Sourdough Discard Blueberry Scones (Flaky & Lemon Glazed)

These sourdough discard blueberry scones are tender, flaky, and bursting with blueberries, with a bright lemon glaze that makes them irresistible. They’re the perfect way to use up sourdough discard while creating a bakery-style treat right at home.

This recipe uses cold butter, frozen blueberries, and a simple lamination technique to create beautiful layers — no yeast or long fermentation required.

Ingredients

Dry Ingredients

2¼ cups all-purpose flour
½ cup white sugar
½ teaspoon salt
2 teaspoons baking powder

Butter

½ cup unsalted cold butter, cut into small cubes

Wet Ingredients

⅓ cup buttermilk
1 large egg
2 teaspoons vanilla extract
1 tablespoon lemon juice
½ cup sourdough discard

Add-Ins

1 cup frozen blueberries

Lemon Glaze

4 tablespoons melted butter
1 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2–3 tablespoons heavy whipping cream

Instructions

1️⃣ Mix Dry Ingredients

In a large bowl, whisk together:

Flour
Sugar
Salt
Baking powder

2️⃣ Cut in the Butter

Add cold cubed butter to the dry ingredients. Use a pastry blender to cut the butter into the flour until the mixture resembles pea-sized crumbs.

Cold butter is key for flaky scones.

3️⃣ Mix Wet Ingredients

In a separate bowl, whisk together:

Buttermilk
Egg
Vanilla
Lemon juice
Sourdough discard

4️⃣ Combine Wet & Dry

Add the wet ingredients to the dry mixture and gently mix until just combined. The dough will be stiff and crumbly — this is normal.

Fold in the frozen blueberries gently to avoid crushing them.

5️⃣ Laminate the Dough (For Layers)

Turn dough onto a pastry mat or parchment paper.
Flatten into a 7–8 inch disc.
Cut the disc in half.
Stack one half on top of the other and flatten again.
Repeat this process 3 times to create flaky layers.
Flatten into a final 7–8 inch disc.

6️⃣ Cut & Chill

Cut the disc into 8 equal wedges, like a pizza.
Transfer wedges to a parchment-lined baking sheet.
Brush tops with cold buttermilk.
Sprinkle with turbinado or coarse sugar.
Place scones in the freezer for 10 minutes.

Meanwhile, preheat oven to 425°F (218°C).

7️⃣ Bake

Bake scones for 18–22 minutes, or until golden brown on top.

Transfer to a cooling rack and allow to cool before glazing.

8️⃣ Make the Lemon Glaze

Whisk together:

Melted butter
Powdered sugar
Lemon juice
Vanilla
Heavy cream (start with 2 tablespoons, add more if needed)

The glaze will thicken as it sits.

9️⃣ Glaze & Serve

Drizzle glaze over cooled scones. Let set, then enjoy!

Tips for Success

Use frozen blueberries to prevent bleeding.
Keep butter cold for maximum flakiness.
Don’t overmix — crumbly dough is correct.
Freezing before baking helps scones rise taller.

Storage & Freezing

Store baked scones at room temperature for 1–2 days.
Freeze unbaked scones and bake directly from frozen, adding 2–3 minutes to bake time.

Final Thoughts

These sourdough discard blueberry scones are flaky, lightly sweet, and perfect for breakfast, brunch, or coffee time. The lemon glaze adds the perfect finishing touch, and the discard gives subtle depth without sourness.

Let me know if you try them — I’d love to hear how they turn out!

Simple Basic Sourdough Bread (Beginner-Friendly)

If your sourdough starter is active and bubbly, you’re ready to bake bread. When I first started my sourdough journey, I tried countless recipes and techniques before landing on this simple, reliable method. Bread baking can feel intimidating, but once you understand the process, it becomes incredibly rewarding.
This basic sourdough recipe is flexible, forgiving, and easy to fit into real life. You don’t have to be chained to your kitchen all day. With a few hours of hands-on time and an overnight rest in the fridge, you’ll have a beautiful loaf by the next day.

Ingredients

120 grams active sourdough starter
350 grams warm filtered water (divided)
500 grams all-purpose flour or bread flour
10 grams salt

Tools Needed (Helpful, Not Required)

Kitchen scale
Large mixing bowl
Danish dough whisk or spoon
Silicone bench scraper
2 oz disposable condiment cup (for aliquot method)
Banneton or 1.5-quart bowl
Tea towel
Lame or sharp knife
Dutch oven
Parchment paper
Cooling rack

Before You Start: Timing Tips

Sourdough timing depends on your starter strength and home temperature. Plan for:
2–4 hours of dough prep (mostly resting)
2–8 hours bulk rise
Overnight cold proof in the refrigerator
Avoid mixing dough late at night—it can overproof. Morning or early afternoon works best.

Step 1: Feed Your Starter (Night Before)

Feed your starter at a 1:1:1 ratio (starter, flour, water by weight).
If baking the next day, you’ll need 120 grams of starter, plus a little extra to maintain it. I recommend feeding at least:
60 g flour
60 g water
Use a rubber band to mark the starter level so you can easily see how much it rises overnight.

Step 2: Mix Starter & Water (Morning)

Your starter should be doubled, bubbly, and active (even if it’s just starting to fall).
Place a large bowl on your scale and zero it.
Add 120 g starter.
Add 300 g warm filtered water.
Stir until milky and slightly frothy.
Let sit for a few minutes.

Step 3: Add Flour & Rest

Add 500 g flour to the bowl.
Mix until all flour is incorporated. The dough will be shaggy and slightly dry.
Scrape down the sides of the bowl if needed.
Cover and let rest for 30 minutes.

Step 4: Add Salt & Water (First Stretch & Fold)

Sprinkle 10 g salt over the dough.
Add 30–50 g warm water directly on top.
Mix with your hands until the salt is fully incorporated.
Perform a set of stretch and folds, forming the dough into a loose ball.
Cover and rest 15–30 minutes.

Step 5: Bulk Fermentation (Aliquot Method)

This method removes all guesswork.
Take 40 g of dough and place it into a 2 oz condiment cup. Press it down evenly and cover.
Perform stretch and folds on the main dough.
Place the condiment cup back into the bowl and cover.
Repeat stretch and folds every 15–30 minutes, 3–4 times total.
Once the dough holds its shape, leave it alone until the condiment cup dough has doubled and fills the cup.
👉 This can take 2–8 hours, depending on temperature.

Step 6: Shape the Dough

Turn dough onto a lightly floured surface (rice flour works best).
Gently stretch into a rectangle (about 9×13 inches).
Fold one side lengthwise, then the other (like an envelope).
Roll into a ball, tucking the sides underneath.
Create surface tension by gently pushing and pulling the dough.
Rest for 5–10 minutes.
Prepare your banneton or bowl:
Line with a tea towel
Dust generously with rice flour
Flip dough into the bowl, pinch edges to tighten, lightly flour, cover, and refrigerate overnight.

Step 7: Bake the Bread

Place empty Dutch oven in a cold oven.
Preheat to 450°F (232°C).
Remove dough from fridge and turn onto parchment paper.
Score the dough (one deep expansion cut is enough).
Transfer into hot Dutch oven.
Optional: Add 1–2 ice cubes under the parchment for extra steam.
Bake covered: 30 minutes
Bake uncovered: 15–20 minutes
Internal temp should reach 205–210°F.
Tip: If your oven runs hot on the bottom, place an empty baking sheet on the lower rack.

Step 8: Cool (The Hardest Part!)

Transfer loaf to a cooling rack and let cool at least 1 hour before slicing. Cutting too early will result in a gummy texture.

Variations & Add-Ins

Use this same recipe as a base for endless flavors:
Savory: cheese, jalapeños, garlic, rosemary, pepperoni
Sweet: chocolate chips, dried cranberries, blueberries, lemon zest
Add inclusions during shaping.

Final Thoughts

You’ve just mastered a basic sourdough loaf! This recipe is flexible, forgiving, and perfect for adapting to your schedule. Once you’re comfortable, you can experiment endlessly.
Let me know if you try this recipe — and what variations you make!

Sunday, December 28, 2025