The Best Lemon Blueberry Sourdough Scones
Lemon blueberry sourdough scones are filled with sweet blueberries and drizzled with a tangy lemon icing. This simple and delicious treat is fun to make in the spring and summer when blueberries are in season. Great for a sweet treat with coffee or tea or a snack for anytime of day.
If you’re wanting to take advantage of the long fermentation benefits from the sourdough, you can mix this dough up ahead of time and place it in the refrigerator for up to several days to ferment. A lot of times I just mix it up and bake it right away, and that makes this recipe a quick and easy snack that can be easily made anytime.
You can easily add variations to this scone recipe by adding in different fruit and making a different glaze. Use this as your base recipe, and mix it up with all kinds of different variations.
What Are The Health Benefits Of Sourdough?
Anytime you add a fermented element like sourdough to a recipe, it becomes more nutritious because it contains live probiotics and good bacteria that help with gut health and digestion. Gluten and phytic acid are naturally present in wheat, and are usually what is to blame for people not being able to digest gluten well. When the grain is fermented through the sourdough process, the gluten and phytic acid are broken down, making it easier to digest. A lot of people that struggle with gluten intolerance (not people with celiac), can digest food made with sourdough without any issue, especially if the recipe is allowed to sit out for a few hours and “long ferment”.
In addition, phytic acid is an anti-nutrient that blocks absorption of the nutrients found in wheat. During the sourdough fermentation process, the phytic acid gets broken down and the nutrients are more bio-available to the body. This is why baking with sourdough is so important for our health.
Be sure to watch our full tutorial on how to make your own sourdough starter here.
For more of our favorite sourdough discard recipes, check out the sourdough portion of our website: Sourdough.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here
Tips
- To gain all of the health benefits from making these with long-fermented sourdough, be sure to allow them to bulk ferment in the refrigerator overnight or up to several days. This will ensure that most of the phytic acid and gluten in the flour are consumed by the sourdough starter making these much easier to digest especially if you are gluten intolerant.
- I find it easiest to mix this recipe up by hand, because it is a dry dough, and comes together easiest by pressing the dough together with your hands.
Simple Ingredients
Flour
All purpose flour works well for making scones. You could also make them with whole-grain flour, but they might not be as fluffy.
Sourdough discard
Sourdough discard is perfect for making these scones
Butter
For best results, use frozen butter or cold butter from the refrigerator.
Sugar
You can use regular sugar or cane sugar.
Salt
Redmond real salt from Azure Standard is my favorite, but any kind of salt will do.
Eggs
Farm fresh eggs are always best.
Baking powder
Helps to make the scones a little bit more fluffy
Want to save this post?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes and homesteading tips from us every week!
Lemon Juice
Gives the scones a slight lemon flavor.
Blueberries
Blueberries are the star of the show in these scones. Fresh blueberries are best, but frozen will work, they are just a little more juicy.
Lemon Glaze Ingredients
- Powdered sugar
- Vanilla extract
- Lemon Juice
- Salt
Tools You May Need
- Large mixing bowl
- Measuring cups and spoons
- Parchment paper
- Baking sheet
- Bench scraper
How To Make This Lemon Blueberry Sourdough Scone Recipe
In a large bowl, combine all the dry ingredients.
Using a cheese grater or a sharp knife, cut the butter into small pieces. Then add to the dry ingredients and mix well.
Add the egg, lemon juice, and sourdough discard to the flour mixture.
Gently fold in the blueberries.
Using your hands gently knead the dough until it comes together. It will be a dry dough.
To long ferment the dough, gently wrapped the unbaked scones in plastic wrap and put it in the refrigerator for up to three days.
Place a piece of parchment paper onto a baking sheet and press the scone dough together into a disc shape on the parchment paper.
Cut into 8 pieces using a bench scraper.
Bake at 350 degrees for 20-25 minutes or until the tops of the scones are golden brown.
Mix together the glaze ingredients and drizzle over the top of the scones.
Enjoy with a cup of morning coffee or tea from Farmhouse Teas.
Store leftover scones in an airtight container for up to one week.
If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21
The Best Lemon Blueberry Sourdough Scones
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1/2 cup frozen butter
- 1/2 cup sourdough discard
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp lemon juice
Glaze Ingredients
- 3/4 cup powdered sugar
- 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- pinch salt
Instructions
- In a large bowl, combine all the dry ingredients.
- Using a cheese grater or a sharp knife, cut the butter into small pieces. Then add to the dry ingredients and mix well.
- Add the egg, lemon juice, and sourdough discard to the flour mixture.
- Gently fold in the blueberries.
- Using your hands gently knead the dough until it comes together. It will be a dry dough.
- To long ferment the dough, gently wrapped the unbaked scones in plastic wrap and put it in the refrigerator for up to three days.
- Place a piece of parchment paper onto a baking sheet and press the scone dough together into a disc shape on the parchment paper.
- Cut into 8 pieces using a bench scraper.
- Bake at 350 degrees for 20-25 minutes or until the tops of the scones are golden brown.
- Mix together the glaze ingredients and drizzle over the top of the scones.
- Enjoy with a cup of morning coffee or tea from Farmhouse Teas.
- Store leftover scones in an airtight container for up to one week.
Notes
- To gain all of the health benefits from making these with long-fermented sourdough, be sure to allow them to bulk ferment in the refrigerator overnight or up to several days. This will ensure that most of the phytic acid and gluten in the flour are consumed by the sourdough starter making these much easier to digest especially if you are gluten intolerant.
- I find it easiest to mix this recipe up by hand, because it is a dry dough, and comes together easiest by pressing the dough together with your hands.
