Sourdough Lemon Scones
Tender buttery sourdough lemon scones made with sourdough discard, fresh lemon zest, and topped with a sweet homemade lemon icing. An easy bakery style breakfast or snack that is ready in about 30 minutes.
Servings: 8
Calories: 307kcal
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.
Nutrition
Serving: 1scone | Calories: 307kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 239mg | Potassium: 145mg | Fiber: 1g | Sugar: 14g | Vitamin A: 383IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg