When I think of scones, I think of blueberry scones. Each bite bursting with fresh blueberries and topped with a tangy lemon glaze. These blueberry sourdough scones are that dream made into a reality. Each bite is tender and flavorful. The glaze is not overly sweet. And the dough is so incredibly easy to make, store, and even freeze. There is also a long ferment option at the end of the recipe so they can be gut healthy as well!
This recipe is based off of one I learned in culinary school. The ones we made there were much bigger and didn’t have sourdough. Over the years I have modified the recipe, so the scones are thicker, and a more manageable size. I love the addition of sourdough for the layer of flavor. The glaze is easier than the one that we were taught as well.
Sourdough
If you know me, you know my love of sourdough runs deep. I have been practicing and experimenting with it for over three years at this point. The weird bubbling jar has become no longer a terrifying mystery, but a commonplace ingredient in almost all of my baked goods. Over the years I have taken our donuts, poptarts, bagels, tortillas, and muffins and made them all sourdough.
I wrote an e-book which is the resource I wish I had when I was first starting out with sourdough. It lays out the whole process in a way that is simple and easy to understand. That way it can be fun instead of so overwhelming. Check out “The Art of Sourdough“!
Tools
Measuring cups
Measuring spoons
Liquid measuring cup – A kitchen scale can also be used.
Bench scraper – This is one of my favorite and most used kitchen tools!
Sheet tray
Parchment paper
Whisk
Ingredients
Scones
Flour: I use organic and unbleached all-purpose flour. If I buy it in bulk, I will get it from Azure Standard and save money in the long run.
Baking powder: These scones are not left to ferment at room temperature so they are not getting puffy like we would expect from something like bread. Baking powder is known as a chemical leavener and the addition of it in this recipe yields very tender scones.
Sugar: A little sugar in this recipe goes a long way but results in the perfect subtle sweetness.
Salt: A little salt balances and enhances the flavors in any recipe.
Butter: I personally like to use salted butter, but unsalted butter will work just as well.
Blueberries: Fresh or frozen berries will work in this recipe. I prefer to use frozen blueberries because they do not smush into the dough as easily. Fresh blueberries will work, but a dusting of extra flour might be needed so they are not too sticky.
Sourdough discard: Adding discard to a recipe is a great way to use it up so it is not wasted.
Vanilla extract: This lightly flavors the dough which pairs so well with the blueberries.
Heavy whipping cream: The high fat content in heavy cream makes these scones so rich and soft.
Glaze
Powdered sugar: This is a great base for a glaze.
Lemon juice: Not only is this the liquid that helps to form the glaze, but it also adds the tartness to the glaze to balance out the sweetness of the sugar.
Fresh lemon zest: A bit of zest really increases the lemon flavor due to all the oils in the rind.
Additional ingredients and substitutions
Lemon extract: A drop or two of extract can be used in place of zest in the glaze. However, I do think the zest provides a better flavor overall.
Bottled lemon juice: This will not affect the flavor much and can easily be used to replace a freshly juiced lemon.
Active sourdough starter: Because active starter is thicker than sourdough discard, a little extra cream might be needed to pull the dough together.
Let’s make sourdough scones!
Making the dough
In a bowl, combine flour, baking powder, sugar, and salt.
Add the butter into the dry ingredients and break it in by hand, working quickly as to not soften the butter. Stop when the butter chunks are the size of marbles. The way I was taught to do this is to make the “money, money, money” motion and repeat this process by putting flour coated chunks of butter between thumb and fingers.
There are other ways to incorporate the butter. Some of these are using a pastry whisk, pastry blender, a food processor, or grating frozen butter in using a cheese grater. However, I have noticed that these methods tend to get the chunks of butter too small, especially since they get mixed in more when the sourdough is added. If you can, I do recommend adding the butter by hand.
Add the sourdough discard and mix until evenly distributed.
Pour the blueberries into the flour mixture and stir to combine.
Mix the vanilla into the cream and add it to the bowl.
Mix just until a dough forms. It should be soft but not sticky, add a touch more cream or flour if needed. If using frozen blueberries, the dough will seem a bit stiffer.
Shaping and baking
Turn the dough out onto a lightly floured surface and divide the dough in half.
Shape each half of the dough into a disk 6 inches across.
Using a bench scraper or a sharp knife, divide each disk into 8 equal pieces.
Transfer the unbaked scones onto a parchment lined baking sheet.
Bake for 10 minutes, rotate the tray, and bake for another 5-7 minutes, or until the tops of the scones are just starting to turn golden brown.
Allow them to fully cool before glazing them. A wire rack may be used if desired.
Glazing
Wash a lemon, then juice and zest it.
Whisk together powdered sugar, lemon juice, and lemon zest until smooth to make the glaze.
Dip the tops of each scone in the glaze and allow the excess to drip off. Or spoon a small scoop onto the center of each scone and using a spoon, spread and encourage the glaze to cover the top.
Enjoy!
Storing
Store any leftover scones covered, or in an airtight container at room temperature for up to 5 days.
Freezing
I enjoy bringing a plate or basket of fresh baked goods to a friend in need, or someone who has just welcomed a new addition into their family. The easiest way to do this is to keep some things in the freezer that can be baked off at a moment’s notice. These blueberry sourdough scones are perfect for that. Simply make the dough as directed above then shape and divide the disks. Wrap each disk in plastic wrap and place into a freezer bag. Store the scones in the freezer for up to 6 months.
When ready to bake, place the frozen scones onto a parchment lined sheet tray. Bake in a preheated oven for 10 minutes, rotate the tray, and bake for an additional 7-10 minutes or until the tops of the scones are just starting to turn lightly golden brown. For best results, do not allow the scones to thaw at all before baking. Glaze once fully cooled.
Long ferment sourdough scones
To get the gut healthy benefits from these blueberry sourdough scones, the wild yeasts need time to work their magic. That means the dough needs to be made ahead of time and allowed to ferment for a while. Make the dough as directed above. Shape and divide the disks and wrap both in plastic wrap, parchment paper, or a beeswax wrap. Place the wrapped disks into the fridge overnight or up to 48 hours.
When ready to bake place the scones onto a prepared baking sheet. Do not let the unbaked scones get to room temperature before baking. Bake for 10 minutes, rotate the tray, and bake for another 6-8 minutes or until the tips of the scones are lightly browned. Glaze once fully cooled.
Tips for success
Cold butter: One of the secrets to having tender scones is keeping the butter in small chunks and not letting those chunks get too small or get worked into the dough. The easiest way to do this is working quickly to keep the heat of your hands from softening the butter. And to store the butter in the fridge until ready to add it into the recipe.
Do not overmix: Mixing too much can cause the butter to get too small. But it can also develop the gluten from the flour. This is great in bread which is why bread dough gets kneaded. However, it makes scones tough. So, mix the dough until the flour is just combined
Glaze when cool: If the scones are warm when the glaze is applied, the scone will absorb some of the glaze making them sticky and overly moist. The excess glaze will also run off and melt meaning there is less of that beautiful layer of glaze on top.
I hope you love this recipe as much as we do. It is always such a delight hearing about how much you enjoyed a recipe or what you think could be improved. So, thank you for leaving a comment! Don’t forget to share with friends and family so they too can enjoy making blueberry sourdough scones. Thank you!
Blueberry sourdough scones with lemon glaze
Each bite of these scones are filled with fresh blueberries and topped with a sweet and creamy lemon glaze. The texture is soft and fluffy, perfect for any end of summer picnic.
Ingredients
Scones
- 1 1/2 cup Flour
- 1 Tbsp. Baking powder
- 2 Tbsp. Sugar
- 1/2 tsp. Salt
- 5 Tbsp. Butter
- 1 1/2 cup Blueberries (fresh or frozen)*
- 3/4 cup Sourdough discard
- 1 tsp. Vanilla extract
- 4 oz. Heavy cream
Lemon glaze
- 1 1/2 cup Powdered sugar
- 2 Tbsp. fresh squeezed lemon juice
- Zest of half a lemon
Instructions
- In a bowl, combine flour, baking powder, sugar, and salt.
- Add the butter into the dry ingredients and break it in by hand, working quickly as to not soften the butter. Stop when the butter chunks are the size of marbles.
- Add the sourdough discard and mix until evenly distributed.
- Pour the blueberries into the flour mixture and stir to combine.
- Mix the vanilla into the cream and add it to the bowl.
- Mix just until a dough forms. It should be soft but not sticky, add a touch more cream or flour if needed. If using frozen blueberries, the dough will be a bit stiffer.
- Turn the dough out onto a lightly floured surface and divide the dough in half.
- Shape each half of the dough into a disk 6 inches across.
- Using a bench scraper, divide each disk into 8 equal pieces.
- Transfer the unbaked scones onto a parchment lined baking sheet.
- Bake for 10 minutes, rotate the tray, and bake for another 5-7 minutes, or until the tops of the scones are just starting to turn golden brown.
- Allow them to fully cool before glazing them.
- To make the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Dip the tops of each scone in the glaze and allow the excess to drip off. Or spoon a small scoop onto the center of each scone and using a spoon, spread and encourage the glaze to cover the top.
- Store covered, or in an airtight container at room temperature for up to 5 days.
- Enjoy!
Notes
* Fresh or frozen blueberries can be used for this recipe. Fresh blueberries will break easier which may cause the dough to be a bit softer. Use a little extra flour for the counter and hands if needed.
Long ferment scones
To get the gut healthy benefits from these scones, they need to have time to ferment. Make the dough as directed above. Shape and divide the disks, then wrap them in plastic wrap, parchment paper, or a beeswax wrap. Store them in the fridge overnight or up to 48 hours.
When ready to bake, do not allow them to come to room temperature first. Place them onto a prepared baking sheet and immedietly bake them. Bake for 10 mintes, rotate the tray, and bake for another 6-8 minutes or until the tips of the scones are just starting to turn golden brown. Allow to fully cool before glazing.
This recipe for blueberry sourdough scones contains affiliate links. To learn more about how we use them, click here.
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