Tender Sourdough Blueberry Scones: An Easy Recipe for Fluffy, Fruity Perfection

There’s nothing quite like the aroma of freshly baked goods filling your home, and these tender and sweet sourdough blueberry scones are a testament to that simple pleasure. Featuring a delightful balance of tart summer blueberries and a delicate drizzle of lemon frosting, these scones are an absolute dream. What makes them even more special is the inclusion of sourdough, which adds a unique depth of flavor and a wonderfully soft texture. Whether you use active starter or sourdough discard, this recipe provides a fantastic way to utilize your sourdough and create a truly memorable treat. Perfect for breakfast, brunch, or an afternoon tea, these scones promise a touch of homemade elegance without complicated steps.

Blueberry season is a true highlight of the year for many home bakers, myself included. It’s a time when our family happily ventures out for blueberry picking, gathering enough of these sweet and tart jewels to enjoy immediately and plenty more to preserve for later. There’s an undeniable joy in harvesting your own produce, and blueberries are particularly versatile for both fresh enjoyment and long-term storage.

If you’re looking for a super simple method to extend your blueberry harvest beyond the season, check out my comprehensive guide on how to freeze blueberries. It’s incredibly easy and ensures you have a supply of these vibrant berries all year round for your baking adventures.

With an abundance of fresh blueberries on hand, our kitchen becomes a hub of delightful baking. Our menu quickly fills with scrumptious treats like sourdough blueberry muffins, luscious blueberry sourdough sweet rolls, and even a refreshing blueberry cheesecake ice cream. These recipes perfectly capture the essence of summer and the unique flavor of fresh blueberries.

These particular sourdough blueberry scones are exceptionally easy to prepare, yielding results that are truly scrumptious and surprisingly refined. They taste like they came from a high-end bakery, yet they are simple enough to make on a regular whim. Forget saving them just for special occasions; these delightful treats are perfect for elevating any ordinary day. Prepare to impress your family and guests, who will undoubtedly inquire about the fancy bakery where you acquired such marvelous sourdough delights. Then, bask in the compliments as you reveal your secret: they’re homemade!

Why You’ll Adore These Sourdough Blueberry Scones

There are countless reasons to fall in love with this sourdough blueberry scone recipe. From their effortless preparation to their impressive results, they tick all the boxes for a perfect baked good:

• Simple, Everyday Ingredients: This recipe calls for common pantry staples, making it accessible and straightforward. You won’t need to hunt for obscure ingredients, and the seasonal blueberries add a burst of freshness. The beauty lies in combining these everyday items to create something truly extraordinary.
• Remarkably Sophisticated Results: Despite their simple origins, these scones boast an elegant appearance and a flavor profile that far surpasses the effort involved. Each bite reveals a soft, buttery texture, perfectly complemented by the sweet and tangy pockets of blueberries. They consistently earn rave reviews and are sure to impress even the most discerning palates.
• Optional Long-Fermentation for Enhanced Nutrition: For those seeking to boost the nutritional value of their baked goods, this recipe offers a long-fermentation option. By allowing the dough to ferment over an extended period, you enhance the digestibility of the all-purpose flour, making nutrients more bioavailable. This process also contributes to a deeper, more complex flavor in the final scone.
• Versatile for Any Time of Day: While perfect for breakfast or brunch, these scones also make an ideal accompaniment to an afternoon cup of tea or coffee. Their tender crumb and fruity notes are delightful at any time.
• Uses Sourdough Discard or Active Starter: This recipe is incredibly flexible, allowing you to use either your active sourdough starter or leftover discard. This is a fantastic way to prevent waste and infuse your baking with that signature sourdough tang and texture.

Essential Ingredients for Sourdough Scones

Crafting the perfect scone begins with quality ingredients, and understanding the role each plays is key to success. Here’s a closer look at what you’ll need for these delectable blueberry sourdough scones:

• All-Purpose Flour: This is my go-to for consistent results, providing a light and tender crumb that’s characteristic of classic scones. While all-purpose flour works beautifully, you could experiment with freshly milled soft white wheat for a slightly different, perhaps nuttier, texture and flavor. Keep in mind that freshly milled flour can absorb liquids differently, so you might need minor adjustments.
• Sourdough Starter: The heart of this recipe! You can use either active sourdough starter, which will result in a milder tang, or sourdough discard, which typically provides a more pronounced tangy flavor. Both options work wonderfully to tenderize the dough and add a unique depth that regular scones lack.
• Cold Butter: This ingredient is absolutely non-negotiable for flaky scones. Cold butter, when incorporated into the flour mixture, creates pockets of steam during baking, leading to those desirable flaky layers. If your butter is too warm, it will blend too readily with the flour, resulting in a tougher, cake-like scone.
• Blueberries: The star fruit! You can use either fresh or frozen blueberries. If using frozen, there’s no need to thaw them beforehand; simply fold them into the dough while still frozen. This helps prevent the dough from turning blue and maintains their shape. Fresh blueberries, especially those in season, offer a vibrant burst of flavor and a pleasing texture.
• Baking Powder & Salt: These are crucial leavening agents that work alongside the sourdough to give the scones their lift and airy texture. Salt balances the sweetness and enhances all the other flavors.
• Sugar: Adds a touch of sweetness to complement the tartness of the blueberries and balances the sourdough tang. A little extra for sprinkling on top provides a lovely golden crust.
• Vanilla Extract (and optional Lemon Extract): Vanilla adds a warm, classic aroma and flavor. A touch of lemon extract can further brighten the blueberry and sourdough flavors, making the scones even more aromatic and delicious.
• Milk or Water (cold): A small amount of cold liquid helps bring the dough together if it’s too dry. Start with a small amount and add more only if needed to achieve the right consistency.

A full ingredient list with exact amounts can be found in the detailed recipe card below.

Recommended Tools for Scone Baking

Having the right tools can make the scone-making process incredibly smooth and enjoyable. While some items are essential, others simply make the job easier:

• Food Processor: (Optional, but highly recommended!) This is truly a game-changer for this recipe. A food processor makes incorporating the cold butter into the dry ingredients incredibly quick and efficient, helping you achieve that perfectly crumbly mixture without overworking the dough. It drastically cuts down on prep time and ensures consistent results every time. If you don’t have one, don’t worry, you can still make these delicious scones!
• Large Mixing Bowl: If you’re opting for the manual method, a spacious bowl is essential for combining your dry ingredients and cutting in the butter.
• Pastry Blender or Two Forks: For those not using a food processor, a pastry blender is the best tool for cutting cold butter into flour to create a pea-sized crumble. Two forks can also work in a pinch.
• Parchment Paper: Lining your baking sheet with parchment paper prevents sticking and makes cleanup a breeze. It also aids in easily shaping and transferring the dough.
• Baking Sheet: A standard baking sheet is all you need to bake your scones to golden perfection.
• Whisk: For combining dry ingredients and making the lemon glaze.
• Pastry Brush (optional): Useful for applying an egg wash for a golden-brown finish.

Step-by-Step Guide to Making Sourdough Blueberry Scones

Creating these delightful sourdough blueberry scones is a straightforward process, especially when you follow these simple steps:

Step 1: Preparation is Key. Begin by preheating your oven to a precise 425 degrees Fahrenheit (220 degrees Celsius). While the oven heats, prepare a baking sheet by lining it with parchment paper. This simple step will ensure your scones don’t stick and make cleanup effortless. Next, gather all your dry ingredients – flour, baking powder, salt, and sugar – and your very cold, chopped butter. Add these to the bowl of your food processor. Pulse the mixture in short bursts until it resembles coarse crumbs, with the butter pieces no larger than small peas. This crumbly texture is crucial for achieving flaky scones. If you’re working without a food processor, combine the dry ingredients in a large bowl, add the cold butter in small cubes, and then use a pastry blender or two forks to cut the butter into the flour mixture until you reach the same pea-sized consistency.

Step 2: Incorporate Wet Ingredients. Once your dry mixture is ready, add the sourdough starter (whether active or discard) and vanilla extract to the food processor bowl. Pulse again, this time just until a cohesive ball of dough begins to form. Be careful not to overmix, as this can lead to tough scones. If, after a few pulses, the dough still appears too dry and isn’t coming together, gradually add 1-2 tablespoons of cold milk or water. Add more if absolutely necessary, but only a small amount at a time, until the dough forms a soft, workable mass.

Step 3: Add Blueberries and Shape. Carefully turn the dough out onto a clean, lightly floured workspace or, even better, directly onto the parchment paper you plan to bake on. This makes handling much easier. Gently fold in your blueberries. If using frozen blueberries, fold them in quickly to prevent them from thawing and potentially staining your dough blue or purple. Once the blueberries are evenly distributed, gently press the ball of dough into a roughly 8-inch square, about 1-inch thick. Using a sharp knife or a bench scraper, cut the square into 8 triangles. You can also use a round cookie cutter for circular scones, or simply shape it into a large circle and cut wedges.

Step 4: Prepare for Baking. Carefully transfer the shaped scones to your prepared baking sheet, leaving a little space between each. This ensures even baking. For an extra touch of golden-brown color and a slightly crisp crust, you can prepare an optional egg wash. Whisk one egg with one tablespoon of water until well combined, then lightly brush this mixture over the tops of each scone. This step is purely aesthetic but adds a lovely finish.

Step 5: Bake to Golden Perfection. Place the baking sheet in your preheated oven and bake for 15-20 minutes. The exact baking time may vary depending on your oven and the size of your scones. Look for a beautiful golden-brown color on top and a firm, cooked-through texture. Once baked, remove the scones from the oven and transfer them to a wire rack to cool slightly before serving or glazing.

The Long-Fermentation Method for Enhanced Flavor and Nutrition:

For those interested in boosting the nutritional profile and developing a more complex flavor in their scones, the long-fermentation method is a fantastic option. This process allows the sourdough to work its magic over an extended period, breaking down starches and making the flour more digestible.

After completing **Step 3** (combining all ingredients and forming the dough, *but before folding in the blueberries*), cover the dough tightly with plastic wrap or place it in an airtight container. Transfer it to the refrigerator and allow it to ferment for 2-3 days. This slow, cold fermentation will develop a deeper sourdough flavor and improve the bioavailability of nutrients in the flour. When you are ready to bake, remove the dough from the refrigerator. Gently fold the blueberries into the cold dough, then proceed with shaping, egg washing (if desired), and baking as per the instructions in Steps 4 and 5. You might notice a slightly softer dough after fermentation, so handle it with care.

Expert Tips for Perfect Sourdough Blueberry Scones

Achieving bakery-quality scones at home is easier than you think, especially with a few insider tips:

• Keep Your Butter Seriously Cold: This is arguably the most crucial tip for flaky scones. Cold butter creates steam pockets during baking, which results in those coveted layers. For best results, consider freezing your butter for 30 minutes before you begin preparing the dough. This ensures it stays firm even as you work with it.
• Handle the Dough as Little as Possible: Overworking scone dough develops the gluten, leading to a tough, dense texture rather than a light, tender one. Mix just until combined and handle gently when shaping. Think minimal touch!
• Choose Your Sourdough Starter Wisely: If you prefer a more pronounced tangy flavor, opt for sourdough discard. The longer it has been unfed, the stronger the tang will be. For a milder, more subtle sourdough hint, use an active, recently fed starter. Both will contribute to the unique texture, but the flavor profile will differ.
• Be Strategic with Frozen Blueberries: If using frozen blueberries, fold them into the dough quickly and gently just before shaping. This prevents them from thawing too much and bleeding their color into the dough, which can result in blue or purple scones. A light dusting of flour on frozen berries before adding can also help.
• Consider a Delicious Glaze: While delicious on their own, a simple drizzle of glaze can elevate your scones. The lemon glaze in this recipe adds a bright, tangy sweetness that beautifully complements the blueberries. A simple powdered sugar glaze (powdered sugar + a touch of milk) is also a classic choice.
• Serve Warm for the Ultimate Experience: Scones are always best enjoyed warm, fresh from the oven. The butter is soft, the crumb is tender, and the blueberries are perfectly juicy. If making ahead, gently warm them in the oven or microwave before serving.
• Don’t Overcrowd the Baking Sheet: Give your scones a little breathing room on the baking sheet. This allows for even air circulation and helps them bake consistently, achieving a beautiful golden crust all around.
• Storage Matters: Properly stored scones will maintain their freshness longer. See the FAQ section for detailed storage instructions.

Sourdough Blueberry Scones FAQ

More Delightful Sourdough Recipes from A Blossoming Life

If you’ve enjoyed these sourdough blueberry scones and are looking to expand your sourdough repertoire, here are some other fantastic recipes from A Blossoming Life that you’re sure to love:

• Sourdough Discard Chocolate Chip Bread: A wonderfully sweet and tangy bread, perfect for breakfast or a snack.
• Easy Sourdough Blueberry Muffins: Another great way to use those summer blueberries with the goodness of sourdough.
• The Best Sourdough Biscuits: Flaky, buttery, and utterly delicious, these biscuits are a staple.
• Baked Sourdough Pancake: An easy and impressive pancake experience, great for feeding a crowd.
• Peanut Butter Overnight Oats: While not sourdough, this is a quick and healthy breakfast option for busy mornings.
• The Easiest Sourdough Bread for beginners: Start your sourdough journey with this foolproof recipe.

Have you tried this recipe and loved it? I would be incredibly grateful if you could come back and give it a 5-star rating! Your feedback means a lot. Please and thank you! Don’t forget to tag me on Instagram @ablossominglife with your beautiful creations.

Sourdough Blueberry Scones Recipe Card

Indulge in these remarkably tender and sweet sourdough blueberry scones, bursting with tart summer blueberries and finished with a delicate lemon frosting. This easy recipe can be prepared using either sourdough discard or an active starter, making it a flexible and delicious way to use your sourdough.

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Author: Amy

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Fermentation (optional): 3 days days

Servings: 8

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Equipment

• ▢
  Food processor (optional, but highly recommended for ease)
• ▢
  Baking sheet
• ▢
  Parchment paper
• ▢
  Large mixing bowl (if not using food processor)
• ▢
  Pastry blender or two forks (if not using food processor)

Scone Ingredients

• ▢ 2 cups all purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 cup granulated sugar plus a tad more for sprinkling on top
• ▢ 1/2 cup unsalted butter very cold and chopped into small cubes (or frozen for 30 mins)
• ▢ 1 cup sourdough discard active starter will also work, adjust tang preference
• ▢ 1 teaspoon vanilla extract
• ▢ 1-2 teaspoons lemon extract optional, for a brighter flavor
• ▢ 1-2 teaspoons cold milk or water as needed, to bring dough together
• ▢ 1 cup fresh or frozen blueberries do not thaw if frozen
• ▢ 1 egg for optional egg wash
• ▢ 1 tablespoon water for optional egg wash

Luscious Lemon Glaze

• ▢ 1/2 cup powdered sugar
• ▢ 1 tablespoon fresh lemon juice or more, as needed for desired consistency

Instructions

• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
• In the bowl of a food processor, combine the all-purpose flour, baking powder, salt, and granulated sugar. Add the very cold, chopped butter.
• Pulse the mixture in short bursts until it is crumbly and the butter pieces are about the size of small peas or smaller. Avoid over-processing.
• If not using a food processor: Whisk together the dry ingredients in a large bowl. Add the cold butter cubes and use a pastry blender or two forks to cut the butter into the flour until the mixture is crumbly with pea-sized butter pieces.
• Add the sourdough starter, vanilla extract, and optional lemon extract to the mixture. Pulse (or mix by hand) just until the dough begins to come together into a shaggy ball. If the dough appears too dry, add 1-2 tablespoons of cold milk or water, one teaspoon at a time, until a cohesive dough forms. Do not overmix.
• Turn the dough out onto a clean, lightly floured surface or directly onto the parchment paper. Gently fold in the blueberries until evenly distributed. If using frozen blueberries, work quickly to prevent them from thawing. Lightly press the dough into an 8-inch square, about 1-inch thick. Cut the square into 8 triangles using a sharp knife or bench scraper.
• Carefully transfer the shaped scones to your prepared baking sheet. Optional: Prepare an egg wash by whisking one egg with one tablespoon of water. Brush this mixture lightly over the tops of the scones for a golden crust.
• Bake for 15-20 minutes, or until the scones are beautifully golden brown and cooked through. Remove from the oven and allow to cool on a wire rack.

Glaze Application

• While the scones cool, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of fresh lemon juice. Add more lemon juice, 1/2 teaspoon at a time, until you reach your desired drizzling consistency.
• Once the scones have cooled sufficiently (they can be slightly warm), drizzle the luscious lemon glaze generously over the tops. Serve immediately and enjoy!

Notes

• • For Flaky Scones: Ensure your butter is very cold. Freezing it for 30 minutes before cutting into the flour mixture is an excellent technique to ensure it stays firm and creates those desirable pockets of steam for flakiness during baking.
  • Avoid Overworking the Dough: Handle the dough as little as possible. Overmixing or excessive handling develops gluten, which can lead to tough, dense scones instead of light and tender ones.
  • Sourdough Flavor Profile: Use sourdough discard for a stronger, more pronounced tangy flavor. If you prefer a much milder sourdough tone, an active, recently fed starter will work beautifully.
  • Handling Frozen Blueberries: If using frozen blueberries, fold them into the dough quickly and gently at the very last step of mixing. This prevents them from thawing too much, which can cause the dough to turn blue or purple.
  • Optional Glaze: A simple powdered sugar glaze (made with powdered sugar and a touch of milk or lemon juice) can be drizzled over the scones after baking for added sweetness and moisture. It’s a fantastic addition!
  • Best Served Warm: Scones are at their absolute best when served warm from the oven. The butter is soft, the texture is perfect, and the blueberries are delightfully juicy.
  • Long Fermentation Option: For enhanced flavor and digestibility, after forming the dough (but before adding blueberries), cover and refrigerate for 2-3 days. Fold in blueberries and bake as usual when ready.

Nutrition

Serving: 1scone | Calories: 290kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 247mg | Potassium: 163mg | Fiber: 2g | Sugar: 8g | Vitamin A: 397IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg

Course: Breakfast, Brunch, Snack

Cuisine: American, European

Keyword: sourdough discard, Sourdough scones, blueberry scones, easy scones, homemade, long fermentation

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