Sourdough Lemon Scones
These sourdough lemon scones are bursting with lemon flavor in the best way! You have lemon juice and zest baked throughout each bite, as well as a fresh lemon glaze drizzled on top. If you're looking for an easy springtime scone, look no further!There's something about the taste of lemon during early spring. Maybe it's the fresh, light, zesty flavor or the beautiful yellow color. It just makes you think of sunshine! That's why I developed this scone recipe. I wanted to bring a little springtime cheer into our home, as well as yours!
Ingredients
Scones
- 2 1/4 cups all-purpose flour (I use unbleached)
- 1/2 cup cane sugar (I use pure, organic)
- 1/2 tsp salt (I use sea salt)
- 2 tsp baking powder
- 8 Tbsp cold, salted stick butter (not margarine)
- 1/2 cup milk
- 1/2 cup sourdough discard (AKA unfed starter)(best if it's thick, not runny)
- 1/2 tsp pure vanilla extract
- 1 egg
- 4 Tbsp lemon juice
- 3 tsp lemon zest
Lemon Glaze
- 1/2 cup powdered sugar
- 2 Tbsp lemon juice
- 2 tsp lemon zest
Instructions
Mixing Dough
- 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 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.
Shaping Scones
- 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.
Chilling Options (DON'T SKIP!)
- Option 1 – QUICK SCONES: Place dough, covered with a lid or Saran Wrap, in FREEZER for 10-15 minutes before shaping scones. Not the fridge.
- Option 2 – LONG FERMENTED SCONES: If you want to long ferment the dough so the sourdough can ferment the other ingredients and give you more gut benefits, place the dough in the fridge, covered, for 12-24 hours. If you do this you do not have to do option 1.
Baking Scones
- Preheat the oven to 400°F.
- Once oven is preheated, bake scones straight from the freezer on the same sheet pan for 18–20 minutes.
Make the Glaze
- Whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until combined.
- Drizzle glaze over the scones once they've cooled down for 5-10 minutes then enjoy!
Notes
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.