Indulge in the heavenly taste of soft and tender sourdough blueberry scones that are sure to leave your taste buds wanting more. These scones are infused with the flavors of juicy blueberries and tangy lemon zest, and are finished off with a delightful lemon glaze.
One of the key ingredients that makes these sourdough blueberry scones so unique and delicious is sourdough starter. It helps to add an extra tender crumb to the scones, making them soft and fluffy. The addition of fresh blueberries gives the scones a burst of fruity flavor and a pop of color. If you love these scones, you’ve got to try my sourdough blueberry muffins too!
Ingredient Substitutions for Blueberry Scones
You can easily switch up the flavors in these sourdough blueberry scones. Try substituting the blueberries and lemon with your favorite add-ins. Whether you prefer chocolate chips, cranberries, or nuts, the recipe can be adapted to create your perfect scone.
How Long Will This Recipe Take?
This sourdough blueberry recipe will take you a total of 10 hours, or you can break it up into two days. These scones are so quick and easy to make. They are so taste and fresh even if you have to heat them up again later. No mater the time it takes to make these they are so worth the wait!
Ingredients for Sourdough Blueberry Scones
This sourdough blueberry scone recipe is perfect for a sourdough beginner. It doesn’t take any special techniques! It’s a simple recipe with simple ingredients, and here is what you will need to make it.
- All-Purpose Flour: It’s the easiest flour to work with for this recipe.
- Granulated Sugar: This sugar will give your dough the perfect amount of sweet to combat the zesty lemon drizzle.
- Baking Powder: Helps the dough rise.
- Cold Butter: The little pieces of cold butter in your dough will make your scone flakey.
- Blueberries: Fresh or frozen will work.
- Lemon: You will want the zest and juice from the lemon for this recipe.
- Sourdough Starter: You can use fed starter or un-fed starter. Click the link (Sourdough Starter) below and you can get some of my starter that I use in every video! Sourdough Starter
- Egg: One large egg will be perfect for this recipe
- Heavy Cream: If you do not have cream you can use milk.
- Powdered Sugar: Tis will make sure your drizzle is nice and smooth for the sweetest taste on your scone.
How To Make Sourdough Blueberry Scones
Day 1
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In a large bowl, add flour, sugar, baking powder, and salt and mix until combined.
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Next, take your butter and cut it into small cubes. Then add those cubes to the flour mixture with a pastry cutter. Keep mixing until the dough becomes crumbly, or the butter pieces are the size of a pea or smaller.
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Then add blueberries and lemon zest. Gently combine, trying not to burst the blueberries.
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In a separate medium sized bowl, add your starter, eggs, and cream and mix until combined. If your dough is too dry and still shows patches of dry flour, add an additional tablespoon of cream until the flour is completely wet.
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Cover your dough and ferment in the refrigerator for 8-10 hours or overnight.
Day 2
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Preheat your oven to 400 degrees and get out a cookie sheet and cover it with a piece of parchment paper.
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Remove the dough from the bowl and place it on a clean countertop. Using your hands, squeeze the dough until it comes together in a ball. Flatten the ball out until it’s about 1 inch thick and about 10 inches round. Using a large knife, cut the dough into 8 wedges (like you would a pizza).
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Place the dough on a parchment covered baking sheet. Make sure to space them out so they bake evenly.
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Bake the scones for 20-25 minutes until golden brown.
Sourdough Blueberry Scones and Lemon Drizzle
Ingredients
- 2 C All-purpose Flour
- 1/2 C Granulated sugar
- 2 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 C Butter
- 1 C Blueberries
- 1 1/2 Tbs Lemon zest (zest from one lemon)
- 1/2 C Sourdough Starter Active or discard
- 1 Large egg
- 2 Tbs Heavy Cream
Lemon Drizzle
- 3/4 C Powdered sugar
- 1 Tbs lemon juice
Instructions
Day 1
- In a large bowl, add flour, sugar, baking powder, and salt and mix until combined.
- Next, take your butter and cut it into small cubes. Then add those cubes to the flour mixture with a pastry cutter. Keep mixing until the dough becomes crumbly, or the butter pieces are the size of a pea or smaller.
- Then add blueberries and lemon zest. Gently combine, trying not to burst the blueberries.
- In a separate medium sized bowl, add your starter, eggs, and cream and mix until combined. If your dough is too dry and still shows patches of dry flour, add an additional tablespoon of cream until the flour is completely wet.
- Cover your dough and ferment in the refrigerator for 8-10 hours or overnight.
Day 2
- Preheat your oven to 400 degrees and get out a cookie sheet and cover it with a piece of parchment paper.
- Remove the dough from the bowl and place it on a clean countertop. Using your hands, squeeze the dough until it comes together in a ball. Flatten the ball out until it’s about 1 inch thick and about 10 inches round. Using a large knife, cut the dough into 8 wedges (like you would a pizza).
- Place the dough on a parchment covered baking sheet. Make sure to space them out so they bake evenly.
- Bake the scones for 20-25 minutes until golden brown.
Lemon Drizzle
- In a medium size bowl, add lemon juice and confectioners sugar. Whisk together until the sugar is dissolved. Drizzle over the top of the scones while hot.
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