Delight in the irresistible charm of **Sourdough Blueberry Scones**, a truly exceptional way to transform your surplus sourdough starter into a breakfast or brunch masterpiece. These scones are a celebration of contrasting textures and harmonious flavors, boasting a delicate crispness on the outside that yields to an unbelievably soft, tender interior. Crafted with readily available pantry staples, each bite is a symphony of subtle tang from the sourdough perfectly balanced by sweet bursts of dried blueberries. You’ll be amazed at how effortlessly these come together, making them an ideal choice for a leisurely breakfast, an elegant brunch spread, or a comforting afternoon treat paired with your favorite tea or coffee.
Unlike conventional pastries that can sometimes be overly sweet or dense, **sourdough blueberry scones** made with discard offer a sophisticated flavor profile. The subtle tanginess from the fermented starter provides a delightful counterpoint to the natural sweetness of dried fruit, creating a perfectly balanced taste experience. This **sourdough discard scone recipe** is not just about indulgence; it’s a smart, economical, and delicious method to utilize your leftover starter, preventing food waste while elevating your home baking. The dough is wonderfully cooperative and forgiving, coming together with ease, and bakes into beautiful golden wedges with a crumbly yet moist texture. There are no complicated techniques or extensive proofing times required, making these scones an accessible option for both novice sourdough bakers and seasoned enthusiasts seeking a quick, satisfying treat from their starter.
If you’re passionate about baking with sourdough, be sure to explore more of our beloved recipes! Our sourdough sandwich bread is a consistent crowd-pleaser, perfect for everyday enjoyment. And for those with a sweet tooth, don’t miss our sourdough chocolate chip cookie recipe, delivering rich, chewy, and utterly irresistible results!
Table of Contents
Why You Will Love These Sourdough Blueberry Scones
There are countless reasons to fall in love with these delightful sourdough blueberry scones. They transcend the ordinary, offering a baking experience that is as rewarding as the treat itself. Here’s why they’re destined to become a staple in your kitchen:
- Versatile for Any Time of Day: These delectable scones aren’t just for breakfast. Their comforting appeal makes them the perfect accompaniment to your morning coffee, a delightful addition to an elaborate brunch, or a sophisticated afternoon snack to fend off those mid-day cravings. They truly fit any occasion. If you don’t have a sourdough starter on hand, you can still enjoy a similar comfort with our cranberry almond scones or try this rustic white soda bread for a wholesome alternative.
- Remarkably Quick and Easy Preparation: Forget complicated baking projects! This recipe is designed for simplicity. With minimal ingredients to combine and straightforward steps, you can effortlessly whip up a batch of these light and airy scones. They’re perfect for those mornings when you crave something homemade but are short on time.
- The Signature Sweet and Tart Lemon Glaze: What truly elevates these scones to an unforgettable level is the vibrant lemon icing. Drizzled generously over each warm scone, this glaze strikes a perfect balance between sweet and tart, cutting through the richness of the pastry with a refreshing citrusy zing. It’s often cited as the highlight of the entire scone experience!
- A Clever Use for Sourdough Discard: For any sourdough enthusiast, managing discard is a constant consideration. This recipe offers a fantastic solution, turning what would typically be waste into a scrumptious, flavorful baked good. It’s satisfying to know you’re making the most of your active starter and reducing kitchen waste.
- Achieving the Perfect Texture: Dry, crumbly scones are a thing of the past with this recipe. The combination of cold butter and heavy cream, along with the unique properties of sourdough, ensures a wonderfully moist, tender crumb that practically melts in your mouth, contrasted by a delightfully crisp exterior.
Ingredient Deep Dive & Clever Substitutions
Every ingredient plays a vital role in creating the perfect sourdough blueberry scone. Understanding their function and potential substitutions will empower you to bake with confidence and achieve consistent, delicious results.
- Active Sourdough Starter (or Discard): This is the star ingredient! We recommend using a starter that has been fed 12-24 hours prior. When we refer to “active” starter, we mean a mature, established starter (at least a week old) that consistently doubles in size within 4-6 hours of feeding. You don’t necessarily need to use it at its absolute peak activity for this recipe; a well-fed discard works beautifully, lending that characteristic tangy flavor without requiring intense leavening power. The hydration level of your starter (typically 100%) will influence the dough’s consistency, which you’ll adjust with the heavy cream.
- All-Purpose Flour: Unbleached all-purpose flour is the go-to for these scones, providing a tender crumb. If you find yourself without it, bread flour can be a suitable substitute, though it might result in a slightly chewier texture due to its higher protein content. Avoid cake flour, as it can make the scones too delicate.
- Kosher Salt: Essential for balancing flavors and enhancing sweetness. Kosher salt’s larger crystals dissolve evenly, providing a consistent saltiness without being overpowering. If you need to substitute, use half the amount for fine sea salt or table salt (e.g., ½ teaspoon instead of 1 teaspoon) to prevent over-salting.
- Baking Powder: A crucial leavening agent that helps the scones achieve their impressive rise and airy texture. It works in conjunction with the sourdough, providing an extra lift. Do not confuse it with baking soda, as they react differently. There is no direct substitute for baking powder in this recipe for optimal results.
- Granulated Sugar: Beyond adding a touch of sweetness, sugar plays an important structural role in baked goods. It contributes to the golden-brown crust and keeps the interior moist. We recommend using pure cane sugar for the best flavor and texture. Skipping or significantly reducing sugar will impact both the taste and texture of the scones.
- Cold Unsalted Butter: This is arguably the most critical ingredient for achieving flaky, tender scones. It is absolutely essential that your butter is very cold, ideally straight from the refrigerator (or even frozen and grated for extra flakiness, as mentioned in variations). When cold butter pieces melt in the hot oven, they release steam, creating pockets of air that result in those coveted flaky layers. Using room temperature or softened butter will lead to dense, cake-like scones.
- Dried Blueberries: These provide concentrated bursts of sweet, fruity flavor. The moisture from the sourdough starter and heavy cream will rehydrate and plump up the dried berries during mixing and baking, making them wonderfully juicy. While fresh blueberries can be used, they might break apart more easily during mixing due to the thick batter. If using fresh, gently fold them in at the very end of the mixing process.
- Heavy Cream: The secret to incredibly soft and moist scones. Heavy cream’s high-fat content contributes richness and ensures a tender crumb. Do not substitute with milk, light cream, or half-and-half, as their lower fat content will result in drier, less flavorful scones.
- Confectioners’ Sugar (Powdered Sugar): Specifically for the lemon glaze, confectioners’ sugar dissolves smoothly to create a silky, pourable icing. Granulated sugar will not work as a substitute here, as it will result in a gritty texture.
- Lemon Extract or Fresh Lemon Juice: A little lemon extract adds a bright, zesty note to the glaze that perfectly complements the blueberries and the tang of the sourdough. Fresh lemon juice can be used as an excellent substitute for the extract, offering a more natural citrus flavor. Consider adding a touch of lemon zest to the glaze for an even more intense citrus aroma.
Creative Scone Variations
Once you master the basic **sourdough blueberry scone** recipe, feel free to experiment with these delicious variations to suit any craving:
- Chocolate Chip Sourdough Scones: For a decadent bakery-style treat, fold in ½ cup of your favorite chocolate chips (milk, dark, or semi-sweet) to the dry ingredients before adding any wet components. This ensures even distribution of the melty goodness throughout the scone dough.
- Zesty Citrus Sourdough Scones with Lemon Glaze: Brighten your batch by adding 2 teaspoons of finely grated orange zest or extra lemon zest to the dry ingredients. The aromatic citrus oils infuse the scones with a zippy, fresh flavor that pairs exquisitely with the sourdough’s depth and the lemon glaze.
- Vanilla Almond Sourdough Scones: Introduce warm, comforting notes by stirring in 1 teaspoon of pure vanilla extract with the wet ingredients. For added texture and nutty flavor, fold in ½ cup of slivered almonds or chopped pecans. This enhances the overall complexity while maintaining a beautifully soft and satisfying crumb.
- Extra-Flaky Buttermilk Scones: For those who adore super flaky scones, try grating cold, frozen butter directly into your dry ingredients using a cheese grater. This technique creates even smaller, more numerous butter pockets, leading to those signature delicate layers. For an extra rich and tangy twist, swap the heavy cream with a combination of 1 large egg and a splash of buttermilk. The buttermilk reacts with the baking powder, boosting the rise and adding a subtle tang that complements the sourdough beautifully. A touch more granulated sugar can also be added here to balance the buttermilk’s tartness without making the scones overly sweet.
- Cinnamon Raisin Sourdough Scones: Mix in ½ cup of plump raisins and 1-2 teaspoons of ground cinnamon with the dry ingredients. These classic flavors create a warm, comforting scone perfect for a cozy morning.
- Maple Pecan Sourdough Scones: Incorporate ½ cup of chopped pecans and substitute half of the granulated sugar with maple sugar, or add a teaspoon of maple extract to the wet ingredients for a rich, autumnal flavor.
Essential Tools for Baking Perfect Scones
Having the right tools at hand makes the scone-making process smooth and enjoyable. Here’s what you’ll need for these **sourdough discard scones**:
- Baking sheet
- Parchment paper or a silicone baking mat (for non-stick baking and easy cleanup)
- Large mixing bowl (or a medium mixing bowl if making a smaller batch)
- Rubber spatula or wooden spoon
- Pastry cutter or two forks (essential for cutting in cold butter)
- Sharp knife or bench scraper (for neatly cutting the dough wedges)
- Wire rack (for cooling the baked scones)
Understanding Sourdough Discard: Your Secret Ingredient
**Sourdough discard** is the portion of your sourdough starter that is typically removed before feeding. This practice helps maintain the starter’s health, consistency, and optimal activity. Far from being waste, this “discard” is a valuable ingredient that can be wonderfully incorporated into a multitude of recipes, adding flavor, unique texture, and a slight tang without necessarily relying on its leavening power. In fact, for many recipes like these scones, a well-fed but unfed starter (often referred to as discard) is preferred.
At The Feathered Nester, every sourdough recipe is rigorously tested with starters fed 12 hours prior (which, for most, would still be quite active but not at peak) and those fed 24 hours prior (a true discard). This ensures that you can confidently use your discard and achieve fantastic results every time. Using sourdough discard in recipes like scones imparts that coveted depth of flavor and tender crumb that active starters sometimes provide too much rise for in quick breads.
Don’t let your discard go to waste! Explore a world of culinary possibilities with it. Check out our delicious sourdough flatbread, crunchy sourdough granola, and fluffy sourdough English muffin bread. We also have an extensive list of creative sourdough discard recipes to inspire you beyond traditional bread baking.
Step-by-Step: How to Make Our Sourdough Discard Scones
Creating these delightful **blueberry sourdough scones** is a straightforward process, but paying attention to a few key steps will ensure the best possible outcome. Follow these instructions for perfect, flaky, and flavorful scones every time.
- Prepare Your Baking Area: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. Lightly dust the lined sheet with a sprinkle of flour; this helps prevent sticking and aids in shaping.
- Combine Dry Ingredients: In a large or medium mixing bowl, whisk together the all-purpose flour, Kosher salt, baking powder, and granulated sugar until well combined. This ensures an even distribution of leavening and seasoning throughout the dough.
- Incorporate the Cold Butter: This is a crucial step for achieving flaky scones. Use a pastry cutter or two forks to cut the very cold butter into the dry ingredients. Work quickly until the mixture resembles coarse meal with some pea-sized bits of butter remaining. It’s essential to avoid using your hands as much as possible during this stage, as the warmth from your hands can melt the butter, which will lead to dense scones rather than light and flaky ones.
- Add Blueberries and Sourdough Starter: Gently fold in the dried blueberries, ensuring they are evenly distributed throughout the crumbly mixture. Then, add your sourdough starter. Use a wooden spoon or spatula to stir until just combined. Don’t worry if there are still some lumps; overmixing is the enemy of tender scones.
- Incorporate the Heavy Cream: Gradually pour in the heavy cream, starting with about ¼ cup, and then adding a tablespoon at a time as needed. The exact amount of cream required can vary based on the hydration level and consistency of your sourdough starter. Mix until the dough just comes together, forming a shaggy ball that is easy to handle but still slightly tacky. It should not be overly wet or sticky, nor should it be dry and crumbly.
- Shape and Cut the Scones: Lightly flour your work surface and turn the dough out onto it. Gently pat the dough into a thick circle, approximately 5 inches wide and 1 inch thick. Avoid overworking the dough, as this can develop the gluten too much, leading to tough scones. Using a sharp knife or a bench scraper, cut the dough into 6 equal wedges, similar to slicing a pie.
- Bake to Golden Perfection: Carefully transfer the scone wedges to your prepared baking sheet, arranging them about one inch apart to allow for slight expansion during baking. For a beautiful golden-brown finish, lightly brush the tops of the scones with a bit of extra heavy cream. Bake for 18 to 20 minutes, or until the tops are beautifully golden and a toothpick inserted into the center comes out clean.
- Cool and Glaze: Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. While they are still warm, prepare your optional lemon icing (see recipe below). Drizzle the delectable lemon icing generously over the tops before serving.
🎯 TFN Pro Tip: The Art of Gentle Mixing
To achieve truly light and tender scones, resist the urge to overmix the dough. Stir just until the ingredients are combined and no dry streaks of flour remain. Overworking the dough develops gluten, leading to a tough, dense scone. Embrace a slightly shaggy, barely-together dough – it’s the secret to a delicate crumb!
Serving Suggestions to Elevate Your Scones
These **sourdough blueberry scones** are a treat in themselves, but pairing them with the right accompaniments can elevate the experience even further. They are utterly delicious served warm, fresh from the oven, allowing the butter to still be fragrant and the blueberries soft. They are equally delightful cooled to room temperature, where their flavors fully meld.
For a classic indulgence, serve them with a generous pat of high-quality butter, a dollop of rich clotted cream, or a drizzle of local honey or maple syrup. A spoonful of your favorite fruit jam or marmalade also makes a wonderful addition. These scones are perfectly complemented by a steaming mug of freshly brewed coffee, a comforting cup of hot tea (Earl Grey or English Breakfast are excellent choices), or even a refreshing iced chai latte on warmer mornings.
If you’re assembling a brunch spread, these scones will shine alongside fluffy scrambled eggs, vibrant yogurt parfaits topped with fresh berries and granola, or a simple bowl of seasonal fresh fruit for a beautifully balanced plate. As an afternoon snack, consider adding a smear of bright lemon curd or a dollop of sweetened cream cheese for an extra tangy and luxurious touch.
Craving more delicious ways to use your sourdough starter? Explore our collection of sourdough discard breakfast recipes for endless inspiration!
Sourdough Scone Storage and Reheating FAQs
To ensure your delicious **sourdough blueberry scones** stay fresh and enjoyable for as long as possible, proper storage is key. Whether you’re planning to enjoy them within a few days or save them for a future treat, here’s how to keep them at their best:
Store any leftover sourdough blueberry scones in an airtight container at room temperature on your kitchen counter. They will remain fresh and delicious for up to three days. For optimal freshness, consider placing a paper towel at the bottom of the container to absorb any excess moisture.
Absolutely! Scones freeze beautifully, making them an excellent make-ahead option for quick breakfasts or unexpected guests. After baking, allow the scones to cool completely to room temperature. Then, transfer them to an airtight, freezer-safe container or a heavy-duty freezer bag, ensuring to label it with the date. They will maintain their quality in the freezer for up to three months.
To thaw frozen scones, simply remove them from the freezer and let them sit on the kitchen counter for a few hours until they reach room temperature. For a warm, “just baked” experience, you can reheat them in a microwave for about 20-30 seconds, or in a preheated oven at 300°F (150°C) for 5-10 minutes, until warmed through. This will help crisp up the exterior again.
Yes, you can! Prepare the scone dough according to the recipe, shape it, and cut it into wedges. Place the unbaked wedges on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to an airtight freezer bag or container. When ready to bake, place the frozen scones on a prepared baking sheet and bake directly from frozen, adding a few extra minutes to the baking time (typically 20-25 minutes). You can also let them thaw in the fridge overnight before baking for standard bake times.
Frequently Asked Questions About Blueberry Sourdough Scones
Yes, this recipe is specifically designed to utilize sourdough discard, which contributes a unique depth of flavor and tender texture that is characteristic of these scones. While an active, fed starter can be used, the discard offers the best balance of tang and leavening for this particular recipe. If you don’t have sourdough discard, you can still enjoy delicious homemade scones by trying our cranberry almond scones recipe, which does not require a starter.
Absolutely! The beauty of this recipe lies in its adaptability. You can easily substitute dried blueberries with any other dried fruit you prefer. Excellent alternatives include dried cranberries (for a lovely tartness), chopped dried cherries, golden raisins, or even a mix of several dried fruits. Just ensure they are chopped to a similar size as the dried blueberries for even distribution.
Scones can become dry for a few reasons. The most common cause is too little liquid in the dough. The liquidity of your sourdough starter can vary greatly based on its hydration level and how recently it was fed. It’s crucial to adjust the amount of heavy cream you add until the dough reaches the right consistency – it should be moist and slightly tacky, but not overly sticky. Another culprit can be overbaking; keep an eye on your scones and remove them from the oven as soon as they achieve a light golden-brown color.
While dried blueberries are recommended for their concentrated flavor and ease of mixing into the thick dough without breaking, you can use fresh blueberries. If you opt for fresh, we recommend gently folding them into the dough during the final stages of mixing to minimize breakage. Be aware that fresh blueberries may release more moisture, potentially altering the dough’s consistency slightly, and the scones might have a slightly softer interior.
This recipe performs best with a 100% hydration sourdough starter, which means it’s fed with equal parts flour and water by weight. As mentioned, an unfed starter (discard) that was fed 12-24 hours prior is ideal. Its subtle acidity and relatively stable consistency are perfect for scones, providing flavor without excessive rise that can sometimes make scones too airy or crumbly.
Explore More Delicious Breakfast Recipes To Love…
- Wholesome Cottage Cheese and Fruit Bowls
- Hearty Sourdough Scrambled Egg Sandwiches
- Fluffy Chocolate Chip and Banana Pancakes
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Blueberry Sourdough Scones
Renae Gerhardstein
Pin Recipe
Equipment
- 1 rimmed baking sheet
- parchment paper or silicone baking sheet
- medium mixing bowl
- pastry cutter or two forks
- 1 knife or bench scraper
Ingredients
- 1 cup sourdough starter discard or fed 12-24 hours prior *see notes below
- 1 ¼ cup all-purpose flour
- 1 teaspoon Kosher salt
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 4 tablespoons cold butter, cut into small pieces
- ½ cup dried blueberries or substitute dried cranberries, cherries, or raisins
- ⅓ cup heavy or whipping cream (do not substitute with milk)
For the Optional Icing Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons heavy cream (can substitute with melted butter)
- 2 teaspoons lemon extract (can substitute with lemon juice)
- 1 teaspoon lemon zest (optional, for extra citrus flavor)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly sprinkle with flour.
- In a medium bowl, whisk together the flour, salt, baking powder, and sugar. Use clean hands or a pastry cutter to cut the cold butter into the flour mixture until it looks crumbly with some pea-sized bits of butter remaining. Avoid overworking.
- Mix in the dried blueberries until evenly distributed. Add the sourdough starter, stirring gently to combine until just incorporated.
- Starting with ¼ cup, slowly drizzle in the heavy cream, adding a tablespoon at a time until the dough just comes together into a shaggy ball. The exact amount needed depends on your starter’s hydration. The dough should be moist enough to handle without being too sticky, but not dry.
- Transfer the dough to a lightly floured counter. Gently pat it into a thick disc, roughly 5 inches wide and 1 inch thick. Use a sharp knife or bench scraper to cut the dough into 6 equal wedges. Place the wedges on the prepared baking sheet, leaving about one inch of space between them for expansion. Brush the tops of the scones with any remaining heavy cream.
- Bake for 18 to 20 minutes, or until the scones are a beautiful light golden brown. Remove from the oven and let cool on the pan for a few minutes before transferring to a wire rack. Serve warm, or at room temperature.
Icing Glaze (optional)
- In a small bowl, whisk together the confectioners’ sugar, 2 tablespoons of heavy cream (or melted butter), and lemon extract (or lemon juice) until the glaze is smooth and free of lumps. Drizzle generously over the tops of the cooled or warm scones using a spoon, allowing it to drip slightly down the sides.
Notes
- Mixing Tip: Do not overmix the scone dough; stir only until the ingredients are just combined. Overworking the dough will develop gluten and can lead to tough or dense results instead of light and tender scones.
Recipe Variations:
- Chocolate Chip Sourdough Scones: For a sweet twist, add ½ cup of chocolate chips to the dry ingredients before mixing in the cream.
- Citrus Sourdough Scones: Brighten the flavor with 2 teaspoons of fresh orange zest or additional lemon zest added to the dry ingredients.
- Vanilla Almond Sourdough Scones: Stir in 1 teaspoon of vanilla extract and ½ cup of slivered almonds for a comforting, nutty flavor and texture.
- Extra-Flaky Scones: For an exceptionally flaky texture, grate cold, frozen butter into the dough. You can also experiment with swapping heavy cream for 1 egg plus a splash of buttermilk for added richness and tang.
Storing Instructions:
- Store leftover sourdough blueberry scones in an airtight container at room temperature for up to three days for optimal freshness.
- Freezing Baked Scones: To freeze baked scones, allow them to cool completely. Then, place them in an airtight, freezer-safe container or bag, labeled with the date. Enjoy within three months for the best quality.
- Thawing & Reheating: To thaw, let them sit on the counter for a few hours. For a warm treat, reheat in the microwave for 20-30 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes.
Make-Ahead Instructions (Freezing Unbaked Dough):
- Prepare the scone dough as directed, shape, and cut into wedges. Place the unbaked wedges on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.