These Blueberry Sourdough Scones are flaky, buttery, and packed with juicy blueberries. Sourdough discard adds a gentle tang that makes them taste extra special—like your favorite coffee shop, but better because you made them. They’re perfect for slow weekends, cozy mornings, and meal prep-friendly snacks you can grab all week.
Introduction
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If you’ve ever wanted scones that are tender inside, crisp on the edges, and not dry, you’re in the right place. These Blueberry Sourdough Scones use cold butter for layers and sourdough discard for that subtle “something-something” you can’t stop eating.
They’re also super doable. No fancy equipment—just a bowl, a pastry cutter (or fork), and a light touch. Once you smell those Blueberry Sourdough Scones baking, you’ll understand why this recipe is a fan-favorite around here.
Why You’ll Love This Blueberry Sourdough Scones
- Better than coffee shop: Flaky layers, real blueberries, and a bright tangy note from sourdough discard.
- Easy weekend baking: Simple steps and quick bake time make this a low-stress treat.
- Cozy and satisfying: A buttery scone with fruit is the ultimate comfort breakfast.
- Great for make-ahead: Freeze baked scones for an easy grab-and-go snack.
- Customizable: Swap the fruit, add a glaze, or mix in nuts to make it your own.
Ingredients for Blueberry Sourdough Scones
Scones
- All-purpose flour (2 1/2 cups): The base for flaky scones. A 1:1 gluten-free baking blend can work, but texture may be a bit softer.
- Granulated sugar (1/3 cup): Light sweetness that lets the blueberries shine.
- Baking powder (1 tablespoon): Gives the scones lift and keeps them tender.
- Salt (1 teaspoon): Makes the butter and berries taste brighter.
- Cold unsalted butter, cubed (1/2 cup): The key to flaky layers. Keep it cold until mixing.
- Sourdough discard (3/4 cup): Adds tang and moisture. Cold discard is perfect.
- Heavy cream (1/2 cup, plus a splash for brushing): Adds richness and helps the tops brown. Half-and-half works in a pinch.
- Large egg (1): Helps bind and adds tenderness.
- Vanilla extract (1 teaspoon): Rounds out the flavor.
- Lemon zest (1 tablespoon): Makes the blueberry flavor pop.
- Blueberries (1 1/4 cups): Fresh or frozen. If frozen, use straight from the freezer so they don’t bleed too much.
Optional Lemon Glaze
- Powdered sugar (3/4 cup): Smooth and sweet for a bakery-style finish.
- Fresh lemon juice (1–2 tablespoons): Adds bright flavor and thins the glaze.
How to Make Blueberry Sourdough Scones
- 1. Chill: Place your butter in the fridge (or freezer for 10 minutes) while you prep. Preheat the oven to 425°F and line a baking sheet with parchment.
- 2. Whisk: In a large bowl, whisk flour, sugar, baking powder, and salt until evenly mixed.
- 3. Cut: Add the cold butter cubes and cut them into the flour with a pastry cutter (or fork) until it looks like coarse crumbs with a few pea-sized butter bits. Those little butter pieces = flaky layers.
- 4. Whisk: In a small bowl, whisk sourdough discard, heavy cream, egg, vanilla, and lemon zest until smooth.
- 5. Fold: Pour the wet mix into the dry. Fold gently just until the dough starts to come together. If it looks dry, add 1–2 tablespoons more cream.
- 6. Add: Fold in blueberries gently (don’t smash them). The dough should look shaggy but hold together when you press it.
- 7. Shape: Turn dough onto a lightly floured counter and pat into a 1-inch thick round. Cut into 8 wedges (a bench scraper works great).
- 8. Bake: Transfer wedges to the baking sheet, leaving space between them. Brush the tops with a little cream, then bake 16–20 minutes, until golden and set.
- 9. Glaze (optional): Cool 10 minutes. Whisk powdered sugar with lemon juice until drizzle-thick, then spoon over the tops.
Tips for Perfect Blueberry Sourdough Scones
- Keep everything cold: Cold butter makes steam in the oven, which creates flaky layers.
- Handle the dough gently: Overworking makes scones tough. A light touch is your best friend.
- Frozen berries are fine: Use them straight from the freezer to prevent a purple dough.
- Don’t flatten too thin: A 1-inch thick round gives you tall, tender scones.
- Check the bottoms: They should be lightly browned when done.
Variations & Substitutions
- Swap the fruit: Try raspberries, chopped strawberries, or dried cranberries.
- Add crunch: Mix in 1/2 cup sliced almonds or chopped pecans.
- Make it extra lemony: Add a little more zest, or a tiny splash of lemon juice in the dough.
- Lighter option: Use half-and-half instead of heavy cream (they’ll be a bit less rich).
- “Lazy” version: Skip the glaze and sprinkle coarse sugar on top before baking.
Make-Ahead & Freezing
- Best day-of: Scones are at their peak the day they’re baked.
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Up to 4 days, but warm before serving for the best texture.
- Freezer: Freeze baked scones for up to 2 months. Thaw at room temp, then warm in a 325°F oven for 8–10 minutes.
- Optional: Freeze unbaked wedges on a tray, then bag them. Bake from frozen, adding 2–4 minutes.
Serving Suggestions & Pairings
- Serve warm with butter or a little jam.
- Pair with coffee, tea, or a latte for a cozy breakfast.
- Add to a brunch board with fruit and yogurt.
- Crumble leftovers over yogurt like a “scone parfait.”
- Pack one for a meal prep-friendly snack.
Reader Review: These scones came out so flaky and not dry at all! The sourdough tang plus blueberries is amazing, and the lemon glaze makes them feel fancy.
Made these Blueberry Sourdough Scones? Leave a rating and tell me how you customized them—did you keep the lemon glaze or go classic with coarse sugar on top?