This Easy Sourdough Blueberry Scones Recipe will help you transform that discard into something truly delicious. With tender, buttery scones bursting with plump blueberries and a dash of cinnamon, each bite is a delightful blend of flavors. Plus, just like my other favorite scone recipes, these are easy to make and topped with a sweet vanilla glaze for an irresistible finish.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour – I use all-purpose flour for these tender scones.
- Sugar – Just a touch of extra sweetness. You can decrease the amount of sugar, but keep in mind that this will change the overall texture and flavor of the scones.
- Baking powder – This will bring a little lift to our scones! Double-check that it hasn’t expired.
- Unsalted butter – To get light and flaky scones, it’s best to use really cold or frozen butter. If you’re using salted butter, reduce the salt by ¼ teaspoon (1g).
- Blueberries – You can use fresh or frozen blueberries for this sourdough scone recipe. If you use frozen blueberries, don’t thaw them.
- Heavy cream – It’s important to use heavy cream instead of milk because the thick liquid brings just the right amount of moisture to these scones. If you add too much liquid or use one that’s thinner, your scones will bake up flat and dry. Canned full-fat coconut milk is a fabulous non-dairy alternative.
- Sourdough discard – I prefer using sourdough discard that’s no older than 1-2 days for sweet recipes like these scones. However, you can also use the same amount of active sourdough starter. Just make sure to measure in grams instead of volume. Using cold discard is another helpful trick to keep your butter cold!
- Cinnamon – Cinnamon complements the blueberry flavor perfectly! If you prefer a lemon and blueberry scone, skip the ground cinnamon and add 10 grams (1 Tablespoon) of lemon zest instead. With clean fingers, rub the sugar and lemon zest together before adding to the flour mixture to help release all of the lemon oil for the best lemon flavor.
Vanilla Glaze
- Heavy cream – You can substitute this with any milk or non-dairy option. If you prefer a lemon glaze, substitute part or all of the heavy cream for freshly squeezed lemon juice. Add 10 grams (1 tablespoon) of lemon zest for even more lemon flavor.
Baking time for Easy Sourdough Blueberry Scones
| Time | Process |
|---|---|
| 3:00 PM | Mix dry ingredients and grate cold butter |
| 3:10 PM | Add wet ingredients including discard and fold in blueberries |
| 3:20 PM | Shape dough into a circle and cut into wedges |
| 3:25 PM | Place scones on baking sheet, brush with melted butter, sprinkle sugar |
| 3:30 PM | Bake in preheated oven at 425°F |
| 3:50 PM | Remove from oven and let cool before serving |
How to Make Sourdough Blueberry Scones
Long Fermentation Tip
If you prefer to long ferment your sourdough scones for easier digestibility, prepare the sourdough scone dough, cover, and store in the fridge overnight. Bake them the next day!
12. Bake the scones for 17-20 minutes, or until the tops of the scones are lightly golden brown. Remove and place them on a wire rack to cool slightly.
Vanilla Glaze
- In a small bowl, add the powdered sugar, melted butter, heavy cream, and vanilla. Stir until smooth.
- Use a spoon to drizzle the tops of the scones with the sweet vanilla glaze. Enjoy!
How to Store:
Store sourdough blueberry scones in an airtight container at room temperature for up to 2-3 days. For longer freshness, refrigerate them for up to a week. Freeze cooled scones wrapped tightly for up to 3 months, baking directly from frozen with extra time. Warm scones before serving to restore freshness.
For More Guidance:
Why You’ll Love This Recipe:
Bakery-style scones without the fuss:
This simple recipe uses just a handful of basic ingredients, yet every bite tastes like it came straight from your favorite bakery. The secret lies in the brilliant combination of cold butter and extra sourdough discard, which harmonize to create a tender texture that melts in your mouth.
Sweet, cozy, and loaded with blueberry-cinnamon flavor:
Each bite is loaded with fresh blueberries, warm cinnamon, and just the right amount of sweetness that dances on your palate. Imagine sinking your teeth into a soft, fluffy texture reminiscent of lazy Sunday mornings, where the aroma of cinnamon fills the air. The fresh blueberries burst with flavor, creating a delightful contrast that keeps you coming back for more.
A no-brainer way to use extra sourdough discard:
If you’ve got a jar of extra sourdough discard in your fridge, these scones are one of the smartest and easiest ways to use it up. Unlike traditional baking that often demands time and patience while dough rises, these scones are a delightful no brainer. You simply mix, shape, and bake, allowing you to enjoy delicious, fresh baked goods in no time. The result is a tender, flaky scone that captures the essence of sourdough, elevating your breakfast or snack game.
FAQs
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries can be used without thawing to prevent excess moisture.
How do I prevent scones from turning out dry or flat?
Use cold butter, avoid overmixing, and ensure the right amount of liquid like heavy cream for moisture.
Can I freeze the scones or dough?
Yes, unbaked scone dough can be frozen and baked later; baked scones freeze well too.
Why shouldn’t I over-knead scone dough?
Over-kneading results in tough, dense scones instead of tender, flaky texture.
How should leftover scones be stored?
Store at room temperature in an airtight container for 2 days or freeze for longer storage. Warm before eating.
Warnings:
- Use sourdough discard that is fresh or no more than 1-2 days old to avoid overly sour flavors.
- Do not overmix or overknead the dough; this will make scones tough instead of tender and flaky.
- Keep butter cold and use it in small pieces to ensure a light, flaky texture.
- If discard is very runny, adjust flour amounts slightly to maintain proper dough consistency.
- Avoid storing scones while still warm to prevent sogginess; cool completely before storing.
Easy Sourdough Blueberry Scones Recipe
Equipment
- Kitchen Scale
- Box Grater
- Mixing bowls
- Baking Sheet
- Baking Sheet Cover
Ingredients
Sourdough Blueberry Scones
- 250 grams all-purpose flour 1 3/4 cups
- 100 grams sugar 1/2 cup
- 10 grams baking powder 2 1/2 teaspoons
- 2 grams cinnamon 1 teaspoon
- 3 grams salt 1/2 teaspoon
- 113 grams unsalted butter frozen 1/2 cup
- 200 grams blueberries about 1 1/2 cup
- 45 grams heavy cream cold 3 Tablespoons, plus more for topping
- 1 egg cold about 62 grams
- 8 grams vanilla extract 2 teaspoons
- 120 grams sourdough discard cold 1/2 cup
- coarse sugar optional
Vanilla Glaze
- 130 grams powdered sugar 1 cup
- 28 grams unsalted butter melted 2 Tablespoons
- 75 grams heavy cream 5 Tablespoons
- 4 grams vanilla extract 1 teaspoon
- pinch of salt
Instructions
Sourdough Blueberry Scones
- In a large mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Whisk together until incorporated. If not using a kitchen scale, be sure to fluff the flour and spoon it into your measuring cups and level off with a knife. This will give you a more accurate measurement.
- 250 grams all-purpose flour,100 grams sugar,10 grams baking powder,2 grams cinnamon,3 grams salt
- Grate the cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.
- 113 grams unsalted butter, frozen
- Next, sprinkle in your blueberries and mix until incorporated.
- 200 grams blueberries
- In a medium bowl, whisk together the heavy cream, egg, vanilla extract and sourdough discard until smooth.
- You can use active sourdough starter, just be sure to use the same amount in grams. Using cold starter works best because it helps keep the butter from melting too early.
- 45 grams heavy cream, cold,1 egg, cold,8 grams vanilla extract,120 grams sourdough discard, cold
- Pour the wet ingredients evenly on top of the butter mixture. Mix the scone dough with a rubber spatula until the cream mixture is combined. The dough will be crumbly with some bites of dry flour. Be careful not to over mix the dough, the flour will be incorporated in the next step.
- Turn out the mixture onto a lightly floured surface and pat into a rectangle. Then, with a bench scraper, fold the dough in half, then press down to create the large rectangle again. Repeat this 3-4 times. Folding the dough helps to create all of those beautiful flaky layers!
- With your hands, form the dough into an 8″ disc. Cut the soft dough into 8 equal wedges with a bench scraper or a large knife. Be careful not to slide the bench scraper when cutting the scones! This will close off the dough, which prevents the scones from getting the flaky layers. Simply press straight and pull straight up.
- Place the unbaked scones on a baking sheet lined with parchment paper. Cover with a plastic lid and chill them in the fridge for at least 15 minutes while the oven preheats. This plastic lid fits perfectly over my baking sheets!
LONG FERMENTATION TIP:
- If you prefer to long ferment your sourdough scones for easier digestibility, prepare the sourdough scone dough and store them in the fridge covered overnight and bake them the following day!
- When ready to bake, preheat the oven to 400 degrees F.
- With a pastry brush, top the scones with more heavy whipping cream and sprinkle on a layer of coarse sugar, if desired.
- coarse sugar
- Bake the scones for 17-20 minutes, or until the top of the scones are lightly golden brown. Remove and place on a wire rack to cool slightly.
Vanilla Glaze
- In a small bowl, add the powdered sugar, melted butter, heavy cream, vanilla and a pinch of salt. Stir until smooth. For an additional lemon flavor, substitute all or part of the heavy cream for freshly squeezed lemon juice!
- 130 grams powdered sugar,28 grams unsalted butter, melted,75 grams heavy cream,4 grams vanilla extract,pinch of salt
- Use a spoon to drizzle the tops of the scones with the sweet vanilla glaze. Enjoy!
Ingredients & Substitutions
- Flour – I use all-purpose flour for these tender scones.
- Sugar – Just a touch of extra sweetness. You can decrease the amount of sugar, but keep in mind that this will change the overall texture and flavor of the scones.
- Baking powder – This will bring a little lift to our scones! Double-check that it hasn’t expired.
- Unsalted butter – To get light and flaky scones, it’s best to use really cold or frozen butter. If you’re using salted butter, reduce the salt by ¼ teaspoon (1g).
- Blueberries – You can use fresh or frozen blueberries for this sourdough scone recipe. If you use frozen blueberries, don’t thaw them.
- Heavy cream – It’s important to use heavy cream instead of milk because the thick liquid brings just the right amount of moisture to these scones. If you add too much liquid or use one that’s thinner, your scones will bake up flat and dry. Canned full-fat coconut milk is a fabulous non-dairy alternative.
- Sourdough discard – I prefer using sourdough discard that’s no older than 1-2 days for sweet recipes like these scones. However, you can also use the same amount of active sourdough starter. Just make sure to measure in grams instead of volume. Using cold discard is another helpful trick to keep your butter cold!
- Cinnamon – Cinnamon complements the blueberry flavor perfectly! If you prefer a lemon and blueberry scone, skip the ground cinnamon and add 10 grams (1 Tablespoon) of lemon zest instead. With clean fingers, rub the sugar and lemon zest together before adding to the flour mixture to help release all of the lemon oil for the best lemon flavor.
Vanilla Glaze
- Heavy cream – You can substitute this with any milk or non-dairy option. If you prefer a lemon glaze, substitute part or all of the heavy cream for freshly squeezed lemon juice. Add 10 grams (1 tablespoon) of lemon zest for even more lemon flavor.
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