Description

Bright, buttery, and bursting with juicy blueberries, these Blueberry-Lemon Sourdough Discard Scones are the perfect way to use up extra starter! They come together quickly, bake up beautifully, and deliver that ideal balance of sweet and tangy. These scones are tender on the inside, golden on the outside, and topped with a zesty lemon glaze that brings everything to life. A true crowd-pleaser for breakfast, brunch, or anytime you want a treat with heart.

Ingredients

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)
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 (unthawed if frozen)

For the Lemon Glaze:

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

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
Add cold, cubed butter. Cut it into the dry ingredients using a pastry cutter or your fingers until it resembles coarse crumbs.
In a small bowl, whisk together sourdough discard, cream, egg, and vanilla extract.
Pour wet ingredients into the dry and gently mix until just combined.
Carefully fold in the blueberries, trying not to overmix or crush them.
Turn dough onto a floured surface. Pat into a circle about 3/4-inch thick. Cut into 8 wedges.
Place scones on prepared baking sheet. Brush the tops with a bit of cream.
Bake for 18–22 minutes, or until golden brown and baked through.
Let cool for 10–15 minutes. Mix powdered sugar with lemon juice to make a glaze, then drizzle over cooled scones. Garnish with lemon zest if desired.

Notes

If using frozen blueberries, don’t thaw—just toss them in a bit of flour before folding into the dough to reduce bleeding.
Want extra zing? Add a few drops of lemon extract to the glaze.
These scones freeze beautifully—just wrap tightly and reheat in the oven or toaster oven.
Try orange zest for a citrusy twist or swap berries to keep it seasonal.

Keywords: Blueberry-Lemon Sourdough Discard Scones, sourdough discard scones, easy sourdough scones, lemon blueberry scones, breakfast scone recipe