Sourdough Blueberry Scones
Buttery, tender, and studded with blueberries — these rustic scones get a subtle tang from sourdough discard and are ideal for cozy mornings.
At a Glance
Loaf Style: Enriched quick bread
Skill Level: Intermediate
Total Time: ~1–2 hours (or chill overnight)
Prep Time: ~20 minutes
Yield: 8 scones
Hydration: Medium
Bake Temp: 400°F / 200°C
Baking Vessel: Baking sheet
Ingredients
250g all-purpose flour
1 tbsp baking powder
½ tsp salt
60g granulated sugar
115g cold unsalted butter, cubed
100g sourdough discard (unfed)
100g heavy cream or buttermilk (plus more for brushing)
1 tsp vanilla extract
100g fresh or frozen blueberries (unthawed if frozen)
Optional: coarse sugar, for topping
Optional Glaze
80g powdered sugar
1 tbsp lemon juice or milk
Zest of ½ lemon (optional)
Instructions
Mix the Dry Ingredients
1. In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
Cut in the Butter
2. Add cold butter and cut it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Add the Wet Ingredients
3. In a small bowl, mix sourdough discard, cream, and vanilla.
4. Add to the flour mixture and stir just until a shaggy dough forms.
Fold in the Blueberries
5. Gently fold in the blueberries, being careful not to overwork the dough.
Shape and Chill
6. Turn the dough out onto a floured surface and pat into a 1-inch thick disc.
7. Slice into 8 wedges and transfer to a parchment-lined baking sheet.
8. Chill for 20–30 minutes (or cover and refrigerate overnight).
Bake
9. Preheat oven to 400°F / 200°C.
10. Brush scones with cream and sprinkle with coarse sugar if using.
11. Bake for 18–22 minutes, or until golden brown at the edges.
Glaze (Optional)
12. While scones are cooling, whisk together powdered sugar, lemon juice, and zest.
13. Drizzle over cooled scones just before serving.
Visual Cues
Scones should be lightly puffed with golden edges and visible blueberry pockets.
Crumb inside should be moist and tender, not dry or overly dense.
Why This Works
Sourdough discard adds tenderness and subtle complexity without overpowering the sweet-tart blueberries. The cold butter and gentle mixing ensure a flakey texture, while optional glaze adds a finishing touch of brightness.
