Sourdough Blueberry Scones (Printable)

Tender, buttery scones with sourdough discard and fresh blueberries baked to golden perfection.

# What Goes In:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, cold and cubed
07 - 1 cup sourdough discard, unfed and cold
08 - 1/3 cup heavy cream, plus additional for brushing
09 - 1 large egg
10 - 1.5 teaspoons vanilla extract

→ Add-Ins

11 - 1 cup fresh blueberries
12 - 2 tablespoons coarse sugar for topping, optional

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold cubed butter and use a pastry cutter or fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together sourdough discard, heavy cream, egg, and vanilla extract.
05 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined—do not overmix.
06 - Carefully fold blueberries into dough to avoid crushing them.
07 - Turn dough onto a lightly floured surface. Pat into a 7-inch circle, approximately 1 inch thick.
08 - Cut dough into 8 wedges and arrange on prepared baking sheet with space between each piece.
09 - Brush tops with heavy cream and sprinkle with coarse sugar if desired.
10 - Bake for 20 to 22 minutes, or until golden brown and cooked through.
11 - Cool for 10 minutes on baking sheet before transferring to wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • You finally have a use for sourdough discard that feels intentional, not like kitchen triage.
  • These scones strike the perfect balance between tender crumb and buttery richness without fussy techniques.
  • Fresh blueberries burst in your mouth, and the sourdough tang keeps them from tasting one-note sweet.
02 -
  • Overmixing the dough is the number one mistake; once you see no dry flour, stop immediately—your hands will feel like you should keep going, but resist that urge.
  • The sourdough discard must be cold and unfed; warm discard can affect the rise and texture, and a recently fed starter changes the flavor balance entirely.
03 -
  • Keep your butter genuinely cold by cutting it into cubes and placing them back in the freezer for 10 minutes while you prep the other ingredients.
  • Don't skip the sourdough discard being cold and unfed; this is the secret that makes these scones taste distinctly different from every other blueberry scone you've tried.
Return