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Sourdough Blueberry Lemon Scones

Sourdough Blueberry Lemon Scones

These Sourdough Blueberry Lemon Scones are tender and buttery, the edges bake up crisp and golden, and every bite has the perfect balance of sweet and citrus. Perfect to enjoy by themselves or with your favorite hot drink!
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Prep Time 20 minutes
Cook Time 22 minutes
Servings 8

Equipment

  • Large mixing bowl - for mixing your scones.
  • Cheese grater - for grating the butter, I use this grater linked here. You can also use your food processor with the grating attachment.
  • Dough scraper or spatula (optional) - for combining the dough. I love these dough spatulas linked here.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
  • Microplane or zester - for zesting lemon. I love this hand held zester linked here.
  • Measuring cups and spoons - for measuring ingredients.
  • Whisk - to combine ingredients for glaze.
  • Microwave-safe bowl - to melt butter for the glaze.
  • Bench knife - to cut scones into desired sizes. I love this bench knife linked here.
  • Parchment paper - to line the baking sheet to avoid sticking.
  • Baking Sheet - to bake the scones.
  • Pastry brush - to brush scones with cream. You can also use a folded paper towel.
  • Cooling rack (optional) - to cool the scones.

Ingredients
  

Dry Ingredients:

  • 2 (250g) cups all-purpose flour
  • ¼ (50g) cup granulated white sugar
  • 2½ tsp baking powder
  • ½ tsp fine sea salt
  • 1½ tsp lemon zest or zest of one lemon

Wet Ingredients:

  • ½ (113g) cup unsalted butter cold
  • ¼ (65g) cup sourdough discard cold
  • ¼ (60g) cup buttermilk cold
  • 1 large egg cold
  • 2 (30g) Tbsp honey
  • 1 tsp vanilla extract

Mix-ins:

  • 1½ (200g) cups fresh blueberries see notes for substitutes

For Brushing:

  • 1-2 Tbsp heavy cream or buttermilk

Lemon Glaze:

  • 1¾ (200g) cups powdered sugar
  • 3 (45g) Tbsp fresh lemon juice
  • ½ (7g) Tbsp unsalted butter melted
  • ¼ tsp vanilla extract or paste
  • ⅛ tsp salt

Instructions
 

Step 1: Mix the Dough

  • In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and zest of a lemon.
    2 (250g) cups all-purpose flour, ¼ (50g) cup granulated white sugar, 2½ tsp baking powder, ½ tsp fine sea salt, 1½ tsp lemon zest
  • Using a cheese grater or a food processor with the grating attachment, grate your cold butter into bits.
    ½ (113g) cup unsalted butter
  • Add the butter to the dry ingredients, and coat all of the butter with the dry ingredients until the butter forms pea sized crumbles.
  • Add the honey, cold sourdough discard, buttermilk or milk, egg, and vanilla to the dough.
    ¼ (65g) cup sourdough discard, ¼ (60g) cup buttermilk, 1 large egg, 2 (30g) Tbsp honey, 1 tsp vanilla extract
  • Mix the dough with your hands or a pastry blender until the dough starts to ball together. At this point once the dough starts to comes together you're going to add the blueberries. You'll want to mix the dough gently after adding the berries to avoid them bursting and bleeding.
    1½ (200g) cups fresh blueberries
  • Note about the blueberries: for the best results you should use fresh blueberries. If you need to substitute, you can swap for freeze-dried or dried blueberries evenly. If you choose to use frozen blueberries, I recommend using wild as they're smaller and release less moisture. Don't thaw them and coat them in 1-2 Tablespoons of flour and add them directly to the dough.
  • Gently work the dough until the dough comes together and no dry bits remain. The key to these scones turning out is making sure the flour is mixed in and absorbed, but you also don't want them overworked and tough.
  • You should see no floury bits left, and minimal cracks in your dough when it's done being mixed and the blueberries should be well distributed.

Step 2: Shape and Bake the Scones

  • Once the dough is mixed, gently pat the dough into a round circle about 7-8 inches round and 1 1/4 inch thick. You don't want these scones to be too tall, or they'll have shaping issues with the moisture from the blueberries.
  • Overnight Fermentation: if you want this dough to ferment overnight, simply wrap the disc with plastic and allow to rest in the refrigerator overnight. When you're ready to shape the scones, remove from the refrigerator and proceed with the recipe.
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  • Transfer the dough disc to your prepared baking sheet, then use a sharp knife or a bench scraper to cut the dough in half, then in quarters, and finally into eighths to create 8 even wedges. Gently separate the scones, spacing them 2-3 inches apart on the baking sheet.
  • If you didn't chill the scones overnight, transfer the scones on the baking sheet to the refrigerator or freezer for 30 minutes to help the butter harden.
  • Once the scones have chilled, brush the tops with heavy cream or buttermilk and transfer the scones to the preheated oven.
    1-2 Tbsp heavy cream
  • Bake the scones for 22-23 minutes, the tops should be golden and the centers just set.
  • Remove from the oven immediately and transfer to a cooling rack to fully cool before you glaze them.

Step 3: Glaze the Scones

  • In a microwave safe bowl, melt the butter for 15 seconds in the microwave.
    ½ (7g) Tbsp unsalted butter
  • Add the lemon juice, salt, vanilla extract or paste to the butter and whisk together.
    3 (45g) Tbsp fresh lemon juice, ¼ tsp vanilla extract or paste, ⅛ tsp salt
  • Add the powdered sugar to the bowl, and whisk the glaze until it's smooth. You want a glaze that's thick but still runs off the spoon. If the glaze is too thin add a little more powdered sugar or if it's too thick add a teaspoon at a time of milk until the glazed is your desired consistency.
    1¾ (200g) cups powdered sugar
  • Drizzle the glaze on the tops of the cooled scones. Allow the glaze to set on the scones for 10-20 minutes, then serve with a hot cup of coffee or tea!
  • Yields 8 scones

Notes

How to Store:
Room temperature- Store scones in an airtight container for up to 2 days.
Refrigerator- Store scones in the refrigerator for up to 5 days in an airtight container.
Freezer- freeze unbaked, unglazed scones up to 2 months. Bake from frozen (add a few more minutes to your bake time) and glaze fresh for best quality.
Note about the blueberries: for the best results you should use fresh blueberries. If you need to substitute, you can swap for freeze-dried or dried blueberries evenly. If you choose to use frozen blueberries, I recommend using wild as they're smaller and release less moisture. Don't thaw them and coat them in 1-2 Tablespoons of flour and add them directly to the dough.

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 52gProtein: 5gFat: 15gSugar: 22g
Course Breakfast
Cuisine American
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