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!
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