Blueberry Lemon Sourdough Discard Scones

These blueberry lemon sourdough discard scones are super easy to make and are a great way to use up extra sourdough discard! Made with fresh blueberries and zingy lemon zest, these sourdough blueberry lemon scones are the perfect summer recipe! Plus, they can be served for breakfast, a snack, or even as a dessert! 

I’ve been a long-time lover of scones, albeit not the traditional English version, but the sweeter, moister American version. In my mind, scones are the perfect combination of biscuits and muffins; they make the perfect breakfast, and I’ve been enjoying both sweet and savory homemade scones in a variety of flavors for years now. 

It wasn’t until recently, though, that I first tried sourdough scones, and well, let’s just say I was immediately sold on the idea. And it’s rare that a Saturday goes by anymore with me whipping up a batch of these scones. So far, they’ve been a huge hit with everyone who has tried them, and so I figured it was time to share them with you all, too!

These sourdough blueberry scones are one of my two favorite scone flavors. My all-time favorite is raspberry white chocolate, but that I suppose is for another recipe post. Anyway, these easy and delicious sourdough scones perfectly combine fresh blueberries and fresh lemon zest to create the perfect summer scone recipe.

With simple ingredients and very little prep work, these sourdough lemon blueberry scones can be short or long-fermented. They make the perfect addition to any breakfast or brunch, but they also make a great snack or dessert. And they are perfect for packing and bringing to share!

Plus, they are a great way to incorporate more sourdough into your weekly rotation, and are an easy way to use up extra sourdough discard! 

Blueberry Lemon Sourdough Scones 

Ingreidents 

Dry Ingredients

• all-purpose flour
• Cane sugar. You can also use white sugar
• baking powder
• sea salt
• frozen unsalted butter. You want to make sure you are using very cold butter. The easiest way to do this is to pop your stick of butter in the freezer, about 20 minutes before you start making your scones. I usually toss a box of butter into the freezer when I get home from shopping; that way, I always have some cold and ready for baking!
• zest of 1 lemon
• fresh blueberries, washed

Wet Ingredients 

• egg
• vanilla extract
• Heavy cream, you can sub milk or half n’ half
• Sourdough starter discard. You can also make these scones with an active starter!

Topping

• heavy cream, for brushing on top of the scones,
• coarse sugar for sprinkling. I like to use cane sugar

How To Make Blueberry Lemon Sourdough Discard Scones

In a small bowl, combine the wet ingredients and whisk until smooth. Set aside until ready to use.

In a large bowl, combine the flour, baking powder, sugar, and salt. Then, using a cheese grater, grate your frozen butter into your flour mixture and gently mix with your hands until just combined. 

Add the lemon zest and mix, then add the washed blueberries and toss gently to coat the berries in the flour.

Pour the wet ingredients into your large mixing bowl. Then, using your hands, carefully mix everything until the mixture forms a ball. Doing your best not to squish all the berries!

Wash your hands and line a large baking sheet with parchment paper. 

Turn your scone dough out onto your prepared baking sheet. And using your hands, gently press it out until it is roughly an 8-inch circle, about 1/2-1 inch thick.

Then, using a sharp knife, cut your circle into 8 triangles(like a pie). Now you can either separate your scones now, so that they aren’t touching, or wait to separate them until after they have chilled. If your scones are more on the sticky/wet side, I would recommend waiting until after they have chilled.

Place your baking sheet in the fridge and allow the scones to chill/ferment for at least 30 minutes(see notes for how to ferment longer)

After 30 minutes, preheat your oven to 400 degrees F. Remove your unbaked scones from the fridge and separate if needed, so they are not touching each other. 

Brush the top of your scones with heavy cream, and then sprinkle a generous amount of sugar over the tops

Put your scones in the oven and bake for 20-25 minutes, or until golden brown. 

Allow the scones to cool on the baking sheet until ready to serve. Scones can be served warm, but I find they taste better once they have cooled to room temperature.

Enjoy!

Recipe Notes

Any leftover scones can be stored in an airtight container or wrapped tightly in plastic wrap and stored at room temperature for up to 3 days!

I usually only ferment/chill my scones for 30 minutes to 1 hour, but you can ferment them longer! I know people who ferment their scones for three days before baking! So feel free to play around with them and see what works best for you. I recommend a shorter ferment/chill time if you are using fresh fruit/berries. To help avoid your fruit spoiling! 

I love these scones as is, but feel free to add some fresh lemon juice or more zest to give them a stronger lemon flavor. You can even make a tangy lemon icing to drizzle over the tops before serving! 

I would recommend using fresh blueberries for these scones, but you can use frozen ones if that is all you have on hand. Just keep in mind, they will probably dye your dough purple!

If you’re looking for more scone recipes, be sure to check out my raspberry white chocolate sourdough scones, too! 

You can also use the base of this recipe to make plain scones or any of your favorite scone recipes! Add any of your favorite add-ins, such as chocolate chips, fresh fruit, or berries, to create a variety of different scone flavors and combinations! 

Be Sure To Check Out These Sourdough Discard Recipes, Too!

Raspberry White Chocolate Scones | sourdough discard recipe!

Sourdough Pumpkin Coffee Cake with Crumb Topping

Sourdough Discard Brownies

Easy Sourdough Discard Irish Soda Bread

Homemade Sourdough Discard Corn Dog Bites

Dill and Ranch Sourdough Discard Crackers