also taste great topped with thick lemon curd.
Recipe Tips
Keep the butter cold: Dice it straight from the fridge and work fast. Cold butter means flakier layers and better lift.
Don’t overmix: Stir just until the flour is moistened. Too much mixing = tough, dense scones.
Handle berries with care: Use your hands to fold them in gently so they stay whole and juicy, not smashed.
Adjust the dough as needed: If it feels too dry, add a splash of cream. Too wet? A bit of flour will bring it back.
Chill before baking: Cold dough helps the scones keep their shape and rise tall in the oven.
Use a light touch when shaping: Press the dough together just enough to form disks. Don’t knead or compact it, or you’ll lose the tender crumb.
Use fresh or frozen blueberries: Either works fine here. If using frozen, don’t thaw them first. Just toss them in straight from the freezer to avoid purple dough.
Freezer-friendly: These scones freeze well after baking. Let them cool completely, then store in an airtight container or zip-top bag. Reheat in the oven or toaster oven for a quick breakfast or snack.
Sourdough Discard Blueberry Scones
Nothing complicated here. Just a handful of simple ingredients, an easy, from scratch recipe, and a reliable way use your discard. These sourdough blueberry scones come together quickly and hold up well in the freezer.
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Blueberry Sourdough Scones
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Ingredients
- 2¼ cups all-purpose flour, 270 grams
- ½ cup granulated sugar, 100 grams
- 2½ teaspoons baking powder,
- ¼ teaspoon baking soda
- ½ teaspoon salt
- zest from 1 lemon
- ½ cup butter, cold; 113 grams
- ½ cup sourdough discard, 120 grams
- 3 tablespoons heavy cream , or buttermilk, chilled 43 grams
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups fresh or frozen blueberries
For the Topping
- 2 tablespoons heavy cream
- 2 tablespoons coarse sugar
Optional Icing
- ¾ cup powdered sugar, 120 grams
- 2 to 3 tablespoons fresh lemon juice
Instructions
Mix the Dough:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Cut the cold butter into small cubes and add it to the bowl. Use a pastry blender or your fingers to work the butter into the flour until the mixture looks like coarse sand with some pea-sized lumps.
- Add the cream, sourdough discard, egg, and vanilla to the flour mixture, then mix until the flour is moistened (it should look a bit dry and crumbly).
- Fold the blueberries into the dough, turning the dough in the bowl to fold in any dry crumbs (I use my hands so I can fold the dough gently without smashing the blueberries). If the dough seems too dry, you can add 1 to 2 tablespoons of cream. If it is wet and sticky, add a couple of tablespoons of flour.
Shape and Chill the Dough
- Transfer the dough to a lightly floured counter and use your hands to push it into two 6-inch round disks. Use a knife or bench scraper to cut each disk into 8 wedges.
- Transfer to a baking sheet and place in the freezer for 20 to 30 minutes or in the fridge for 1 hour.
Bake:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Brush the scones with cream and sprinkle the tops with coarse sugar. Bake for 20 to 25 minutes or until golden brown. Transfer the scones to a cooling rack.
For the Icing:
- Whisk the powdered sugar and lemon juice in a small dish, then drizzle over the top of the scones.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
These are delicious scones! I used a scone pan, fermented overnight and baked the next morning. Easy morning preparation !
I’m so glad you enjoyed them. The overnight ferment sounds fantastic and the scone pan makes it so easy. Thanks for the comment.
Divine!
I made these yesterday and they were gone in an hour. Making another batch tonight. I add 3 tablespoons of sour cream for flavor and they are absolutely delicious!!!
I love hearing this, thank you for sharing! It’s always a good sign when they disappear so quickly. Thanks for the comment.
Love these!!!! So moist and live the simple glaze on top!!
Thank you, Jo for your comments, this is one of my top favorite scone recipes!
Love these!!
Can they be frozen after being baked to enjoy later?
Or leave unbaked and keep in freezer until ready to bake/be enjoyed?
Yes you can freeze them after you bake them. I haven’t tested how they do if I freeze them prior to baking.
Quick question. Could you place these in the fridge overnight and then bake in the morning? Thanks!
Yes, you can. Thanks for the question. I will add a note in the recipe card.
I make these for my Airbnb guests. They are amazing!
Oh my gosh, I want to come to your Airbnb!!
Thoughts on using greek yogurt in place of the cream?
Sure, Greek yogurt will work. It is lower in fat and higher in protein so the scones won’t be quite as tender and flaky, but it works.
I made these Sourdough Blueberry Scones a couple of days ago. I substituted half the flour for whole wheat and used buttermilk instead of cream. I also used Splenda (11 packets) as we try to limit regular sugar somewhat. I did use powdered sugar for the icing. The only problem I had with the recipe, and it’s my fault, was that the oven temperature was too high. I set it 400 for 21 minutes and they got a little too brown. They still taste good, but not as soft as we’d like. Next time, I’ll try a lower temp for a little longer. Thanks for the recipe as I have a lot of discard!!!
Thanks for the comment, I’m glad you enjoyed them. Replacing the sugar with splenda will definitely contribute to dryer scones but if you are trying to cut out sugar, that may be a compromise you are willing to make.
This recipe was a little tricky to follow. Can you please update the instructions to include adding the baking soda as well as budget time for the freeze period? They were in the oven an hour after we started. The finished product was delicious.
Thanks for the feedback, I appreciate that. I updated the recipe card.