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!
Why you’ll love this!
- A great way to use up your sourdough discard!
- It includes a chef’s tip for keeping fresh berries intact!
- Sourdough starter adds such good tangy flavor!
Sourdough scones 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)
How to make our Sourdough Scone Recipe
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.
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
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.
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
Sourdough Scones
- Prep Time: 170
- Cook Time: 20
- Total Time: 2 hours 50 minutes
- Yield: 8
- 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
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
Instructions
- 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.
- In a food processor, pulse flour, lemon zest, salt, baking powder, baking soda and sugar. Pulse in cold butter until mixture resembles coarse sand.
- 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.
- Spread the dough over the berries and press down gently, into all the corners with your fingers. Place in the freezer for 2 hours.
- 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.
- 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.
High Altitude: Bake at 415 F, check at 20 minutes, bake until golden.
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
This is so delicious! I love this recipe. Trust the process! It is super fun and very tasty!
Glad you enjoyed Josie!
These turned out like store quality scones! I used blueberries and they turned out so so yummy. It was a great use for my sourdough discard. I will definitely be making again.
So happy to hear this Lily!
I am in Colorado for a couple of months up in the mountains and I was wondering how or if I should adjust the blueberry scone recipe for the higher altitude. We are at 8,400 feet here in Tabernash, CO. Have you ever adjusted for high altitude cooking?
BTW, We LOVE your recipes! Thanks for sharing them with us! Ginger
Hi Ginger, thanks for your question! Try increasing the temperature of your oven to 415 F and check at 20 minutes- continue baking just until golden and internal temp reaches 200 -205F.
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 🙂
Thank Angeli, I will note the recipe! Glad you gave them a go!
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! 🙏🏾
Either way would work Angeli- crumble with your fingers or a pastry cutter, not a blender!
Thank you so much!!! This is very helpful 🙂
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.
Thank you!!
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!
Yes, it will work for both!
Can I use day old discard from fridge? I was going to make scones but ran out of time.
Yes discard is perfect for this recipe!
Enjoyed these!
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!
Sounds lovely Suki!
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.
Oh that is great! Thanks Julie!
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!
Yum! Love that you are playing around.
What cutting pattern did you use to get 18 small triangles?
Sounds like you would cut 9 squares and then cut each of those at a diagonal. You could also shape the dough into a long rectangle, then cut at a diagonal, making alternating slant cuts to create small scones.