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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 3 votes
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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 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

Important Starter Information: Anytime you bake with a fresh fruit scone, you'll want to thicken your starter before using it. Feed it a 2:1 ratio of flour to water or just flour to ensure the consistency is like a thick pancake batter. 

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