introduction

This scone is light and bright. It uses sourdough discard so you waste less. You get fresh lemon and juicy blueberries in a soft scone. If you like sweet bread, try this recipe. You can also try a similar treat like blueberry lemon cookies for a different snack.

why make this recipe

You save food and make a great bake. Sourdough discard adds a mild tang and good texture. The lemon wakes the flavor and the blueberries add sweet juice. This dish works for breakfast, snack, or tea time. If you worry about discard health or use, read more about how healthy sourdough discard is.

how to make Sourdough Discard Blueberry Lemon Scones

I keep the steps simple. I mix dry things, cut in butter, stir in discard and milk, then fold in berries. Do not overmix. Chill the dough if it feels soft. For tips on timing your discard, see how long to wait to use discard.

Ingredients :

2 cups (240 g) all‑purpose flour
1/3 cup (67 g) sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (85 g) cold unsalted butter, cut in small pieces
1 cup (240 g) sourdough discard (unfed)
1/4 cup (60 ml) cold milk or cream
1 large egg
Zest of 1 lemon
1 cup fresh blueberries (or frozen, do not thaw)
1 tablespoon lemon juice (optional)
1 egg beaten for egg wash (optional)
Coarse sugar for top (optional)
For more ideas on what to do with extra discard, read what to do with discard.

Directions :

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment.
In a bowl, mix flour, sugar, baking powder, and salt.
Cut in the cold butter with a fork or pastry cutter until the mix looks like small crumbs.
In a small bowl, whisk the sourdough discard, milk, egg, lemon zest, and lemon juice.
Pour the wet mix into the dry mix. Stir with a wooden spoon until it starts to come together. Do not overmix.
Gently fold in the blueberries. If the dough is too sticky, chill it for 10–15 minutes.
Turn the dough onto a lightly floured surface. Pat it into a round about 1 inch (2.5 cm) thick.
Cut the round into 8 wedges and place them on the sheet, leaving space between.
Brush with beaten egg and sprinkle coarse sugar if you like.
Bake for 15–20 minutes or until the tops are light golden. Let cool a bit on a rack.

how to serve Sourdough Discard Blueberry Lemon Scones

Serve warm or room temp. Cut in half and spread butter, jam, or honey. Pair with tea or coffee for a simple meal. A little fresh lemon zest on top looks nice.

how to store Sourdough Discard Blueberry Lemon Scones

Cool scones fully before storing. Keep in an airtight box at room temp for up to 2 days. For longer storage, freeze in a zip bag for up to 1 month. Thaw at room temp and warm in the oven for 5–7 minutes.

tips to make Sourdough Discard Blueberry Lemon Scones

Keep the butter very cold. Cold butter makes flaky scones.
Do not overmix. Mix until the dough just holds.
Use frozen blueberries if fresh are not ready. Fold them in gently.
If your discard is very thin or very thick, you can adjust milk a little. For help on spoilage signs, see signs discard went bad.
Chill the dough if you want firmer shapes.

variation (if any)

Add 1/2 cup chopped nuts like almonds or pecans.
Swap lemon for orange zest for a milder taste.
Use white chocolate chips with the blueberries for a sweeter scone.
Make mini scones by cutting the dough into more pieces and reduce bake time by a few minutes.

FAQs

Q: Can I use fed sourdough starter instead of discard?
A: Yes, but fed starter is more active. You may need less milk. Watch the dough feel.

Q: Can I use frozen blueberries?
A: Yes. Do not thaw them. Toss frozen berries in a little flour to stop them from bleeding.

Q: How do I know when scones are done?
A: The tops look light gold and they feel firm. A toothpick in the center comes out clean.

Q: Can I make these dairy free?
A: Yes. Use a plant milk and a dairy free butter substitute.

Q: Can I cut the sugar down?
A: Yes. You can reduce sugar by half, but scones will be less sweet.

Conclusion

For another clear take on this flavor, see the full recipe at Lemon Blueberry Sourdough Scones – Amy Bakes Bread.