Mixed Berry Sourdough Discard Scones with Lemon Glaze

I cling to the summer all year long (yes, even in the deepest depths of winter). These scones are a refreshing spin on a much loved classic. Combine your choice of mixed frozen berries into a classic scone dough, then drizzle it with a perfect lemon glaze. These scones make a satisfying treat for anytime of the day.

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The order in which you combine ingredients in this recipe is key to success. You will need two separate bowls for your wet and dry ingredients.

Preheat your oven to 425o.

Start by whisking together your all-purpose flour, granulated sugar, baking powder, and salt. Then, using a grater, grate your frozen (or very chilled) butter into your dry ingredients and whisk together. The dry mixture should be crumbly, resembling small peas.

A person measuring salt with a teaspoon over a bowl of flour on a digital scale, with a window in the background.
A close-up of a hand grating a stick of butter into a bowl filled with flour and sugar, illustrating the preparation of scone dough.
A person whisking together dry ingredients in a large white bowl, preparing to make scones.

Using your second bowl, combine your eggs, Sourdough discard, vanilla extract, and heavy cream. Using chilled Sourdough discard will improve your results but it is not necessary. Use a spatula or whisk to thoroughly combine these together until the mixture is smooth.

A hand pouring vanilla extract into a mixing bowl containing two egg yolks and cream, with a kitchen scale in the background.
Two mixing bowls on a wooden countertop, one with dry ingredients and the other with a mixture of eggs and cream being stirred.

Whisk the frozen mixed berries into the dry ingredient mixture until evenly coated and distributed. I like to chop the strawberries into quarters if needed. Take care when handling frozen fruit!

A hand dropping blueberries into a bowl of flour mixture, with a whisk resting inside, and a bowl of mixed frozen berries in the foreground.
A bowl containing all-purpose flour and a mix of frozen berries, with a whisk resting inside, placed on a kitchen scale.
A close-up of a bowl containing a mixture of all-purpose flour and frozen mixed berries, with some berries coated in flour.

Pour your dry ingredients into your wet ingredient bowl. Using a rubber or wooden spatula, mix everything together as best as you can – it will be crumbly. Your mixture should resemble the texture closer to a pie crust, not a cookie dough. Dump your ingredients onto a lightly floured surface and continue to combine using your hands. Shape your pile of dough into a round disk, about 1 inch thick.

A person mixing flour and frozen berries in a bowl with a wooden spoon.
Bowl of scone dough mixed with frozen berries and a wooden spoon resting inside, placed on a wooden surface.
Hands mixing scone dough with flour and berries on a wooden surface.
Hands shaping a round disk of scone dough mixed with frozen berries on a wooden surface.
A hand using a dough scraper to cut a round scone dough topped with mixed berries into eight triangular pieces on a wooden surface.

Line a baking sheet with parchment paper. Slice your disk into 8 even triangle pieces, like you would cut a pizza. Now transfer your 8 scones onto your baking sheet and bake for 12-16 minutes. Look for the bottom edges of the scones to be lightly browned/golden. Remove from the oven and allow to cool before drizzling on your glaze.

A close-up view of unbaked mixed berry scone dough shaped into triangles on parchment paper, showcasing a crumbly texture with visible chunks of berries.
A close-up view of freshly baked mixed berry scones on parchment paper, showcasing their flaky texture and colorful fruit pieces.
A tray of mixed berry scones, freshly baked and arranged on parchment paper, showcasing their golden-brown edges and purple-red berry chunks.

While the scones are baking make your glaze. Combine the whole milk, lemon juice (or concentrate), vanilla, and powdered sugar in a bowl. Use a fork or whisk to combine until no lumps remain. You can add 1 tsp of milk at a time until the glaze reaches your desired consistency.

A bowl containing powdered sugar and a spoon, with a green bottle of lemon juice in the background, on a wooden surface.
A hand using a fork to mix a smooth glaze in a white bowl on a wooden countertop.
Freshly baked scones drizzled with lemon glaze on parchment paper.

Drizzle and enjoy!

Sliced scones with a lemon glaze, topped with mixed berries, arranged on parchment paper.

Mixed Berry Sourdough Discard Scones

These scones are a refreshing spin on a much loved classic. Combine your choice of mixed frozen berries into a classic scone dough, then drizzle it with a perfect lemon glaze. These scones make a satisfying treat for anytime of the day.
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Servings: 8 Scones
Ingredients Method Notes

Ingredients
  

Scone Dough
  • 380 grams all-purpose flour
  • 65 grams granulated sugar
  • 15 grams baking powder
  • 3 grams salt
  • 8 tbsp butter
  • 250 grams frozen mixed berries I like to carefully chop up the strawberries if they aren't sliced
  • 2 eggs
  • 100 grams sourdough discard Chilled discard is ideal, but not necessary
  • 70 grams heavy whipping cream
  • 4 grams vanilla extract
Lemon Glaze
  • 2 tsp lemon juice Can be fresh or concentrate
  • ½ tsp vanilla extract
  • 1 tsp whole milk
  • 1/2 cup powdered sugar

Method
 

  1. Preheat your oven to 425o.
  2. Start by whisking together your all-purpose flour, sugar, baking powder, and salt. Use a grater to grate your frozen (or very chilled) butter into your dry ingredients and whisk together. The dry mixture should be crumbly, resembling small peas.
    380 grams all-purpose flour, 65 grams granulated sugar, 15 grams baking powder, 3 grams salt, 8 tbsp butter
  3. In your second bowl, combine your eggs, Sourdough discard, vanilla extract, and heavy cream. Use a spatula or whisk to thoroughly combine these together until the mixture is smooth.
    2 eggs, 100 grams sourdough discard, 70 grams heavy whipping cream, 4 grams vanilla extract
  4. Whisk the frozen mixed berries into the dry ingredient mixture until evenly coated and distributed. I like to chop the strawberries into quarters if needed.
    250 grams frozen mixed berries
  5. Pour your dry ingredients into your wet ingredient bowl. Using a rubber or wooden spatula, mix everything together as best as you can – it will be crumbly. Your mixture should resemble the texture closer to a pie crust, not a cookie dough. Dump your ingredients onto a lightly floured surface and continue to combine using your hands. Shape your pile of dough into a round disk, about 1 inch thick.
  6. Line a baking sheet with parchment paper. Slice your disk into 8 even triangle pieces, like you would cut a pizza. Transfer your 8 scones onto your baking sheet and bake for 12-16 minutes. Look for the bottom edges of the scones to be lightly browned/golden. Remove from the oven and allow to cool before drizzling on your glaze.
  7. While the scones are baking make your glaze. Combine the whole milk, lemon juice (or concentrate), vanilla, and powdered sugar in a bowl. Use a fork or whisk to combine until no lumps remain. You can add 1 tsp of milk at a time until the glaze reaches your desired consistency.
    2 tsp lemon juice, ½ tsp vanilla extract, 1 tsp whole milk, 1/2 cup powdered sugar

Notes

  • The order in which you combine ingredients in this recipe is key to success. You will need two separate bowls for your wet and dry ingredients.
  • Use chilled or frozen butter for this recipe.
  • I do not recommend storing the scone dough in the fridge overnight, the liquid from the frozen berries makes the consistency of the dough too moist.
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