Blueberry sourdough scones are easy to make and make a delicious snack. They’re wonderfully light and moist—not dry and dense like other scones. The starter gives them the perfect rise and flavor. These sourdough discard scones will quickly be added to your breakfast lineup!
If you love sourdough, try this sourdough sandwich bread too!
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Why We Love Sourdough Scones
- Perfect for breakfast or an afternoon snack.
This tasty dessert is the perfect recipe for a morning or afternoon bite.
If you don’t have a sourdough starter, make these cranberry almond scones instead! You can also try this white soda bread. - 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: Unbleached all-purpose flour is needed for this recipe.
- Salt: Kosher salt is best for baking. It provides a consistent saltiness. If you need to substitute this with sea salt or table salt, use 1/2 teaspoon.
- Baking powder: This helps the sourdough scones rise.
- Sugar: Sugar serves a purpose in baking recipes. I recommend using pure cane sugar.
- Butter: It’s essential to use cold butter. When the cold butter and heavy cream of the dough meet the hig heat of the oven, it provides the tall rise for the scones.
- Dried blueberries: The liquid from the starter and cream will plump these up and for the perfect bite.
- Sourdough starter: Use a starter fed 12 to 24 hours prior. Your starter should be a little hungry!
- Heavy cream: This makes the scones soft and moist. Do not substitute with milk or light cream.
- Confectioners’ sugar: also called powdered sugar, it makes the perfect icing. There is no substitute for it!
- Lemon extract: A little lemon extract goes a long way in these sourdough discard scones. You can use lemon juice in place of the extract.
What is sourdough discard?
Sourdough discard is what is typically taken from a sourdough starter before it’s fed. We like to use this discard in our recipes. In fact, every sourdough recipe at The Feathered Nester has been tested with starters fed 12 hours prior (not a true discard) and ones fed 24 hours (what would be a discard).
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; the best method is using a pastry cutter or two forks.
You want to avoid using your hands since it’s crucial to keep the butter as cold as possible, and the heat from your hands can warm it.
- 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 can vary depending on its hydration level, you may need a little less or more cream.
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 perfectly golden brown. Remember to drizzle the tops with the delicious lemon icing before serving.
Sourdough Discard Scones FAQs
This recipe needs the discard for that classic sourdough flavor. However, if you don’t have any one, you can make our Cranberry Almond Scones instead.
Yes, you can use any dried fruit! 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 moist and tacky.
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. After baking, let them cool. Then, store the sourdough scones in an air tight, freezer safe container with the date. Use within three months.
To thaw, let them sit on the counter for a few hours or reheat them in the microwave for 30 seconds to warm them.
If you tried this blueberry sourdough scones recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Blueberry Sourdough Scones
Equipment
- 1 Baking Sheet
- parchment paper or silicone baking sheet
- medium mixing bowl
- hand mixer or stand mixer (optional)
- 1 knife or bench scraper
Ingredients
- 1 ¼ cup all-purpose flour
- 1 teaspoon Kosher salt
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 4 tablespoons cold butter
- ½ cup dried blueberries or substitute dried cranberries, cherries, or raisins
- 1 cup sourdough starter discard fed at least 12 hours prior, ideally 24 hours
- ⅓ cup heavy or whipping cream (do not substitute with milk)
Icing glaze (optional)
- 1 cup confectioners’ sugar
- 2 tablespoons cream (can substitute with melted butter)
- 2 teaspoons lemon extract (can substitute with lemon juice)
- 1 teaspoon lemon zest
Instructions
- 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, starting with 1/4 cup and increasing a tablespoon at a time. Add 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, 2 tablespoons 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.
PREVIOUS
Kechi says
These blueberry scones came out so good! And my husband loved it with his coffee! I want to make it again but with cranberries!
Alison Corey says
What a delightful twist on the classic! The idea of incorporating sourdough into scones sounds like a game-changer for achieving that perfect light and fluffy texture. And the addition of dried blueberries brings a burst of sweetness and flavor that I can’t resist.
Tara says
Oooh, these scones look so light and fluffy! I love all the tips to help make them perfect. Such a wonderful start to the day.
Lauren Harris says
I really loved the extra flavor the sourdough gave to these scones. They were perfectly delicious for breakfast this weekend!
Anjali says
I’ve never gotten homemade scones to turn out as well as my favorite bakery’s scones until I tried your recipe! These were amazing! Had great texture, were perfectly crumbly, slightly crispy on the outside too. Totally delicious!