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!
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.