Need to use up your sourdough discard? These delicious Sourdough Scones are studded with berries and drizzled with an optional Lemony Glaze.  Fun to make, and beautiful to look at and eat. Includes a little chef’s tip on how to keep fresh berries intact!  Watch the Video.
Blackberry Sourdough Scones with Lemony Glaze- plus a little baking tip to help keep blackberries in tact! | www.feastingathome.com

If you’ve been making our Sourdough Bread recipe, here’s a little treat for you I know you will love!  Sourdough Scones with Lemeony Glaze!  This recipe came about after I ended up with a ton of extra blackberries after a catering event, and wanted to use up some sourdough discard (sourdough starter) I had in my fridge.

Wow! I was honestly blown away! First, let me just say right away, the sourdough starter gives the scones such an earthy, robust flavor that pairs so beautifully with sweet tart berries!

Blackberry Sourdough Scones with Lemony Glaze- plus a little baking tip to help keep blackberries in tact! | www.feastingathome.com

But First, what is sourdough Starter/ Discard?

Sourdough Starter is often referred to as “wild yeast”, made from flour and water and the wild yeast in the air around us,and it is typically used as the “yeast” when baking Sourdough Bread. The sourdough “discard” – the part of the starter that often goes to waste- can be used to make flavorful scones,  biscuits, wafflesand pancakes.

Why you’ll love this!

  • A great way to use sourdough discard!
  • It incudes a chef’s to keeping fresh berries intact.
  • Sourdough starter adds such good flavor!

What you’ll need (Ingredients)

  • Fresh or frozen berries (blackberries, raspberries, blueberries, or other berries)
  • All-purpose flour (see notes)
  • Sourdough starter (or sourdough discard)
  • Lemon zest
  • Salt
  • Baking powder  and baking soda
  • Sugar
  • Cold butter (or vegan butter)
  • Milk, half and half (or plant-based milk)
*See the recipe card for detailed ingredeints and measurements.
Blackberry Sourdough Scones with Lemony Glaze- plus a little baking tip to help keep blackberries in tact! | www.feastingathome.com

How to make Sourdough Scones

Step 1: Line an 8-inch cake pan with parchment and fill with 2 cups of fresh berries.  ( See notes for frozen berries). If your berries are very tender, freeze for 30-60 minutes beforehand, this way they will hold their shape (and not smash) a little better.

Blackberry Sourdough Scones with Lemony Glaze- plus a little baking tip to help keep blackberries in tact! | www.feastingathome.com

 

Step 2: In a food processor, pulse flour, lemon zest, salt, baking powder, baking soda and sugar. Pulse in cold butter until the mixture resembles coarse sand. Alternatively, you can do this in a bowl, breaking apart the butter apart with your fingers.

 

Step 3: In a small bowl mix the milk and sourdough starter together. Add the starter mixture to the food processor  ( or bowl) and pulse until it just forms a ball (just a few times) adding a little more milk only if necessary. Dough should be heavy and thick. Don’t overwork it.

Step 4:  Spread the dough gently over the berries and press down very lightly, into all the corners with your fingers. Place in the freezer for 2 hours

Blackberry Sourdough Scones with Lemony Glaze- plus a little baking tip to help keep blackberries in tact! | www.feastingathome.com

Step 4: Preheat the oven to 400F. Remove the dough from the freezer and invert it on a cutting board. Let it sit a few minutes or longer until thawed enough to cut. Cut into 8 equal-sized pie wedges.

Blackberry Sourdough Scones with Lemony Glaze- plus a little baking tip to help keep blackberries in tact! | www.feastingathome.com
Step 5: Brush with beaten egg (optional). Space them 2 inches apart (they will puff and spread a bit) on parchment-lined baking sheet, let thaw 20-30 minutes and bake for 25 minutes or until golden brown.
This easy Lemon Glaze is made with three simple ingredients in under 3 minutes flat! It hardens, stays white, and holds its shape, perfect for cakes, scones, cookies and morning breads. Vegan & gluten-free.
Step 6: Make the Glaze! While the sourdough scones bake, make the lemony glaze to drizzle over the top. Stir and dissolve powdered sugar into fresh lemon juice on the stove.
Blackberry Sourdough Scones with Lemony Glaze- plus a little baking tip to help keep blackberries in tact! | www.feastingathome.com

Chef’s tips

  • Use cold butter, and don’t leave out the lemon zest.
  • Don’t overwork the dough, which will release the gluten in the flour and cause the scones to be chewy.
  • Whenever you follow a recipe calling for flour, make sure to always spoon and level the flour into your measuring cup.

More Sourdough Discard recipes you may enjoy:

Sourdough Scones Video

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Sourdough Scones with Lemony Glaze

Sourdough Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 62 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 170
  • Cook Time: 20
  • Total Time: 2 hours 50 minutes
  • Yield: 8 1x
  • Category: breads, scones,
  • Method: baked
  • Cuisine: pacific northwest
  • Diet: Vegetarian

Description

An easy recipe for Sourdough Scones with Berries and Lemon Glaze using Sourdough Starter! Plus an easy tip to help keep your berries intact! Vegan Adaptable!


Ingredients

Units Scale

Scones:

  • 2 cup fresh or frozen blackberries (or raspberries or other berries)
  • 2 1/2 cups all-purpose flour (see notes)
  • zest from one lemon
  • 1/2 teaspoon salt
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup cold butter- sliced into 8 pieces ( or vegan butter)
  • 1 cup sourdough starter (275 grams)
  • 1/3 cup milk or cream (or nut milk, plus more if necessary)
  • optional: 1 beaten egg, for brushing

Lemony Glaze:

  • 2 tablespoons fresh Lemon Juice
  • 1 cup powdered Sugar
  • 1 teaspoon vanilla extract
Garnish with more lemon zest if you like.

Instructions

  1. Line an 8-inch cake pan with parchment and fill with 2 cups fresh berries.  If your berries are very tender, freeze for 30-60 minutes beforehand, this way they will hold their shape ( and not smash) a little better.
  2. In a food processor, pulse flour, lemon zest, salt, baking powder, baking soda and sugar. Pulse in cold butter until mixture resembles coarse sand.
  3. In a small bowl mix milk and sourdough starter together. Add the starter mixture to the food processor and pulse until it just forms a ball (just a few times) adding a little more milk only if necessary. Dough should be heavy and thick. Don’t overwork it.
  4. Spread the dough over the berries and press down gently, into all the corners with your fingers. Place in the freezer for 2 hours.
  5. Preheat oven to 400F. Remove dough from the freezer and invert on cutting board. Let sit a few minutes or longer until thawed enough to cut. Cut into 8 equal size pie shape wedges. Brush with beaten egg (optional). Space them 2 inches apart (they will puff and spread a bit) on parchment-lined baking sheet, let thaw 20-30 minutes and bake for 25 minutes or until golden brown.
  6. While baking, make the lemon glaze. Place powdered sugar in a small bowl. Using a tiny whisk or fork, whisk out any clumps. Add lemon juice and vanilla and whisk well.  Set aside and drizzle over warm scones. Sprinkle with lemon zest before it sets.

Notes

Frozen Berries can simply be folded into the dough, and no need to freeze the dough, saving time.

Nutrition

  • Serving Size: 1 scone
  • Calories: 399
  • Sugar: 15 g
  • Sodium: 233.3 mg
  • Fat: 12.3 g
  • Saturated Fat: 7.3 g
  • Carbohydrates: 65.2 g
  • Fiber: 3.7 g
  • Protein: 7.4 g
  • Cholesterol: 30.7 mg

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Comments

  1. Thank you for the tips, I crumbled the butter and flour with my fingers and it worked perfectly! These scones are awesome, thank you for the recipe 🙂






  2. I don’t have a large food processor, what would you recommend instead? Can I crumble the butter and flour in my hands like with a biscuit? Or would a pastry cutter be better? A blender? Thank you! 🙏🏾

    1. Either way would work Angeli- crumble with your fingers or a pastry cutter, not a blender!

    2. I would not recommend a blender. I tried and it was a huge failure. When I used the food processor it was a huge success. Hope this is helpful.

  3. Do you know if this recipe will work with the refrigerator type of sourdough? I’m told the recipes for ‘counter top’ starter don’t always work for refrigerator sourdough. Thanks!

  4. My first time using sourdough starter and it was excellent! The recipe is very forgiving and the scones came out perfect, with a tender crumb. We skipped the glaze and did clotted cream and jam instead — a delight!

  5. I’m new to vegan baking, but these were phenomenal! I used vegan butter and oat milk, and I’m thrilled with the results. Going to use this as a base recipe for other flavors soon.






    1. Me again 🙂 Today I made them with orange zest and 5 oz of dried currents (mixed in). I used OJ for the glaze instead of lemon juice and family loves them! Used 9-in square pan, and cut into 18 small triangles. Thank you again!

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