Sourdough Blueberry Scones

Name: Sourdough Blueberry Scones
Prep time: 10 min
Cook time: 22 min
Total time: 72 min
Ingredients: 1/2 cup sourdough discard (144 grams); 1/4 cup cold half and half (59 grams); 2 large eggs (cold); 1 1/2 teaspoon vanilla extract (6 grams); 1/3 cup packed light brown sugar (84 grams); 2 1/2 cups all purpose flour (spooned and leveled (327 grams)); 1 tablespoon baking powder (13 grams); 1/2 teaspoon kosher salt (2 grams); 8 tablespoons unsalted butter (frozen and grated (110 grams)); 1 1/2 cups fresh blueberries (226 grams)

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Sourdough blueberry scones are a classic treat for breakfast or tea time, and this easy recipe is a great way to use up a half cup of sourdough discard—made with either fresh or frozen blueberries.

Sourdough blueberry scones slices on a wire cooling rack.

Scones are a staple in our home, which is why I’ve shared so many sourdough scone recipes over the years. If you’re a fellow scone lover, be sure to try a variety of flavors like these sourdough vanilla almond scones, sourdough cranberry orange scones, or sourdough apple cinnamon scones.

You can also search “scones” in the search bar on my website to find even more delicious sourdough scones!

Two sourdough blueberry scone slices next to some milk.

Why You’ll Love Sourdough Blueberry Scones

Use up excess discard: This recipe is a great way to use up any accumulating discard in your fridge. It makes a delicious coffee break snack. For more ideas, try sourdough banana bread or this sourdough coffee cake recipe—another favorite discard treat.
Popular sourdough pastry: Scones are super easy to make once you’ve learned the process—and everybody loves them! Want more sourdough blueberry ideas? Try these sourdough blueberry muffins or this sourdough blueberry bread.
Freezer & make-ahead friendly: You can prep the dough ahead of time and freeze pre-baked scones for a super quick breakfast, snack, or dessert. You can also put baked scones in the freezer—they’re super versatile.

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

Sourdough discard: Use discard, or if you happen to have some starter bubbling, active works just as well.
Half and half: Make sure it’s chilled, and feel free to swap in heavy cream if that’s what you have.
Eggs: Cold ingredients make for the best scones and help with rise—so don’t leave these sitting out.
Flour: All-purpose works great for pastries. I like to use unbleached, but whatever you have on hand will do.
Unsalted butter: Here’s a key tip—freeze the butter and then grate it in. Salted butter can work too, but be sure to reduce the added salt in the recipe.
Blueberries: This recipe calls for fresh juicy blueberries, but frozen will work just fine. Just don’t thaw them—add them straight from the freezer.

How to Make Sourdough Blueberry Scones

Here are the step-by-step instructions for making sourdough discard blueberry scones.

Steps 1 through 4 used to make sourdough blueberry scones.

Step 1: In a mixing bowl, combine the sourdough discard, half and half, 1 egg, vanilla extract, and brown sugar (Photo 1).

Step 2: In a separate large bowl, whisk together the flour, baking powder, and salt.

Step 3: Grate the frozen butter using a cheese grater over the flour mixture (Photo 2). Using a pastry cutter or fork, cut in the butter until the mixture resembles pea-sized crumbs.

Step 4: Pour the wet ingredients into the dry ingredients (Photo 3) and stir with a wooden spoon or spatula until just combined. The scone dough will be wet and sticky.

Step 5: With damp hands, fold the dough over itself about 10 times (Photo 4).

Steps 5 through 6 used to make sourdough blueberry scones.

Step 6: Gently add in the blueberries ⅓ cup at a time (Photo 5). Transfer the dough to a lightly floured surface and knead it 10–12 times. Shape into a thick 8-inch circle (Photo 6).

Step 7: Using a sharp knife or bench scraper, cut the dough into 8 even triangles (Photo 7). Dip the blade in flour between cuts to prevent sticking.

Step 8: Place the cut scones onto a plate or sheet pan and freeze for 40 minutes (Photo 8).

Pieces of sourdough blueberry scones neatly arranged on a baking sheet.

Step 9: While the scones chill, preheat the oven to 425°F and line a baking sheet with parchment paper.

Step 10: Make an egg wash by beating the remaining egg with 1 tablespoon of room temperature water.

Step 11: After freezing, lightly brush each scone with a thin layer of egg wash. Avoid letting it drip down the sides.

Step 12: Place scones on the prepared baking sheet. Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and bake for another 20–22 minutes, or until golden brown on top.

Step 13: Transfer baked scones to a wire cooling rack. Serve warm or allow to cool completely.

How to Store

Store baked sourdough blueberry scones in an airtight container at room temperature for up to 3 days.

Make-Ahead Instructions

You can freeze pre-baked or baked scones in a freezer-safe airtight container for up to 3 months. To bake frozen unbaked scones, follow the same baking instructions as written. To reheat already baked scones, warm them in a 350°F oven for 25–30 minutes.

Tips

Use heavy cream instead of half and half: If you don’t have half and half on hand, heavy cream works great and makes for an even richer scone.
Shape gently for tall scones: Avoid flattening the dough too much—keep the circle thick (about 1½–2 inches) to help your scones rise tall and bake up fluffy. Use a floured knife or pastry scraper for clean cuts.
Serve with a drizzle of homemade blueberry syrup for an extra-special treat.

Recipe FAQs

What if my dough is too dry or too wet?

Because sourdough discard varies in hydration, the dough might feel too dry or too sticky. If it’s dry and crumbly, add more half and half one tablespoon at a time, mixing after each addition. If it’s too wet, sprinkle in a little flour—just enough so the dough holds together without becoming too dry.

What is the secret to making good scones?

Cold butter is key. It creates steam pockets as it melts, which makes your scones fluffy and tender.

Can I use frozen blueberries for these sourdough blueberry scones?

Yes. Add them straight from the freezer—no need to thaw. Toss them in the flour mixture before adding the wet ingredients to help prevent excess moisture and color bleeding.

Can I long-ferment these sourdough scones?

To long-ferment these blueberry sourdough scones, you can simply mix up the dough up to step 5, and then put it in an airtight container and store in the fridge for a day or two. After the dough has fermented, you can then proceed with the rest of the recipe instructions.

Or, you can mix up and shape the scones and then store the shaped scones in the refrigerator overnight and bake the following day.