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Sourdough discard blueberry scones on a wooden board, with a couple fresh lemons and a bowl of fresh blueberries in the background.

My Best Sourdough Discard Blueberry Scones with Lemon

Sourdough discard blueberry scones are crisp outside, tender inside, and bursting with sweet blueberries. A touch of lemon zest in the dough and a tangy lemon glaze on top create the perfect flavour balance. Ideal for brunch or an afternoon treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 65 g granulated sugar
  • zest of 1 lemon reserve the juice for the glaze
  • 170 g sourdough discard or active starter
  • 1 large egg
  • 65 g heavy cream or half-and-half
  • ½ tsp vanilla extract
  • 235 g all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 140 g unsalted butter cold and chopped into ½" pieces
  • 150 g fresh blueberries
  • 3 tablespoons heavy cream for brushing
  • 2 tablespoons coarse sugar for sprinkling, optional
Lemon Glaze
  • juice of 1 lemon
  • 115 g powdered sugar

Method
 

  1. Add 65 g granulated sugar to a small bowl along with the zest of 1 lemon. Rub the zest into the sugar with your fingertips until the sugar is fragrant and resembles damp sand. Set aside.
  2. To a medium bowl, add 170 g sourdough discard, 1 large egg, 65 g heavy cream, and ½ tsp vanilla extract. Whisk until combined, cover, and refrigerate until ready to use.
  3. To a large mixing bowl, add 235 g all-purpose flour, the zest-infused sugar, 4 teaspoons baking powder, and ½ teaspoon fine sea salt and whisk until combined.
  4. Add the cold 140 g unsalted butter cut in ½" pieces to the bowl with the flour. Toss the butter in the flour until all of the pieces are coated. Smash and break up the butter pieces with your fingers until they're in pieces about the size of peas. Alternatively you could use a pastry blender, or cut the butter in using a food processor (see notes).
  5. Add 150 g fresh blueberries to the dry ingredients, and toss until they're coated in flour.
  6. Pour the chilled wet ingredients over the dry ingredients and fold together with a spatula until just combined.
  7. Transfer the dough to a lightly-floured surface and gently knead and press together, being careful not to squish the blueberries. Gently fold the dough over itself a few times, then pat it into a circle about ¾" (2 cm) thick and 8" (20 cm) wide. Wrap in plastic wrap and chill for at least 2 hours or up to 3 days.
  8. When ready to bake, remove the chilled disc of dough from the fridge, and use a bench scraper or knife to cut it into 8 equal wedges. Arrange them on a lined baking sheet. Cover the baking sheet with plastic wrap or a reusable plastic baking sheet cover, and place it in the freezer for about 30 minutes.
  9. Preheat the oven to 375˚F (190˚C). Remove the scones from the freezer, and brush just the tops with heavy cream. Sprinkle the tops of the scones with coarse sugar if desired. Bake until the scones are puffy and lightly golden brown on the tops and bottoms, about 18-22 minutes. Rotate the pan halfway through to ensure even baking. Leave to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze
  1. While the scones are cooling, whisk together the juice of 1 lemon and 115 g powdered sugar until completely combined. You can adjust the consistency to your preference by adding more lemon juice (or water) to thin it out, or more powdered sugar to make it thinner. If you like, you can add just half of the juice from the lemon and add a little more to thin it out as desired.
    There's no specific consistency you're aiming for in the glaze, it's entirely up to you! You can go for a thinner glaze to lightly coat the tops of the scones, or a thicker glaze you can drizzle that will set in distinct lines.
  2. Once the scones have cooled to room temperature, drizzle or spread some lemon glaze on top of each scone. Allow the glaze to set for 30 minutes.
  3. Serve the scones just as they are, or split them open and spread on some butter, jam, or clotted cream. Scones are best enjoyed the day they're made, but can be stored in an airtight container for up to 3 days or in the fridge for up to 1 week.

Notes

You can use a food processor to mix the dough if you prefer. Whisk the wet ingredients together, and rub the lemon zest into the sugar as described in the recipe above. Add the flour, salt, baking powder, and zest-infused sugar into the food processor bowl and pulse a few times until combined. Add the cold cubes of butter and pulse until the butter is about the size of peas. Add the wet ingredients and pulse until just combined.