Lemon Blueberry Sourdough Scones

Lemon and blueberry are two flavors that just go together. Tart and sweet, they remind me of picking blueberries with my kids and making homemade lemonade from the lemon trees in my childhood backyard. Toss them together in a sourdough scone and you have a match made in heaven! Scones are flaky like a biscuit but a little more dense and sweet. These lemon blueberry sourdough scones are filled with blueberries, fresh lemon zest and sourdough discard, making the perfect afternoon snack or morning breakfast.

Important Ingredients in Lemon Blueberry Sourdough Scones

  • Sourdough DiscardIn order to avoid a stronger sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. I always use 100% hydration sourdough discard. If your discard is very runny, you may need a little extra flour in this recipe. Using cold discard from the fridge is best because it keeps the butter chilled, resulting in a flakier scone.
  • Baking Powder: Baking powder is what gives the scones their beautiful rise. It is activated by the moisture and heat when baked.
  • All-Purpose Flour: Scones work best with an all-purpose flour or flour with a lower protein content. In a scone recipe, the less gluten that develops, the better. This results in a more tender scone.
  • Unsalted Butter:  I always use unsalted butter in baking. You can control the flavor much better when you use unsalted butter. Salt content varies between brands of salted butter, and your baked goods may come out too salty when using salted butter. If you choose to use salted butter, decrease the salt a little bit in the recipe. Use cold, chilled butter for best results.
  • Sugar: White, granulated sugar is used to sweeten the scone dough, but the scones themselves are not overly sweet. The sweetness comes through from the glaze, which uses powdered sugar.
  • Heavy Cream and Milk: Heavy cream and milk are both used in this recipe in the scone dough. In combination they make the scones tender. Don’t substitute milk for heavy cream because it reduces the fat content in the scones, which makes the scones taste more “bready.” You can substitute more heavy cream for the milk in the recipe.
  • Eggs: Eggs make the scone dough rich and delicious. I have not left them out before.
  • Blueberries: This recipe works best with fresh blueberries. If you use frozen berries, do not let them thaw. Add them directly to the flour mixture and mix before adding in the liquid ingredients.
  • Lemon: We use lemon zest and freshly squeezed lemon juice in these scones. Zest goes in the actual scone dough giving a sweet lemon flavor, and the scone is covered in a lemon glaze with freshly squeezed lemon juice and lemon zest.

Mixing Sourdough Scone Ingredients

Dry Ingredients: Whisk together flour with sugar, baking powder, and salt. Grate in cold butter and toss everything together with a fork. Add blueberries. Fluff again until blueberries are evenly distributed throughout the mixture.

Liquid Ingredients: Whisk together the cold sourdough discard (straight from the fridge) with the eggs, cream, milk and vanilla extract. The key to a really good sourdough scone is in whisking until the discard has broken down and combined with the other liquid ingredients. Once the ingredients are incorporated, add in the zest from one lemon. Whisk again until combined.

Mix Together: Pour the liquid ingredients on top of the dry ingredients. Use a fork to combine until the dough is moistened throughout. Knead the dough a couple of times, being careful to avoid smushing blueberries or overworking the gluten. As you smush blueberries during this process, the juices will run out making the dough a little bit more wet. Add a little extra flour if needed and combine in one big ball. If the dough is too sticky, add a little more flour. If it’s too dry, add a splash of milk or cream.

Shaping Scone Dough

Pat the dough out onto a piece of parchment paper. Shape into a round disc, about 8 inches in diameter. Use a bench knife and cut the disc into quarters. Then cut each quarter again until you have 8 large scones. Separate the scones, spreading them out on the parchment paper, and place the parchment paper on a baking sheet.

Note: If you prefer making 16 scones instead of 8, shape the dough into a square and cut scones into 16 smaller squares. Baking time will stay about the same, maybe a few minutes less for smaller scones.

Baking Lemon Blueberry Sourdough Scones

Baking scones at a high heat activates the baking powder for a beautiful rise and turns chilled butter into steamy air pockets that make the scone light and airy. Preheat the oven to 425ºF before baking these scones. Bake for 15 minutes until puffed up, flaky and baked all the way through. If you notice the scones are browning too quickly on the bottom, decrease the heat or place a baking stone on the rack below the scones.

Mix up Lemon Glaze for Sourdough Scones

While the scones are baking, whisk up a quick lemon glaze. Whisk together powdered sugar, heavy cream, lemon juice from the lemon and lemon zest. The zest is what gives it the bright lemon flavor that makes these scones tart and oh so delicious! After the scones have cooled about 5 minutes, drizzle the glaze over the top of the scones, being sure to completely cover each scone with glaze. Enjoy!

Frequently Asked Questions

How do I store leftover sourdough scones?

Leftover scones can be put in a plastic bag or airtight container and frozen for a month or two. Thaw and reheat when you are ready to serve.

Can I use frozen blueberries in these lemon blueberry sourdough scones?

Yes. You can use frozen berries. Do not thaw them, add them straight into the dry ingredients. Gently mix so they are covered in the flour mixture before adding the liquid ingredients on top.

Can these scones be frozen and baked later?

Yes. This works well for sourdough scones. Make the scones according to recipe directions. Before baking, stick the scones on a parchment-lined baking sheet and freeze. You can bake these scones straight from your freezer to a pre-heated oven. Just add a few extra minutes on to the baking time.

Lemon Blueberry Sourdough Scones

Lemon blueberry sourdough scones are tart and delicious filled with fresh blueberries, sweet lemon and sourdough discard. These are the perfect scones for an afternoon snack or morning breakfast. Enjoy!
5 from 3 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8 scones



Lemon Blueberry Sourdough Scones

  • 380 grams all-purpose flour about 2.5 cups
  • 65 grams granulated sugar about 1/4 cup
  • 13 grams baking powder 1 Tablespoon
  • 4 grams salt about 1/2 teaspoon
  • 113 grams unsalted butter about 8 Tablespoons
  • 250 grams fresh blueberries about 1 1/2 cups
  • 2 large eggs about 100 grams
  • 100 grams sourdough discard about 1/2 cup
  • 60 grams heavy cream about 1/4 cup
  • 20 grams milk about 1 Tablespoon
  • 4 grams vanilla extract about 1 teaspoon
  • zest from 1 lemon

Lemon Blueberry Sourdough Scone Glaze

  • 130 grams powdered sugar
  • 30 grams heavy cream
  • juice from 1 lemon about 20 grams
  • zest from 1 lemon
  • pinch of salt


  • Preheat oven to 425ºF.
  • To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder. Grate the cold butter into small pieces and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. Alternatively you can use a pastry cutter. Add the blueberries to the flour mixture and fluff together with a fork.
  • To a separate bowl whisk together the eggs, sourdough discard, heavy cream, milk, vanilla and lemon zest until smooth and incorporated.
  • Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. As you mix, some of the blueberries will break open. Work quickly and do your best not to burst too many blueberries as they add extra liquid to the scone dough. Scone dough will resemble pie dough more than cookie dough. The key is to not over-mix it – knead it once or twice until all of the flour is incorporated.
  • Pull out a sheet of parchment paper and add a little flour on top of it. Turn the dough out and pat into a circular shape, about 8-10 inches round and 1 inch thick. Using a sharp knife or a bench knife, cut the scones into eight triangular slices.
  • Place the parchment paper with the scones on it on top of a baking sheet. Separate the scones so they aren't touching and bake the scones for about 15 minutes (depending on how crispy you want the edges). 
  • While the scones are baking, mix up the simple glaze. Whisk together the powdered sugar, heavy cream, lemon juice, lemon zest and salt. Add a little more cream if you want a thinner consistency.
  • Once scones are finished baking, pull them out of the oven and let cool about 5 minutes before pouring on the glaze. Enjoy!


Make-ahead option: Freeze the scones before baking and keep frozen for up to a month. When you’re ready to bake them, preheat the oven and bake, adding a few extra minutes to the bake time. 
Sourdough DiscardIn order to avoid a stronger sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. I always use 100% hydration sourdough discard. If your discard is very runny, you may need a little extra flour in this recipe.
Keyword blueberry lemon sourdough scones, homemade sourdough scone recipe, lemon blueberry sourdough scones, sourdough scone recipe, sourdough scones
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Recipe Rating


  1. 5 stars
    Don’t sleep on this recipe! Best compliment ever is when my husband told me it tasted better than a $7 scone from a coffee shop. I will definitely make this one again 🙂

  2. Made these this weekend and they were an absolute hit! Delish and not as dry as usual scones can be..and so easy to whip up. I used half and half for the liquid.

    1. Yes. Frozen blueberries should work. Just toss them in with the flour mixture before adding the liquid ingredients.