Lemon Blueberry Sourdough Scones

5 from 1 vote

These Lemon Blueberry Sourdough Scones are tender, flaky, and packed with fresh blueberries and vibrant lemon zest. The sourdough discard adds a subtle tang that perfectly balances the sweetness, while a bright lemon glaze drizzled on top ties it all together. Perfect for breakfast, brunch, or an afternoon treat. And so easily adaptable for Gluten & Dairy Free.

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Prep Time 15

Cook Time 15

Cooling + Glazing 30

Total Time 1

Servings: 8 Scones

Course: Breakfast, Dessert

Ingredients Method Notes

Ingredients

Dry Mix:
380 g all-purpose flour just under 3 cups
65 g granulated sugar about 1/3 cup
15 g baking powder 1 tablespoon
3 g salt roughly ½ teaspoon
113 g unsalted butter 8 tablespoons, cold
Add-ins:
250 g fresh blueberries around 1½ cups
Zest of 1 lemon
Wet Mix:
2 large eggs about 100g
100 g sourdough discard a generous ⅓ cup
60 g heavy cream ¼ cup
20 g milk approx. 4 teaspoons
4 g vanilla extract 1 teaspoon
For the Glaze:
130 g powdered sugar 1 cup
30 g heavy cream 2 tablespoons
Juice of 1 lemon around 20g
Zest of 1 lemon
Pinch of salt

Method

Instructions

Preheat your oven to 425°F (220°C).
In a medium bowl, combine the flour, sugar, salt, and baking powder. Grate the cold butter directly into the mixture and blend with a whisk or fork until it forms coarse, flour-coated crumbs.
Gently toss in the fresh blueberries and lemon zest.
In a separate bowl, whisk together the eggs, sourdough discard, heavy cream, milk, and vanilla until smooth and fully combined.
Pour the wet ingredients into the dry mixture. Use a spatula or fork to stir just until the dough comes together. If some dry flour remains, add a teaspoon of extra cream at a time until the dough is fully moistened. Be gentle — avoid smashing the blueberries too much.
Lightly flour a piece of parchment paper and turn the dough out onto it. Shape into a circle about 8–10 inches across and 1 inch thick.
Use a sharp knife or bench scraper to cut the circle into 8 wedges.
Transfer the parchment with the scones onto a baking sheet. Space the scones apart so they don’t touch while baking.
Bake for around 15 minutes, or until golden and set. Adjust time for softer or crispier edges.
While scones are baking, make the glaze: whisk together powdered sugar, cream, lemon juice, lemon zest, and a pinch of salt. Adjust the thickness by adding a bit more cream if needed.
Let scones cool for about 5 minutes after baking, then drizzle glaze over the warm scones.

Notes

Notes:

You can use gluten-free flour as a 1:1 replacement.

To make it dairy-free, use ½ cup of dairy-free milk + ½ tsp lemon juice in place of cream. For a cream alternative, mix ¼ cup full-fat coconut milk with ¼ cup dairy-free milk.

Equipment:

Citrus Zester – https://amzn.to/3J1oKr8

Citrus Juicer – https://amzn.to/4pVjvKt

Mixing Bowls – https://amzn.to/48fFHII

Measuring Cups & Spoons – https://amzn.to/3WeBOg5

Spatulas – https://amzn.to/4q0MM6l

Cooling Rack – https://amzn.to/4o19AkG

Whisk – https://amzn.to/4h27D55

Pastry Cutter – https://amzn.to/3J1wsl4

Rimless Baking Sheet – https://amzn.to/4nGc2xj

Icing Despenser – https://amzn.to/434TGh1