Blueberry Sourdough Scones (Easy, Flaky, Best Ever)

by
Blueberry sourdough scones stacked on a plate with flaky layers and blueberries

Blueberry sourdough scones are buttery, flaky, and lightly tangy, with juicy blueberries in every bite. The secret is cold butter and a quick chill before baking. That’s how you get that cozy, coffee shop texture at home.

Introduction

Table of Contents show

This blueberry sourdough scones recipe is a perfect sourdough discard recipe when you want something fast but impressive. You mix, pat, cut, chill, and bake. That’s it.

The chill step is small but mighty. It keeps the butter cold, helps the scones hold their shape, and gives you better layers.

Why You’ll Love These Blueberry Sourdough Scones

  • Flaky layers: Cold butter makes the texture.
  • Uses sourdough discard: Adds flavor and tenderness.
  • Quick bake: Great for weekend brunch.
  • Freezer-friendly: Easy make-ahead treat.
  • Bright and cozy: Blueberries make every bite happy.

Ingredients for Blueberry Sourdough Scones

Ingredients for blueberry sourdough scones including flour, butter, sourdough discard, cream, and blueberries
Cold butter, discard, and blueberries make these scones bakery-worthy

Scones

  • All-purpose flour (2 1/2 cups)
  • Granulated sugar (1/3 cup)
  • Baking powder (1 tablespoon)
  • Salt (1/2 teaspoon)
  • Unsalted butter (1/2 cup, cold, cubed): Keep it cold for flaky layers.
  • Sourdough discard (1 cup)
  • Heavy cream (1/2 cup, plus more for brushing)
  • Egg (1 large)
  • Vanilla extract (1 teaspoon)
  • Blueberries (1 cup): Fresh or frozen (keep frozen berries frozen).
  • Optional lemon zest (from 1 lemon): Bright flavor.

Optional Glaze

  • Powdered sugar (3/4 cup)
  • Lemon juice (1–2 tablespoons)

How to Make Blueberry Sourdough Scones

Four-panel collage showing making blueberry sourdough scones from cutting butter to baking and glazing
Cut in cold butter, fold in blueberries, chill, and bake for flaky scones

Prep Time: 15 minutes

Chill Time: 15 minutes

Bake Time: 18–22 minutes

Servings: 8 scones

  • 1. Preheat oven to 425°F and line a baking sheet with parchment.
  • 2. Whisk flour, sugar, baking powder, and salt.
  • 3. Cut in cold butter until pea-size crumbs form.
  • 4. Whisk discard, cream, egg, vanilla, and optional zest, then stir into the bowl just until a shaggy dough forms.
  • 5. Fold in blueberries gently.
  • 6. Pat into a 1-inch thick round and cut into 8 wedges.
  • 7. Chill 15 minutes, brush tops with cream, then bake 18–22 minutes until golden.
  • 8. Glaze after cooling if desired.

Reader Review: “Flaky, buttery, and the blueberries are perfect. These blueberry sourdough scones taste like my favorite coffee shop!”

Tips for Perfect Blueberry Sourdough Scones

  • Keep butter cold: Best layers.
  • Handle dough gently: No kneading.
  • Chill before baking: Helps shape and texture.
  • Brush with cream: Prettier golden tops.

Variations & Substitutions

  • Lemon glaze: Bright finish with powdered sugar + lemon juice.
  • Mixed berry: Swap blueberries for mixed berries.
  • Chocolate chip: Use 3/4 cup chips instead of berries.

Storing & Reheating

  • Fridge: 3–4 days.
  • Freezer: Up to 2 months.
  • Reheat: Warm at 325°F for 8–10 minutes.

Serving Suggestions

  • Coffee or tea
  • Yogurt and fruit
  • Butter or honey on the side

Leave a rating and comment if you try these blueberry sourdough scones. Would you glaze them or keep them classic?

Leave a Comment