These Lemon Blueberry Sourdough Discard Scones bring together tangy lemon and sweet blueberries in a light, crumbly treat that’s perfect for breakfast or afternoon tea. Using sourdough discard adds a subtle depth of flavor and a wonderful texture that makes these scones unique and extra tasty. The bright citrus notes with pops of juicy blueberries create a really fresh and inviting bite every time.
I love making these scones when I have leftover sourdough discard because it’s such a clever way to reduce waste and make something delicious at the same time. The lemon zest in the dough always makes the whole kitchen smell amazing, and I find that the scones come out best when you don’t overwork the dough — that way they stay tender and flaky. Plus, no mixer needed, which is a big win in my book.
My favorite way to enjoy these scones is warm from the oven with a little slather of butter or honey on top. They’re great with a hot cup of coffee or tea on a lazy weekend morning. I’ve also taken them to brunches, and they’re always a hit because they feel fancy but are so easy to make. These scones are a sweet, zesty little treat that feels like a hug in every bite.
Key Ingredients & Substitutions
Sourdough Discard: This is what sets these scones apart with a subtle tang and moist crumb. If you don’t have discard, you can use an equal amount of plain yogurt or buttermilk instead.
Butter: Cold, unsalted butter is key for flakiness. Cut it into small cubes and keep it chilled until mixing. You can swap with vegan butter if needed.
Blueberries: Fresh or frozen blueberries both work well. If frozen, add them straight to the dough to avoid sogginess. You could also try raspberries or chopped strawberries.
Lemon Zest & Juice: Fresh lemon zest brightens these scones wonderfully. The glaze uses lemon juice for a fresh, tangy sweetness. Lime zest or juice would also be good for a twist.
How Do You Keep Scones Tender and Flaky?
The secret to tender scones is handling the dough gently and keeping ingredients cold.
- Use cold butter and cut it into pea-sized pieces in the flour mixture — this creates flaky layers as it melts during baking.
- Mix dry and wet ingredients just until combined to avoid tough scones from overworking the gluten.
- Pat the dough gently rather than rolling to keep the texture light.
- Baking at 400°F gives the scones a golden crust while keeping the inside soft.
Finally, adding the glaze while the scones are still warm adds moisture and a bright finish without making them soggy.
Equipment You’ll Need
- Mixing bowls – I use these to easily whisk dry ingredients and combine wet and dry.
- Pastry cutter or forks – helps cut cold butter into the flour mixture without melting it, which makes flaky scones.
- Whisk – for mixing wet ingredients smoothly and quickly.
- Measuring cups and spoons – accuracy helps get the right texture and flavor.
- Baking sheet – a flat, sturdy surface for the scones to bake evenly. Line with parchment paper for easy cleanup.
- Cooling rack – to cool the scones just enough so they stay tender but aren’t soggy from steam.
- Small bowl and whisk – to make the glaze easily and smoothly.
Flavor Variations & Add-Ins
- Use other berries: Raspberries or chopped strawberries add more tartness or sweetness. They work perfectly with lemon!
- Add nuts: Chopped almonds or pecans bring crunch and depth— sprinkle on top before baking.
- Spice it up: A pinch of cinnamon or ginger in the dry ingredients can give warm, cozy flavors.
- Change citrus: Swap lemon zest for lime or orange zest for different zesty notes that pair well with blueberries.
Lemon Blueberry Sourdough Discard Scones
Ingredients You’ll Need:
For the Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup sourdough discard (unfed/discard starter)
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 18–22 minutes for baking. Then allow about 5 minutes for cooling and glazing. So in around 35 minutes total, you’ll have delicious warm scones ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Ingredients:
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest to combine all the dry ingredients well.
2. Cut in the Butter:
Add the cold, cubed butter to the dry mix. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter. Keeping the butter cold helps create those flaky layers we want in scones.
3. Mix Wet Ingredients and Combine:
In another bowl, whisk together the sourdough discard, buttermilk, egg, and vanilla extract until smooth. Pour this wet mixture into the flour and butter mix. Gently fold everything together with a spatula just until the dough comes together. It should be slightly sticky but not overmixed.
4. Add Blueberries and Shape the Dough:
Carefully fold in the blueberries so they don’t get crushed. Turn the dough onto a lightly floured surface. Gently pat it into a 7 to 8-inch circle about 1.5 inches thick. Using a knife or bench scraper, cut the circle into 6 to 8 wedges.
5. Bake the Scones:
Place the wedges spaced apart on your prepared baking sheet. Bake in the preheated oven for 18 to 22 minutes until the scones are golden brown and a toothpick inserted into the center comes out clean.
6. Make and Add the Glaze:
While the scones bake, mix powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth. When the scones come out of the oven, let them cool for about 5 minutes, then drizzle the lemon glaze over the warm scones.
7. Serve and Enjoy:
Enjoy your scones warm or at room temperature! They’re perfect with a bit of butter, honey, or just as they are alongside your favorite coffee or tea.
Can I Use Frozen Blueberries for These Scones?
Yes! You can use frozen blueberries without thawing them first. Just fold them gently into the dough to prevent the color from bleeding too much and avoid extra moisture.
How Should I Store Leftover Scones?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Reheat gently before serving.
Can I Substitute the Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or extra buttermilk work well as substitutes. They’ll keep the scones tender and add a bit of tang.
Is There a Way to Make These Gluten-Free?
Yes! Try swapping the all-purpose flour for a gluten-free baking flour blend that includes xanthan gum. You may need to adjust the liquid slightly, so add buttermilk gradually until the dough feels right.
