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! 

scones on a plate with lemon slices
Source: Plum Branch Home

Disclaimer: The content I share is based on personal experience and opinions. Some links may be affiliates like Amazon, but I only recommend what I find valuable. I’m not responsible for linked products/services, allergies, or dietary upsets. Consult a professional for any medical advice. Read our full privacy policy here.


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. 

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.
4 scones on a plate with 2 lemon slices
Source: Plum Branch Home

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.

dry ingredients in a bowl being combined
Source: Plum Branch Home

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.

unbaked scones on a sheet pan
Source: Plum Branch Home

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 health 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. 

scones on a plate with lemon slices
Source: Plum Branch Home

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

Full Printable Recipe

I love hearing how much you love my recipes, be sure to leave a review below! 😊

scones on a plate with lemon slices

Sourdough Lemon Poppy Seed Scones From Scratch

Molly LaFontaine of Plum Branch Home
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. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Snack
Cuisine Sourdough
Servings 8 scones

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 bake 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
Whisk together the powdered sugar and lemon juice glaze until combined in a small bowl. Drizzle over cooled-down scones and enjoy. 
Keyword lemon poppy seed scones, lemon poppyseed scones, sourdough lemon poppyseed scones

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    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 🍋