How to make the most delicious Sourdough Scones using leftover sourdough starter! Studded with berries and topped with an optional  Lemony Glaze- plus a little baking tip to help keep the berries intact!
Blackberry Sourdough Scones with Lemony Glaze- plus a little baking tip to help keep blackberries in tact! | www.feastingathome.com

Summer marks the beginning of the berry season here in the Northwest. Strawberries, blackberries,  raspberries, blueberries, blackcaps and of course huckleberries begin their glorious arrival.

This recipe for Sourdough Scones with Lemony Glaze came about after I ended up with extra blackberries after a catering event, and wanted to use up some extra sourdough discard,(sourdough starter) I had in my fridge.

Let me just say right away, the sourdough starter gives the scones an earthy robust flavor that pairs beautifully with sweet and tangy berries.

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

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.

what can you do with sourdough discard?

  1. Make Sourdough Waffles!
  2. Make Sourdough Pancakes!
  3. Make Sourdough Biscuits
  4. Make Sourdough Buns!
  5. Make Sourdough Tortillas!

A few days ago, on a camping trip in Idaho, we stumbled upon a patch of wild strawberries. In size, they were the smaller than a pea, yet surprisingly, bursting with so much strawberry flavor, it was hard to believe the flavor was real and not manufactured. It was as if all the strawberry flavor of a regular-sized strawberry was packed into their tiny little bodies, they were so intense and delicious!

For the tastiest berries, head to your local farmers market.  There, produce is picked right before it is sold, given time to ripen on the vine.  Much of the produce that finds its way to our grocery stores have been picked early for travel, ripening off the vine, producing a fruit or vegetable that often lacks flavor and vibrancy.

Here the Inland Northwest, berries can also be found in the wild. Most of us are familiar with huckleberries, but another berry that gets overlooked are wild blackcaps. They look deceiving like blackberries but are actually a wild black raspberry. In flavor, they differ from both raspberries and blackberries.

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

How to get the best looking Berry Scones?  

When making berry scones, an easy way to make them so you can actually see the berries after they are baked is to line a cake pan with plastic wrap or parchment. Place a layer of fresh berries on the bottom of the pan.

Then gently press in your scone dough over the berries. Freeze for a couple of hours. Invert, then cut into wedges.  This way, the berries are on the top of the scone. Cutting them into wedges when frozen makes it easy to get uniform pieces. If the dough is too hard to get the knife through, just let thaw for 15-20 minutes on the counter.

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

Let them thaw on a parchment– lined baking sheet before baking.

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

A baking tip:
Whenever you follow a recipe calling for flour, make sure to mix the container of flour before measuring, fluffing it up. If flour sits for too long in the bag or canister, it will settle and get heavy and dense. Giving a quick mix with a wooden spoon will add air to it and will ensure that you don’t end up with too much flour in the recipe. Spoon the flour into your measuring cup

The basic recipe is easy, just read it over once over before starting.
Make sure to 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.

If serving as a breakfast pastry, you could replace a little flour with oats.
If you are vegan, replace butter with soy butter, yogurt with soy yogurt, etc.
For a heartier scone, I have also replaced some of the flour with toasted rye flour. ( Toasting the rye either in a dry skillet or in the oven, really enhances the flavor.) 
Feel free to add seeds, nuts, or even cooked quinoa for some added protein.

Place wedges on a parchment-lined baking sheet, spaced 2 inches apart,  let thaw, and bake for 18-24  minutes.

Blackberry Sourdough Scones with Lemony Glaze- plus a little baking tip to help keep blackberries in tact! | www.feastingathome.com
While they are baking, make a lemony glaze to drizzle over the top. Stir and dissolve powdered sugar into fresh lemon juice on the stove. Whisk in a pat of butter for a little extra richness.
Blackberry Sourdough Scones with Lemony Glaze- plus a little baking tip to help keep blackberries in tact! | www.feastingathome.com
Hope you enjoy this recipe for Sourdough Scones! Let me know what you think in the comments below!

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Sourdough Scones with Lemony Glaze

Sourdough Scones with Blackberries & Lemony Glaze

  • 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

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)

——-
1 beaten egg, for brushing, optional

Lemony Glaze:

  • 1/4  cup Fresh Lemon Juice
  • 1 cup powdered Sugar
  • 1 tablespoon butter (optional)
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 glaze. Stir sugar into lemon juice in a small pot on the stove until dissolved. Whisk in butter (optional). Set aside. Drizzle over warm scones.

Notes

If you prefer to mix berries into the dough itself- using frozen berries makes this much easier. Simply fold them into the dough, and no need to freeze the dough. This will save time here!

If subbing other flours- just start with 1/2 cup. (For example, 1/2 cup whole wheat mixed with 2 cups white.) You can tweak it from there, the next time. 🙂


Nutrition

  • Calories: 325

Keywords: sourdough scones, blackberry scones, how to makes scones with starter, best blackberry scone recipe

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Grandmom taught me how to make yeast bread. Now a grandmother myself, I am passing on the skill. I am new to sourdough. I made the starter from organic raisins and am experimenting. Your scones recipe was simple and clear. They are fabulously delicious😋 I’m so glad I found you! Thanks.

    1. Awesome Joanne- thanks so much and love that you are passing this on, such a sweet gift to your grandkids.

  2. I love all of your recipes. Would love for you to develop a sourdough strawberry pop tart! Thank you for what you do

  3. I wasn’t a scone fan until now. These were heavenly with raspberries. Thank you Sylvia.

    How long can I keep the discarded starter in the fridge before making these?

        1. I would try to use it within a few days, if it has been a week since feeding it. 🙂

  4. Can you use buttermilk in this recipe? PS Thanks for teaching me how to function better in the kitchen! Every thing has been a hit & I am really enjoying making your recipes!

  5. Absolutely delicious, Sylvia!

    Thank you for sharing. I was gifted a ‘sourdough starter’ and 9 pages of instructions (yikes) based on ‘folding the starter’ over a 24 hour period, In preparation. It was a flop!

    Searching online, I found you and HAPPINESS!!! Made the 6 day ‘sourdough starter’ to perfection and VOILA! Perfect sourdough loaf in a Dutch oven. Wow! Thank you.

    It was your explanation, to save the leftover ‘sourdough starter mix’ for baking. I made these amazing berry scones and have Friends begging for more… I gave them your website To ‘follow’ while I’m experimenting with more of your recipes.

    An absolute treat, and now… in the talk of Town!! lol! Well, with my friends Anyway.

    Thanks for the wonderful recipes, I’m going to try all your recipes! And so much more!

    Feeling smug and satisfied! Delicious 😋

    ✨👍🙏🥰

    1. Ahahaha!I love it Judi- “smug and satisfied” – just perfect! Thanks so much and so happy you are here!

      1. I baked like I was on a ‘whirlwind’. Testing 6 varieties of berries, peaches and mango slices too, and sent friends and co-workers, a Christmas biscuit tin full of ‘leftover sourdough starter’ scones.

        “World Class”
        “To Die For”
        “OMG! I thought I disliked sourdough? Not anymore!”
        “It’s so delish, it’s de-finished, more please!”
        “Lemony Glaze is my new favourite words. Big check mark ✅ “
        “You should sell them online”… 😊

        To name a few reviews of lip smacking delight.

        Still so ‘Smug & Satisfied” Thanks to YOU!

  6. Made these berry lemon sourdough scones yesterday and they are delicious! I used frozen mixed berries and white bread flour rather than all purpose. I was worried the sourdough taste would be too apparent but no one tasted it. They were light In texture and just the right sweetness

  7. Amazing scones! I don’t have a food processor, so I mixed everything by hand, and they came out perfect. I used frozen blackberries, so I didn’t have to freeze the dough.

  8. Love this recipe! I’ve made it a few times exactly as recipe (minus the glaze) and they turned out perfect! Today I experimented with substituting spelt flour for all of the AP & added 1/2 cup dried ginger & 1 cup dried cherries (soaked in brandy) instead of the fresh/frozen fruit and it was a hit!

  9. These were amazing. I used blueberries. I didn’t have a lemon so I used lemon extract. Excellent taste, beautiful eye appeal. I wish I could share a photo. Love this recipe! Food processor did all the work. I did post it on a discard Facebook group I belong to with a link.

    1. Excited to make this recipe, as a young baker (not sure the self appointed title fits), I’m curious why it needs baking powder and baking soda when it has the starter? Thanks v. Much 😊

    1. Hi Kristina, I haven’t tried- so honestly not sure here. Butter gives it a flakey texture. I personally have a prejudice against most seed oils like canola (highly inflammatory), so I stay clear of them. What about a light olive oil?

  10. FANTASTIC! Got home from the blueberry patch, already had sourdough waiting on the cupboard for pizza and swapped to scones! Used good brand of whole wheat pastry flour for 1 cup and it came out delicious, moist and flaky. Thank you! My sourdough starter is over 100 years old!