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, tangy upgrade when made with sourdough discard.

The Utah "Scone" vs. The Real Deal

Growing up in Utah, my family and neighbors always called puffy, deep-fried fry bread "scones." In reality, they aren’t scones at all! While those billowy treats are delicious topped with honey and butter, they are a far cry from the traditional versions found in the UK.

A proper British scone is a delicate balance of sweet and savory, featuring a golden-brown crust that gives way to a tender, buttery crumb. It is the ideal vessel for a dollop of clotted cream and a spoonful of jam. Ironically, when I first tried them in England, I wasn't impressed—likely because I missed out on the clotted cream!

That changed when I discovered a lemon blueberry sourdough scone recipe by Emilie Raffa. I was immediately smitten, and her original method inspired me to experiment until I created my current favorite—and latest sourdough obsession. These scones strike the perfect balance between sweet blueberries and a tart lemon glaze.

Sharing the Bounty

To avoid devouring an entire batch myself, I’ve been sharing them with friends, neighbors, and even my physical therapy group (where they were a massive hit). Of course, it isn't long before I miss the smell of them baking and find myself back in the kitchen making more.

Before we get to the recipe, let’s look at why sourdough makes such a difference.

Why Sourdough Scones?

• Depth of Flavor: Sourdough discard adds a complex tang that transforms a standard scone into something extraordinary.

• Contrasting Texture: The slight chewiness of the sourdough crumb creates a beautiful contrast against the flaky, buttery exterior.

• Better Digestion: Like all sourdough products, the fermentation process can make these treats easier on the stomach.

Success Tips for the Perfect Scone

• Cold is Key: Always use grated, ice-cold butter. This is the secret to those coveted flaky layers.

• Handle with Care: Avoid overmixing the dough. If you work it too much, the scones will turn out tough rather than tender.

• High Heat: A hot oven is essential for achieving a quick rise and a crisp, golden crust.

Delicious Variations

• The Classic: Serve plain sourdough scones with clotted cream and strawberry jam.

• Go Savory: Fold in sharp cheddar and chives, or sun-dried tomatoes and fresh basil.

• Satisfy a Sweet Tooth: Swap blueberries for dark chocolate chips or orange zest and cranberries.

Ready to elevate your baking game? Give this recipe a try:

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
• 8g / 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, sugar, 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 discard, 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!