Sourdough Blueberry Scones

These sourdough blueberry scones are tender, buttery, and loaded with sweet blueberries. Using sourdough discard and drizzled with sweet glaze, they’re a simple yet impressive treat!

This recipe is perfect for beginners and seasoned bakers alike. Delicious scones are way easier than you may think, but they have the bakery-level wow factor which I love.

Half of the fun of baking is creating something delicious and the other half of the fun is creating something beautiful. These scones are undoubtedly both.

I love making scones for a special weekend treat for my family, but they really are perfect for any occasion. We especially love anything blueberry flavored around here so these are always a hit!

If you love this recipe, try my other blueberry sourdough recipes like my Sourdough Blueberry Coffee Cake and Sourdough Blueberry Coffee Cake Muffins. My Sourdough Banana Bread Muffins are another great breakfast option!

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos). 

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Sourdough Blueberry Scones Recipe

Sourdough Blueberry Scones

Annabelle

These sourdough blueberry scones are tender, buttery, and loaded with sweet blueberries. Using sourdough discard and drizzled with sweet glaze, they're a simple yet impressive treat for any occasion!

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Chill Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 scones

Calories 420 kcal

Ingredients

  

Sourdough Blueberry Scone Batter

• 2 & ¼ cups all-purpose flour
• ½ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup salted butter 1 stick, frozen
• 1 cup fresh blueberries
• ½ cup sourdough discard
• 1 egg
• 2 teaspoons vanilla extract
• 2 Tablespoons heavy cream plus extra for brushing on scones

Sweet Glaze

• ½ cup powdered sugar
• 2-3 Tablespoons heavy cream (or milk or half and half)

Instructions

 

• In a large mixing bowl, combine the dry ingredients. Stir together flour, sugar, baking powder, and salt. Then grate the frozen stick of butter into the mixture and toss together to coat the butter pieces. Add blueberries and stir together.
• In a separate bowl, combine sourdough discard, egg, vanilla extract, and 2 Tablespoons of heavy cream. Whisk to combine and then pour into the dry ingredients. Use a fork to mix; the dough will be crumbly.
• Dump the dough onto a sheet of parchment paper and use your hands to press the dough together. Shape into an 8" round disc.
• Using a bench scraper or large knife, cut the dough across into 8 equal pieces. Place the scones onto a parchment lined baking sheet and place into the fridge to chill for 30 minutes.
• While scones are chilling, preheat the oven to 400℉ (204℃). When ready to bake, brush the tops of the scones with more heavy cream (you can also use milk or half and half). Bake for 20-22 minutes until scones are golden brown.
• Allow scones to cool and mix together powdered sugar and heavy cream (or milk or half and half) to make the glaze. Add less liquid for a thicker glaze, more liquid for a thinner glaze. Once scones are cooled, drizzle with glaze and serve.

Notes

• Blueberries – I recommend using fresh blueberries for this recipe, but if you want to use frozen blueberries you can. Make sure they’re completely frozen when you stir them in. Do not thaw them.
• Frozen butter – Freezing the stick of butter completely is a key step to getting flakey scones. I like to pop butter in the freezer the night before I baking scones so I know it will be frozen solid and easier to grate.  
• Sourdough discard – You can use either sourdough discard or active sourdough starter for this recipe. Either works. 
• Don’t add more liquid! – Yes, the dough will look a bit dry when you dump it out to press it into a disc shape. Resist the urge to add more liquid. As the scones bake the blueberries will release moisture, making the scones the perfect tenderness. Just trust the process!

These blueberry sourdough scones are an easy discard recipe. If you’re intimidated by scones (like I was a few years ago), rest assured you’re in the right place. This simple recipe is fool-proof and way easier than you think.

Why you’ll love this recipe

• It’s easy and simple to make. I truly used to think scones were a sign of a master baker haha! I didn’t realize they are so simple and easy to make. By adding only a couple extra steps, you can make an a special bakery-level treat at home.
• There’s no long-fermentation time. Because this is a sourdough discard blueberry scone recipe, you don’t have to do a long fermentation of the dough. Simply mix, shape dough, cut into triangles and then chill before baking.
• They’re easy to customize. You can customize scones so easily by adding different flavors and mix-ins. If you want to add some lemon or orange zest, white chocolate chips, or a different mix of berries, you totally can!

Important Ingredients

These sourdough blueberry scones are made with pantry staples and fresh blueberries. Take note for:

• Blueberries – I think fresh blueberries are best for this recipe, but if you want to use frozen blueberries you can. The key is don’t thaw them. They need to be totally frozen when you stir them into the batter or too much extra liquid will make the dough soggy.
• Butter – Before you grate the butter, make sure it’s frozen solid. This will make it easier to grate and keep the butter slightly separated in the batter. This is what makes those flakey layers in a delicious scone.
• Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand. 
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.

Top Tips for Flakey Scones

1. Freeze the stick of butter SOLID before baking. It will be easier to grate and also stay slightly separated in the dough which gives the flakey layers.
2. Put your grater in the freezer while you mix up the dry ingredients. Using a cold grater keeps the butter from coming into contact with a warm surface and getting melty while being shredded.

How to Make Sourdough Blueberry Scones (Step by Step)

Make sure butter is solidly frozen and place grater in the freezer to chill.

Step 1: In a large mixing bowl, combine the dry ingredients. Stir together flour, sugar, baking powder, and salt. Then grate the frozen stick of butter into the mixture and toss together to coat the butter pieces. Add blueberries and stir together.

Step 2: In a separate bowl, combine sourdough discard, egg, vanilla extract, and 2 Tablespoons of heavy cream. Whisk to combine and then pour into the dry ingredients. Use a fork to mix; the dough will be crumbly.

Step 3: Dump the dough onto a sheet of parchment paper and use your hands to press the dough together. Shape into an 8″ round disc.

Using a bench scraper or large knife, cut the dough across into 8 equal pieces. Place the scones onto a parchment lined baking sheet and place into the fridge to chill for 30 minutes.

Step 4: While scones are chilling, preheat the oven to 400℉ (204℃). When ready to bake, brush the tops of the scones with more heavy cream (you can also use milk or half and half).

Bake for 20-22 minutes until scones are golden brown.

Step 5: Allow scones to cool and mix together powdered sugar and heavy cream (or milk or half and half) to make the glaze. Add less liquid for a thicker glaze, more liquid for a thinner glaze. Once scones are cooled, drizzle with glaze. Serve and enjoy!

How to Serve

Sourdough blueberry scones are best served slightly warm. We like to enjoy ours with a glass of milk or warm cup of coffee.

These scones are perfect to serve at a baby shower, bridal shower, weekend brunch or event. They’re a delicious breakfast or brunch baked good and look beautiful arranged on platter or tiered tray.

They’re also ideal to gift. I love these bakery boxes for gifting. It’s like getting a fresh delivery from your favorite homemade bakery!

Gift to teachers, friends, neighbors, and coworkers for special occasions or just because! Never underestimate the joy a little fresh baked treat can bring to someone’s day.

How to Store and Freeze

Sourdough blueberry scones can be stored in an airtight container for up to 4 days. I personally think these scones taste better and are softer the second day. So they are ideal to make ahead and keep overnight.

To freeze these scones, make sure they are completely cool and don’t add glaze. Wrap each scone individually in plastic wrap. Place the wrapped scones in a freezer bag and press gently to remove any air. Freeze for 1 month for maximum freshness. To thaw, place scones on the counter overnight, reheat, and add fresh glaze before enjoying.

Frequently Asked Questions

These sourdough blueberry scones are delicious and beautiful treat for a special weekend brunch, party, or gift for a friend. We love the freshness of blueberries combined with the tang of sourdough.

I hope you enjoy them as much as we do and that they add a special touch to your next gathering, afternoon tea, or weekend breakfast!