Sourdough Lemon Blueberry Scones with Lemon Glaze

Sourdough Scone Recipe: Leave your tastebuds dancing with these sourdough lemon blueberry scones. These tender scones are drizzled generously with a zesty lemon glaze, completing the delightful fusion of flavors. 

Discover the perfect balance of tangy lemon, sweet blueberries, and the delightful richness of sourdough with these irresistible scones. Perfect for a morning treat or an afternoon tea, these scones bring together the best of both worlds: the subtle tang of sourdough and the bright, fresh flavors of lemon and blueberry. Baked to golden perfection, each bite is a burst of flavor and a testament to the joy of homemade baking.

Why You Will Love This Sourdough Scone Recipe:

Unique Sourdough Twist: The subtle tang of sourdough adds a unique depth of flavor and a tender crumb, setting these scones apart from the rest.

Zesty Lemon Glaze: A drizzle of fresh lemon glaze enhances the citrus notes and adds a touch of sweetness, making these scones truly irresistible.

Versatile Treat: Perfect for breakfast, brunch, or a delightful afternoon snack, these scones are a versatile addition to any table.

Homemade Goodness: There’s something special about homemade baked goods, and these scones offer that warm, comforting feeling of a treat made with love.

Easy to Make: Whether you’re a seasoned baker or just starting out, this recipe is straightforward and rewarding.

Perfect Balance: The harmonious balance of tart, sweet, and tangy flavors will leave your taste buds craving more.

Ingredients: 

• 3 tbsp lemon juice (or juice of one lemon)
• 3/4 cup sugar
• 2 1/4 all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cold butter
• 1/2 cup sourdough starter
• 1 egg
• 1 tbsp vanilla extract
• 1/4 cup sour cream
• 1 cup blueberries (fresh or frozen)

Lemon Glaze Ingredients:

• 2 tbsp lemon juice (fresh squeezed)
• 1 cup powdered sugar

Instructions:

• Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Mix in Butter: Shred the cold butter with a cheese grater and toss in the flour mixture. You can also cut it into small cubes and cut the butter into the flour mixture with your hands or a pastry cutter until the texture resembles coarse sand.
• Combine Wet Ingredients: In a separate bowl, whisk together the sourdough starter, sour cream, vanilla extract, lemon juice and egg until well combined.
• Mix Dough: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix. Gently fold in the blueberries.
• Shape Scones: Turn the scone dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Cut the circle into 8 equal parts and place scones on the prepared baking sheet, spacing them a few inches apart. 
• Fermentation Option: You can bake them at this point, or place the unbaked scones in the fridge to ferment for 4-8 hours. This will give the natural yeast time to break down complex carbs, making them easier to digest.
• Bake: Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Allow the scones to cool on a wire rack.
• Prepare Glaze: While the scones are cooling, whisk together the powdered sugar and lemon juice until smooth and pourable.
• Glaze the Scones: Once the scones are cool, drizzle the lemon glaze over the top of the scones using a spoon or a piping bag. Top with lemon zest for a finishing touch.

Tips to making the best sourdough scone recipe:

• Use fresh and high-quality ingredients: Fresh blueberries, juicy lemons, and good-quality butter will make a big difference in flavor.
• Cold butter: Keep your butter as cold as possible. This helps create flaky layers in the scones. You can even freeze the butter and grate it into the flour. 
• Don’t overmix: When combining ingredients, mix until just combined. Overmixing can lead to dense scones.
• Chill the dough: If your kitchen is warm, refrigerate the dough for about 15-20 minutes before baking. This helps the butter stay cold and contributes to flakiness.
• Handle the dough gently: Be gentle when shaping the dough to avoid squishing the blueberries and overworking the dough. I like using frozen blueberries, they can be handled a little more rough if you work quickly. 
• Use a sharp cutter: If you’re cutting the scones into shapes, use a sharp knife or cutter for clean edges which help the scones rise evenly.
• Don’t overcrowd the baking tray: Space out the scones on the baking tray to ensure even baking and good air circulation.
• Preheat the oven: Make sure your oven is fully preheated before baking the scones for an even rise and golden color.

Other variations you can try using this basic sourdough scone recipe:

Orange Cranberry Scones: Replace the lemon zest and blueberries with orange zest and dried cranberries for a delightful citrus twist.

Lime Coconut Scones: Substitute lemon zest with lime zest and add shredded coconut for a tropical flavor.

Mixed Berry Scones: Use a mix of your favorite berries like raspberries, blackberries, and strawberries instead of just blueberries.

Lemon Poppy Seed Scones: Add poppy seeds to the lemon scone dough for a crunchy texture and additional flavor.

Lavender Blueberry Scones: Add a small amount of culinary lavender to the dough for a unique floral note that pairs well with blueberries.

Chocolate Chip Blueberry Scones: Add white or dark chocolate chips along with blueberries for a sweet and tangy combination.

Herb-Infused Scones: Mix in finely chopped fresh herbs like rosemary or thyme for an aromatic and savory touch.

Lemon Blueberry Almond Scones: Add a handful of slivered almonds to the dough for a nutty crunch that complements the lemon and blueberry flavors.

FAQ’s:

Should I use active starter or discard for this recipe?

 Either one will work as long as it is not more than a day or 2 old. The older it is the more sour your scones will taste, and if you use fresh then it will also ferment your dough making it healthier and more digestible. 

What is a substitute I can use for sour cream?

  You can use heavy cream, or plain yogurt in place of sour cream. 

What kind of flour should I use?

 All-purpose flour is typically used, but you can substitute with whole wheat flour or gluten-free flour if needed.

Can I use fresh or frozen blueberries?

Both work well! If using frozen blueberries, add them straight from the freezer to avoid them bleeding into the dough.

What can I use as a lemon substitute?

 You can use lime or orange zest and juice instead of lemon.

Can I make these scones vegan or dairy-free?

 Yes, you can use plant-based butter and milk alternatives.

Can I prepare the dough ahead of time?

 Yes, you can prepare the dough and refrigerate it overnight. Bake the scones fresh in the morning.

How do I know when the scones are done?

 They should be golden brown and a toothpick inserted into the center should come out clean.

Can I use other glazes?

 Absolutely! You can make a simple vanilla glaze using milk in place of lemon juice and a splash of vanilla. Or make a blueberry glaze, which would be a beautiful color!

How should I store scones?

 Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat before serving.

Can I freeze the scones?

  Yes, you can freeze the baked scones. Thaw and reheat them in the oven before serving.

Other Scone Recipes you will love:

Almond Poppyseed Scones with Almond Glaze

Sourdough Blackberry Lavender Scones