The Best Sourdough Discard Blueberry Scones Recipe

If you’ve been searching for a fuss-free yet unforgettable treat, let me introduce you to The Best Sourdough Discard Blueberry Scones Recipe. These scones are perfectly tender with a flaky texture and bursts of juicy blueberries, elevated by a subtle tang from the sourdough discard and a hint of lemon zest. They bring together pantry staples and a brilliant technique into a delightful morning pick-me-up or an afternoon snack that feels like a cozy hug in pastry form. You’ll love how the vibrant blueberry powder adds a beautiful color and flavor without any fuss.

The Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

This recipe keeps things simple with ingredients you might already have at home, but each one plays an essential role in building the scone’s perfect balance of moistness, fluff, and tang. From the tangy sourdough discard that brightens every bite, to the cold butter that creates those lovely flaky layers, every ingredient matters!

• All-purpose flour: The base that provides structure and crumb to your scones.
• Freeze-dried blueberry powder: Adds natural color and concentrated berry flavor without extra moisture.
• Granulated sugar: Sweetens just enough to balance the tartness of the blueberries and sourdough.
• Baking powder: Ensures a beautiful rise for light and airy scones.
• Kosher salt: Enhances the flavors and balances sweetness.
• Lemon zest: Gives a fresh citrusy zing that pairs wonderfully with the blueberries.
• Cold unsalted butter: The key to flaky, tender layers when cut into small cubes and kept chilled.
• Sourdough discard (100% hydration): Adds nuanced tang and depth of flavor, making this truly special.
• Buttermilk: Provides tenderness and slight acidity for soft crumb.
• Sour cream: Delivers richness and moistness.
• Egg: Binds ingredients and adds richness to the dough.
• Vanilla extract: A subtle sweetness that enhances blueberry and lemon notes.
• Fresh blueberries: Bursting fruity pockets of freshness baked right into the scones.
• Egg wash and coarse sugar: For a shiny, golden crust with a pleasant crunch on top.

How to Make The Best Sourdough Discard Blueberry Scones Recipe

Step 1: Prepare Your Oven and Baking Sheet

Preheat your oven to 425°F and place a parchment-lined baking sheet inside just before it reaches temperature. This simple step gives you a hot surface that encourages the scones to spring up beautifully when they hit the oven, resulting in that irresistible fluffy lift.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, freeze-dried blueberry powder (passed through a fine sieve to get rid of any clumps), sugar, baking powder, salt, and bright lemon zest. This combination gives the scones a subtle berry flavor and a dash of citrus brightness that balances perfectly with the richness in later steps.

Step 3: Cut in the Butter

Add the cold, cubed butter to the dry ingredients and use a pastry cutter or two forks to work it in until the mixture resembles small peas. Keeping the butter cold and in small pieces is crucial for creating those delicate layers and flaky texture we all love in scones.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk the sourdough discard, buttermilk, sour cream, egg, and vanilla extract until smooth. This wet mixture enhances tenderness and brings that signature tang while keeping everything moist and flavorful.

Step 5: Bring the Dough Together

Carefully fold the wet ingredients into the dry mix, stopping as soon as the dough looks shaggy but all dry bits are incorporated. Be gentle here to keep the dough light. Then add fresh blueberries, folding gently to avoid crushing — those juicy bursts are the stars of the show!

Step 6: Shape and Cut

Turn the dough onto a lightly floured surface and pat it into a 7-inch circle about an inch thick. Using a sharp knife or bench scraper, slice the dough into 8 even wedges, then transfer them onto the warm baking sheet, spacing them about 2 inches apart to allow for expansion.

Step 7: Chill the Dough

Pop the tray into the fridge for 15 to 20 minutes. This chilling step lets the butter firm up again, which boosts that incredible oven spring and flaky texture once baked.

Step 8: Egg Wash and Sugar Sprinkle

Brush each scone with an egg wash (egg beaten with water), then generously sprinkle with coarse sugar. These finishing touches give you a beautifully shiny finish topped with a pleasant crunch.

Step 9: Bake to Perfection

Bake the scones for about 18 to 22 minutes, rotating halfway through for even browning. You’re aiming for a deep golden top and a tender inside. Let them cool on the sheet for 5 minutes before transferring to a wire rack for full cooling.

How to Serve The Best Sourdough Discard Blueberry Scones Recipe

Garnishes

A simple dusting of powdered sugar or a drizzle of lemon glaze enhances the fruity brightness. Fresh lemon zest sprinkled on top adds a lovely pop of color and aroma that complements the blueberry flavor perfectly.

Side Dishes

Pair these scones with clotted cream, your favorite jam, or a smear of honey butter for a classic touch. A cup of hot tea or freshly brewed coffee makes the ideal companion, turning your snack into a delightful little celebration.

Creative Ways to Present

Try serving scones warm with a scoop of vanilla ice cream and a handful of fresh berries for an indulgent dessert. Or slice them open and layer with cream cheese and smoked salmon for a savory twist that surprises and delights.

Make Ahead and Storage

Storing Leftovers

Keep leftover scones in an airtight container at room temperature for up to two days. This way they maintain their fresh flavor and soft texture. For best results, avoid refrigerating as it can dry out the scones.

Freezing

You can freeze unbaked scones shaped on a baking sheet, covered tightly in plastic wrap, for up to one month. When you want to bake them, thaw slightly and bake from chilled for that fresh-from-the-oven goodness. Baked scones freeze well too; just wrap them individually in plastic wrap and place in a freezer bag.

Reheating

To revive scones, warm them in a 350°F oven for about 5 to 8 minutes. This restores that freshly baked texture and warmth, perfect for a quick snack or breakfast treat any time.

FAQs

Can I use frozen blueberries instead of fresh?

Yes! Just be sure to thaw and drain them well before folding into the dough to avoid extra moisture causing soggy scones.

What if I don’t have sourdough discard? Can I still make these scones?

You can, but the unique tang and depth will be missing. Try adding a bit of vinegar or extra buttermilk to mimic the acidity if needed, but sourdough discard really elevates the flavor.

Why is keeping the butter cold so important?

Cold butter melts slowly during baking, creating steam pockets that form flaky layers. Warm butter blends too much and results in denser scones.

Can I make these scones vegan or dairy-free?

You could substitute non-dairy buttermilk, vegan sour cream, and a flax egg, but the texture and flavor may differ slightly. Experimenting can be fun, though!

How do I know when the scones are done baking?

Look for a deep golden brown top and firm edges. You can also gently press the center to ensure it springs back, signaling they are cooked through.

Final Thoughts

There is something truly special about The Best Sourdough Discard Blueberry Scones Recipe that makes it a must-try for anyone who loves a tender, flavorful baked good with just the right amount of tang and sweetness. Once you try them, you’ll understand why they quickly become a favorite for breakfast, brunch, or a cozy afternoon snack. So, grab your sourdough discard and fresh blueberries and get ready to bake your way to happiness!

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