Lemon Blueberry Sourdough Discard Scones are a sweet and tangy treat that combines the bright flavor of fresh lemon with juicy blueberries, all baked into a tender, crumbly scone. The sourdough discard adds a subtle depth and a slight tang that makes these scones stand out from regular ones. They have a golden crust with soft, fluffy insides that are just perfect for a morning snack or afternoon tea.
I love making these scones when I have some sourdough discard leftover because it’s such a great way to reduce waste and still enjoy something delicious. The lemon zest makes the kitchen smell fresh and welcoming, and the bursts of blueberry juice in every bite are a little reminder of summer. I usually toss in a pinch of sugar on top before baking for a nice sweet crunch.
My favorite way to enjoy these scones is fresh out of the oven with a pat of butter or a drizzle of honey. They go wonderfully with a cup of coffee or tea, especially on a slow weekend morning. They also keep well, so I often bake a batch ahead and have a tasty breakfast ready to warm up during the busy week.
Key Ingredients & Substitutions
Sourdough discard: This leftover starter adds a gentle tang that makes scones unique. If you don’t have discard, try using plain yogurt or buttermilk as a substitute for a similar moist texture and subtle tang.
Butter: Keeping it cold is key — cold butter creates flaky layers as it melts during baking. You can swap for cold coconut oil if you want a dairy-free version, but expect a slightly different texture.
Blueberries: Fresh ones work best to avoid soggy dough. Frozen can be used too but thaw and drain them well to keep the dough from becoming too wet.
Lemon zest and juice: These brighten the flavor. If you don’t have fresh lemon, a teaspoon of bottled lemon juice works, but fresh zest really gives the best aroma and zing.
How Do You Keep Scones Fluffy and Not Overworked?
The biggest trick is gentle mixing and handling. Overmixing scone dough develops gluten, making them tough instead of tender.
- Mix dry ingredients first for even flavor.
- Cut cold butter into flour until it looks like coarse crumbs with pea-sized bits.
- Combine wet and dry ingredients just until you see no more dry flour.
- Fold in blueberries carefully to avoid bruising.
- Pat dough gently into a circle—don’t knead or press too hard.
Following these steps helps create light, flaky scones with tender crumb and pockets of juicy berries.
Equipment You’ll Need
- Mixing bowls – I like a large bowl for mixing dry ingredients and a smaller one for wet so everything stays organized.
- Pastry cutter or two forks – makes cutting in the butter quick and helps keep the butter cold for flaky layers.
- Measuring cups and spoons – for precise measurement of ingredients, especially for the lemon zest and juice.
- Baking sheet with parchment paper – prevents sticking and makes for easy cleanup.
- Sharp knife or bench scraper – helps cut the dough into even wedges and transfer them easily.
- Wire cooling rack – cools the scones evenly so they don’t get soggy.
- Whisk – for mixing the glaze to smooth consistency.
Flavor Variations & Add-Ins
- Different berries: Use raspberries or blackberries instead of blueberries for a change in flavor and color.
- Cheese: Add a sprinkle of crumbled feta or cream cheese in the dough for a savory twist.
- Citrus zest options: Swap lemon zest for orange or lime zest for a different bright flavor.
- Spice it up: Add a pinch of cinnamon or cardamom to the dry ingredients for warmth and depth.
Lemon Blueberry Sourdough Discard Scones
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon lemon zest (from 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 heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed and drained)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
How Much Time Will You Need?
Prepare to spend about 10 minutes mixing and shaping the dough, 20 minutes baking, and another 10 minutes cooling and glazing. In total, around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to keep your scones from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until everything is evenly combined.
3. Cut in the Butter:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two forks, or your fingers to work the butter into the flour until the mix looks like coarse crumbs with some pea-sized bits of butter.
4. Combine Wet Ingredients:
In another bowl, whisk together the sourdough discard, heavy cream, and vanilla extract.
5. Bring It All Together:
Pour the wet ingredients into the butter-flour mix. Using a spatula or wooden spoon, gently stir just until everything is combined — avoid overmixing to keep the scones tender.
6. Add the Blueberries:
Gently fold in the blueberries, taking care not to break them and turn your dough purple.
7. Shape and Cut the Dough:
Turn the dough onto a lightly floured surface and pat it into a circle about 7-8 inches wide and 1 inch thick. Use a sharp knife or bench scraper to cut it into 8 wedges.
8. Prepare for Baking:
Place the wedges on your lined baking sheet, spacing them a couple of inches apart. Brush the tops with a little heavy cream for a golden finish.
9. Bake Your Scones:
Bake in the preheated oven for 18-22 minutes until the tops are golden brown and a toothpick inserted in the middle comes out clean.
10. Make the Lemon Glaze:
While the scones bake, mix together powdered sugar, lemon juice, and optional lemon zest until smooth. Adjust the thickness by adding more sugar or lemon juice as needed.
11. Cool and Glaze:
Let the scones cool on a wire rack for about 10 minutes, then drizzle on the lemon glaze for a bright, sweet finishing touch.
12. Serve and Enjoy:
Enjoy your scones warm or at room temperature, perfect with butter, honey, or a cup of your favorite tea or coffee!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw and drain them well before folding into the dough to avoid excess moisture, which can make the scones soggy.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or buttermilk work well as substitutes and add a similar tangy flavor and moisture to the scones.
How Should I Store Leftover Scones?
Keep leftover scones in an airtight container at room temperature for up to 2 days. To extend freshness, freeze them and reheat gently in the oven before serving.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, shape, and cut your scones then refrigerate for up to 24 hours before baking. Just brush with cream and bake when ready.