This Sourdough Blueberry Lemon Scones recipe comes together in about 30 minutes and requires just a bit of mixing for a quick and easy treat that your family will love!
Ingredient Breakdown
Let’s dive into the star players of this scone masterpiece! Each ingredient brings something special to the table, or should I say, the mixing bowl.
- 2 Cups All-Purpose Flour: This is your base, and feel free to use whole wheat flour if you want a nuttier flavor. With 2 cups, you ensure the scone is sturdy enough to hold up against the juicy blueberries without being overly dense.
- ½ Cup Sugar: The sugar adds sweetness, and you can even reduce it a bit if you like a less sweet scone. A bit of cane sugar is traditional, but a brown sugar or coconut sugar swap works beautifully for a hint of caramel notes.
- 2 tsp Baking Powder: This is what’ll help your scones rise, aiming for that perfect fluffy interior, which is a must in any scone.
- ½ tsp Salt: A couple of pinches of salt highlight the flavors in the scones. Trust me, don’t skip this part!
- ½ Cup Butter – Grated: I like to use cold butter and grate it (yes, seriously) because it allows the butter to incorporate easily while keeping those lovely, flaky layers. And don’t skimp on the real deal, margarine just won’t cut it!
- 1 Cup Blueberries: Fresh blueberries shine here, but frozen ones can work too. Just be sure they’re not too mushy, nobody wants blueberry soup in their scones!
- Zest and Juice of 1 Lemon: This is where the magic happens! The zest gives you that lovely aroma, while the juice adds just enough tang to balance the sweetness of the scones.
- ½ Cup Sourdough Starter (Active or Discard): Got some sourdough discard? Perfect! It adds an incredible flavor depth. If you’ve just fed your sourdough starter, it’ll work beautifully too.
- ¼ Cup Cream: Heavy cream gives these scones richness. The best part? You can swap it for buttermilk or even yogurt in a pinch, just make sure to adjust the quantity accordingly.
- 1 Egg: An egg helps to bind everything together while helping with the rise.2 Cups Powdered Sugar: This is for the glaze, and oh boy, are you going to want that extra sweetness!
- Juice of 1 Lemon (for Glazing): The lemon juice combined with powdered sugar creates a refreshing glaze that ties everything together!
Let’s Get Cooking!
Now that you’ve gathered your ingredients, it’s time to create these yummy bites! Here’s your step-by-step guide to making my go-to scone recipe.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. The combination of these dry ingredients creates the backbone of your scones.
Next up, grab your box grater and grate the cold butter directly into the flour mixture. I mean, who doesn’t love a little shortcut? Gently toss until the mixture resembles coarse crumbs. You’ll want it to look just like that, coarse crumbs, not a paste!
Now, fold in the blueberries, lemon zest, and lemon juice. You should be getting a waft of that fantastic citrus aroma right about now, doesn’t it feel like summer already?
Add the sourdough starter, heavy cream, and egg to the bowl. Now this is the fun part! Using a spatula or, you know, your hands, just be sure to wash them!, gently mix until the dough comes together. Avoid overmixing, or you’ll end up with tough scones instead of tender ones!
Time to shape! Form the dough into a round disk, about 8 inches in diameter and 2 inches thick. If you have kids, they’ll love helping with this part! It can get a bit messy, but remember, this is all part of the fun.
W rap the dough in parchment paper and refrigerate overnight. Trust me; this resting time allows the sourdough to ferment and deepen its flavor.
The next morning, preheat your oven to 425°F (220°C). If you didn’t make these the night before, no worries, you can still enjoy them today!
Unwrap the dough and place it on a parchment-lined baking sheet. Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges.
Separate the wedges slightly and bake for 15–18 minutes, or until they’re golden brown and cooked through. Just imagine how nice your kitchen will smell while they bake!
While the scones are baking, whisk together the fresh lemon juice and powdered sugar in a small bowl until it’s smooth and pourable.
When those lovely scones are out of the oven and slightly cooled, generously drizzle the glaze over top.
And voila! Enjoy the wonderful textures and flavors!
If you loved this Sourdough Blueberry Lemon Scones, be sure to check out my easy Cheddar Biscuits, my flaky Strawberry Shortcake, or my delightful Lemon Poppy Seed Muffins!
Tips for Success
Quick & Easy
When it comes to baked goods, nothing beats a recipe that comes together quickly, especially on those busy mornings. These scones can be whipped up in no time, perfect for breakfast on the go!
Make-Ahead Friendly
Want to prep these in advance? No problem! You can make the dough a day ahead, refrigerate it, and bake it fresh in the morning. You’ll have warm, fresh scones without any early morning chaos.
Customizable
One of my favorite things about this recipe is its versatility. Experiment with different fruit varieties based on the seasons! Apples in the fall, peaches in summer, the options are endless!
Budget-Friendly
Sourdough starters can save you money, especially when it comes to flour, and the rest of the ingredients are simply everyday pantry staples. A win-win if you ask me!
Serving Tips & Storage
These delightfully fluffy scones can be enjoyed warm with a pat of butter or a smear of cream cheese. Want something a little more decadent? Pair with a dollop of lemon curd or your favorite jam.
Storage
Once baked, these scones are best enjoyed fresh but can be stored in an airtight container at room temperature. They’ll keep for about 2–3 days, but trust me, you might not have any left by then!
Reheating Instructions
If you’re lucky enough to have some leftovers, you can reheat them in the microwave for about 10-15 seconds. Alternatively, a quick pop into a toaster oven will revive that crispy outer layer beautifully, just keep an eye on them!
Freezer Friendly
Yes, these scones are freezable! Simply wrap each one tightly and store in a freezer-safe bag. They’ll keep well for about 1 month. To enjoy them, pop them straight from the freezer to the oven at 375°F for about 20 minutes.
Food is all about love and bringing people together, you know? These Sourdough Blueberry Lemon Scones are not just an incredible treat, but also a way to gather your loved ones around the table for a cozy breakfast or tea time. As a busy parent, having quick and easy recipes that come together to create memories, now that’s a treasure. So, grab your ingredients and treat yourself to a batch today. I promise, your taste buds will thank you!
Sourdough Blueberry Lemon Scones
Ingredients
Method
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Grate the cold butter into the flour mixture and gently toss until it resembles coarse crumbs.
- Fold in the blueberries, lemon zest, and lemon juice.
- Add the sourdough starter, heavy cream, and egg to the bowl, mixing gently until the dough comes together.
- Form the dough into a round disk, about 8 inches in diameter and 2 inches thick.
- Wrap the dough in parchment paper and refrigerate overnight.
- Preheat your oven to 425°F (220°C).
- Unwrap the dough and place it on a parchment-lined baking sheet. Cut the disk into 8 equal wedges.
- Separate the wedges slightly and bake for 15–18 minutes, until golden brown.
- In a small bowl, whisk together the fresh lemon juice and powdered sugar until smooth.
- Drizzle the glaze over the slightly cooled scones.