Blueberry sourdough scones are easy to make for a delicious snack. They’re wonderfully light and moist – not dry and dense like other scones. They’re made with sourdough starter for the perfect rise and flavor. These sourdough discard scones will quickly be added to your breakfast lineup!
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Why We Love Sourdough Scones
- Perfect for breakfast or an afternoon snack.
This tasty dessert is just the right thing for a morning or afternoon bite.
If you don’t have a sourdough starter, try these cranberry almond scones instead!
- Quick and easy.
With just a few ingredients to combine, these sourdough blueberry scones are great for whipping up a light snack.
- Sweet and tart lemon icing.
Probably the best part of these scones is the lemon icing! It’s perfectly balanced between sweet and tart.
Ingredient Notes and Substitutions
- Flour: All-purpose flour works best for this recipe.
- Salt: Use kosher salt rather than table salt when baking.
- Baking powder: This will help the sourdough scones rise.
- Sugar: White cane sugar adds a bit of sweetness.
- Butter: It’s important to use cold butter.
- Dried blueberries: The liquid from the starter and cream will plump these up and make the perfect bite.
- Sourdough starter: Fed 24 to 12 hours before using.
- Heavy cream: This makes the scones soft and moist.
- Confectioners’ sugar: Mixed with cream and lemon extract, this makes the perfect icing.
- Lemon extract: A little lemon extract goes a long way in these sourdough discard scones. You can use lemon juice instead if you prefer.
What is sourdough discard?
Sourdough discard is just another term for your sourdough starter.
Be sure to feed the starter 12 hours before using it (and no sooner) so your scones will rise.
Sourdough Scones Recipe Tips for Success
- Use a pastry cutter or two forks to cut the butter.
The butter needs to be cut into small pea-sized pieces and the best method for this is using a pastry cutter or two forks.
You want to avoid using your hands since it’s important to keep the butter as cold as possible and the heat from your hands can melt the butter.
- Stir in the blueberries and the sourdough starter.
Using a wooden spoon, gently stir in the dried blueberries and the sourdough starter until it’s completely mixed.
There will be lumps and that’s ok!
- Pour in the cream until you have the right consistency.
Since the liquidity of your starter will be different each time, you’ll need to add a different amount of cream each time.
Stir it into the dough until it’s easy to handle without being too sticky.
- Cut the dough in a pie shape.
Flour the counter and pat the dough into a thick circle.
Use a knife or bench scraper to cut the dough into equal pieces like a pie.
- Bake the blueberry sourdough scones.
Place the pie wedges on a baking sheet covered with parchment paper about one inch apart to allow for spreading.
Brush the tops with the remaining cream and bake until they’re perfectly golden brown.
Remember to drizzle the tops with the delicious lemon icing!
Sourdough Discard Scones FAQs
This recipe needs the discard for that classic sourdough flavor. However, if you don’t have any on hand you can try a recipe that doesn’t call for it.
Yes, you can use any dried fruit you’d like! We recommend cherries, cranberries, or golden raisins.
The liquid in the sourdough starter determines how much cream you need to add to get the right consistency. The dough should be tacky and neither too dry nor too wet.
Storing and Reheating
Store leftover sourdough blueberry scones in an airtight container on the counter for up to three days.
You can also freeze scones for a delicious make ahead snack.
Put them in a plastic ziploc bag, label and date, and keep them in the freezer for up to three months.
To thaw, let them sit on the counter for a few hours.
You can also heat them in the microwave for 30 seconds if you’d like to warm them up a bit.
Blueberry Sourdough Scones
- 1 Baking Sheet
- parchment paper or silicone baking sheet
- medium mixing bowl
- hand mixer or stand mixer (optional)
- 1 knife or bench scraper
- 1 ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 4 tablespoons cold butter
- ½ cup dried blueberries or substitute with dried cranberries, cherries, or raisins
- 1 cup sourdough starter discard (fed at least 12 hours prior, ideally 24 hours prior)
- ⅓ cup heavy or whipping cream divided
Icing glaze (optional)
- 1 cup confectioners’ sugar
- 2 tablespoons of heavy cream
- 2 teaspoons of lemon extract
- 1 teaspoon lemon zest
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or silicone baking sheet and sprinkle with flour.
- In a medium bowl, whisk together the flour, salt, baking powder, and sugar. Use clean hands or a pastry cutter to cut the butter into the flour mixture until it looks crumbly with some pea-sized bits of butter.
- Mix in the dried blueberries until evenly mixed throughout. Add the sourdough starter, stirring to combine.
- Set mixer to low and drizzle in the cream, adding just enough for the dough to come together. The amount needed depends on the liquidity and hydration of your starter. Once the dough comes together in a ball and holds its shape it has enough cream.
- Place the dough on the prepared baking sheet. Use clean hands to pat it into a disc shape, roughly 5 inches wide by 1 inch thick. Use a knife or bench scraper to cut the dough into 6 wedges. Add 1 inch of space between the wedges to allow for expansion during baking. Brush the tops of the scones with remaining cream.
- Bake the scones for 18 to 20 minutes, until they’re a light golden brown. Remove the scones from the oven, and let cool on the pan for a few minutes. Serve warm, or at room temperature.
Icing Glaze (optional)
- Whisk together confectioners’ sugar, heavy cream, and extract until the glaze is smooth.Drizzle over the top of the scones with a large tablespoon, letting it run over the sides slightly.