How To Make Lemon Blueberry Sourdough Scones

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.25 cup Granulated Sugar
• 0.5 teaspoon Salt (fine sea salt)
• 2 teaspoons Baking Powder (double‑acting)
• 0.5 cup Unsalted Butter (cold, cut into small cubes)
• 0.5 cup Active Sourdough Starter (100% hydration, bubbly)
• 0.25 cup Heavy Whipping Cream (room temperature)
• 1 teaspoon Vanilla Extract (pure)
• 1 tablespoon Lemon Zest (freshly grated from 1 lemon)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 cup Fresh Blueberries (keep some whole for texture)
• 1 cup Powdered Sugar (for glaze)
• 1 pinch Salt (for glaze, optional)
• 1 tablespoon Lemon Juice (for glaze)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, granulated sugar, salt, and baking powder until evenly distributed.

   Time: PT3M

2. Cut In Butter

   Add the cold butter cubes to the dry mixture. Using a pastry cutter (or two knives), cut the butter into the flour until the pieces are pea‑size and the mixture resembles coarse crumbs.

   Time: PT4M

3. Mix Wet Ingredients

   In a small bowl combine the active sourdough starter, heavy cream, vanilla extract, lemon zest, and lemon juice. Stir until smooth.

   Time: PT3M

4. Combine Wet and Dry, Add Blueberries

   Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined. Sprinkle the fresh blueberries over the dough and fold lightly, trying not to crush them.

   Time: PT5M

5. Shape and Flatten Dough

   Turn the dough onto a lightly floured surface, pat it into an 8‑inch (20 cm) disc about 1‑inch thick. Do not roll too thin.

   Time: PT3M

6. Freeze Dough Overnight

   Wrap the disc tightly in plastic wrap and place it in the freezer. This chilling step firms the butter and develops flavor.

   Time: PT5M

7. Slice Frozen Disc

   Remove the frozen disc from the freezer. Using a sharp knife, cut it into 8 equal wedges, then halve each wedge to create 16 smaller scones (or keep as 8 large wedges).

   Time: PT3M

8. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

9. Bake Scones

   Arrange the scones on the parchment‑lined baking sheet, spacing them apart. Bake for 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

   Time: PT20M

   Temperature: 400°F

10. Prepare Lemon Glaze

    In a small bowl whisk together powdered sugar, a pinch of salt, lemon juice, and an extra splash of lemon juice if needed until smooth and pourable (maple‑syrup consistency).

    Time: PT5M

11. Glaze and Serve

    While the scones are still warm, drizzle the lemon glaze over each piece. Let the glaze set for a couple of minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Granulated Sugar: Coconut Sugar, Honey
• Instead of Salt: Kosher Salt
• Instead of Baking Powder: Baking Soda + Cream of Tartar
• Instead of Unsalted Butter: Margarine
• Instead of Active Sourdough Starter: Discard starter
• Instead of Heavy Whipping Cream: Milk + butter
• Instead of Vanilla Extract: Almond Extract
• Instead of Lemon Zest: Lemon extract
• Instead of Lemon Juice: Bottled lemon juice
• Instead of Fresh Blueberries: Frozen blueberries
• Instead of Powdered Sugar: Confectioners' sugar

Equipment Needed

• Mixing Bowl
• Small Mixing Bowl
• Pastry Cutter
• Rubber Spatula
• Baking Sheet
• Parchment Paper
• Oven
• Freezer
• Knife
• Measuring Cups
• Cooling Rack
• Whisk

Critical Steps — Do Not Skip

• Cutting the butter into pea‑size pieces without melting it.
• Gentle folding of blueberries to avoid crushing them.
• Not over‑mixing the dough to keep scones light.
• Freezing the dough overnight for proper texture.
• Baking at a high temperature (400°F) for a golden crust.

Chef Tips from the Video

• Use a light hand when patting the dough; a gentle press preserves the butter layers.
• For extra lemon aroma, zest the lemon directly over the wet mixture.
• If you don’t have a pastry cutter, two knives work just as well to achieve pea‑size butter pieces.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze baked scones in a zip‑top bag for up to 2 months; reheat before serving.

Room temperature: Best eaten the same day; can sit out for up to 1 day if covered.

Make-Ahead Tips

• The dough can be shaped, wrapped, and frozen up to 3 days before baking.
• Glaze can be prepared ahead and stored in the refrigerator for 2 days; stir before using.
• If you need to bake later, let frozen scones sit at room temperature for 10 minutes before baking; no need to thaw fully.

Frequently Asked Questions