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Baked blueberry scones on a china plate.

Blueberry Sourdough Scones

Kate Schat
Scones are a delicious breakfast or brunch option. They aren't too sweet but still give you that fresh bakery feeling.
5 from 6 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 309 kcal

Ingredients
  

  • 2 ¼ cups flour
  • ¼ cup sugar white, coconut, etc.
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ⅓ cup butter
  • ⅓ cup sourdough discard
  • ⅔ cup cultured buttermilk plus more if needed
  • ⅔ cup frozen blueberries

Icing (optional)

  • 1 cup icing/powdered sugar
  • 2 tablespoons lemon juice
  • ½ teaspoon vanilla

Instructions
 

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Mix dry ingredients in a large bowl. Cut/grate the butter into the flour. Add wet ingredients and stir just until combined. Add in blueberries.
  • Form into a ball. If some of the blueberries don't want to stick just push them into the shaped scones.
  • Form into a flattish round and score into 8 triangles. OR make 8 balls and bake them individually spread out.
  • Bake for about 17 minutes for individual scones or 25-30 minutes if in a single round.
  • Let cool completely before adding optional icing/drizzle.

Nutrition

Calories: 309kcalCarbohydrates: 53gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 480mgPotassium: 81mgFiber: 1gSugar: 23gVitamin A: 276IUVitamin C: 3mgCalcium: 91mgIron: 2mg
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