Sourdough Scone Recipe Recipe
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!
How to Make the Best Sourdough Scone Recipe
These sourdough scones are the perfect way to put your sourdough discard to delicious use. Bursting with fresh blackberries and topped with a bright lemon glaze, they’re a delightful treat for breakfast or an afternoon snack. The tangy notes from the sourdough starter add a subtle depth of flavor that pairs beautifully with the sweet berries.
The secret to keeping your berries intact is a clever technique: pressing the dough over frozen berries in a cake pan, then inverting before cutting. This method ensures each scone is loaded with whole, beautiful berries rather than a mushy mess. It’s a game-changer for any fruit-filled pastry.
Whether you’re a sourdough baking enthusiast looking for new ways to use your discard or simply craving a tender, flaky scone, this recipe delivers. The lemon glaze adds a sweet-tart finish that makes these scones absolutely irresistible.
Sourdough Scone Recipe
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
Scone Dough
Berries
Lemon Glaze
Optional
Instructions
Prepare the Berries
- 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.
Make the Dough
- 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 30 minutes to firm up.
Bake the Scones
- Preheat the oven to 400°F. 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-shaped wedges. Brush with beaten egg (optional). Space them 2 inches apart on a parchment-lined baking sheet.
- Bake for 25 minutes or until golden brown.
Make the Glaze
- 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
- For vegan scones, substitute the butter with vegan butter and use nut milk instead of dairy milk.
- Raspberries or other berries work equally well in this recipe.
- Freezing the berries helps them maintain their shape during mixing and baking.
