Go Back
–+ servings
Sourdough Lemon Blueberry Scones

Sourdough Lemon Blueberry Scones with Lemon Glaze

by Sylvia Hofer
Sourdough scone recipe for lemon blueberry scones with a zesty lemon glaze! Buttery, flaky, and bursting with fresh flavors—perfect for breakfast or tea.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 186 kcal

Equipment

  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Cheese grater
  • 1 Medium bowl

Ingredients
  

  • 3 tablespoon lemon juice or juice of one lemon
  • ¾ cup sugar
  • 2 ¼ all purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup cold butter
  • ½ cup sourdough starter
  • 1 egg
  • 1 tablespoon vanilla extract
  • ¼ cup sour cream
  • 1 cup blueberries fresh or frozen

Lemon Glaze Ingredients:

  • 2 tablespoon 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.

Notes

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.

Nutrition

Calories: 186kcalCarbohydrates: 41gProtein: 1gFat: 2gSodium: 190mgFiber: 1gSugar: 36g
Tried this recipe?Let us know how it was!