Potato Flake Sourdough Lemon Blueberry Scones Recipe

Potato flake sourdough lemon blueberry scones are a delicious treat that perfectly balances the tangy flavor of lemon with the sweetness of juicy blueberries.

 To me, the flavors of lemon and blueberries are the perfect summer combination, but these scones can be enjoyed any time of the year! Whether you’re enjoying them with your morning coffee or as an afternoon tea snack, these scones are sure to become a favorite. 

This simple recipe uses basic ingredients you likely already have on hand, and it’s a great way to use up some extra potato flake starter. 

Why use Potato Flake Sourdough for scones?

There are so many things great about these scones but the first thing to mention is that you have two options! They can be made right away, or they can be long fermented in the refrigerator for added health benefits! Either of these options can be used with an active starter or with discard! Add this sourdough discard scone recipe to your list of things to make when you have extra sourdough discard!

The second thing is that these scone use a potato flake sourdough starter. If you choose the long fermented version, you will gain the numerous health benefits of consuming fermented grains versus grains that have not gone under a fermentation process. If you decide to skip the long ferment, don’t fret, the potato flake starter still provides a delicious flavor to these scones that is unique to any other scone recipe.

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Tools Needed:

Large mixing bowl

Fork or pastry blender

Plastic wrap

Baking sheet

Parchment paper

Bench scraper or knife

Zester

Citrus Juicer

Ingredients You’ll Need to Make Potato Flake Sourdough Lemon Blueberry Scones:

Before you begin, gather all your ingredients to ensure the best results. Here’s what you’ll need:

For the Dough:

• Frozen unsalted butter: If you use salted butter, reduce the salt to ¼ teaspoon.
• All-purpose flour
• Cornstarch
• Granulated sugar
• Baking powder
• Salt
• Vanilla extract
• Heavy cream
• Potato flake sourdough starter (active starter or discard)
• Fresh lemon juice: You’ll need about 4 lemons total)
• Fresh lemon zest
• Fresh blueberries: If using frozen, rinse until the water runs clear, gently pat dry, and toss in 1 tablespoon of flour

For the Glaze:

• Unsalted butter (melted)
• Powdered sugar
• Fresh lemon juice (This will be part of the total 4 lemons)
• Lemon zest

How to make the best sourdough blueberry scones with a lemon glaze:

Prepare Your Ingredients

Start by grating your frozen butter into small pea-sized pieces using a cheese grater or simply cutting into small pieces with a knife. This step is crucial for achieving the flaky texture that makes these scones so tender. Place the butter back in the freezer while you prepare the remaining ingredients. Keeping cold butter is key to successful scones. 

Mix the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, cornstarch, granulated sugar, baking powder, salt, and 1 tablespoon of lemon zest. These dry ingredients form the base of your scone dough. The addition of cornstarch helps create a tender crumb, which is key to the best scones.

Incorporate the Butter

Remove the frozen butter from the freezer and add it to the flour mixture. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with small pieces of butter throughout. The butter should remain cold to ensure the scones bake up flaky and tender.

Add the Wet Ingredients

In a separate bowl, mix the potato flake sourdough starter, heavy cream, vanilla extract, and fresh lemon juice. These wet ingredients will bring your dough together. Slowly pour this mixture into the flour mixture, gently stirring until just combined. Be careful not to overwork the dough, as this can lead to tough scones.

Incorporate the Blueberries

Just before the dough fully comes together, gently fold in the fresh blueberries. If you’re using frozen blueberries, remember to rinse them until the water runs clear, pat them dry, and toss them in a tablespoon of flour before adding them to the dough. This helps prevent the berries from bleeding into the dough and ensures they stay evenly distributed.

Chill the Dough

Once the dough is mixed, form it into a dough ball, dust lightly with flour, and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes to allow the butter to firm up and the flavors to come together. For an even better flavor and digestion benefits, you can refrigerate the dough overnight or up to 24 hours. This step is essential for creating tender scones with a flaky texture. This fermentation process is what makes the grains easier to digest. 

Shape and Freeze

Preheat your oven to 400F. Turn the dough out onto a clean surface and flatten it into a circle about one inch thick. 

Avoid using flour if possible since it has not gone through the fermentation process. However, a small amount of flour will be okay if it is needed. 

Use a sharp knife or bench scraper to cut the dough into eight equal pieces. Using the bench scraper carefully lift each scone up off the work surface and place the unbaked scones onto a prepared baking sheet lined with parchment paper.

Be sure to leave about two inches of space between each one. Before baking, pop the baking sheet into the freezer for 10 minutes while the oven finishes preheating.

Bake the Lemon Blueberry Scones

Bake the scones on the middle oven rack for 20-25 minutes, or until they are golden brown. The tops of the scones should have a nice, firm crust, and the interiors should be light and tender.

Prepare the Lemon Glaze

While the scones are baking, prepare the lemon glaze. In a small bowl, combine the melted butter, powdered sugar, lemon zest, and enough lemon juice to achieve a drizzling consistency. This lemon glaze adds a burst of fresh flavor that complements the juicy blueberries perfectly.

Glaze and Serve

Once the scones are done baking, transfer them to a wire rack to cool slightly. Use a spoon to drizzle the lemon glaze over the top of the scones, spreading it with the back of the spoon to cover each scone evenly. Scones are best served fresh the same day, but are still delicious the next day. 

Storage and Freezing

If you have any scones left over, store them in an airtight container at room temperature for up to three days. For longer storage, wrap the scones tightly in plastic wrap and freeze them for up to three months. To reheat, simply pop them in a 350-degree oven for a few minutes until warmed through.

Potato Flake Sourdough Lemon Blueberry Scones: Tips for Success

Keep Ingredients Cold: To achieve the flaky, tender texture that scones are known for, it’s important to keep your ingredients cold. Use frozen butter and cold heavy cream, and try to handle the dough as little as possible to avoid warming it up.

Don’t Overwork the Dough: Overworking the dough can lead to tough scones. Mix the dough just until it comes together, and gently fold in the blueberries to avoid squishing them.

Use Fresh Ingredients: Fresh lemon juice and zest add a bright, tangy flavor that pairs beautifully with the blueberries. If possible, use fresh blueberries for the best results, but frozen berries will work in a pinch.

Chill the Dough: Chilling the dough before baking helps the scones hold their shape and ensures a tender crumb. This step also enhances the flavor, making your scones even more delicious.

Variations and Add-Ins

This lemon blueberry sourdough scone recipe is incredibly versatile. If you’re looking to change things up, here are a few ideas:

• Lemon Raspberry Scones: Swap the blueberries for fresh raspberries for a different but equally delicious flavor.
• If you love citrus, try making these mouth watering orange scones.
• Chocolate Chip Scones might be more up your ally if you are a chocoholic!

These scones are a great option for using up sourdough starter discard, making them a perfect addition to your collection of sourdough discard recipes. 

This potato flake sourdough lemon blueberry scones recipe is simple, yet such a delicious treat with a tender crumb and flaky texture. Whether you’re a seasoned baker or new to scone recipes, this easy recipe is sure to become a favorite in your kitchen.

The combination of fresh lemon zest, juicy blueberries, and the depth of flavor from your potato flake  sourdough starter, makes these scones the perfect treat for any occasion. Enjoy them fresh out of the oven with a generous drizzle of lemon glaze. Oh, and don’t forget to share a few!

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Potato Flake Sourdough Lemon Blueberry Scones

This potato flake sourdough lemon blueberry scones recipe is simple, yet such a delicious treat with a tender crumb and flaky texture.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Fermentation 8 hours hrs

Total Time 8 hours hrs 50 minutes mins

Course Breakfast, Dessert

Servings 8 scones

Equipment

• Large mixing bowl
• Fork or pastry blender
• Plastic wrap
• Baking Sheet
• Parchment Paper
• Bench scraper or knife
• Zester
• Citrus Juicer

Ingredients

  

For the Dough:

• 7 tablespoons unsalted frozen butter If you use salted butter, reduce the salt to ¼ teaspoon.
• 2 ¼ cups all-purpose flour
• ¼ cup cornstarch
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons vanilla extract
• ¾ cup heavy cream
• ½ cup potato flake sourdough starter active starter or discard
• ¼ cup fresh lemon juice
• 1 tablespoon of fresh lemon zest
• 1 cup fresh blueberries If using frozen, rinse until the water runs clear, gently pat dry, and toss in 1 tablespoon of flour

For the Glaze:

• ½ tablespoon unsalted butter melted
• ¾ cup powdered sugar
• 1 ½ tablespoons fresh lemon juice add more to thin out if desired
• 1 tablespoon lemon zest

Instructions

 

• Start by grating your frozen butter into small pea-sized pieces using a cheese grater or a knife. This step is crucial for achieving the flaky texture that makes these scones so tender. Place the butter back in the freezer while you prepare the remaining ingredients. Keeping cold butter is key to successful scones.
• In a large mixing bowl, combine the all-purpose flour, cornstarch, granulated sugar, baking powder, salt, and 1 tablespoon of lemon zest. These dry ingredients form the base of your scone dough. The addition of cornstarch helps create a tender crumb, which is key to the best scones.
• Remove the frozen butter from the freezer and add it to the flour mixture. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with small pieces of butter throughout. The butter should remain cold to ensure the scones bake up flaky and tender.
• In a separate bowl, mix the potato flake sourdough starter, heavy cream, vanilla extract, and fresh lemon juice. These wet ingredients will bring your dough together. Slowly pour this mixture into the flour mixture, gently stirring until just combined. Be careful not to overwork the dough, as this can lead to tough scones.
• Just before the dough fully comes together, gently fold in the fresh blueberries. If you’re using frozen blueberries, remember to rinse them until the water runs clear, pat them dry, and toss them in a tablespoon of flour before adding them to the dough. This helps prevent the berries from bleeding into the dough and ensures they stay evenly distributed.
• Once the dough is mixed, form it into a dough ball, dust lightly with flour, and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes to allow the butter to firm up and the flavors to come together. For an even better flavor and digestion benefits, you can refrigerate the dough overnight or up to 24 hours. This step is essential for creating tender scones with a flaky texture. This fermentation process is what makes the grains easier to digest.
• Preheat your oven to 400℉. Turn the dough out onto a clean surface and flatten it into a circle about one inch thick.
• Avoid using flour if possible since it has not gone through the fermentation process. However, a small amount of flour will be okay if it is needed.
• Use a sharp knife or bench scraper to cut the dough into eight equal pieces. Using the bench scraper carefully lift each scone up off the work surface and place the unbaked scones onto a prepared baking sheet lined with parchment paper.
• Be sure to leave about two inches of space between each one. Before baking, pop the baking sheet into the freezer for 10 minutes while the oven finishes preheating.
• Bake the scones on the middle oven rack for 20-25 minutes, or until they are golden brown. The tops of the scones should have a nice, firm crust, and the interiors should be light and tender.
• While the scones are baking, prepare the lemon glaze. In a small bowl, combine the melted butter, powdered sugar, lemon zest, and enough lemon juice to achieve a drizzling consistency. This lemon glaze adds a burst of fresh flavor that complements the juicy blueberries perfectly.
• Once the scones are done baking, transfer them to a wire rack to cool slightly. Use a spoon to drizzle the lemon glaze over the top of the scones, spreading it with the back of the spoon to cover each scone evenly. Scones are best served fresh the same day, but are still delicious the next day.
• If you have any scones left over, store them in an airtight container at room temperature for up to three days. For longer storage, wrap the scones tightly in plastic wrap and freeze them for up to three months. To reheat, simply pop them in a 350-degree oven for a few minutes until warmed through.

Notes

Keep Ingredients Cold: To achieve the flaky, tender texture that scones are known for, it’s important to keep your ingredients cold. Use frozen butter and cold heavy cream, and try to handle the dough as little as possible to avoid warming it up.

Don’t Overwork the Dough: Overworking the dough can lead to tough scones. Mix the dough just until it comes together, and gently fold in the blueberries to avoid squishing them.

Use Fresh Ingredients: Fresh lemon juice and zest add a bright, tangy flavor that pairs beautifully with the blueberries. If possible, use fresh blueberries for the best results, but frozen berries will work in a pinch.

Chill the Dough: Chilling the dough before baking helps the scones hold their shape and ensures a tender crumb. This step also enhances the flavor, making your scones even more delicious.