Blueberry Sourdough Scones

5 from 23 votes

These sourdough scones are soft, tender, and full of flavor. Make a batch of these easy sourdough blueberry scones for breakfast, brunch, or a snack!

Prep Time10

Cook Time20

Course: Brunch, Breakfast, Dessert

Cuisine: American

Servings: scones

Calories: 395kcal

Author: Renae Gerhardstein

Equipment

1 rimmed baking sheet
parchment paper or silicone baking sheet
medium mixing bowl
hand mixer or stand mixer (optional)
1 knife or bench scraper

Ingredients

1 cup sourdough starter discard or fed 12-24 hours prior *see notes below
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
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.

Notes

Recipe Variations

Chocolate chip sourdough scones: Add ½ cup of chocolate chips to the dry ingredients for a bakery-style treat. Mix into the scone dough just before adding cream for evenly distributed sweetness.
Citrus sourdough scones with lemon glaze: Brighten your batch with 2 teaspoons of orange zest or lemon glaze for a zippy, fresh flavor. The tangy glaze pairs beautifully with the sourdough’s depth.
Vanilla almond sourdough scones: Stir in 1 teaspoon of vanilla extract and your favorite add-ins like slivered almonds. This enhances the texture while keeping the crumb soft and satisfying.
Extra-flaky buttermilk scones: Use a cheese grater to grate cold frozen butter into the dough. This helps create those signature flaky layers and truly tender scones. Swap heavy cream with 1 egg and a splash of buttermilk for richness. A touch of granulated sugar boosts the flavor without being overly sweet.

TFN Pro Tip

This recipe uses a discard or unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that's at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.

I recommend the scoop and level method for measuring your all purpose flour. Simply stir your container of flour, then use a large spoon to scoop it into your measuring cup. Use a table knife to level off the top of the measuring cup for the ideal amount of flour!

To freeze baked scones, let cool completely then wrap with plastic wrap or foil and store in an air-tight container for up to 3 months in the freezer.

Don’t overmix the scone dough; just stir until it comes together to avoid tough or dense results.

Make Ahead Instructions

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.

Storing Instructions

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.

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