Blueberry Coffee Cake Sourdough Scones

Scones have been one of the most requested sourdough discard recipes, and after plenty of testing, I’ve finally perfected the taste and texture! Unlike dry, crumbly scones, these are soft, tender, and almost cake-like, with a sweet, buttery cinnamon topping that gives them a classic coffee cake flavor. Or if you want something light and citrusy try my Strawberry Lemon Sourdough Scones.

Blueberry is one of my favorite flavors for spring and summer, and if you love it too, be sure to try my Lemon Blueberry Sourdough Focaccia, Sourdough Blueberry Muffins, and Lemon Blueberry Sourdough Bread.

Why you will love this recipe

• A quick & easy recipe that is ready in just 30 minutes!
• This discard recipe makes the perfect breakfast treat, especially for special occasions such as Easter or Mother’s Day!
• The texture of these scones is soft, tender, and cake-like and they are bursting with blueberry flavor. 
• It is a great way to use up extra sourdough discard.

Important Ingredients and Substitutions

• Blueberries- You can use fresh or frozen blueberries in this recipe. If you use frozen do not thaw before baking.
• Cold butter- The trick is to use very cold butter. That is what gives these scones the perfect soft and tender texture! The first step is to add your butter to the freezer, so be sure to not skip that!
• Sourdough discard- Use cold sourdough discard to help prevent the butter from melting and causing the scones to spread while baking. Use your discard straight from the fridge for best results. You can also use active starter if you do not have discard. 
• Cinnamon- The cinnamon pairs beautifully with the blueberry, and also gives the scones a coffee cake feel.

See all the ingredients and amounts in the recipe card below.

Helpful tools

Measuring Cups and Spoons or kitchen scale– The recipe has both grams and cups measurements. However, I always recommend weighing your ingredients for the most accurate results. 

Baking Sheet & Reusable Baking Mats– Lining the baking sheet with either a reusable baking mat or parchment paper will help prevent the scones from sticking. 

Cheese grater– Using a cheese grater is the easiest way to make small pieces of butter to incorporate into the dough. 

Instructions to make Blueberry Sourdough Scones

If you don’t have any butter in the freezer I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe.

Preheat the oven to 425 degrees Fahrenheit.

In a large mixing bowl, combine the dry ingredients. Add the all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix to combine. 

Shred a stick of frozen butter and mix it into the flour mixture, rubbing with your fingers to get it into small bits of butter, about the size of a pea. 

Wash and dry the blueberries and toss in the flour mixture.

In a separate bowl, mix the sourdough discard, egg, and milk.

Pour the wet ingredients into the dry ingredients and mix with a fork or danish dough whisk until the dough begins to come together.  

Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together. Avoid smushing the blueberries.

Shape the dough into a circle (about 8 inches in diameter).

In a small bowl, prepare the topping by chopping up the butter. Mix it with flour, sugar, and cinnamon until the butter is broken up into little pieces.

Brush the scone dough with 1-2 Tablespoons of milk. Press the crumble topping on to the top of the dough.

Cut the dough into 8 pieces using a bench scraper or knife. Place them on a baking sheet lined with parchment paper or silicone mats.

Bake at 425 for 15 minutes or until they are lightly golden brown on the edges and top. Don’t over bake or they will get dry.

In a small bowl, add the powdered sugar, vanilla extract, and milk and whisk to combine until smooth. Add it to a ziplock bag or piping bag and cut one of the corners to make drizzling easy.

When baked, remove from the oven and transfer to a wire rack if desired. While the scones are still warm, drizzle the icing on top of the scones and enjoy.

Storage Instructions

To store the sourdough blueberry scones, add them to an airtight container or wrap in plastic wrap. You can keep them on the counter at room temperature for 2-3 days or in the fridge for up to a week. You can reheat them in a 300-degree oven until they are warmed through or in the microwave for 15 seconds.

If you would like to freeze, wrap the leftovers in plastic or store them in an airtight container and freeze them for up to 3 months. Ideally you want to freeze these without the icing on top.

You can also freeze unbaked scones. Once the scones are cut wrap them in plastic wrap and place in a freezer-safe ziplock bag. Freeze for up to 3 months. Bake directly from the freezer but add on a couple minutes to the bake time to accommodate for being frozen.

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