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Tender Lemon Blueberry Sourdough Scones Recipe

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3.8 from 6 reviews

Delight in these tender Lemon Blueberry Sourdough Scones, a perfect balance of zesty lemon brightness and sweet blueberries baked into flaky, buttery scones made with sourdough discard for a unique tang and texture. Ideal for breakfast or afternoon tea, these scones combine fresh lemon zest and juice, organic cane sugar, and fresh blueberries, with a crisp turbinado sugar topping for a delightful crunch.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • 1/2 cup (140 grams) Sourdough Discard (100% hydration stirred down)
  • 1/4 cup (55 grams) Heavy Whipping Cream
  • 2 Large Eggs (one for scones, one for egg wash)
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Zest (from about 2-3 lemons)
  • 2 tablespoons Lemon Juice (fresh squeezed)

Dry Ingredients

  • 1 3/4 cup + 2 tablespoons (270 grams) Unbleached All Purpose Flour (Bob’s Red Mill recommended)
  • 1 tablespoon Corn Starch
  • 1/3 cup (75 grams) Organic Cane Sugar
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Fine Sea Salt

Other Ingredients

  • 1/2 cup (114 grams) Unsalted Butter (refrigerated)
  • 1 cup (155 grams) Fresh Blueberries
  • Turbinado Sugar (for sprinkling, can substitute Demerara or Raw sugar)

Instructions

  1. Prepare Baking Surface and Freezer: Line a large sheet pan with parchment paper and clear space in your freezer to accommodate the pan. You may use two smaller pans if necessary. Set aside for later use.
  2. Mix the Wet Ingredients: In a large spouted measuring cup, whisk together the sourdough discard, heavy cream, one egg, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and well combined. Set aside.
  3. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, corn starch, organic cane sugar, baking powder, and fine sea salt until evenly combined.
  4. Incorporate Butter and Blueberries: Using the largest holes on a box grater, grate the cold, refrigerated butter directly into the flour mixture. Toss the grated butter with the flour to coat pieces lightly. Add fresh blueberries and gently toss to distribute throughout the mixture, being careful to keep the butter cold and pliable. If butter warms or softens too much, chill the entire bowl in the freezer for about 10 minutes before proceeding.
  5. Combine Wet and Dry Ingredients: Quickly make a well in the center of the dry mixture and pour in the wet ingredients. Using a silicone spatula, gently stir just until the flour is moistened, leaving some dry patches. Then, using your hand, gently scoop and fold the dough over itself about 10-12 times, pressing lightly to build layers while keeping blueberries intact. The dough will be shaggy and sticky.
  6. Form and Chill Dough: Transfer the dough onto a floured surface and gently knead or press into a cohesive disk about 3/4 to 1 inch thick and approximately 7 1/2 to 8 inches wide. If dough feels too soft, sprinkle any popped blueberries with flour and continue rolling. Optionally, for easier cutting, chill the dough disk on a parchment-lined pan in the freezer for 15 minutes.
  7. Cut and Freeze Scones: Using a sharp knife, cut the dough into 8 wedges in one quick motion. Arrange wedges evenly on the prepared parchment-lined sheet pan(s) and freeze for 30 minutes to solidify. For make-ahead, freeze solid in a container or bag for longer storage.
  8. Preheat Oven and Prepare Egg Wash: Position oven rack in the center and preheat to 425°F (218°C). Meanwhile, whisk the remaining egg with one tablespoon of water to create an egg wash.
  9. Brush and Sprinkle Scones: Lightly brush the tops of the frozen scones with the egg wash and sprinkle generously with turbinado sugar for a sweet, crunchy crust.
  10. Bake the Scones: Bake at 425°F for 5 minutes to help the scones rise. Then reduce oven temperature to 375°F (190°C) and continue baking for 20-25 minutes until golden brown and the internal temperature reaches 200-205°F (93-96°C). Remove from oven and let cool slightly.
  11. Serving and Storage: Serve warm with blueberry jam or clotted cream if desired. Store scones covered at room temperature for up to two days. To freeze before baking, freeze individual scones on a sheet pan, then transfer to freezer-safe containers for up to two weeks; bake directly from frozen, adding a few extra minutes. To freeze after baking, cool completely, freeze individually, then store similarly. Rewarm thawed scones in a 350°F oven for 10-15 minutes.

Notes

  • Using cold butter and chilling the dough helps create flaky layers and prevents blueberries from bursting excessively.
  • Freezing scones before baking allows for easy make-ahead breakfasts or snacks.
  • For a drier scone, after baking turn off the oven and leave scones inside with the door ajar for 10 minutes.
  • Use a digital food thermometer to check doneness for perfectly baked scones.
  • Fresh lemon zest and juice add bright flavor complementing the sourdough’s subtle tang.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/tender-lemon-blueberry-sourdough-scones-recipe/