Lemon Poppy Seed Sourdough Scones
Lemon poppy seed sourdough scones are easy to make with sourdough discard. Bake them right away or chill the dough overnight for even more flavor. They’re soft, tender, and bursting with bright lemon flavor!
Carmyn's Notes
There’s something so satisfying about tender, lemony scones with a perfect crumb. These lemon poppy seed sourdough scones are perfect with coffee, brunch, or a cup of tea. They always hit the spot!
They’ve got the perfect texture, a little tang from the sourdough discard, and a sweet lemon glaze that ties it all together.
Just like our lemon poppy seed sourdough muffins, the dough comes together easily and quickly. They bake up in just 20 minutes!
Enjoy! xx
Ingredients & Substitutions
- Dry Ingredients: You'll need all-purpose flour, cold butter, baking powder, and salt.
- Wet Ingredients: Grab some fresh lemons for the juice and zest, poppy seeds, heavy cream (or half and half), vanilla and almond extracts, granulated sugar, sourdough discard, and an egg. We recommend sticking with fresh lemon juice rather than bottled for the best flavor.
- Lemon Glaze Ingredients: This sweet lemon glaze is made with powdered sugar, fresh lemon juice, and a pinch of salt.
Tangy tip: Discard flavor notes
The longer your sourdough discard has been in the fridge, the tangier the flavor will be. The scones will have a milder sourdough taste if you're using fresh discard.
Either way, this recipe is a delicious way to reduce food waste, and you’ll love how the sweet lemon flavor takes the spotlight!
How to Make Lemon Poppy Seed Sourdough Scones
Step 1
Whisk all-purpose flour, granulated sugar, fine sea salt, and baking powder in a medium-sized mixing bowl.
Step 2
Use a cheese grater to grate the unsalted butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter.
Step 3
In a large bowl, whisk the sourdough starter discard, large egg, vanilla extract, almond extract, heavy cream, poppy seeds, fresh lemon juice, and lemon zest until smooth.
Step 4
Pour the liquid into the dry ingredients and mix gently with a fork. The dough will be crumbly, so resist adding more liquid.
Step 5
Dump the dough onto a clean work surface and use your hands to press and shape it into an 8" disc. (If needed, use a small amount of flour to help it from sticking to the surface.)
Step 6
Cut the dough into eight wedges using a bench scraper or a large sharp knife.
Step 7
Arrange the wedges onto a baking sheet lined with parchment paper with space between each wedge.
You can bake immediately or cover the baking sheet with plastic and place it in the fridge to chill for up to 2 days.
Step 8
When ready to bake, preheat the oven to 400°F (204°C).
Bake for 20-23 minutes or until the scones are golden brown. Remove the tray from the oven and let the scones cool completely on the baking sheet.
Step 9
Mix the powdered sugar and lemon juice in a small bowl and drizzle over the scones.
How to Store
- How to Store: Cover the scones with plastic wrap or transfer them to an airtight container at room temperature for 4-5 days.
- How to Freeze: Wrap the cooled scones tightly with plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: These taste delicious at room temperature, but if you want them warmed, pop them in the microwave for 10-15 seconds or until they are heated through.
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Lemon Poppy Seed Sourdough Scones
INGREDIENTS
Dry Ingredients
- 2 cups + 2 teaspoons (250 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon (2.5 g) fine sea salt
- 2 teaspoons (8 g) baking powder
- ½ cup (113 g) unsalted butter
Wet Ingredients
- 3 tablespoons (27 g) poppy seeds
- 2 tablespoons (30 g) fresh lemon juice
- 2 tablespoons (12 g) lemon zest
- ⅓ cup (100 g) sourdough starter discard
- 1 large egg
- ½ teaspoon (2 g) vanilla extract
- ½ teaspoon (2 g) almond extract
- 2 tablespoons (30 g) heavy cream
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 g) fresh lemon juice
- pinch of salt
INSTRUCTIONS
- In a medium size mixing bowl, whisk 2 cups + 2 teaspoons (250 g) all-purpose flour, ½ cup (100 g) granulated sugar, ½ teaspoon (2.5 g) fine sea salt, and 2 teaspoons (8 g) baking powder.
- Use a cheese grater to grate ½ cup (113 g) unsalted butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter.
- In a separate bowl, whisk ⅓ cup (100 g) sourdough starter discard, 1 large egg, ½ teaspoon (2 g) vanilla extract, ½ teaspoon (2 g) almond extract, 2 tablespoons (30 g) heavy cream, 3 tablespoons (27 g) poppy seeds, 2 tablespoons (30 g) fresh lemon juice, and 2 tablespoons (12 g) lemon zestuntil smooth. Pour into the dry ingredients and use a fork to gently mix. The dough will be crumbly, so resist the urge to add more liquid.
- Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8" disc shape. (If needed, use a small amount of flour to help it from sticking to the surface.)
- Using a bench scraper or a large knife, cut the dough into 8 wedges. Arrange the wedges on a parchment-lined baking sheet, leaving space between each wedge. Place the baking sheet in the fridge to chill for 30 minutes.
- When ready to bake, preheat the oven to 400°F (204°C). Bake for 20-23 minutes or until the scones are golden brown. Remove from the oven and let them cool completely on the baking sheet.
- In a small bowl, whisk together 1 cup (120 g) powdered sugar, 2 tablespoons (30 g) fresh lemon juice, and a pinch of salt. Drizzle the glaze over top each scone and let it set. Enjoy!
NOTES
- How to Store: Cover the scones with plastic wrap or transfer them to an airtight container at room temperature for 4-5 days.
- How to Freeze: Wrap the cooled scones tightly with plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: These taste delicious at room temperature, but if you want them warmed, pop them in the microwave for 10-15 seconds or until they are heated through.
So yummy. And, instead of poppy seeds, I added a cup of wild blueberries. Delicious! Thanks for sharing this recipe!