Lemon Blueberry Sourdough Scones
- Wild Sourdough Co.
- a few seconds ago
- 3 min read
There’s just something magical about the combination of fresh lemon and juicy blueberries. Add buttery, flaky layers and a hint of sourdough tang — and you’ve got yourself the kind of baked good that feels straight out of a cozy café.
These Lemon Blueberry Sourdough Scones are one of my favorite ways to use sourdough discard. They’re soft and tender on the inside, golden and crisp on the edges, and bursting with fresh fruit in every bite. The lemon adds a bright pop of flavor that keeps them from feeling too heavy or sweet.
And the secret to perfect bakery-style scones?👉 A quick chill in the fridge before slicing and baking.
This step helps the butter re-harden, making the dough easier to handle and giving you those gorgeous flaky layers once they hit the oven.
Whether you’re baking for a weekend brunch, a cozy morning treat, or just because — these scones are guaranteed to impress.
Why You’ll Love These Sourdough Scones
✨ Flaky and tender texture🍋 Bright, fresh lemon flavor🫐 Loaded with juicy blueberries🥖 A delicious way to use sourdough discard❄️ Easy to shape with the chill method
They taste just as good the next day (if they last that long!).
Ingredients
For the Scones
315 g all-purpose flour (2 ½ cups)
100 g granulated sugar (½ cup)
12 g baking powder (1 tablespoon)
3 g salt (½ teaspoon)
Zest of 1 large lemon
113 g cold unsalted butter, cubed (½ cup / 1 stick)
180 g sourdough discard (¾ cup)
60 g heavy cream or whole milk (¼ cup)
30 g fresh lemon juice (2 tablespoons)
5 g vanilla extract (1 teaspoon)
150–190 g fresh blueberries (1 to 1 ¼ cups)
Optional Lemon Glaze
120 g powdered sugar (1 cup)
30–45 g fresh lemon juice (2–3 tablespoons)
2 g lemon zest (½ teaspoon)
How to Make Lemon Blueberry Sourdough Scones
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. The zest adds so much bright citrus aroma — don’t skip it!
2. Cut in the Cold Butter
Add the cold cubed butter to the bowl.
Using your fingers or a pastry cutter, work the butter into the flour until the mixture looks crumbly with pea-sized bits of butter throughout.
👉 Those little butter pieces are what create flaky layers as they melt in the oven.
3. Add the Wet Ingredients
Stir in the sourdough discard, heavy cream (or milk), lemon juice, and vanilla extract.
Mix just until the dough comes together — it will look slightly shaggy, and that’s perfect.
4. Fold in the Blueberries
Gently fold in the blueberries, being careful not to smash them. You want those beautiful pops of purple throughout the dough.
5. Shape & Chill (The Secret Step!)
Turn the dough out onto a lightly floured surface and gently shape it into a round disc about 2.5 cm (1 inch) thick.
Wrap the disc tightly in plastic wrap and place it in the fridge for at least 2 hours.
✨ Why this works:
Makes the dough easier to slice cleanly
Re-hardens the butter for flakier scones
Helps the scones hold their shape while baking
Trust me — this step is worth the wait!
6. Cut & Bake
Preheat your oven to 205°C (400°F).
Remove the chilled dough from the fridge and cut it into 8 wedges, just like a pizza.
Place the wedges on a parchment-lined baking sheet, leaving a little space between each.
Bake for 15–20 minutes, depending on your oven, until the tops are lightly golden and the edges are set.
Your kitchen will smell AMAZING.
7. Add the Lemon Glaze (Optional but Highly Recommended!)
While the scones cool slightly, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle generously over the scones for extra citrus sweetness.
Storage & Make-Ahead Tips
Room temperature: up to 2 days
Refrigerator: up to 5 days
Freezer: up to 2 months (baked or unbaked!)
💡 You can freeze the shaped, unbaked wedges and bake straight from frozen — just add 2–3 extra minutes.
Baker’s Tips for Perfect Scones Every Time
✔ Keep your butter cold✔ Don’t overmix the dough✔ Chill before slicing✔ Use fresh blueberries for best texture
Final Thoughts
These Lemon Blueberry Sourdough Scones are everything I love about homemade baking — simple, cozy, and full of flavor.
The slight tang from the sourdough discard pairs beautifully with the sweet blueberries and bright lemon, and the flaky layers make them feel like something you’d grab at a bakery (but better!).
If you’re new to sourdough baking or just looking for a delicious way to use discard, this recipe is a must-try.
Let me know if you make them — I’d love to see your beautiful scones!