Sourdough Blueberry Cream Scones (Made With Discard)
Sourdough discard blueberry cream scones are my "American inspired" breakfast that still feels totally doable even for an European like myself. They're tender and flaky, loaded with blueberries, and the cream keeps them soft instead of dry and crumbly. Add the quick vanilla glaze if you want them to feel extra special, but they're honestly great plain too.
These are especially popular in spring and summer when blueberries are in season, and we have more than we know what to do with.
If you like fruity sourdough scones as much as I do, be sure to also check out my sourdough raspberry white chocolate scones!
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Quick Look
- Prep Time: 20 minutes
- Final Proof: 15 minutes chill
- Cook Time: 17-20 minutes
- Total Time: about 40 minutes
- Servings: 8 scones
- Difficulty: Easy
- Baking Method: Oven
- Best For: Breakfast, brunch, coffee snacks
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- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Blueberry Cream Scones
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Blueberry Cream Scones
- Other Delicious Recipes
- Sourdough Blueberry Cream Scones (Made With Discard)
- Need Help Tweaking This Recipe?
- Other Sourdough Discard Recipes You'll Love
- Sourdough Discard Banana Muffins with Chocolate Chips
- Easy Sourdough Discard Zucchini Bread with Walnuts
- Sourdough Discard Garlic Knots
Important Ingredients
- Frozen butter cold butter creates flaky layers. Grating it makes it easy to mix without warming it.
- Sourdough discard adds flavor and moisture. Use discard that's 1-2 days old for best results.
- Blueberries fresh or frozen both work, BUT I personally find that working with fresh is easier, and scones come out prettier.
- Heavy cream keeps the scones tender and rich.
See recipe card for quantities.
Substitutions & Variations
- Use raspberries or chopped strawberries instead of blueberries
- Skip the glaze for a less sweet version
- Add lemon zest for a fresh citrus flavor
- Use honey instead of sugar for a softer sweetness
How to Make Blueberry Cream Scones
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon, if using (Image 1).
Step 2: Grate the frozen butter directly into the bowl (Image 2) and toss gently with your fingers or a pastry cutter until the mixture looks coarse, with pea-sized bits of butter throughout.
Step 3: Toss the blueberries with 1 tablespoon of flour and set aside (Image 3).
Step 4: In a separate bowl, whisk together the egg, heavy cream, vanilla extract, and sourdough discard until smooth (Image 4).
Step 5: Pour the wet ingredients over the flour and butter mixture (Image 5).
Step 6: Mix gently with a spatula until a shaggy dough forms. The dough will look crumbly at first, with a few dry spots (Image 6). If it will not come together at all, add 1-2 teaspoons of cream as needed.
Step 7: Turn the dough out onto a lightly floured surface. Sprinkle the blueberries over the top and gently press them into the dough (Image 7).
Step 8: Fold the dough in half once or twice, just until the blueberries are incorporated and the dough holds together (Image 8).
Step 9: Pat the dough into an 8-inch round disc (Image 9).
Step 10: Cut into 8 wedges (Image 10) using a sharp knife or bench scraper. Press straight down when cutting and avoid sliding the blade.
Step 11: Transfer the scones to a parchment-lined baking sheet and chill in the refrigerator for at least 15 minutes while the oven preheats (Image 11).
Step 12: Optional Vanilla Glaze: Whisk together the powdered sugar, cream or milk, vanilla extract, and salt until smooth (Image 12), then drizzle over slightly warm or fully cooled scones.
Step 13: Preheat the oven to 200°C / 400°F. Brush the tops of the scones lightly with cream and sprinkle with coarse sugar, if using (Image 13).
Step 14: Bake for 17-20 minutes, until the tops are lightly golden and the scones feel set. Transfer to a wire rack and let cool slightly (Image 14).
Hint: cold dough makes better scones. If your butter starts feeling soft or your hands are warming the dough, pause and pop everything in the fridge for 10 minutes. That little chill is what gives you the nice rise and flaky layers instead of a spread-out scone..
Baking Schedule
Baking Schedule: Mix the dough → Shape and cut → Chill 15 minutes → Bake 17-20 minutes → Cool a bit → Glaze (optional).
This is a quick same-day bake with no long waits.
💭Crucial Success Tips
Grate the butter while it's frozen so it stays cold and mixes fast. Mix the dough gently and stop as soon as it holds together. Toss the blueberries with flour so they don't sink and turn the whole dough purple. When you cut, press straight down and don't saw back and forth so the edges rise nice and tall.
Recipe FAQs
Yes. Use them straight from the freezer, toss with flour, and fold them in quickly. Don't thaw them first or you'll end up with streaky dough.
Usually the butter warmed up or the dough got overworked. Keep everything cold, handle the dough as little as possible, and don't skip the 15-minute chill before baking.
Absolutely. Cut the scones, freeze them on a tray, then store in a freezer bag. Bake from frozen and add a couple extra minutes. Glaze after they're cooled so it doesn't melt right off.
How To Store Blueberry Cream Scones
Store at room temperature for up to 1 day in an airtight container. Refrigerate for up to 3 days. Freeze once fully cooled and reheat before eating.
Other Delicious Recipes
- 3-Step Sourdough in Under 4 Hours
- Dinkelbrötchen (Sourdough Spelt Rolls)
- Mediterranean Cheese & Olive Sourdough
- Marble Rye Sourdough Bread
If you tried these sourdough blueberry cream scones (made with discard) or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Sourdough Blueberry Cream Scones (Made With Discard)
Ingredients
- 250 g all-purpose flour
- 80 g sugar
- 10 g baking powder 2½ teaspoons
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- 113 g unsalted butter frozen
- 180 g blueberries
- 1 tablespoon flour for the blueberries
- 1 egg cold, large
- 45 g heavy cream cold (about 3 tablespoons), plus more for brushing
- 8 g vanilla extract 2 teaspoons
- 120 g sourdough discard cold
- Sugar optional, for sprinkling
Optional Vanilla Glaze
- 130 g powdered sugar
- 4 tablespoon cream or milk
- 1 teaspoon vanilla extract
- salt pinch
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon, if using.
- Grate the frozen butter directly into the bowl and toss gently with your fingers or a pastry cutter until the mixture looks coarse, with pea-sized bits of butter throughout.
- Toss the blueberries with 1 tablespoon of flour and set aside.
- In a separate bowl, whisk together the egg, heavy cream, vanilla extract, and sourdough discard until smooth.
- Pour the wet ingredients over the flour and butter mixture.
- Mix gently with a spatula until a shaggy dough forms. The dough will look crumbly at first, with a few dry spots. If it will not come together at all, add 1-2 teaspoons of cream as needed.
- Turn the dough out onto a lightly floured surface. Sprinkle the blueberries over the top and gently press them into the dough.
- Fold the dough in half once or twice, just until the blueberries are incorporated and the dough holds together.
- Pat the dough into an 8-inch round disc.
- Cut into 8 wedges using a sharp knife or bench scraper. Press straight down when cutting and avoid sliding the blade.
- Transfer the scones to a parchment-lined baking sheet and chill in the refrigerator for at least 15 minutes while the oven preheats.
- Optional Vanilla Glaze: Whisk together the powdered sugar, cream or milk, vanilla extract, and salt until smooth, then drizzle over slightly warm or fully cooled scones.
- Preheat the oven to 200°C / 400°F. Brush the tops of the scones lightly with cream and sprinkle with coarse sugar, if using.
- Bake for 17-20 minutes, until the tops are lightly golden and the scones feel set. Transfer to a wire rack and let cool slightly.
Notes
- Blueberries: Fresh or frozen both work. If using frozen blueberries, add them straight from the freezer and do not thaw.
- Sourdough Discard: I like using discard that's no more than 1-2 days old for sweet bakes. Active starter works too. Measure by weight.
- Make Ahead: Shape the scones and refrigerate them overnight. Bake straight from the fridge the next morning.
- No Glaze Needed: These are excellent plain or served with butter, honey, or jam.
This is the best scone recipe! The scone is so flaky, crumbly, and so buttery! I can’t wait to make this recipe again!
Hi Briana,
this means so much, especially coming from you! Thank you!!