Lemon Sourdough Scones with Glaze – Easy Discard Recipe

Tender, lightly sweet, and showcasing a bright summer flavor, these lemon sourdough scones made with fresh lemon zest are topped with a simple lemon glaze for a summer-y version of the classic scone recipe.

These delicious scones make the perfect addition to a summer baby shower, Easter brunch, or afternoon tea!

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Whether you bake these scones the same-day, or try long fermenting the scones for added nutritional benefits, these tender scones will make your home smell like a bakery, and delight your family (if they are anything like mine)!

This basic scone recipe can also be mixed up by adding some of your favorite add-ins! (I’ve included a list of ideas below.)

Lemon Sourdough Scones

Lightly sweet with bright lemon flavor, these tender sourdough lemon scones are an easy discard recipe you can whip up the same day for a delicious and beginner-friendly summer treat!

5 from 3 votes

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American, British

Servings 8

Calories 364 kcal

Ingredients

  

• 2 cups all-purpose flour
• ½ cup sugar
• 1 Tbsp baking powder aluminum-free
• ½ tsp salt
• 1 Tbsp fresh lemon zest
• 8 Tbsp unsalted butter frozen and grated
• ½ cup sourdough starter discard or active
• 1 egg + 1 egg yolk cold
• 1 tsp vanilla
• 1 Tbsp milk cold + more if needed

Lemon Glaze

• ½ cup powdered sugar
• 1 Tbsp fresh lemon juice
• dash of salt

Instructions

 

Same-Day Method

• Combine the flour, sugar, baking powder, and salt in a large mixing bowl and whisk together.
• Grate the cold, frozen butter with the cheese grater, and then add the grated butter to the flour mixture. Toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
• Add the lemon zest and toss to distribute evenly.
• Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
• Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
• Cover the scones (with plastic wrap or something air-tight) and chill for thirty minutes.
• When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
• Meanwhile, combine the powdered sugar, freshly squeezed lemon juice, and salt until well-mixed. Spread over the scones and enjoy!

Long Fermentation Method

• Combine the flour, sugar, baking powder, and salt in a large mixing bowl and whisk together.
• Grate the cold, frozen butter with the cheese grater, and then add the grated butter to the flour mixture. Toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
• Add the lemon zest and toss to distribute evenly.
• Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
• Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
• Cover the scones (with plastic wrap or something air-tight) and allow to ferment in the refrigerator for 8-72 hours.
• When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
• Meanwhile, combine the powdered sugar, freshly squeezed lemon juice, and salt until well-mixed. Spread over the scones and enjoy!

Notes

• Don’t overmix the dough – Overmixing scone dough can develop more gluten than you need, resulting in a tough or dense scone.
• Chill before baking – This really applies if you decide to try this recipe with discard, as your dough won’t have been fermenting in the refrigerator. Chilling helps the butter in the dough harden up, helping your scones not spread as much when baked.
• Adjust milk if needed – Depending on the moisture content of your sourdough starter, you may need to adjust the amount of milk. If the scone dough appears too dry, just add milk one tablespoon at a time until you reach the desired consistency.

Keyword easy discard recipes, lemon, lemon sourdough scones, sourdough scones, summer recipes

Kitchen Equipment

Ingredients to Note for Lemon Sourdough Scones

• Unsalted , frozen butter – Using unsalted butter allows you to control the amount of salt in the recipe. Using frozen butter ensures you are using very cold butter and helps the scones not spread as much.
• All-purpose flour – All purpose flour creates a tender scone that is so yummy!
• Sourdough starter – You can use sourdough starter discard for a quick and easy recipe. (See my tip below regarding chilling if you use discard starter.) However, I also I like using active starter and long fermenting the scones for better nutrition.
• Lemon zest – Fresh lemon zest gives these scones the perfect hint of lemon flavor!
• Whole milk – I’ve only made this recipe using whole milk; however, if you try substituting with heavy cream or some other variety of milk, please leave me a comment and let me know how they turned out!
• Extra egg yolk – The extra egg yolk adds richness to the scone dough.

Tips for Lemon Sourdough Scones

• Don’t overmix the dough – For best results, ovoid overmixing scone dough as this can develop more gluten than you need, resulting in a tough or dense scone.
• Chill before baking – This really applies if you decide to try this recipe with discard, as your dough won’t have been fermenting in the refrigerator. Chilling makes the butter cold and helps the dough harden up, making your scones not spread as much when baked.
• Adjust milk if needed – Depending on the moisture content of your sourdough starter, you may need to adjust the amount of milk. If the scone dough appears too dry, just add milk one tablespoon at a time until you reach the desired consistency.

Add-Ins for Lemon Sourdough Scones

If you want to mix up this basic lemon sourdough scone recipe, try adding in one of the following:

• Fresh blueberries (1/2 cup)
• Fresh raspberries (1/2 cup)
• Poppy seeds (1 1/2 – 2 Tbsp)

Frequently Asked Questions for Lemon Sourdough Scones

More Sourdough Scone Recipes

If you like these scones, check out these!

Cheddar and Chive Sourdough Scones

Chocolate Chip Sourdough Scones

Pumpkin Sourdough Scones with Maple Glaze

Cranberry Orange Sourdough Scones

Blackberry Sourdough Scones

Lemon Blueberry Sourdough Scones

Cherry Sourdough Scones

Step-by-Step Instructions and Photos

Same-Day Method

1. Combine the all-purpose flour, sugar, baking powder, and salt in a large bowl and whisk together.
2. Grate the cold, frozen butter with the cheese grater, and then add the grated butter to the flour mixture. Toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
3. Add the lemon zest and toss to distribute evenly.

4. Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.

5. On a lightly floured surface, shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces (using a bench scraper, sharp knife, or metal server), and place on a parchment paper-lined baking sheet.

6. Cover the scones (with plastic wrap or something air-tight) and chill for thirty minutes.

7. When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden brown on the tops and edges. Remove and allow to cool to room temperature.

8. Meanwhile, combine the powdered sugar, freshly squeezed lemon juice, and salt until well-mixed. Spread over the top of the scones and enjoy!

Long Fermentation Method

1. Combine the all-purpose flour, sugar, baking powder, and salt in a large bowl and whisk together.
2. Grate the cold, frozen butter with the cheese grater, and then add the grated butter to the flour mixture. Toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
3. Add the lemon zest and toss to distribute evenly.

4. Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.

5. On a lightly floured surface, shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces (using a bench scraper, sharp knife, or metal server), and place on a parchment paper-lined baking sheet.

6. Cover the scones (with plastic wrap or something air-tight) and allow to ferment in the refrigerator for 8-72 hours.

7. When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden brown on the tops and edges. Remove and allow to cool to room temperature.

8. Meanwhile, combine the powdered sugar, freshly squeezed lemon juice, and salt until well-mixed. Spread over the top of the scones and enjoy!