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Sourdough Lemon Poppy Seed Scones With lemon glaze on a wooden board.

Sourdough Lemon Poppy Seed Scones

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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Afternoon Tea, Breakfast, Dessert
Cuisine American, British
Servings 8 scones
Calories 330 kcal

Ingredients
 
 

  • 100 g caster sugar superfine sugar
  • zest of 2 lemons
  • 250 g plain flour all-purpose flour
  • 2½ teaspoon baking powder
  • ¼ teaspoon salt
  • 20 g poppy seeds
  • 100 g unsalted butter frozen
  • 100 g sourdough discard 100% hydration
  • 1 egg large
  • 3-5 tablespoon milk plus extra for brushing

For Lemon Glaze:

  • 90 g 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

Calories: 330kcalCarbohydrates: 51gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 47mgSodium: 218mgPotassium: 73mgFiber: 1gSugar: 24gVitamin A: 350IUVitamin C: 1mgCalcium: 126mgIron: 2mg
Keyword How to Make Sourdough Scones, Sourdough Discard Lemon Scones, Sourdough Discard Scones, Sourdough Lemon Poppy Seed Scones, Sourdough Lemon Scones, Sourdough Scones
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