Tender Sourdough Blueberry Scones (Printable)

Buttery scones infused with tangy sourdough discard and fresh blueberries, ideal for a warm breakfast or treat.

# What you need:

→ 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 the dough circle into 8 wedges and arrange on the prepared baking sheet with space between each piece.
09 - Brush the tops with heavy cream and sprinkle with coarse sugar if desired.
10 - Bake for 20 to 22 minutes until golden brown and cooked through.
11 - Cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Helpful Hints:

01 -
  • Your sourdough discard becomes something elegant instead of waste, and the tang adds complexity that plain scones can't touch.
  • These bake in under half an hour, which means you can go from idea to warm, buttery breakfast without weeks of planning.
02 -
  • Overmixing is the enemy of tender scones; once the dough just comes together, stop stirring, even if small flour streaks remain visible.
  • The cold butter really does matter—warm butter creates dense, cake-like scones instead of the tender, flaky texture you're after.
03 -
  • If your sourdough discard has been in the fridge for weeks, it's still perfect for this recipe—old discard is actually more flavorful and less likely to cause issues with rising.
  • Cut your wedges with a bench scraper or very sharp knife rather than a regular serrated knife, which can drag the dough and create dense edges.
Go back