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

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! |

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.

Sourdough Scones Ingredients

  • Fresh or frozen berries (blackberries, raspberries, blueberries, or other berries)
  • All-purpose flour (see notes)
  • Lemon zest
  • Salt
  • baking powder  and baking soda
  • Sugar
  • Cold butter (or vegan butter)
  • sourdough starter (or discard)
  • milk or cream (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! |

How to make Sourdough Scones- Expert Tips

The basic recipe is easy, just read it over once before starting. 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 stir 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 fork or wooden spoon will add air to it and will ensure that you don’t end up with too much flour in the recipe.

Always spoon and level the flour into your measuring cup.

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.

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


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! |

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! |
While the sourdough scones bake,  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! |
Hope you enjoy this recipe for Sourdough Scones! Let me know what you think in the comments below!

More Sourdough recipes you may enjoy:

Sourdough Scones Video

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sourdough Scones with Lemony Glaze

Sourdough Scones

  • 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


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!


Units Scale


  • 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.


  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.


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. 🙂


  • Calories: 325

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

Share this with the world!

to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. When starting a starter should you cover with cheesecloth or a solid lid as you did in the video?

    Also, during the first week, do I have to wait until the starter falls before feeding again or discard and feed while it’s grown to the top or even over the top of the jar?

    1. I like a solid lid, so it doesn’t get overly dry. I would wait until after it has peaked. It doesn’t need to fall all the way down, but just be on its way down -if that makes sense.

          1. Ok. This is my last comment. My starter has been very active since day 2. On day 5 my starter rose from 300ml to 1000 ml. I didn’t feed it right away, it peaked and fell. I fed it 24 hours after the first feed instead of 12. Later it became more like pancake batter and lost its elasticity. I’ve fed it 2x, 12 hours apart since then, will it recover. What should the consistency be after 7-10 days when it’s ready to use and being maintained.

            Thank you in advance.

          2. Hi Anthony- It doesn’t need to be your last comment 😉 The consistency of the starter will change depending if it’s fed, or if it is hungry. The starter will get looser, “runnier” as it gets more hungry. So there is no “set” consistency. When you feed it it is thick, like a thick paste. As it digests the flour, it gets runny. As long as it is getting runny or you see bubbles, it is still active and alive. But you want to see that consistent rise, or doubling. Read thorugh the trouble shooting section. You are so close. 🙂

  2. Hi there – I’ve wanted to try making scones forever but have always been intimidated. Your recipe makes it seem easy enough, so hoping to give it a try in the next few days. One question I have: I don’t have a food processor – would a kitchen aid work, or would you recommend mixing by hand instead? Would appreciate your thoughts / expertise on a good alternative! Thanks!

  3. This sounds like a wonderful recipe. I do prefer to use weights, would it be possible to include, especially for the flour? Thank you

  4. These sound amazing! Do you think it would be alright to leave it in the cake tin and cut it into pieces after baking?

    Thx so much! Love your recipes

    1. That is interesting Kayley! I have never tried this- and honestly, I have no idea! Would you let me know if you give it a go?

      1. Finally I make something with my starter that’s a 100% success! Great recipe, my scones turned out perfect! I froze my blueberries to cut down on time as suggested and then folded them in before spreading and cutting. Thank you!

  5. I have never made scones before. The instructions were great. The scones turned out beautifully and so delicious. I found them to be nice and moist. Hubby is a scone lover and thought they rated a 10. I used blueberries. Thanks for the great recipe.

  6. I love this recipe! I’ve made it many times and almost always have success.

    I do have a question – the last time I made it, the top of the scone came out very raw and the dough would not cook no matter how long I left them in the oven. I suspect it’s because of moisture from the fruit on top, but I used frozen fruit like I have every other time so I’m not sure what happened. Any advice? Thank you!

    1. That is so strange! I’m not sure what could have happened. Was the oven temp correct?

  7. This is my first time making scones. The flavor is very bright and fresh with the tart blackberries and the lemon glaze. I added some cardamom to the flour. I used frozen blackberries and rolled our half the dough, pressed the frozen berried in it then rolled the rest of the dough on top. then cut them and baked them. Should I have let the cut scones set for a while to thaw the berries in the dough before baking? The scones were not as light as I would have liked. Maybe I over mixed(by hand) as I do not have a food processor big enough for this recipe. I used the cast-off sour dough from the starter-making process, so not the full fledged sourdough yet. Would that make them lighter if I had? And when I do make these again (and I will!!) with the mature sourdough starter, do I still add the baking powder and soda? Sorry for all the questions. I am a fairly accomplished cook but not a baker. and I know there is a lot of science involved in baking. Love, love, love your recipes. You may make me a baker yet! I am making the sourdough starter for my daughter-in-law for her birthday!

    1. Glad you enjoyed these. It is ok if the berries are still frozen when you go to bake. Over-mixing can make them heavy as well as too much flour ( always spoon and level the flour) and using active starter will lighten them up too. I would still use baking soda and powder even with active starter. 🙂 This recipe is lighter on the butter- so if you like a really flakey scone, add 2-3 more tablespoons butter. 🙂

      1. thank you, Sylvia. I am trying these again this afternoon and this information is helpful. I forgot to add my name last time. Thanks for the great recipes and helpful, prompt replies to questions.

  8. Please include tips on how to use the starter for pizza dough. If recipe calls for 1 teaspoon of fast acting yeast how is the starter measured?

    1. Will be doing a pizza dough recipe soon. I basically just make our sourdough bread recipe ( with out the seeds) and sub 1/2 cup rice flour for a lighter crispy crust. 🙂

  9. 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.

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

  11. 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. 🙂

  12. 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!

  13. 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!

  14. 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

  15. 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.

  16. 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!

  17. 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?

Our Latest Recipes