Lemon Poppy Seed Sourdough Scones
Bright Citrus Meets Buttery Crumb
There is something undeniably uplifting about lemon in baked goods. It feels fresh, light, and full of possibility. These Lemon Poppy Seed Sourdough Scones bring that brightness together with the richness of butter and the gentle depth of sourdough starter, creating a bake that feels both comforting and refined.
Golden on the outside and tender in the center, these scones are the kind you reach for alongside a warm cup of coffee or tea. The drizzle of lemon glaze adds just enough sweetness to balance the citrus without overpowering it.
A Beautiful Way to Use Your Starter
If you keep sourdough starter on hand, this recipe offers a simple and satisfying way to use it. Both active starter and discard work well, adding moisture and subtle complexity to the dough. The result is a texture that feels soft and delicate rather than dense.
Sourdough blends seamlessly with classic scone ingredients, enhancing flavor without turning the recipe into something complicated. It is an easy step that makes the final bake feel thoughtful and unique.
The Texture That Makes Them Irresistible
Great scones are all about balance. You want a lightly crisp exterior and a soft, tender interior that pulls apart easily. Frozen butter creates those delicate pockets that melt during baking, forming layers that feel light rather than heavy.
Gentle handling is key. When the dough is shaped carefully and mixed just enough, the crumb stays soft and inviting. The poppy seeds add subtle texture, while the lemon zest perfumes each bite.
Perfect for Brunch or Slow Mornings
These Lemon Poppy Seed Sourdough Scones feel right at home on a brunch table, tucked into a breakfast spread, or served as an afternoon treat. They are elegant without being fussy and special without requiring complicated techniques.
The glaze sets into a soft, citrusy finish that complements the buttery base. It catches the light and makes each scone feel bakery worthy while still homemade.
A Fresh Take on Classic Scones
Sourdough baking does not have to stop at bread. Incorporating starter into pastries like these scones opens the door to creative, flavorful baking that feels approachable and rewarding.
If you are searching for a bright sourdough discard recipe that works year round, these Lemon Poppy Seed Sourdough Scones deserve a spot in your baking rotation.
Lemon Poppy Seed Sourdough Scones
Ingredients
SCONES
- 230 g All-Purpose Flour
- 100 g Sugar
- 2 tsp Baking Powder
- 4 g Salt
- 1 tbsp Poppy Seeds
- 1 stick Frozen Butter
- 125 g Sourdough Starter (active or discard)
- 1 Egg
- 30 g Heavy Cream
- 10 g Vanilla Extract
- 1 Lemon (zested and juiced)
GLAZE
- 120 g Powdered Sugar
- 2 tbsp Lemon Juice
Instructions
- Add dry ingredients (flour, sugar, baking powder, salt, poppy seeds) to a large bowl and whisk to combine.
- In a separate bowl, whisk together wet ingredients (sourdough starter, egg, heavy cream, vanilla, lemon zest and juice).
- Grate or chop frozen butter into small pieces, then whisk into the flour mixture.
- Pour wet ingredients into dry ingredients and gently mix until moisture is absorbed.
- Turn dough onto a work surface, cut together using a bench scraper until dough forms. Avoid overmixing.Shape dough into a disc approximately 1.5” thick and cut into 8 triangles.
- Place scones on a baking sheet, brush with heavy cream, and sprinkle with sugar.
- Bake at 400°F for about 15 minutes, or until bottoms are golden brown.
- For the glaze, whisk together powdered sugar and lemon juice until smooth.
- Drizzle glaze over cooled scones.
