Sourdough Lemon Poppy Seed Scones From Scratch
I love making these sourdough lemon poppy seed scones for lunch, whether they are with a cup of coffee or a side of bacon. Each bite has the perfect texture inside and out; the lemon shines through, and the sourdough tang adds a great balance in flavor. You’ll love this recipe just as much as we do!
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Sourdough Lemon Poppy Seed Scones Recipe Inspiration
There is so much inspiration behind these sourdough lemon poppy seed scones from scratch. The spring season, my grandma, who loved anything lemon poppy seed, my mom’s love of lemon treats, and my love of sourdough scones all combined to inspire me to develop this recipe. Every bite makes me smile. They’re more than a baked good; they’re inspiration from three generations of lemon-loving women.
Video Tutorial
Reasons You’ll Love This Recipe
- The lemon flavor is perfect without being overpowering.
- Each bite of scone has the perfect exterior crunch with a pillowy crumb.
- These scones travel well for gatherings and potlucks.
- Each ingredient is wholesome and never artificial.
- The steps are super simple and easy.
My Tips for the Sourdough Scones
- Only use cold-stick butter and never margarine.
- Use a box grater (cheese grater) to shred butter instead of cutting it into the flour with a fork.
- Avoid overworking your dough.
- Chill your scones in the fridge if the oven still needs to preheat instead of leaving them on the counter.
Ingredients You’ll Need
- 2 1/4 cups unbleached all-purpose flour
- 1/2 cup cane sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 6 Tbsp cold butter (not margarine)
- 1/2 cup milk (dairy or dairy-free)
- 1/2 cup sourdough starter (fed or discard)
- 1/2 tsp pure vanilla extract
- 1 egg
- 4 Tbsp lemon juice
- 1 tsp lemon zest
- 1 1/2 Tbsp poppy seeds
Kitchen Tools You’ll Need
How to Make Sourdough Lemon Poppyseed Scones
Begin by combining flour, sugar, salt, and baking powder in a mixing bowl.
Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form.
Add lemon zest and poppy seeds and gently combine them into the dry mixture.
Add milk, sourdough starter, vanilla, egg, and lemon juice. Mix gently using a spoon, then use your hands to completely incorporate the flour.
Turn out the dough onto a lightly floured surface and knead it gently for about 10-15 seconds.
Shape the dough into a 2-inch-high, 6-inch-diameter circle.
Slice the dough into 8 pieces like a pie, placing them 2 inches apart on a large sheet pan lined with parchment or one that’s been lightly greased and floured.
Preheat the oven to 400°F and bake for 18–20 minutes.
Long Ferment Option
If you’d like to prep these scones ahead or long ferment the dough for more gut benefits and easier digestion, do a long ferment in the fridge. After mixing the dough and kneading it, before shaping, cover the mixing bowl with a moist tea towel or plastic wrap and refrigerate for 12–24 hours. When this is done, continue with the recipe.
Optional – Adding a Glaze
If you’d like to add a glaze to the top of these sourdough lemon poppyseed scones, use my simple lemon glaze recipe. This is completely optional. I don’t usually add this, but if you’re looking for a sweeter treat, drizzle it on top.
Optional Glaze Ingredients
- 1/2 cup Powdered sugar
- 2 Tbsp Lemon juice
Optional Glaze Instructions
Whisk together the powdered sugar and lemon juice glaze until combined in a small bowl. Drizzle over cooled-down scones and enjoy.
Storing Sourdough Scones
Store scones in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
Freezing Sourdough Scone Dough
After you’ve cut the dough (step #7), wrap each scone in parchment paper and place them into a freezer-safe container or baggie. These scones will last up to 3 months in the freezer, unbaked.
Reheating Sourdough Scones
I like to pop my scones into the oven or toaster oven at 400 degrees for 3-5 minutes. This reheats them while keeping the texture. I don’t recommend microwaving them.
Recipe FAQ
Can I leave the poppy seeds out?
Yes, you can leave the poppy seeds out if you’d prefer.
Should I use salted or unsalted butter?
Either works great, I personally use salted in mine.
Why are my scones tough/rubbery?
Scones often get tough or rubbery if you overwork the dough.
Try These Other Sourdough Scone Recipes
- Sourdough Chocolate Chip Scones From Scratch
- Easy Sourdough Pumpkin Scones with Chocolate Chips
- Sourdough Jalapeno Cheddar Scones From Scratch
- Sourdough Strawberry Scones From Scratch (with chocolate chips)
Full Printable Recipe
I love hearing how much you love my recipes, be sure to leave a review below! 😊
Sourdough Lemon Poppy Seed Scones From Scratch
Ingredients
- 2 1/4 cups unbleached all-purpose flour
- 1/2 cup cane sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 6 Tbsp cold butter (not margarine)
- 1/2 cup milk (dairy or dairy-free)
- 1/2 cup sourdough starter (fed or discard)
- 1/2 tsp pure vanilla extract
- 1 egg
- 4 Tbsp lemon juice
- 1 tsp lemon zest
- 1 1/2 Tbsp poppy seeds
Instructions
- Begin by combining flour, sugar, salt, and baking powder in a mixing bowl.
- Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form.
- Add lemon zest and poppy seeds and gently combine them into the dry mixture.
- Add milk, sourdough starter, vanilla, egg, and lemon juice. Mix gently using a spoon, then use your hands to completely incorporate the flour.
- Turn out the dough onto a lightly floured surface and knead it gently for about 10-15 seconds.
- Shape the dough into a 2-inch-high, 6-inch-diameter circle.
- Slice the dough into 8 pieces like a pie, placing them 2 inches apart on a large sheet pan lined with parchment or one that's been lightly greased and floured.
- Preheat the oven to 400°F and place the sheet pan of scones in the freezer for 10 minutes (NOT THE FRIDGE). This will help them keep their shape while baking.
- Bake scones on the same sheet pan from the freezer for 18–20 minutes.
Notes
Optional – Adding a Lemon Glaze
If you’d like to add a glaze to the top of these sourdough lemon poppyseed scones, use my simple lemon glaze recipe. This is completely optional. I don’t usually add this, but if you’re looking for a sweeter treat, drizzle it on top.-
- 1/2 cup Powdered sugar
-
- 2 Tbsp Lemon juice
Did you make this recipe?
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Delicious lemon flavor and easy quick recipe!!!
Thank you Molly for creating this recipe 🥰
Your Grandma would be so proud of you for creating this recipe❣️
It’s wonderful that the love for lemon is three generations strong. Love that both of my kids love lemon 🍋
You’re so welcome! So glad you enjoyed this recipe!! I love how easy and quick it is too! 😊
All I can say is YUM! Simple recipe and delicious scones. I added the glaze and they were perfect.
I’m so happy to hear you loved this recipe! Thanks for sharing!
Lemon Poppy Seed muffins are my absolute favorite, and we love making sourdough treats so I bet I would love these. I will definitely be trying them. They look so yummy!
Thank you so much! So excited for you to try them! My husband and I love them!
Delicious! One of my new favorite scone recipes, thank you!
I’m so happy to hear that! Thank you so much!
LOVE lemon poppy seed, and in a scone? Yum!
They are SOO good!
These look and sound SO GOOD!! I’d love to make these for a ladies event or something like that! Thank you for sharing this recipe!
Thank you so much!! They would be perfect for that!
Hi Molly!
What a great-looking recipe! All the things I love all in one recipe.
Your page looks really nice, thank you for sharing.
Kirsten
Hi Kirsten!
Thank you so much for your kind words and the 5-star review!