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Flaky Sourdough Blueberry Scones Recipe

These sourdough blueberry scones are soft, flaky, and bursting with fresh blueberry and bright lemon flavor. Finish them with an irresistible lemon glaze and serve warm with your morning coffee.

Scones with blueberries, fresh lemons and a lemon glaze.

Sourdough discard scones are one of my favorite breakfast treats, and these blueberry lemon scones elevate that simple pleasure. Using sourdough discard adds a subtle depth of flavor and tender crumb that pairs perfectly with juicy blueberries and fresh lemon.

If you prefer not to bake with a starter, a non-sourdough blueberry lemon scone version works just as well. This recipe also pairs nicely with other sourdough discard bakes like banana bread, waffles, or oatmeal cookies.

🧈Ingredients

Ingredients in measuring cups and bowls to make blueberry scones.

Butter: Use very cold unsalted butter, cut into small pieces before chilling. Cold butter creates flaky layers; warm butter will produce dense scones.

Heavy cream: Keep it cold. You can use milk, but cream gives more tenderness and moisture.

Sourdough discard: This recipe is written for sourdough discard, but active starter can be used as well.

Blueberries: Frozen berries work well because they hold their shape and help keep the dough cold during mixing, though fresh berries can also be used.

Full ingredient quantities are listed in the recipe card below.

💡Tips to Make Them Better

These scones are straightforward, but small details make a big difference. Follow these tips for light, flaky results:

  • Work quickly: Handle the dough as little as possible. Warm hands will soften the butter and reduce flakiness.
  • Keep ingredients cold: Cut the butter first and chill it, and don’t take the cream out until you need it.
  • Chill if needed: If the dough becomes warm or overworked, chill it for 20–30 minutes before cutting and baking.
  • Use frozen blueberries: They’re easier to work with during shaping and help keep the dough cold.

đŸ”ȘHow to Make

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Step 2: Cut cold butter into small pieces and return to the refrigerator or freezer while you gather the remaining ingredients.

Four images. One of a bowl with dry ingredients and the other with wet and then a pastry cutting mixing butter into the flour.

Step 3: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.

Step 4: In a separate bowl, whisk the sourdough discard and heavy cream until combined. Add the egg, lemon juice, and vanilla and whisk until smooth.

Step 5: Using a pastry cutter or two knives, cut the cold butter into the flour mixture until pieces are the size of peas.

Step 6: Gently fold in the blueberries and lemon zest so the berries are evenly coated with flour—this helps prevent them from bleeding into the dough.

Three images of making scones. Mixing the batter and making it into a disk.

Step 7: Stir the wet mixture into the dry ingredients with a wooden spoon or spatula until a rough, sticky dough forms. Avoid overmixing.

Step 8: Turn the dough onto a lightly floured surface. Very gently bring it together into a ball; the dough should remain wet and tacky. Use well-floured hands to handle it—adding too much flour will make the scones dense.

Step 9: Pat or roll the dough into a 6–7 inch (15–18 cm) round disc about 1 inch (2.5 cm) thick. Try to keep the surface even.

Step 10: Cut the disc into 8 wedges using a bench scraper or sharp knife, and transfer the wedges to the prepared baking sheet.

A disc of sourdough scone dough and a bench scraper cutting it into triangles.

Step 11: Brush the tops with a little heavy cream for color. If the butter has softened during handling, chill the scones on the baking sheet for 20–30 minutes to firm the butter before baking.

Step 12: Bake for 22–25 minutes, until the scones are lightly golden on top and set in the center.

Step 13: While the scones bake, whisk together sifted powdered sugar and fresh lemon juice to make a smooth lemon glaze. Add more juice if needed to reach your preferred consistency.

Scones on a baking sheet getting ready to bake an then spoon drizzling on glaze.

Step 14: Cool the scones on a wire rack for a few minutes, then drizzle with lemon glaze and enjoy warm.

❓Recipe FAQs

Why are my scones not fluffy?

Fluffy scones start with very cold butter and cold cream. Avoid overworking the dough and, if necessary, chill it before baking to firm the butter again.

Should you refrigerate scone dough before baking?

You don’t always need to, but if your kitchen is warm or the butter softens while shaping, chilling the shaped scones for 20–30 minutes helps them bake taller and flakier.

Should scone dough be wet or dry?

Scone dough should be fairly wet and tacky. If it’s too dry you’ll end up with dense scones.

đŸȘOther Sourdough Recipes

  • Sourdough Discard Chocolate Cookies

  • Sourdough Oatmeal Cookies

  • Sourdough Biscotti

  • Sourdough Scones

Did you make this recipe? If you enjoyed it, please leave a 5‑star rating and a comment in the recipe card below — I love hearing how it turned out for you.

📋Recipe

Scones with blueberries and a lemon glaze with fresh lemons and blueberries.

Sourdough Blueberry Scones

Author: Kristin
These sourdough blueberry scones are soft and flaky with bright lemon notes and a sweet lemon glaze—perfect for breakfast or brunch.
Prep Time 10 mins
Cook Time 25 mins
Chill Time (Optional) 30 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 8 Scones
Calories 347 kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry cutter (or two knives)
  • Mixing bowls
  • Microplane or grater (for zest)
  • Citrus press (optional)
  • Bench scraper or sharp knife

Ingredients

  • 5 Tablespoons unsalted butter, cut into small pieces and kept very cold
  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup sourdough discard (or active starter)
  • 1/2 cup heavy cream, plus more for brushing
  • 2 Tablespoons fresh lemon juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 Tablespoons lemon zest
  • 1 cup frozen blueberries (can use fresh)

Lemon Glaze

  • 1 cup sifted powdered sugar
  • 2 Tablespoons fresh lemon juice, more as needed to reach desired consistency
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the cold butter into small pieces and chill until ready to use.
  3. In a large bowl, stir together flour, sugar, baking powder, and salt.
  4. In a separate bowl, whisk sourdough discard and heavy cream, then add the egg, lemon juice, and vanilla.
  5. Cut butter into the dry ingredients until pea-sized pieces remain.
  6. Fold in blueberries and lemon zest, coating the berries with flour.
  7. Mix the wet ingredients into the dry until a rough, sticky dough forms.
  8. Turn dough onto a lightly floured surface and gently bring into a ball. Pat into a 6–7″ (15–18 cm) round disc about 1″ (2.5 cm) thick.
  9. Cut the disc into 8 wedges and transfer to the prepared baking sheet.
  10. Brush tops with heavy cream. If the butter feels soft, chill the baking sheet for 20–30 minutes before baking.
  11. Bake 22–25 minutes until lightly golden. Cool on a wire rack for a few minutes.
  12. Whisk powdered sugar, lemon juice, and a pinch of salt to make the glaze. Drizzle over warm scones and serve.

Notes

  • Work quickly: Warm hands will soften the butter—handle the dough minimally.
  • Keep ingredients cold: Chilled butter and cold cream yield flakier scones.
  • Don’t over-flour: Adding too much flour when shaping will make scones dense.
  • Chill if necessary: If the dough becomes warm, a short chill will firm the butter and improve rise.
  • Frozen blueberries: They help keep the dough cold and preserve berry shape during shaping.

Nutrition

Calories: 347 kcal
Carbohydrates: 52 g
Protein: 5 g
Fat: 14 g

Did you try this recipe?
Please leave a comment and rating below to let others know how it turned out.