These sourdough discard scones are lightly sweet and full of juicy blueberries with a delicious lemony tang. They are perfect for breakfast, brunch, or just as a sweet treat!

Sourdough discard scones with lemon and blueberry on a plate with a pat of melty butter

Sourdough discard makes these scones anything but plain!

These sourdough discard lemon blueberry scones are a delicious blend of tangy and sweet flavors. The light sourness from the sourdough discard adds depth to the scones’ flavor. It perfectly complements the zest of fresh lemon and juicy blueberries. These sourdough discard scones are perfectly tender and moist inside with a golden crust.

Sourdough discard scones on a parchment paper lined baking tray

How To Make These Incredible Sourdough Discard Scones

Preheat the oven and line a large baking sheet with parchment paper. Mix the flour, baking powder, salt, and lemon zest together in a large bowl. Grate the frozen butter into the flour mixture. (I’ve found it’s easiest to use a box cheese grater, but you can use a flat one, too.) Mix everything together with your hands until it’s incorporated, then put it to the side or pop it into the fridge so the batter stays cool.

In a second bowl, mix together the sourdough discard, maple syrup, egg, lemon juice, vanilla, almond extract, and buttermilk. I like to use a fork for this step. Mix everything until it’s well combined.

In your bowl with the flour mixture, make a little well into the flour. Gradually add the liquid mixture into the dry, mixing it slowly and carefully. Don’t over mix! Once it’s a shaggy dough, dump the batter out onto a very well floured surface. I like to sprinkle a little flour on top as well.

We’re going to do a book fold with these sourdough discard scones to help them rise better. This step doesn’t have to look perfect because we’re going to reshape it again in just a second. Form the dough into a rectangle that’s about 8 inches long by 5 inches wide. Fold one side into the center, then the other side to the center, on top of the other side.

Now form your dough into a circle that’s about 7 inches in diameter. Cut the dough into 8 equal slices, like you would when slicing a pizza.

Place all the pieces onto your parchment paper lined baking sheet. Brush each scone with the extra buttermilk, then top it with a heavy layer of turbinado sugar. Bake in the oven until it’s golden brown.

A bowl full of juicy blueberries with scones in the background

Tips & Tricks

  • I love these scones with just a pat of warm with butter, put you can make a super easy glaze by mixing 1/2 cup powdered sugar with a splash on milk.
  • You can leave out the blueberries, if you want. The almond extract is also optional, but I definitely recommend using it to make these scones really slap!
  • The book fold isn’t necessary, but it really helps add layers to the scones. This is also why you don’t want to over mix your dough; mixing it too much initially will keep the layers from being defined.
  • Instead of using buttermilk to cover each scone, you can also use an egg wash or a little heavy cream.
  • I basically used an entire lemon for this recipe, both the juice and the zest.
  • You definitely, definitely want to make sure you have extra flour. Cover your hands in it before working, and heavily flour the surface you are using. If the dough gets super sticky, add more flour.
What is turbinado sugar?

Turbinado sugar is naturally brown sugar that is less processed than white sugar. It still retains a small amount of molasses, and is chunkier than regular sugar.

Does the sourdough discard add any flavor to the scones?

The discard adds a light tangy flavor that enhances the natural sweetness of the maple syrup and blueberries. The combination of all the ingredients is complex and lightly sweet.

More Sourdough Discard Recipes

Sourdough Discard Lemon and Blueberry Scones

Course Breakfast, Dessert
Keyword sourdough discard
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 scones
Author Jenny Hurley

Ingredients

  • 2-1/4 cup AP flour + more for shaping
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp lemon zest
  • 1/2 cup butter frozen
  • 1 cup fresh blueberries
  • 1/4 cup maple syrup
  • 150 g sourdough discard
  • 1 egg lightly beaten
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract optional but recommended
  • 80 ml buttermilk + more for brushing on top
  • 1/4 cup turbinado sugar optional

Instructions

  • Preheat the oven to 400°F and prepare a large baking sheet with parchment paper. In a large bowl mix flour, baking powder, salt, and lemon zest. Using a box cheese grater, grate the frozen butter into the flour mixture. Mix together with hands until everything is incorporated. Set aside or in the fridge if it’s going to be longer than 5 minutes or so.
  • In a medium mixing bowl mix together the sourdough discard, maple syrup, the egg, lemon juice, vanilla and almond extract, and buttermilk until completely mixed. I like to use a fork for mixing together.
  • ‌Make a well in the center of your flour mix and gradually add the liquid mix to the dry, mixing slowly and carefully. Once it is a shaggy dough, dump it out onto a WELL flour surface. You may want to sprinkle some flour on the top as well.
  • ‌We are going to do a book fold with these scones to help them rise better. Form the dough into a horizontal rectangle that is about 8” long by 5” wide. Fold on side into the center, then the other side over to the center on top of the other side.
  • ‌Now form into a 7” circle. Cut into 8 equal slices, like a pizza. Place all of the pieces on your prepared baking sheet. Brush them all with the extra buttermilk, and top with a heavy layer of turbinado sugar. Bake in the preheated oven for 22-25 minutes, or until golden brown.

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