Everything Sourdough One-page recipe
Sourdough Blueberry Lemon Scones
Tender sourdough scones with juicy blueberries, bright lemon zest, cold grated butter, and a thick lemon glaze.
- Total time
- About 55 min
- Yield
- 8 scones
- Starter
- Active or discard
- Heat
- 400°F / 204°C
Ingredients
Dry Ingredients
- 2 cups bread flour or all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1 stick unsalted butter, frozen or very cold and grated
- 1 lemon zest; reserve the lemon for the glaze
- 1 cup fresh or frozen blueberries
Wet Ingredients
- 1/2 cup sourdough starter, active or discard
- 1 large egg
- 2 tsp vanilla extract
- 2 Tbsp milk, any kind
Lemon Glaze
- Reserved zested lemon, juiced
- As needed powdered sugar
Method
Make the SconesMix, shape, chill & bake
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and lemon zest.
- Add the grated cold butter and mix until it is evenly distributed through the dry ingredients. Set the bowl aside.
- In a separate bowl, combine the sourdough starter, egg, vanilla, and milk. Mix well, making sure the egg is completely blended in.
- Add the blueberries to the dry ingredients and gently toss to coat them with flour.
- Pour in the wet mixture. Stir with a fork, then knead gently by hand until all the flour is incorporated. The dough will be fairly dry; do not add extra liquid.
- Transfer the dough to a work surface, shape it into a circle, and flatten it slightly.
- Cut the circle into 8 equal wedges.
- Arrange the scones on a parchment-lined baking sheet with space between them.
- Refrigerate for 10 to 15 minutes while preheating the oven to 400°F.
- Bake for about 25 minutes. The scones are done when the center reaches 200°F.
- Add powdered sugar gradually to the lemon juice, stirring until the glaze reaches your preferred consistency. A thick glaze will sit well on the scones.
- Spoon or drizzle the glaze over the baked scones and serve.
Helpful Notes
My saved note:
Sweet Bakes - Active or discard
Sourdough Blueberry Lemon Scones
Tender sourdough scones with juicy blueberries, bright lemon zest, cold grated butter, and a thick lemon glaze.
- Total time
- About 55 min
- Hands-on
- 20 min
- Yield
- 8 scones
- Starter
- Active or discard
- Difficulty
- Beginner
- Heat
- 400°F / 204°C
- Pan or vessel
- Parchment-lined sheet pan
Gather first
Ingredients
Ingredients
Dry Ingredients
- 2 cups bread flour or all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1 stick unsalted butter, frozen or very cold and grated
- 1 lemon zest; reserve the lemon for the glaze
- 1 cup fresh or frozen blueberries
Wet Ingredients
- 1/2 cup sourdough starter, active or discard
- 1 large egg
- 2 tsp vanilla extract
- 2 Tbsp milk, any kind
Lemon Glaze
- Reserved zested lemon, juiced
- As needed powdered sugar
Method
Step by step
Part 1
Make the Scones
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and lemon zest.
- Add the grated cold butter and mix until it is evenly distributed through the dry ingredients. Set the bowl aside.
- In a separate bowl, combine the sourdough starter, egg, vanilla, and milk. Mix well, making sure the egg is completely blended in.
- Add the blueberries to the dry ingredients and gently toss to coat them with flour.
- Pour in the wet mixture. Stir with a fork, then knead gently by hand until all the flour is incorporated. The dough will be fairly dry; do not add extra liquid.
- Transfer the dough to a work surface, shape it into a circle, and flatten it slightly.
- Cut the circle into 8 equal wedges.
- Arrange the scones on a parchment-lined baking sheet with space between them.
- Refrigerate for 10 to 15 minutes while preheating the oven to 400°F.
Set a check timer
- Bake for about 25 minutes. The scones are done when the center reaches 200°F.
- Add powdered sugar gradually to the lemon juice, stirring until the glaze reaches your preferred consistency. A thick glaze will sit well on the scones.
- Spoon or drizzle the glaze over the baked scones and serve.
Part 2
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Golden at the edges; center at 200°F / 93°C
Storage
Keep cooled glazed scones airtight for up to 2 days, or freeze unglazed scones for longer storage.
Reheat or serve
Serve at room temperature, or warm unglazed scones briefly in a low oven before adding glaze.
Keep Baking
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