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–+ servings
two blueberry sourdough scones stacked on white plate.
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Sourdough Blueberry Scones

Tender and sweet sourdough blueberry scones with tart summer blueberries and a drizzle of frosting.
Prep Time10 minutes
Cook Time20 minutes
Fermentation (optional)3 days
Course: Breakfast
Cuisine: American
Keyword: sourdough discard, Sourdough scones
Servings: 8
Calories: 290kcal
Author: Amy

Equipment

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar plus a tad more for sprinkling on top
  • 1/2 cup butter cold and chopped up
  • 1 cup sourdough discard active starter will also work
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons lemon extract optional
  • 1-2 teaspoons milk or water cold
  • 1 cup blueberries preferably fresh
  • 1 egg for egg wash.

Lemon Glaze

  • 1/2 cup powdered sugar
  • 1 tbs lemon juice

Instructions

  • Preheat the oven to 425 degrees Fahrenheit and prepare a parchment-lined baking sheet.
  • Add all dry ingredients and very cold butter to the food processor bowl.
  • Pulse until the mixture is crumbly and the butter pieces are pea-sized or smaller.
  • If you're not using a food processor, then add the dry ingredients to a large bowl, add the cold butter in small cubes, then use a pastry blender to incorporate the butter.
  • Add sourdough starter and vanilla, then pulse until a ball is formed. If too dry, add 1-2 tablespoons of milk (more, if needed).
  • Turn the dough out onto a clean workspace. Gently fold in the blueberries. Working on parchment paper makes this part easy. Shape the ball of dough into a square, then cut into triangles.
  • Transfer to a prepared baking sheet. Optional: Prepare egg wash by whisking one egg with one tablespoon of water. Brush over the tops of the scones.
  • Bake for 15-20 minutes or until golden. Allow to cool.

Lemon Glaze

  • Create lemon glaze by whisking powdered sugar and lemon juice. Add more lemon juice if needed.
  • Drizzle over cooled scones.

Notes

    • Freeze the butter for 30 minutes before preparing the dough so that it doesn't soften while being prepared.
    • Handle the dough as little as possible.
    • Use sourdough discard for a stronger tangy flavor, or active starter for a much milder tone.
    • Frozen blueberries need to be folded in pretty quickly to avoid a blue or purple dough.
    • As an option, you can drizzle a glaze over the scones after baking.
    • Serve warm for best results!

Nutrition

Serving: 1scone | Calories: 290kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 247mg | Potassium: 163mg | Fiber: 2g | Sugar: 8g | Vitamin A: 397IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg