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A sourdough blueberry scone on a plate next to lavender flowers.

Blueberry Sourdough Scones

Sourdough blueberry scones are flaky and buttery and bursting with juicy blueberries. The sourdough discard gives the scones a tender texture that sets them apart from regular scones. Plus, the subtle tang of the sourdough discard brings out the flavor of the blueberries.
This recipe uses an egg in the dough. You can also check out our sourdough scone recipe without eggs.
5 from 20 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 20 minutes
Total Time: 55 minutes
Servings: 16 small scones
Calories: 150kcal
Author: Dahn Boquist

Ingredients

  • 2-¼ cups all purpose flour (270 grams)
  • ½ cup granulated sugar (100 grams)
  • 2-½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • zest of 1 lemon
  • ½ cup cold butter (1 stick; 115 grams)
  • ½ cup sourdough discard (120 grams)
  • 3 tablespoons cream or buttermilk chilled (43 grams)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-¼ cups blueberries fresh or frozen

For the Topping

  • 2 tablespoons heavy cream
  • 2 tablespoons coarse sugar

Optional Icing

  • ¾ cup powdered sugar (120 grams)
  • 2 to 3 tablespoons lemon juice

Instructions

Mix the Dough:

  • Combine the flour, sugar, baking powder, baking soda, salt, and lemon zest in a large mixing bowl. 
  • Cut the cold butter into small cubes, then add it to the bowl. Use a pastry blender or your fingers to blend the butter into the flour until it looks like coarse sand with pea-size lumps mixed throughout. 
  • 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

  • Chilling the scones before you bake them will help prevent them from spreading too much as they bake. 
  • The dough should be thick and slightly crumbly. If the dough is wet and sticky, add more flour. Wet, sticky dough will result in flat scones that spread too much. If it is too dry, add
  • If the scones spread too much as they bake, remove them from the oven briefly and use a spatula to push them back into their shape. Return them to the oven and finish baking.
  • You can also use a scone pan that will give you perfectly shaped scones.

Nutrition

Serving: 1 scone | Calories: 150kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 190mg | Sugar: 14g