Sourdough Lemon Blueberry Scones

Name: Sourdough Lemon Blueberry Scones
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 2 cups plus 2 teaspoons all purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon fine sea salt; 2 teaspoons baking powder; 1/2 cup unsalted butter, frozen or very cold; 1 cup fresh blueberries; 1 tablespoon fresh lemon zest; 1/2 cup sourdough discard; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup heavy cream, plus extra for brushing; Sanding sugar for topping

These tender scones are the perfect way to use up sourdough discard while enjoying bright lemon and fresh blueberry flavors.

By Recipes By Nani· 🌍 American· July 20, 2026

recipesbynani.com

Prep

10 minutes

Cook

25 minutes

Total

1 hour 5 minutes

Serves

If you are looking for a delicious way to use your sourdough discard, these scones are exactly what you need. They are light, fluffy, and packed with juicy blueberries and a refreshing zing of lemon zest that makes them feel like a bakery treat in your own home.

I love serving these warm with a cup of coffee on a lazy weekend morning. A quick tip is to make sure your butter is truly cold before grating it, as this helps create those lovely, flaky layers we all look for in a perfect scone.

🧺 Ingredients

2 cups plus 2 teaspoons all purpose flour
1/2 cup granulated sugar
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 cup unsalted butter, frozen or very cold
1 cup fresh blueberries
1 tablespoon fresh lemon zest
1/2 cup sourdough discard
1 large egg
1 teaspoon vanilla extract
1/4 cup heavy cream, plus extra for brushing
Sanding sugar for topping

👩‍🍳Instructions

1
Whisk together the flour, sugar, salt, and baking powder in a medium bowl.
2
Grate the cold butter into the flour mixture using the small holes of a cheese grater.
3
Use your fingers to gently toss the butter into the flour until you have pea sized crumbs.
4
Stir in the fresh lemon zest and blueberries.
5
In a separate small bowl, whisk the sourdough discard, egg, vanilla extract, and heavy cream until well combined.
6
Pour the liquid ingredients into the dry mixture and stir gently with a fork until the dough is just moistened and crumbly.
7
Turn the dough onto a work surface and press it into an 8 inch disc, adding a little extra flour if it feels too sticky.
8
Cut the disc into 8 even wedges using a bench scraper or sharp knife.
9
Place the wedges on a parchment lined baking sheet and chill in the fridge for 30 minutes.
10
Preheat your oven to 400°F.
11
Brush the tops of the chilled scones with a little extra heavy cream and sprinkle with sanding sugar.
12
Bake for 20 to 25 minutes until the scones are golden brown and cooked through.

💡 Tips

Store any leftovers in an airtight container at room temperature for up to 4 days. You can also freeze unbaked wedges on a baking sheet until solid, then store them in a bag for up to 3 months and bake them straight from frozen with a few extra minutes in the oven.

#breakfast #sourdough #blueberries #vegetarian #baking

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