Sourdough Lemon Scones With Discard
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These sourdough lemon scones are soft, buttery, and bursting with fresh lemon flavor. Made with sourdough discard, they come together quickly with simple pantry ingredients and are finished with a sweet homemade lemon icing. They make the perfect breakfast, afternoon snack, or spring brunch treat that everyone will love.
Recipe At A Glace: Sourdough Lemon Scones
Why make this recipe: These sourdough lemon scones are buttery, tender, and bursting with fresh lemon flavor, making them the perfect balance of sweet and bright. They come together quickly with sourdough discard and simple ingredients for an easy breakfast, brunch, or afternoon treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 8
- Method: Baked
- Difficulty: Easy
- Flavor & Texture: Soft, buttery, and bursting with fresh lemon flavor.
There is something about bright citrus flavors that instantly makes any morning feel a little more special. These sourdough lemon scones have become one of my favorite recipes to bake when I want something simple but still feels like a bakery treat. They have a tender crumb, buttery texture, and just the right amount of fresh lemon flavor in every bite.
My pickiest eater declared “these are the best scones ever made!”
One of my favorite things about this recipe is that it uses sourdough discard, making it a wonderful way to reduce waste while creating something everyone looks forward to eating. The dough comes together in just a few minutes, making these an easy addition to breakfast, brunch, or even an afternoon coffee break.
If you love baking with fresh citrus, you will also enjoy my Sourdough Blueberry Scones, Lemon Blueberry Bars, and a refreshing glass of Lavender Lemonade. They all pair beautifully together for spring gatherings, Mother’s Day brunches, or simply enjoying a slow morning at home.
Why You Will Love This Recipe
These lemon scones are one of those recipes that looks impressive but is surprisingly simple to make.
- Soft and tender with buttery layers
- Full of fresh lemon flavor
- A great way to use sourdough discard
- Ready in about 30 minutes
- Perfect for breakfast, brunch, or an afternoon snack
- Finished with a sweet homemade lemon icing
- Freezes beautifully for later
Key Ingredients
For the scones
All purpose flour
Baking powder: This gives the scones a little rise to make them fluffy.
Salt
Sugar: Plain white granulated sugar
Cold unsalted butter: You want it extra cold for flaky layers. Dice up and pop it into the freezer 10 minutes before starting the recipe:
Sourdough discard: active starter will also work.
Fresh lemon zest and juice: Adds such a lovely lemon flavor.
For the lemon icing
Powdered sugar
Fresh lemon juice
How to Make Sourdough Lemon Scones with Lemon Icing
Step 1: In a large bowl or food processor bowl, whisk together the flour, baking powder, salt, and sugar.
Step 2: Grate or cut the cold butter into the flour mixture until it resembles coarse crumbs. If using a food processor, chop butter and add to the flour mixture. Pulse together until a course crumb forms.
Step 3: In a separate bowl, whisk together the sourdough discard, vanilla, lemon zest, and fresh lemon juice. Pour the wet ingredients into the dry ingredients and gently stir until the dough just comes together. Avoid overmixing. Or just add ingredients to food processor and pulse until it comes together.
Step 4: Turn the dough onto a lightly floured surface and gently pat it into a circle about one inch thick. Cut into eight wedges and transfer to a parchment lined baking sheet. Chill for 15 minutes before baking. Preheat your oven to 400 degrees. Brush scones with heavy cream or egg wash. Sprinkle coarse sugar over the tops before baking (optional).
Step 5: Bake for about 20-25 minutes or until lightly golden around the edges. Allow the scones to cool for about 10 minutes. Meanwhile whisk together the powdered sugar and lemon juice until smooth.
Step 6: Drizzle the icing over the cooled scones before serving.
Variations
This recipe is easy to customize depending on what you have on hand.
- Add fresh blueberries for lemon blueberry scones.
- Fold in white chocolate chips.
- Add poppy seeds for a classic lemon poppy seed version.
- Mix in fresh raspberries for a bright summer treat.
- Replace the vanilla with almond extract for a slightly different flavor.
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Topping Ideas
While the lemon icing is delicious on its own, there are plenty of ways to dress these up.
- Extra fresh lemon zest
- Coarse sparkling sugar
- Homemade whipped cream
- Fresh berries
- Lemon curd
- Strawberry butter
- Honey butter
- Powdered sugar
Tips
- Keep your butter as cold as possible for flaky layers. I like to freeze for about 10 minutes before starting the scone dough.
- Do not overwork the dough or your scones may become tough.
- Fresh lemon juice and fresh zest make all the difference in flavor.
- Chill it for 15 minutes before baking.
- For extra tall scones, avoid flattening the dough too much.
- Allow the scones to cool slightly before adding the icing so it stays beautifully on top instead of melting away.
Storage
Store leftover scones in an airtight container at room temperature for up to two days.
For longer storage, refrigerate them for up to five days.
These freeze very well. Freeze baked scones without the icing for up to three months. Thaw at room temperature and drizzle with fresh icing before serving.
Frequently Asked Questions
Yes. Either active starter or discard will work in this recipe.
Absolutely. Prepare the dough, cut the scones, and refrigerate overnight before baking the next morning.
Yes. Freeze the cut scones on a baking sheet until solid, then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Too much flour or overmixing are the most common reasons. Measure your flour carefully and mix only until the dough comes together.
Definitely. They are delicious plain or simply sprinkled with coarse sugar before baking.
Yes! After mixing the dough, cover it tightly and refrigerate it for 8 to 24 hours. The long fermentation allows the sourdough to develop more flavor while making the dough easy to bake the next day.
Find More Lemon Recipes:
- Lemon Vinaigrette Dressing Recipe
- Easy Lemon Chicken Quinoa Soup
- How To Make Lemon Extract
- Lemon Blueberry Cheesecake Ice Cream Sandwiches {No Churn}
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Sourdough Lemon Scones
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Equipment
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar plus a tad more for sprinkling on top
- 1 tablespoon lemon zest about 2 lemons
- 1/2 cup butter cold and chopped up
- 1 cup sourdough starter discard or active
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice cold
- 1 tablespoon cream for egg wash.
Lemon Icing
- 2.5 teaspoons lemon juice
- 1/2 cup powdered sugar
Instructions
- In a large bowl or food processor bowl, whisk together the flour, baking powder, salt, and sugar.
- Grate or cut the cold butter into the flour mixture until it resembles coarse crumbs. If using a food processor, chop butter and add to the flour mixture. Pulse together until a course crumb forms.
- In a separate bowl, whisk together the sourdough discard, vanilla, lemon zest, and fresh lemon juice. Or just add ingredients to food processor and pulse until it comes together.
- Pour the wet ingredients into the dry ingredients and gently stir until the dough just comes together. Avoid overmixing.
- Turn the dough onto a lightly floured surface and gently pat it into a circle about one inch thick.
- Cut into eight wedges and transfer to a parchment lined baking sheet. Chill for 15 minutes before baking.
- Preheat your oven to 400 degrees. Brush scones with heavy cream or egg wash. Sprinkle coarse sugar over the tops before baking (optional).
- Bake for about 20-25 minutes or until lightly golden around the edges. Allow the scones to cool for about 10 minutes.
- Meanwhile whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the icing over the cooled scones before serving.
Notes
- Keep your butter as cold as possible for flaky layers. I like to freeze for about 10 minutes before starting the scone dough.
- Do not overwork the dough or your scones may become tough.
- Fresh lemon juice and fresh zest make all the difference in flavor.
- Chill it for 15 minutes before baking.
- For extra tall scones, avoid flattening the dough too much.
- Allow the scones to cool slightly before adding the icing so it stays beautifully on top instead of melting away.