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Lemon Poppy Seed Sourdough Scones

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8 scones
Lemon Poppy Seed Sourdough Scones made with sourdough starter for a tender crumb and bright citrus flavor. An easy sourdough discard recipe perfect for brunch or breakfast.
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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

  1. Add dry ingredients (flour, sugar, baking powder, salt, poppy seeds) to a large bowl and whisk to combine.
  2. In a separate bowl, whisk together wet ingredients (sourdough starter, egg, heavy cream, vanilla, lemon zest and juice).
  3. Grate or chop frozen butter into small pieces, then whisk into the flour mixture.
  4. Pour wet ingredients into dry ingredients and gently mix until moisture is absorbed.
  5. 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.
  6. Place scones on a baking sheet, brush with heavy cream, and sprinkle with sugar.
  7. Bake at 400°F for about 15 minutes, or until bottoms are golden brown.
  8. For the glaze, whisk together powdered sugar and lemon juice until smooth.
  9. Drizzle glaze over cooled scones.
Course: Dessert
Cuisine: British
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