Name: Sourdough Blueberry Scones
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Ingredients: 300 g All Purpose Flour; 100 g Butter ((cubed and super cold)); 8 g Baking Powder ((2 tsp)); 2 g Salt ((a good pinch)); 50 g Brown Sugar; 70 g White Sugar; 200 g Blueberries ((can be fresh or frozen - see notes)); 1 Egg; 150 g Sourdough Starter ((or sourdough discard)); 50 g Heavy Whipping Cream; 5 g Vanilla Extract ((1 tsp)); 30 g Heavy Whipping Cream ((for brushing scones before baking)); 20 g Granulated Sugar ((for sprinkling on top before baking)); 200 g White Chocolate Chips ((melted) - see notes for alternatives)

Sourdough blueberry scones are a lovely way to use your sourdough starter along with juicy blueberries to create a delicious treat to serve with coffee. Super easy to pull together, these sourdough blueberry scones can be baked and on the table in less than one hour!

If you have lots of blueberries to use up, you might also like to try these sourdough blueberry cookies or these sourdough blueberry muffins.

Close up photo of a sourdough blueberry scone drizzled in white chocolate. Part of the scone has been broken away with a fork.

Why You'll Love This Recipe!

Versatility - while blueberries form the basis of the flavor profile of these sourdough blueberry scones, you can finish these with a white chocolate drizzle or a lemon glaze to change things up if you want to.

Fresh or Frozen Blueberries - make these delicious sourdough scones at any time of year with fresh or frozen blueberries.

8 wedges of sourdough blueberry scones drizzled in white chocolate on a baking tray. There is a bowl of blueberries to the right of the photo.

Ingredients

All Purpose Flour
Butter - you'll need cold, cubed butter for this recipe. I've used salted, but you can use unsalted if you prefer.
Baking Powder + Salt -
Sugar - this recipe utilises both brown and white sugar, as well as some granulated sugar sprinkled on top before baking.
Blueberries - I've used fresh blueberries in these sourdough scones, but you can use frozen if you want to. I found that frozen blueberries did bleed a little bit, but they do bake up fine. Don't let the frozen blueberries thaw before using them, try to use them as quickly as possible once they're out of the freezer.
Egg - a large fresh egg is needed here.
Sourdough Starter - You'll need to use 150g of sourdough starter or sourdough discard for this recipe. It doesn't matter which you use as the baking powder provides the leavening for this recipe. I prefer to use fed starter but discard is perfect as well. You can read more about the difference between sourdough starter and sourdough discard here.
Heavy Whipping Cream - you'll need to use cream as part of the wet ingredients in this recipe but also to brush the scones with before they are baked.
Vanilla Extract - vanilla extract provides sweetness and flavoring to the scones.

How To Make Sourdough Blueberry Scones

This easy sourdough blueberry scones recipe is based on my tried and tested sourdough chocolate chip scones recipe. It's super easy to make, even if you're in a hurry!

Preheat oven to 200C/390F.Line a baking tray with baking paper and set aside (one with no lip is best).

Add the all purpose flour and cold, cubes of butter to a large mixing bowl. Use your finger tips to rub the flour into the butter. You can use a curved dough scraper if you prefer.

A bowl of flour with butter rubbed into it.

Once the butter is fully coated in flour, add the baking powder, salt, brown and white sugars and blueberries to the bowl. Gently combine all of the dry ingredients so that they are well mixed through and the blueberries are well distributed.

A bowl of flour with butter rubbed into it. There are blueberries stirred through the flour and a white spatula in the bowl.

In a small mixing jug, combine the egg, sourdough starter, heavy whipping cream and vanilla. Whisk together until well combined.

Now pour the liquid ingredients into the dry ingredients.

Liquid ingredients being poured into the dry ingredients in order to make sourdough blueberry scones.

Use a wooden spoon or rubber spatula to bring the mixture together to a very shaggy, dry dough. It's ok if it's lumpy and has spots of flour through it - the main thing here is not to overwork the dough!

A bowl of shaggy dough ready to make sourdough blueberry scones.

Grab your baking tray lined with parchment paper and tip the shaggy dough out onto it. Use your hands to gently press the dough into a round disk (mine is around 11" or 30 cm across).

Use your dough scraper or a sharp knife to cut the disc into quarters and then each quarter in half, so you end up with 8 equal wedges.

A baking tray with a round disc of sourdough blueberry scone dough on it. The dough has been cut into 8 wedges.

Gently move them apart, so they have room to bake. If you don't give them enough room, the edges of the scones will be soft and they will stick together.

Gently brush the scones with the heavy whipping cream (pastry brush is best for this). Sprinkle with granulated sugar if you want to.

8 wedges of sourdough blueberry scone dough that have been brushed with heavy whipping cream and sprinkled with sugar.

Place the scones into a 390F/200C oven for around 30 minutes - or until the scones are golden brown, sometimes they may take a little longer, especially if you used frozen blueberries.

8 wedges of sourdough blueberry scones that have just been taken out of the oven.

Recipe Flavor Variations

While these scones are delicious just as they are, there are a few variations you might like to try to vary the flavors a little. You could also replace the blueberries with raspberries if you want to, or combine the two for something a little different!

Lemon Blueberry Sourdough Scones - add the zest of a lemon to the dry ingredients of the recipe and then top with lemon glaze once the scones are cooled. Lemon glaze recipe is listed in the recipe notes below.
White Chocolate Blueberry Sourdough Scones - add 100g of white chocolate chips to the dry ingredients of the recipe. Top the scones with a white chocolate ganache. White chocolate ganache recipe is listed in the recipe notes below.
Maple Blueberry Sourdough Scones - add 100g of chopped pecan to the dry ingredients along with the blueberries. Brush the scones with a little maple syrup along with the heavy whipping cream before baking. Top the scones with maple glaze once cooled. Maple glaze recipe is in the recipe notes below.

How To Store + Freeze

These sourdough blueberry scones are best eaten within 12 hours of making (and I would say best eat warm out of the oven). But they will keep in an airtight container for around 3 to 4 days. I find warming them gently in the oven before serving is best.

If you want to freeze them, wait til they are cool and then wrap in plastic and freeze for up to 3 months.

You can also freeze the uncooked dough. I find it's best to form them into wedges and then freeze. Allow them to thaw a little before brushing with cream and baking as per instructions below.