Sourdough Blueberry Lemon Scones: Tangy, Sweet, and Buttery Perfection

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Light, buttery, moist and bursting with fresh blueberries, these Sourdough Blueberry Lemon Scones are the perfect balance of tangy and sweet. Made with sourdough starter, fresh lemon zest, and juicy blueberries, this easy overnight recipe is a delicious way to use sourdough discard!

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Have you ever bitten into a scone so dry it practically begged for a glass of water just to get it down? Yeah—these are not those scones.

These Sourdough Blueberry Lemon Scones are everything a scone should be: moist, tender, and bursting with sweet blueberries and bright lemon flavor. The sourdough starter adds a subtle tang and a soft, fluffy texture you’ll love.

Made completely from scratch with real, wholesome ingredients—and fully fermented for better digestion—this recipe is perfect for a cozy weekend brunch or even a midweek treat when you need something special.

My kids absolutely devour these scones, and they’ve become a regular favorite in our kitchen. I think they’ll become one in yours too.

Why You’ll Love These Sourdough Blueberry Lemon Scones

• Naturally leavened for a soft, moist and tender texture.
• Balanced flavors: tangy sourdough, bright lemon, and sweet blueberries.
• Easy overnight preparation for better flavor and convenience.

Ingredients Breakdown

• All-Purpose Flour – Provides the base structure. I like to use organic unbleached all-purpose flour.
• Baking Powder – Gives a light and fluffy texture. Make sure you get one without aluminum. This is the one I use.
• Sugar – Adds sweetness and caramelization. Organic sugar is amazing!
• Salt – Enhances flavor. This is my favorite salt!
• Butter – Creates a rich, flaky texture. Keep your butter cold until time to grate it. Grass fed butter is all I will use anymore. Once you taste it, you won’t want to go back!
• Blueberries – Bursts of natural sweetness. You can use frozen blueberries, but I highly recommend fresh ones.
• Lemon (zest + juice) – Adds brightness and acidity. Don’t skip it, the lemon adds so much!
• Sourdough Starter – Contributes tangy depth and fermentation benefits. Win win! Feel free to use active starter or discard starter.
• Cream & Egg – Bind the ingredients and add richness.

Step-by-Step Instructions

Step 1: Prepare the Dough

• Mix dry ingredients in a large bowl.
• Grate butter into the flour mixture and mix until crumbly.
• Add blueberries, lemon zest, and juice.

Step 2: Add Wet Ingredients

• Stir in the sourdough starter, cream, and egg.
• Gently mix until a dough forms.

Step 3: Rest Overnight

• Shape dough into roughly an 8 inch circle about 2 inches thick. Wrap in parchment paper and refrigerate overnight.

Step 4: Shape and Bake

• The next morning, preheat the oven to 425°F.
• Using a bench scraper cut the dough into 8 wedges.
• Bake for 15–18 minutes until golden brown.

5. Making the Lemon Glaze

• Mix lemon juice with powdered sugar until smooth.
• Drizzle over warm scones.

Tips for the Best Sourdough Blueberry Lemon Scones

• Use cold butter for extra flakiness and it is easier to grate.
• Don’t over mix the dough to avoid dense scones.
• Refrigerating the dough overnight enhances texture and flavor.
• Fresh blueberries are best for this recipe as the juice won’t bleed into the dough like frozen blueberries will. That being said, I have made these with frozen blueberries and they still were lovely. I just needed to cook them a bit longer as they add juice to the batter.

Storage and Freezing Instructions

• Store in an airtight container at room temperature for up to 3 days.
• Freeze unbaked scones for a quick breakfast option.
• Reheat in the oven at 350°F for 10 minutes or until warm.

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen