Sourdough Lemon Poppyseed Scones
These sourdough lemon poppy seed 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, 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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Equipment
- mixing bowl
- kitchen scale
- measuring spoons
- Baking Sheet
- parchment paper optional
- pastry cutter
- bench scraper or sharp knife
- zester
- citrus juicer
Ingredients
Dry Ingredients
- 250 g all-purpose flour 2 cups
- 50 g sugar ¼ cup
- ¼ tsp salt
- ¼ tsp baking soda
- 1¼ tsp baking powder
- 2 tsp lemon zest roughly 2 small or 1 large lemon
- 1½ T poppy seeds
- 113 g unsalted butter ½ cup, 1 stick
Wet Ingredients
- 125 g sourdough discard ½ cup
- 125 g buttermilk ½ cup
Lemon Glaze
- 100 g powdered sugar 1 cup
- 1½ T lemon juice 1 large lemon, use fresh lemon juice and not bottled
Instructions
- Line a baking sheet with a piece of parchment paper.
Mix
- Combine all-purpose flour, sugar, salt, baking soda, baking powder, lemon zest, and poppy seeds in a large mixing bowl. 250 g all-purpose flour, 50 g sugar, ¼ tsp salt, ¼ tsp baking soda, 1¼ tsp baking powder, 2 tsp lemon zest, 1½ T poppy seeds
- Grate unsalted butter into the bowl and use a pastry cutter or two knives to work it into the dry ingredients until it resembles coarse crumbs and there are no large chunks of butter remaining.113 g unsalted butter
- Combine sourdough starter discard and buttermilk in a small bowl and mix until smooth. 125 g sourdough discard, 125 g buttermilk
- Pour the wet ingredients over the flour mixture and stir 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
- Turn out the scones onto a lightly floured work surface. Shape the dough into a circle 1 inch thick and 8 inches across.
- Use a sharp knife or bench scraper to divide the dough into 8 wedges.
- Place the lemon scones onto the prepared baking sheet 1 inch apart.
- Refrigerate the scones for 20 minutes while the oven preheats to 400°F/205°C.
Bake
- Remove the baking sheet from the refrigerator and place it on the middle rack in the oven.
- Bake for 15-17 minutes, or until the tops of the scones are just golden brown.
- Let cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
Glaze
- Add the powdered sugar to a medium-sized bowl. Add fresh lemon juice and stir until smooth. 100 g powdered sugar, 1½ T lemon juice
- Once the scones cool to room temperature, dip the tops of the scones into the sweet lemon glaze, or gently drizzle the glaze over them with a spoon. Let the glaze set up completely, about 1 hour.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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 or
- Sift the powdered sugar for a smooth, lump-free glaze. Wait to make the lemon glaze until the lemon scones are cool, so it doesn't melt off or harden before you glaze the scones.
- Avoid an airtight container for storage, as it traps moisture and causes the glaze to weep more quickly.
How to Store and Freeze Sourdough Lemon Poppy Seed 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 as directed and allow to cool completely before wrapping in plastic wrap. Label with the name and date, and place into the freezer. Thaw at room temperature and wait to glaze the scones until you're ready to serve them. 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.Nutrition
Calories: 307.4kcalCarbohydrates: 44.2gProtein: 4.2gFat: 13gSaturated Fat: 7.7gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 3.2gTrans Fat: 0.5gCholesterol: 32.1mgSodium: 192.5mgPotassium: 74.3mgFiber: 1.2gSugar: 19.5gVitamin A: 379.2IUVitamin C: 1.8mgCalcium: 88.1mgIron: 1.7mg
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