Sourdough Blackberry Lemon Scones with Lemon Glaze

Sourdough blackberry lemon scones are soft, buttery, flaky, moist, and full of juicy blackberries and fresh citrus! They are quick, easy, and are a great way to use your sourdough discard too!

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Juicy blackberries paired with tangy citrus in a buttery soft sourdough scone is just so delicious! Topped with a tangy lemon glaze adds the perfect touch of sweet. This is a great recipe to have around when blackberries are in season but they can be made with frozen blackberries as well!

These scones are perfectly moist, never dry, and always turn out so beautiful. They make the perfect addition for a breakfast spread, make great snacks, or are lovely to enjoy with coffee or tea. They are quick and easy to make and can be fresh and ready out of the oven in 30 minutes.

Scones are an awesome way to use up your extra sourdough discard too! Since the rise for these scones comes from using baking powder the sourdough is only to contribute to the taste and texture. It adds a lovely flavor and blends perfectly with the other ingredients, making for another delicious and simple way to use sourdough in your daily baking!

Why You’ll Love this Recipe

Quick and Easy – these scones are so easy to make! And fast too! From bowl to table in 30 minutes which makes these a great option if you’re in need of a treat fast but don’t have much time to make one.

Soft and Flaky – using the method of grating frozen butter is what makes these scones tender and flaky. The key to flaky scones is to keep your ingredients as cold as possible. Take your ingredients straight from the fridge and don’t bring anything to room temperature before using.

Delicious! – the combination of fresh blackberries and lemon zest is so flavorful and make for the tastiest scones!

Ingredients

Flour – all-purpose, whole wheat, or even freshly milled all work!

Sugar – I use organic cane sugar or coconut sugar

Baking powder – helps them rise

Salt – melds all the flavors together

Salted butter – use frozen butter! This makes the scones flaky and soft. You may also use unsalted butter if that is what you have.

Egg – I love using farm fresh eggs in my baking!

Greek yogurt – this helps to keep the scones moist. You can substitute sour cream.

Sourdough starter – active starter or discard. Straight from the fridge is even better!

Vanilla extract – pure vanilla extract is best.

Blackberries – fresh or frozen

Lemon – you will use both the zest and the juice.

Powdered sugar – this is for the glaze.

Step-by-step instructions (with pictures!) can be found below, followed by a recipe card with exact measurements.

Tools You May Need

Large Bowl or Stand Mixer

Measuring cups and spoons

Handheld Cheese Grater

Bench Scraper

Lemon Juicer

Parchment Paper

How to Make Sourdough Blackberry Lemon Scones with Lemon Glaze

Step 1: Preheat the oven to 375°. Line a sheet pan with parchment paper and set it aside for later.

Step 2: In a large bowl or the bowl of your stand mixer fitted with the paddle attachment add the flour (2 cups), sugar (1/2 cup), baking powder (1 Tbs), and salt (1/4 tsp).

Step 3: Wash the lemon. Using the small side of your cheese grater or a handheld zester, grate the outside peel of the lemon until you have 1 Tbs. worth of fresh lemon zest. Set the lemon aside for later. Add the zest to the flour mixture and stir with a fork or whisk to combine.

Step 4: Using the large grate side on your handheld cheese grater, grate the frozen butter (1/2 cup) onto a small plate or bowl. Add it to the flour mixture and stir to combine.

Step 5: In a small bowl combine the sourdough starter (1/2 cup), greek yogurt (1/2 cup), egg (1), and vanilla extract (1 tsp). Whisk well. Add the wet ingredients to the dry ingredients and stir with a large fork until just combined. It’s okay if there are still some dry spots remaining.

Step 6: Add the blackberries (1 cup) to the bowl and stir until they are just incorporated. Don’t over stir or else your scones with be rubbery instead of tender and soft.

Step 7: Transfer the dough to the parchment lined pan. Sprinkle the top of the dough with a little flour to prevent it from sticking. Using your hands carefully press the dough out evenly into a circe until it is about 1/2 inch thick all around.

Step 8: Using a bench scraper or sharp knife, cut the circle into 8 triangles. Separate them so that there is about an inch of space between each scone.

Step 9: Place the pan in the preheated oven. Bake at 375° for 20-25 minutes until the scones are puffy and the edges are golden brown.

While the scones are baking make the lemon glaze

Step 10: Measure out the powdered sugar (1 cup) into a small bowl. Juice the lemon that you previously used for zest. Measure out 1 Tbs. of the lemon juice and add it to the powdered sugar. Mix with a fork or small whisk until there are no lumps remaining and the glaze is smooth. Add more lemon juice until your desired consistency is reached. It should be runny enough to drizzle but not watery.

Step 11: Drizzle the glaze over the warm scones. Sprinkle with fresh lemon zest if desired. Serve and enjoy!

How to Serve

You can serve scones warm and fresh out of the oven or after they’ve cooled to room temperature. These scones are delicious all on their own but they also make a great side to tea, coffee, or a cold glass of milk. You can serve them for breakfast, as a snack, or even dessert! They are so versatile which is one of the reasons I love them so much!

How to Store

Store cooled leftover scones in an airtight ziplock bag or plastic container with a lid. They will stay fresh and be best if consumed within 3 days, but will be good for up to 1 week.

Store in the freezer for up to 3 months. Thaw at room temperature completely before serving.

Recipe FAQs

More Delicious Recipes from Our Kitchen

• Sourdough Discard Strawberry Shortcake Layer Cake
• Sourdough Banana Bread
• Sourdough Discard Brown Butter Chocolate Chip Cookies

If you’ve made these sourdough blackberry lemon scones I would love if you left a star rating and let me know how it went in the comments below 🙂 Thank you for visiting!