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freshly baked lemon blueberry sourdough scones on a rustic wooden table with a hint of lemon glaze

Lemon Blueberry Sourdough Scones

These scones are a delightful mix of tangy lemon and sweet blueberries, with a hint of sourdough flavor.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 1/2 cup sourdough starter discard or fed
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Step 3: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  4. Step 4: In a separate bowl, combine the sourdough starter, milk, egg, vanilla extract, and lemon zest. Mix well.
  5. Step 5: Pour the wet ingredients into the dry ingredients. Stir until just combined, then gently fold in the blueberries.
  6. Step 6: Turn the dough out onto a floured surface and shape it into a circle about 1-inch thick. Cut into 8 wedges.
  7. Step 7: Place the scones onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Step 8: Bake for 18-20 minutes, or until the scones are golden brown. Let them cool on a wire rack before serving.

Notes

For a sweeter touch, drizzle with lemon glaze made of powdered sugar and lemon juice.