Overhead view of flaky blueberry sourdough scones on parchment with lemon zest and a small bowl of glaze, blueberries bursting, rustic bakery look
Blueberry Sourdough Scones are crisp on the outside, soft and layered inside, and packed with juicy blueberries. The sourdough discard adds a gentle tang that keeps the sweetness balanced and makes the flavor feel “fancy” with almost no extra effort. These are perfect for weekend brunch, cozy afternoons, or meal prep breakfasts you actually look forward to. Pair them with coffee and you’re set.
Introduction
If you’ve ever wanted scones that are flaky and tender instead of dry and crumbly, this is your recipe. Blueberry Sourdough Scones use cold butter and a simple fold to build those pretty layers.
And because this is a sourdough discard bake, you’re also using up starter in a delicious way. The result is a Blueberry Sourdough Scones that tastes like it came from a charming bakery—better than takeout, and way fresher.
Why You’ll Love This Blueberry Sourdough Scones
- Bakery-style layers: Cold butter creates flaky pockets as it melts in the oven.
- Great use for discard: A simple sourdough discard recipe that feels special.
- Juicy berry bursts: Blueberries soften and pop in every bite.
- Quick chill, big payoff: A short rest helps the scones hold shape and rise tall.
- Perfect for brunch: Easy to serve and looks impressive with almost no fuss.
- Freezer-friendly: Bake a batch now, enjoy later.
Ingredients for Blueberry Sourdough Scones
- All-purpose flour (2 1/2 cups): Builds structure; swap up to 1 cup with pastry flour for extra tenderness.
- Granulated sugar (1/3 cup): Sweetens lightly; add 1–2 tbsp more if you like sweeter scones.
- Baking powder (1 tbsp): Main lift; don’t skip.
- Fine salt (1/2 tsp): Balances flavor.
- Lemon zest (1 tbsp, optional): Makes the blueberries taste brighter; orange zest is also great.
- Unsalted butter, very cold (1/2 cup): The key to flakiness; cut into cubes and keep chilled.
- Sourdough starter discard (3/4 cup): Adds tang and moisture; active starter works too.
- Heavy cream (1/2 cup, plus more for brushing): Richness and tenderness; half-and-half works, but rise may be slightly less.
- Large egg (1): Helps bind and adds lift.
- Vanilla extract (1 tsp): Rounds out berry flavor.
- Blueberries (1 1/2 cups): Fresh is best; frozen works if you keep them frozen until mixing.
Optional Quick Glaze
- Powdered sugar (3/4 cup)
- Lemon juice or milk (1–2 tbsp)
- Pinch of salt
How to Make Blueberry Sourdough Scones
- 1. Chill and prep: Heat oven to 400°F. Line a baking sheet with parchment. Keep butter cold until the last second.
- 2. Whisk dry ingredients: In a large bowl, whisk flour, sugar, baking powder, salt, and lemon zest.
- 3. Cut in the butter: Add cold butter cubes and cut them into the flour with a pastry cutter or your fingers until you have pea-size pieces. You want visible bits—those make layers.
- 4. Mix wet ingredients: In a small bowl, whisk discard, cream, egg, and vanilla until mostly smooth.
- 5. Bring the dough together: Pour wet into dry and fold gently. When it’s about halfway combined, add blueberries and fold just until the dough holds together. If it looks dry, add 1–2 tbsp cream.
- 6. Shape and cut: Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges and place on the baking sheet, spaced apart.
- 7. Chill briefly: Refrigerate the tray 15 minutes (this helps prevent spreading).
- 8. Bake: Brush tops with cream and bake 18–22 minutes, until golden and set. Cool 10 minutes before glazing.
Tips for Perfect Blueberry Sourdough Scones
- Keep everything cold: Warm butter = flat scones.
- Don’t crush the berries: Fold gently so they stay mostly whole.
- Chill before baking: Helps the scones rise up instead of spreading out.
- Pat, don’t roll: Rolling can press out the flaky layers.
- Bake until golden: Pale scones can taste doughy in the center.
Variations & Substitutions
- Lemon-blueberry: Add 2 tbsp lemon juice to the glaze for a bright finish.
- Mixed berry: Swap half the blueberries for raspberries.
- Chocolate chip: Use 1 cup blueberries + 1/2 cup mini chips.
- Dairy swap: Use full-fat coconut milk for the cream (flavor changes, still tasty).
- Make it extra tender: Replace 1/2 cup flour with cake flour.
- Mini scones: Cut smaller wedges and reduce bake time to 12–15 minutes.
Storing & Reheating
Store cooled scones in an airtight container at room temperature for 2 days or in the fridge up to 4 days. Warm in a 300°F oven for 6–8 minutes to bring back that fresh-baked texture.
Freeze baked scones for up to 2 months. Thaw and warm before serving.
Serving Suggestions & Pairings
- Coffee, latte, or black tea
- Greek yogurt and honey
- Soft scrambled eggs
- Fresh fruit and a little butter
- Brunch board with jam and lemon curd
Reader Review: “These are the first scones I’ve made that actually turned out flaky. The sourdough tang with blueberries is unreal!”
If you try these Blueberry Sourdough Scones, leave a comment and tell me—are you team glaze, or team “plain with butter”?