If you're looking for a fresh twist on a classic bake, these Sourdough Lemon Poppy Seed Scones bring just the right zing. Perfect for afternoon tea, they're buttery, bright, and every moist scone lover's dream.
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Using Sourdough Discard In Scones
This sourdough lemon poppy seed scone recipe is more than just tasty - it's a clever way to use up your sourdough discard while adding flavour and a tender texture. The natural acidity in the discard helps create soft, delicate scones with that subtle tang you won't even find in bakery scones.
Thanks to the fermented starter, these scones also tend to stay fresh a bit longer than standard ones.
If you love this, don't miss our Lemon Blueberry Sourdough Scones and Sourdough Cherry White Chocolate Scones! And if it's pumpkin season, try our Sourdough Discard Pumpkin Scones With Maple Glaze!
And if you're looking to introduce similar flavours using active sourdough starter? Head to our Lemon Poppy Seed Sourdough Bread or Sourdough Lemon Rolls recipes.
Ingredient Notes
Here's everything you will need for these Lemon Poppy Seed Sourdough Scones:
- caster sugar: also known as superfine sugar, but you can use granulated sugar if that's what you have.
- lemons: use unwaxed lemons, as we use both zest and juice.
- plain flour: also known as all-purpose flour. Flour with lower protein content makes the best scones.
- baking powder.
- salt.
- poppy seeds.
- unsalted butter: make sure to freeze your butter for at least 30 minutes. Cold butter will give your scones a beautiful rise.
- sourdough discard: 100% hydration. If you have extra active starter, you can use it too, as the scone dough isn't long-fermented.
- large egg.
- milk: or heavy cream (double cream).
- icing sugar: also known as powdered sugar or confectioner's sugar.
As always, find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Preheat the oven to 190°C/ 375°F. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, using your fingertips, rub the lemon zest into the sugar to release citrus oil.
3. Add the flour, salt, baking powder, poppy seeds and mix to combine.
4. Grate the frozen butter into the dry ingredients and rub with your fingers to distribute it well in the flour.
5. In a separate bowl or jug, lightly whisk sourdough discard, egg, and 3 tablespoon of milk.
6. Add the wet ingredients to the flour mixture and mix to combine. Using your hands, knead just enough to bring the dough together. It should barely hold together, but if it's too dry, add another 1-2 tablespoon of milk (or a little extra cream). If the dough is too wet, add a little bit of flour.
7. Scoop the scone dough onto a work surface and shape it into a 20cm (8-inch) circle.
8. Using a sharp knife or a dough cutter, cut the circle into 8 wedges. Arrange the sourdough lemon scones on the prepared baking sheet. Brush the tops with a little milk.
9. Bake them in a preheated oven for 14-15 minutes until golden brown around the edges.
10. Leave the scones to cool down to room temperature (you can transfer them onto a wire rack, but I simply leave them on a baking sheet).
11. To make the sweet lemon glaze, mix the powdered sugar with lemon juice. Use more or less lemon juice depending on whether you wish to drizzle or pour the glaze on. Once the scones are cooled down, pour the glaze on top of the scones, and leave it to set before enjoying.
Storage
Once cooled, store your sourdough lemon poppy seed scones in an airtight container at room temperature for up to 2 days.
For longer storage, freeze them (unglazed) in a freezer-safe bag or container for up to 2 months-just defrost at room temperature and glaze fresh before serving.
More Sourdough Discard Recipes
If you've got extra starter to use up, these sourdough discard recipes are just what you need:
Sourdough Lemon Poppy Seed Scones
Ingredients
- 100 g (⅘ cups) caster sugar superfine sugar
- zest of 2 lemons
- 250 g (2 cups) plain flour all-purpose flour
- 2½ teaspoon baking powder
- ¼ teaspoon salt
- 20 g (2½ tablespoon) poppy seeds
- 100 g (3.53 oz) unsalted butter frozen
- 100 g (½ cups) sourdough discard 100% hydration
- 1 egg large
- 3-5 tablespoon milk plus extra for brushing
For Lemon Glaze:
- 90 g (¾ cups) icing sugar powdered sugar
- 1-2 tablespoon lemon juice
Instructions
- Preheat the oven to 190°C (375℉). Line a large baking sheet with parchment paper.
- In a large mixing bowl, using your fingertips, rub the lemon zest into the sugar to release citrus oil.
- Add the flour, salt, baking powder, poppy seeds and mix to combine.
- Grate the frozen butter into the dry ingredients and rub with your fingers to distribute it well in the flour.
- In a separate bowl or jug, lightly whisk sourdough discard, egg, and 3 tablespoon of milk.
- Add the wet ingredients to the dry ingredients and mix to combine. Using your hands, knead just enough to bring the dough together. It should barely hold together, but if it's too dry, add another 1-2 tablespoon of milk.
- Scoop the dough onto a work surface and shape it into an 18-20cm (7-8-inch) circle.
- Cut the circle into 8 wedges. Arrange the sourdough lemon scones on the prepared baking sheet. Brush the tops with a little milk to promote browning.
- Bake for 14-15 minutes until golden brown around the edges.
- Leave the scones to cool down to room temperature.
- To make the glaze, mix the powdered sugar with lemon juice. Use more or less lemon juice depending on whether you wish to drizzle or pour the glaze on. Once the scones are cooled down, glaze them, and leave it to set before enjoying.
Video
Nutrition
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