Blueberry-Lemon Sourdough Discard Scones Recipe

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Thank you so much for stopping by! If you’ve been nurturing a sourdough starter and wondering what to do with all that discard today’s recipe will make you fall in love with baking all over again. These Blueberry-Lemon Sourdough Discard Scones are the perfect balance of bright, citrusy lemon and sweet, juicy blueberries, with a tender crumb and a tangy twist from the sourdough discard.

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What Are Blueberry-Lemon Sourdough Discard Scones?

Scones are a British baked good that’s part biscuit, part cake, and 100% comfort food. These aren’t your average dry coffee-shop scones either—these are soft, buttery, flaky, and bursting with flavor. The sourdough discard adds just the right amount of tang, giving these scones a depth of flavor you’ll crave again and again.

Why You’ll Love This Blueberry-Lemon Sourdough Discard Scone Recipe

• Uses up sourdough discard: No more tossing perfectly good discard—put it to delicious use
• Tender texture: Thanks to cold butter and just the right technique
• Sweet-tart flavor: Blueberries and lemon are a timeless pairing
• Quick & easy: Ready to bake in under 20 minutes prep
• Freezer-friendly: Make a batch and freeze for future cravings

What Do These Scones Taste Like?

Imagine a warm, golden scone with a light crunch on the outside and a soft, moist crumb inside. You get bright bursts of lemon, little pops of blueberry sweetness, and an ever-so-slight tang that plays beautifully with the glaze. These are anything but boring! The glaze? Bright, citrusy, and just sweet enough to tie it all together.

Benefits of Baking With Sourdough Discard

Besides cutting down on food waste, sourdough discard can:

• Improve flavor complexity
• Add tenderness to baked goods
• Offer a bit of natural leavening
• Make your baked goods more digestible (thanks to pre-fermentation)

Ingredients for Blueberry-Lemon Sourdough Discard Scones

For the Scones:

• 2 cups (240 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Zest of 1 large lemon
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) sourdough discard (unfed, cold or room temp)
• 1/4 cup (60 ml) heavy cream (plus more for brushing)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (150 g) fresh or frozen blueberries (if frozen, do not thaw)

For the Lemon Glaze:

• 1/2 cup (60 g) powdered sugar
• 1–2 tablespoons fresh lemon juice
• Extra lemon zest (optional, for garnish)

Tools You’ll Need

• Mixing bowls (one large, one small)
• Pastry cutter or fork (or food processor)
• Measuring cups and spoons
• Microplane or zester
• Whisk
• Baking sheet
• Parchment paper
• Pastry brush (for brushing cream)

Ingredient Additions & Substitutions

Want to make it your own? Here’s how:

• Swap blueberries for raspberries or blackberries
• Add nuts like chopped almonds or pecans for crunch
• Try orange zest instead of lemon for a different citrus vibe
• Make it dairy-free with plant-based butter and coconut cream
• Gluten-free option: Use a 1:1 gluten-free flour blend (results may vary slightly in texture)

How to Make Blueberry-Lemon Sourdough Discard Scones

1. Preheat & Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.

3. Cut in the Butter

Add the cubed cold butter. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.

4. Combine Wet Ingredients

In a separate bowl, whisk together the sourdough discard, heavy cream, egg, and vanilla extract.

5. Mix the Dough

Pour the wet ingredients into the dry. Gently mix just until combined—don’t overwork it. Fold in the blueberries with care to avoid crushing them.

6. Shape the Dough

Turn the dough onto a floured surface. Pat it into an 8-inch circle about 3/4 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.

7. Brush and Bake

Brush the tops with a little heavy cream. Bake for 18–22 minutes, or until the tops are golden and the centers are baked through.

8. Cool and Glaze

Let scones cool for 10–15 minutes. Mix the powdered sugar and lemon juice until smooth. Drizzle over cooled scones and sprinkle with extra lemon zest if using.

What to Serve With These Scones

These are so good they don’t need much, but if you’re feeling extra:

• A dollop of clotted cream or lemon curd
• A pot of Earl Grey or chamomile tea
• Fresh berries or a fruit compote
• Scrambled eggs for a heartier brunch

Tips for Scone Success

• Keep ingredients cold: Especially the butter and discard—this keeps the texture flaky
• Don’t overmix: Stir just until it comes together; overworking = tough scones
• Chill before baking: If you have time, chill the scones for 15 minutes before baking for cleaner edges
• Use frozen fruit carefully: If using frozen blueberries, toss them in a spoonful of flour to prevent bleeding

Storage Instructions

• Room temperature: Store in an airtight container for 1–2 days
• Refrigerator: Up to 4 days (reheat before serving)
• Freezer: Freeze scones (unbaked or baked) for up to 2 months. Bake frozen scones directly just add 2–3 minutes to the bake time

FAQ: Blueberry-Lemon Sourdough Discard Scones

Can I use fed sourdough starter instead of discard?

Yes, but discard works best here it adds flavor without affecting rise too much.

Can I make these vegan?

Yes. Use plant-based butter, egg replacer, and full-fat coconut milk or vegan cream.

Why are my scones dry?

You may have overbaked or overmixed. Also, too much flour can dry them out—use a scale for best accuracy.

Can I skip the glaze?

Absolutely. They’re delicious on their own, or you can sprinkle with coarse sugar before baking instead.

Conclusion: A Perfect Way to Use Your Discard

These Blueberry-Lemon Sourdough Discard Scones prove that something as simple as starter discard can turn into something bakery-worthy. They’re fresh, flavorful, and versatile enough to be a weekend treat or weekday breakfast. I promised you versatile, and here’s proof!

Want more sourdough discard recipes that go beyond the usual loaf?

Try these next:
Sourdough Discard Bacon Cheddar Breakfast Muffins
Sourdough Discard Jalapeño Popper Bread Bowl
Sourdough Discard Chicken and Cheese Empanadas

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