Lemon Blueberry Sourdough Scones—My New Obsession!

National Scone Day is the perfect occasion to celebrate the magic of sourdough. While traditionally a British treat enjoyed with tea, the classic scone gets a delightful upgrade when made with your tangy sourdough discard. 

Growing up in Utah, my family and others, called puffy fry bread, scones, but they aren't scones at all! Deep-fried and billowy, they're topped with sugar, honey, and butter, a far cry from British versions have had in the UK. A perfect.

A proper British scone is a delicate balance of sweet and savory. Its golden-brown crust gives way to a tender, buttery crumb. Lightly sweetened, it's the ideal vessel for a dollop of clotted cream and a spoonful of jam.

However, having had them in England, I was not impressed, (likely because no on there served them with clotted cream). Then I discovered this lemon blueberry sourdough scone recipe from Emilie Raffa; I am completely captivated by it.

However, her original recipe inspired me to experiment in the kitchen, resulting in a scone that's become my favorite—my latest sourdough obsession! They are the perfect balance of sweet blueberries and tart lemon glaze, which is simply irresistible.

To avoid devouring an entire batch myself, I've been sharing the bounty with friends and neighbors; why I have even taken them to physical therapy, where they were also a hit. Soon I miss having them and I am back into the kitchen making more.

But before we get into my recipe, let's dive into the the world of sourdough scones and discover why they can be an ultimate indulgence.

Why Sourdough Scones?

• Flavor: Sourdough starter adds a unique depth of flavor, transforming your scones from ordinary to extraordinary.
• Texture: The slightly chewy texture of sourdough bread translates beautifully into scones, creating a delightful contrast to the flaky exterior.
• Health Benefits: Sourdough contains beneficial bacteria that can improve digestion.

Sourdough Scone Recipe Tips

• Starter Strength: Use a mature, active sourdough starter for the best results.
• Butter Temperature: Cold butter is essential for flaky scones.
• Overmixing: Avoid overmixing the dough, as it will result in tough scones.
• Baking Temperature: High heat is key for achieving a golden-brown crust.

Delicious Variations

• Classic: Enjoy the simple perfection of plain sourdough scones with clotted cream and jam.
• Savory: Experiment with savory fillings like cheddar and chives, or sun-dried tomatoes and basil.
• Sweet: Indulge your sweet tooth with scones filled with chocolate chips, blueberries, or lemon zest.

Ready to elevate your scone game? Then try this recipe:

Lemon Blueberry Sourdough Scone Recipe

Yields: 8-10 scones Prep time: 30 minutes Cook time: 18-20 minutes

Ingredients:

For the scones:

• 250g / 2 cups all-purpose flour
• 20g / 2 tsp baking powder
• 3g / 1/2 tsp salt
• 113g / 1/2 cup (1 stick) cold unsalted butter, grated
• 1 cup fresh blueberries
• 100g / 1/2 cup granulated sugar
• Zest of 1 lemon
• 120g /1/2 cup sourdough discard (or starter)
• 1 large egg  
• 113g / 1/4 cup sour cream
• 5g / 1 tsp vanilla extract  

For the glaze:

• 125g / 1 cup powdered sugar
• 30g / 2 Tbsp lemon juice

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 
2. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
3. Grate COLD butter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.
4. Add blueberries and lemon zest: Gently stir in blueberries and lemon zest.
5. Combine wet ingredients: In a separate bowl, whisk together sourdough discaard, sour cream, egg, and vanilla extract.
6. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
7. Shape scones: Drop the dough by large spoonfuls onto the prepared baking sheet. Shape into rounds or triangles.
8. Bake: Bake for 18-20 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before glazing. 
9. Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth.
10. Glaze scones: Drizzle the glaze over the warm scones.

Tips:

• For extra flavor, use fresh blueberries.
• To prevent the blueberries from sinking to the bottom, toss them in a tablespoon of flour before adding them to the dough.
• For a richer flavor, use full fat sour cream
• AND ALWAYS use COLD butter!

Enjoy your delicious lemon blueberry sourdough scones!

Share your creations with us on social media using the hashtag #SourdoughSconeDay. Happy baking!