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Freshly baked blueberry scones resting on rustic parchment paper, surrounded by scattered fresh blueberries.

Fluffy Blueberry Sourdough Scones for a Delicious Weekend Breakfast

These delightful sourdough scones are incredibly fluffy and bursting with sweet blueberries, offering a subtle tangy note from the sourdough discard. Perfect for a cozy weekend breakfast or brunch!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour plus more for dusting
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 8 tablespoons Unsalted Butter very cold, cut into 1/2-inch cubes or grated
  • 1/2 cup Sourdough Discard unfed, from the fridge
  • 1/2 cup Heavy Cream very cold, plus 1-2 tablespoons for brushing
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh Blueberries or frozen, do not thaw
For the Lemon Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Fresh Lemon Juice
  • 1-2 tablespoons Milk or Cream as needed for consistency

Equipment

  • Large mixing bowl
  • Small Mixing Bowl
  • Pastry Blender or Fork
  • Whisk
  • Rubber Spatula
  • Baking Sheet
  • Parchment Paper
  • Round Cookie Cutter (2.5-3 inch)
  • Pastry Brush

Method
 

Prepare Scone Dough
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. Add the very cold cubed or grated butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
  4. In a separate small bowl, whisk together the sourdough discard, 1/2 cup cold heavy cream, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. The dough will be shaggy. Do not overmix.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
Shape and Bake
  1. Lightly flour a clean work surface. Turn the dough out onto the surface and gently bring it together into a cohesive ball. Pat the dough into a round disc, about 1-inch thick. Use a light hand to avoid overworking the dough.
  2. Using a 2.5-3 inch round cookie cutter, cut out scones. Gather the scraps, gently re-pat them, and cut out any remaining scones. You should get 8 scones. Avoid twisting the cutter when lifting to ensure a good rise.
  3. Arrange the scones on the prepared baking sheet. Brush the tops of the scones with 1-2 tablespoons of heavy cream.
  4. Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let the scones cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare Glaze and Serve
  1. While the scones cool, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice. Add milk or cream, 1 tablespoon at a time, until you reach your desired drizzling consistency.
  2. Once the scones are mostly cool, drizzle generously with the lemon glaze. Serve warm or at room temperature for a delicious weekend breakfast!

Notes

For the flakiest scones, ensure your butter and cream are as cold as possible. You can even cube the butter and freeze it for 10-15 minutes before adding to the flour. Do not overmix the dough, as this will develop the gluten and result in tough scones. Scones are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.