Sourdough Lemon Poppyseed Scones

These sourdough lemon poppyseed scones are bursting with bright lemon flavor, a buttery, melt-in-your-mouth texture, and a delicious lemon glaze. Made with fresh lemon zest and juice, buttermilk, tangy sourdough discard, and a generous amount of poppy seeds, they bake up with a beautiful rise and perfect texture. Lemon scones are everything you want in a scone, all in one bite! 

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Using Sourdough Starter Beyond Bread

My sourdough starter does a lot of heavy lifting in the kitchen. It goes beyond just the weekly bread for my family. The active sourdough starter makes focaccia, monkey bread, blueberry bagels, and chocolate chip croissant bread.

But that’s not all! As you discard and feed your starter, don’t throw the discard away! Instead, add it to quick breads, muffins, and pancakes. It’s a delicious way to make good use of it and reduce waste.

Lately, scone recipes have been my go-to way of using sourdough discard. They’re quick and easy, and I always have the ingredients in my kitchen. I had the best results using real buttermilk. Because homemade acidified milk (whole milk with vinegar) is thinner, the scones spread more while baking.

This lemon poppyseed scones recipe makes the perfect amount to serve my family, so they disappear quickly! No worries, though, the dough comes together in minutes, making it easy to whip up a batch anytime. To save a step, make a double batch and freeze half to bake another time.

New to baking with sourdough? Welcome! To begin, you’ll need a sourdough starter. Ask around, chances are you can find a friend who will share some of theirs. Otherwise, you can buy one online or make your own. For more sourdough starter care, read this sourdough starter guide.

Why You’ll Love Lemon Poppy Seed Sourdough Scones

• Lemon flavor – These are the best scones! I love them anytime, but they’re extra special in the springtime when I’m craving all of the sweet, fresh flavors. The bright, fresh lemon flavor is light and refreshing!
• Easy – It’s always a good idea to have tried and true discard recipes, and this one is so easy! Sourdough discard scones are made using basic ingredients, sourdough discard, and fresh lemons.
• Freeze – Sourdough scones freeze really well. Freeze baked scones before frosting, or freeze the scone dough and bake from frozen. 
• Discard – This is a great way to use up extra sourdough discard, so nothing goes to waste! If substituting an active starter, be sure to measure by weight and not volume since it contains more air than discard. 

Lemon Poppyseed Scone Tips

• An immersion blender makes it quick and easy to combine the buttermilk and sourdough discard.
• Be sure to only zest the lemon rind. The white pith just beneath the rind is bitter. It’s easier to zest the lemon first, then squeeze the juice. 
• Be sure to use cold butter for tender scones. Better yet, pop the butter into the freezer an hour before you make the scones. Grate frozen butter with a cheese grater.
• Sift the powdered sugar for a smooth, lump-free glaze. Be sure to wait to make the lemon glaze until the lemon scones cool completely, so it doesn’t melt on warm scones or harden before the scones are cool. 
• Avoid an airtight container for storage, as it traps moisture and causes the glaze to weep more quickly.

How to Make Sourdough Lemon Poppyseed Scones Overview

The full recipe for lemon poppyseed scones is in the recipe card below.

• Line a baking sheet with a piece of parchment paper.

• Combine all-purpose flour, salt, baking powder, baking soda, sugar, and lemon zest in a large mixing bowl. Use a pastry cutter to work the grated butter into the dry ingredients until it resembles coarse crumbs.
• Combine sourdough starter discard and buttermilk in a small bowl and pour over the flour mixture, mixing until just combined.
• Knead the dough in the bowl a few times to fully incorporate all of the dry ingredients, but don’t overmix the dough!
• Shape the dough into a circle 1 inch thick and 8 inches across, and then divide the dough into 8 wedges. 

• Place the lemon scones onto the prepared baking sheet at least 1 inch apart. 
• Refrigerate the scones for 20 minutes while the preheat the oven to 400°F/205°C.
• Bake for 15-17 minutes, or until the tops of the scones are lightly golden brown.
• Move the scones to a wire rack to cool to room temperature before glazing.  
• Combine the powdered sugar and fresh lemon juice and stir until smooth. Dip the tops of the scones into the sweet lemon glaze, or gently drizzle the glaze over them with a spoon.

How to Store and Freeze Sourdough Lemon Poppyseed Scones

Like most baked goods, these scones are best the day they’re made. Store baked scones in a pastry box at room temperature for up to 2 days. Since sugar is hygroscopic, meaning it pulls moisture from the air, the lemon glaze will soften over time. 

To freeze scones, bake them as directed and allow them to cool completely before wrapping in plastic wrap. Label with the name and date, and place them in the freezer. Thaw the scones at room temperature and wait to glaze them until you’re ready to serve. 

To freeze unbaked scones, cut the scone dough and place the wedges onto a baking sheet. Freeze the scones until solid. Remove the frozen scones and place them into a plastic freezer bag. Label the bag with the name, date, and baking instructions. Bake from frozen, adding a few extra minutes to the baking time. Glaze as directed. 

Serving Suggestions

• These delicious scones are a special treat to serve at celebrations like a bridal or baby shower, Easter brunch, or a women’s tea.
• I’m always craving fresh foods as winter ends, and these are the perfect way to welcome spring! Their bright citrus flavor is light and oh-so-sweet!
• Scones make a quick and easy breakfast treat! Temper their sweet flavor with a hot cup of dark roast and a salty side, like a few strips of bacon or a fried egg.

Lemon and Poppyseed Scones FAQs

What does poppyseed do for scones?

Adding poppyseeds to scones not only makes the scones visually beautiful with their high contrasting colors, but they also add texture and a slightly nutty flavor that complements the bright citrus flavor.

Can I leave the poppyseeds out?

Yes! I brought these scones to my bible study, and one of the women said she was allergic to poppyseeds. I told her she could make this recipe and simply omit the poppy seeds because the lemon is the real star of these scones!

Do I need to refrigerate the scones before baking?

Lemon poppyseed sourdough scones are similar to biscuits and pie crust and rely on cold butter for maximum lightness. As the cold butter hits the hot oven, it melts and creates steam that puffs up to make airy pockets. Without chilling the scones, the soft butter within melts too soon and causes the scones to spread before the crust has a chance to set.

If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @LockremHomestead.

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