Lemon Blueberry Sourdough Discard Scones are a bright and tasty treat that mix tangy lemon zest with sweet, juicy blueberries. These scones have a nice crumbly texture, perfect for a morning snack or afternoon pick-me-up. Using sourdough discard adds a subtle depth of flavor, making them a little more special than your regular scone.
I like making these scones when I have some sourdough discard left over from my bread baking. It feels like a little bonus to turn something that might go to waste into a delicious baked good! The lemon and blueberry combo is one of my favorites because it feels fresh and just a bit zingy. Plus, the scones come together pretty quickly, which makes snack time a little more exciting.
My favorite way to enjoy these scones is warm, fresh out of the oven, maybe with a small pat of butter or a dollop of cream. They also pair really well with a cup of tea or coffee. These scones make a nice change from the usual breakfast pastries, and I find they bring a cheerful start to the day or a cozy moment anytime you need a treat.
Key Ingredients & Substitutions
Sourdough discard: This adds a subtle tang and moisture to the scones. If you don’t have discard, you can substitute with yogurt or sour cream for a similar effect.
Butter: Use cold, unsalted butter to get those flaky pockets. You can swap for vegan butter or coconut oil if needed, but texture might change a bit.
Blueberries: Fresh blueberries are best for texture, but frozen works well too—just don’t thaw them fully before adding to prevent color bleed.
Lemon zest and juice: Fresh lemon zest gives a bright, fresh flavor. Use bottled lemon juice only if fresh isn’t available, but zest really makes a difference.
How Do You Keep Scones Tender and Flaky, Not Tough?
The secret is handling the dough gently and keeping everything cold. Here’s how I do it:
- Cut cold butter into the dry ingredients until bits are pea-sized. These lumps melt during baking and create flakiness.
- Mix wet and dry ingredients just until combined. Overmixing develops gluten, making scones dense.
- Pat the dough gently into shape instead of rolling. This keeps the texture light.
- Bake immediately after shaping to keep butter cold and dough tender.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for dry ingredients and a medium one for wet; they help keep things organized.
- Pastry cutter or forks – these help you cut in the butter quickly and evenly, creating flaky layers.
- Whisk – great for blending liquids smoothly and quickly.
- Measuring cups and spoons – for accuracy with ingredients, especially when measuring lemon zest and juice.
- Baking sheet with parchment paper – keeps the scones from sticking and makes cleanup easier.
- Bench scraper or sharp knife – makes cutting the dough into wedges neat and simple.
- Wire rack – for cooling the scones evenly once baked.
Flavor Variations & Add-Ins
- Swap blueberries for chopped strawberries or raspberries for a different berry burst.
- Add 1/2 teaspoon of cinnamon or ginger to the dry mix for warm, spicy notes.
- Mix in white chocolate chips or chopped nuts for extra texture and richness.
- Use lemon extract instead of vanilla for a more intense lemon flavor.
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
- Zest of 1 lemon
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup sourdough discard (unfed)
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Time Needed
This recipe takes about 15 minutes to prepare, plus 18-22 minutes to bake. You’ll want a few minutes afterward to cool and drizzle the glaze. In total, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Mix
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
2. Cut in the Butter
Add the cold, cubed butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mix looks like coarse crumbs with small pea-sized bits of butter throughout.
3. Mix Wet Ingredients
In a separate bowl, whisk together the sourdough discard, buttermilk, egg, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients
Gently pour the wet mixture into the dry ingredients. Fold together with a spatula or spoon just until combined. The dough will be thick and crumbly—avoid overmixing to keep the scones tender.
5. Add Blueberries and Shape Dough
Carefully fold in the blueberries, taking care not to crush them. Turn the dough onto a lightly floured surface and gently knead a couple of times to bring it together. Pat it into a 1-inch-thick circle.
6. Cut and Bake
Using a sharp knife or bench scraper, cut the dough circle into 8 triangular wedges. Arrange the wedges on the prepared baking sheet, spacing them about 2 inches apart. Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
7. Prepare Glaze and Finish
While the scones are baking, whisk powdered sugar and lemon juice together until smooth and slightly drizzly. When the scones come out of the oven, let them cool briefly on a wire rack, then drizzle the glaze over the warm scones.
Serve warm with your favorite tea or coffee and enjoy the lovely tangy, fruity flavors!
Can I Use Frozen Blueberries for These Scones?
Yes! Just add them to the dough straight from the freezer without thawing to prevent the batter from turning purple. Gently fold them in to keep them intact.
How Do I Store Leftover Scones?
Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 2 months and reheat in a warm oven before serving.
Can I Make These Scones Dairy-Free?
Absolutely! Replace the butter with a plant-based or vegan butter alternative, and use dairy-free milk mixed with a little lemon juice instead of buttermilk. The texture might be slightly different, but they’ll still taste great.
What’s the Best Way to Keep Scones Tender?
Use cold butter and mix the dough just until combined to avoid developing too much gluten, which can make scones tough. Also, bake them soon after shaping to keep the texture light and flaky.