Easy Sourdough Blueberry Scones Recipe {Made with Discard}
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Tender, buttery, a dash of cinnamon and bursting with plump blueberries, these Sourdough Blueberry Scones are the perfect way to use up additional sourdough discard you might have lying around.
Just like my Sourdough Chocolate Chip Scones and Sourdough Maple Pecan Scones, the edges are slightly crispy, with a light crunch from the sugar on top. They’re sweet and delicious as is, but the vanilla glaze takes them to the next level!
You can even add lemon zest to the dough and lemon juice to the glaze for a fresh, bright lemon-blueberry version.
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Why You’ll Love This Recipe:
Bakery-style scones without the fuss:
This simple recipe uses just a handful of basic ingredients, but every bite tastes like it came straight from your favorite bakery. The cold butter and extra sourdough discard team up for a flaky, tender texture that’s hard to beat. And since there’s no rising time, you can go from mixing bowl to warm scones in no time.
Sweet, cozy, and loaded with blueberry-cinnamon flavor:
Each bite is loaded with fresh blueberries, warm cinnamon, and just the right amount of sweetness. The sugar on top gives a little crunch, and the vanilla glaze is a real game changer.
If you want to switch things up, try the lemon blueberry sourdough scones version with a splash of lemon juice and zest. It’s bright, fresh, and the perfect scone for a spring or summer morning.
A no-brainer way to use extra sourdough discard:
If you’ve got a jar of extra sourdough discard in your fridge, these scones are one of the smartest and easiest ways to use it up. Absolutely no waiting around for dough to rise. Just mix, shape, and bake.
If you’re just getting into sourdough discard recipes, or you’ve already made your way through a batch of sourdough pumpkin scones or sourdough apple cinnamon scones, you’ll want to add this one to your regular rotation.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour – I use all-purpose flour for these tender scones.
- Sugar – Just a touch of extra sweetness. You can decrease the amount of sugar, but keep in mind that this will change the overall texture and flavor of the scones.
- Baking powder – This will bring a little lift to our scones! Double-check that it hasn’t expired.
- Unsalted butter – To get light and flaky scones, it’s best to use really cold or frozen butter. If you’re using salted butter, reduce the salt by ¼ teaspoon (1g).
- Blueberries – You can use fresh or frozen blueberries for this sourdough scone recipe. If you use frozen blueberries, don’t thaw them.
- Heavy cream – It’s important to use heavy cream instead of milk because the thick liquid brings just the right amount of moisture to these scones. If you add too much liquid or use one that’s thinner, your scones will bake up flat and dry. Canned full-fat coconut milk is a fabulous non-dairy alternative.
- Sourdough discard – I prefer using sourdough discard that’s no older than 1-2 days for sweet recipes like these scones. However, you can also use the same amount of active sourdough starter. Just make sure to measure in grams instead of volume. Using cold discard is another helpful trick to keep your butter cold!
- Cinnamon – Cinnamon complements the blueberry flavor perfectly! If you prefer a lemon and blueberry scone, skip the ground cinnamon and add 10 grams (1 Tablespoon) of lemon zest instead. With clean fingers, rub the sugar and lemon zest together before adding to the flour mixture to help release all of the lemon oil for the best lemon flavor.
Vanilla Glaze
- Heavy cream – You can substitute this with any milk or non-dairy option. If you prefer a lemon glaze, substitute part or all of the heavy cream for freshly squeezed lemon juice. Add 10 grams (1 tablespoon) of lemon zest for even more lemon flavor.
How to Make Sourdough Blueberry Scones
- In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Whisk together until well incorporated.
- Grate the cold/frozen butter and add it to the flour mixture. Cut it with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and resemble pea-sized coarse crumbs.
- Next, sprinkle in your blueberries and mix until incorporated.
- In a medium bowl, whisk together the heavy cream, egg, vanilla extract, and sourdough discard until smooth.
- Pour the wet ingredients evenly on top of the flour and butter mixture. Mix the scone dough with a rubber spatula until the cream mixture is combined.
- Turn out the mixture onto a lightly floured surface and pat into a rectangle. Next, with a bench scraper, fold the dough in half, then press down to create the large rectangle again. Repeat this process 3-4 times.
- With your hands, form the dough into an 8″ disc. Cut the soft dough into 8 equal wedges with a bench scraper or a large knife.
- Place the unbaked scones on a baking sheet, cover, and chill them in the fridge for at least 15 minutes.
Long Fermentation Tip
If you prefer to long ferment your sourdough scones for easier digestibility, prepare the sourdough scone dough, cover, and store in the fridge overnight. Bake them the next day!
- Preheat the oven to 400°F.
- With a pastry brush, brush the scones with heavy whipping cream and sprinkle on a layer of coarse sugar, if desired.
- Bake the scones for 17-20 minutes, or until the tops of the scones are lightly golden brown. Remove and place them on a wire rack to cool slightly.
Vanilla Glaze
- In a small bowl, add the powdered sugar, melted butter, heavy cream, and vanilla. Stir until smooth.
- Use a spoon to drizzle the tops of the scones with the sweet vanilla glaze. Enjoy!
How to Store:
Store leftover scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To serve, warm them in a 300°F oven for 5–10 minutes to bring back that fresh-baked texture. They freeze well, too, and here’s how to freeze sourdough blueberry scones:
Freeze before baking: To freeze unbaked scones, shape the dough into wedges and place them on a parchment-lined baking sheet. Freeze for 1–2 hours until solid, then transfer them to a freezer-safe bag or container. When ready to bake, place the frozen scones on a baking sheet, brush them with heavy cream, and bake as directed, adding 2–3 extra minutes to the baking time.
Freeze after baking: Let baked scones cool completely first. Then, wrap each scone individually in plastic wrap and store them in a freezer-safe bag. When ready to eat, thaw at room temperature or warm in a 300°F oven for about 10 minutes.
FAQs
The butter probably melted before they hit the oven, or you added too much flour or liquid. Use cold butter, keep your other ingredients cold as well, and work fast. Weighing your ingredients with a kitchen scale helps you avoid using too much flour. And don’t skip chilling the dough. Give it at least 15 minutes in the fridge before baking.
Yes. Just use canned full-fat coconut milk instead of heavy cream, and swap the butter for a plant-based version. For the glaze, you can use any non-dairy milk or even lemon juice if you’re craving a lemon flavor.
Yes, that works. Just be sure to measure the active starter in grams, not cups or spoons. Using cold starter works best because it helps keep the butter from melting too early.
Sourdough Blueberry Scones Recipe
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Ingredients
Sourdough Blueberry Scones
- 250 grams all-purpose flour 1 3/4 cups
- 100 grams sugar 1/2 cup
- 10 grams baking powder 2 1/2 teaspoons
- 2 grams cinnamon 1 teaspoon
- 3 grams salt 1/2 teaspoon
- 113 grams unsalted butter, frozen 1/2 cup
- 200 grams blueberries about 1 1/2 cup
- 45 grams heavy cream, cold 3 Tablespoons, plus more for topping
- 1 egg, cold about 62 grams
- 8 grams vanilla extract 2 teaspoons
- 120 grams sourdough discard, cold 1/2 cup
- coarse sugar optional
Vanilla Glaze
- 130 grams powdered sugar 1 cup
- 28 grams unsalted butter, melted 2 Tablespoons
- 75 grams heavy cream 5 Tablespoons
- 4 grams vanilla extract 1 teaspoon
- pinch of salt
Instructions
Sourdough Blueberry Scones
- In a large mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Whisk together until incorporated. If not using a kitchen scale, be sure to fluff the flour and spoon it into your measuring cups and level off with a knife. This will give you a more accurate measurement.250 grams all-purpose flour, 100 grams sugar, 10 grams baking powder, 2 grams cinnamon, 3 grams salt
- Grate the cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.113 grams unsalted butter, frozen
- Next, sprinkle in your blueberries and mix until incorporated.200 grams blueberries
- In a medium bowl, whisk together the heavy cream, egg, vanilla extract and sourdough discard until smooth.You can use active sourdough starter, just be sure to use the same amount in grams. Using cold starter works best because it helps keep the butter from melting too early.45 grams heavy cream, cold, 1 egg, cold, 8 grams vanilla extract, 120 grams sourdough discard, cold
- Pour the wet ingredients evenly on top of the butter mixture. Mix the scone dough with a rubber spatula until the cream mixture is combined. The dough will be crumbly with some bites of dry flour. Be careful not to over mix the dough, the flour will be incorporated in the next step.
- Turn out the mixture onto a lightly floured surface and pat into a rectangle. Then, with a bench scraper, fold the dough in half, then press down to create the large rectangle again. Repeat this 3-4 times. Folding the dough helps to create all of those beautiful flaky layers!
- With your hands, form the dough into an 8″ disc. Cut the soft dough into 8 equal wedges with a bench scraper or a large knife. Be careful not to slide the bench scraper when cutting the scones! This will close off the dough, which prevents the scones from getting the flaky layers. Simply press straight and pull straight up.
- Place the unbaked scones on a baking sheet lined with parchment paper. Cover with a plastic lid and chill them in the fridge for at least 15 minutes while the oven preheats. This plastic lid fits perfectly over my baking sheets!
LONG FERMENTATION TIP:
- If you prefer to long ferment your sourdough scones for easier digestibility, prepare the sourdough scone dough and store them in the fridge covered overnight and bake them the following day!
- When ready to bake, preheat the oven to 400 degrees F.
- With a pastry brush, top the scones with more heavy whipping cream and sprinkle on a layer of coarse sugar, if desired.coarse sugar
- Bake the scones for 17-20 minutes, or until the top of the scones are lightly golden brown. Remove and place on a wire rack to cool slightly.
Vanilla Glaze
- In a small bowl, add the powdered sugar, melted butter, heavy cream, vanilla and a pinch of salt. Stir until smooth. For an additional lemon flavor, substitute all or part of the heavy cream for freshly squeezed lemon juice!130 grams powdered sugar, 28 grams unsalted butter, melted, 75 grams heavy cream, 4 grams vanilla extract, pinch of salt
- Use a spoon to drizzle the tops of the scones with the sweet vanilla glaze. Enjoy!
Notes
Ingredients & Substitutions
- Flour – I use all-purpose flour for these tender scones.
- Sugar – Just a touch of extra sweetness. You can decrease the amount of sugar, but keep in mind that this will change the overall texture and flavor of the scones.
- Baking powder – This will bring a little lift to our scones! Double-check that it hasn’t expired.
- Unsalted butter – To get light and flaky scones, it’s best to use really cold or frozen butter. If you’re using salted butter, reduce the salt by ¼ teaspoon (1g).
- Blueberries – You can use fresh or frozen blueberries for this sourdough scone recipe. If you use frozen blueberries, don’t thaw them.
- Heavy cream – It’s important to use heavy cream instead of milk because the thick liquid brings just the right amount of moisture to these scones. If you add too much liquid or use one that’s thinner, your scones will bake up flat and dry. Canned full-fat coconut milk is a fabulous non-dairy alternative.
- Sourdough discard – I prefer using sourdough discard that’s no older than 1-2 days for sweet recipes like these scones. However, you can also use the same amount of active sourdough starter. Just make sure to measure in grams instead of volume. Using cold discard is another helpful trick to keep your butter cold!
- Cinnamon – Cinnamon complements the blueberry flavor perfectly! If you prefer a lemon and blueberry scone, skip the ground cinnamon and add 10 grams (1 Tablespoon) of lemon zest instead. With clean fingers, rub the sugar and lemon zest together before adding to the flour mixture to help release all of the lemon oil for the best lemon flavor.
Vanilla Glaze
- Heavy cream – You can substitute this with any milk or non-dairy option. If you prefer a lemon glaze, substitute part or all of the heavy cream for freshly squeezed lemon juice. Add 10 grams (1 tablespoon) of lemon zest for even more lemon flavor.
These sourdough scones are packed with blueberries and are so easy to make! My family couldn’t get enough of them.