Lemon Sourdough Scones
Say goodbye to dry, tasteless scones! These flaky and moist sourdough scones are bursting with bright lemon and an elegant drizzle of sunshiny glaze. Oh, and lemon sourdough scones are both a discard starter recipe OR you can make this sourdough scone recipe with extra active starter! We like to keep things flexible over here!
Equipment
- parchment lined baking sheet
- bench scraper
- cheese grater or pastry cutter
- large mixing bowl
Ingredients
- 2 cups all purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter frozen for 30 minutes
- 3 tablespoons heavy whipping cream be prepared to add more for dry dough!
- 1 tablespoon lemon zest * or the zest of one lemon
- 1 tablespoon lemon juice
- ½ cup sourdough starter discard or active
- 1 egg
- 2 teaspoons vanilla extract
Optional lemon glaze
- 1 cup powdered sugar
- ¼ cup heavy cream
- 1 tablespoon lemon juice plus zest
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Place the bowl of flour mixture in the freezer for ten minutes. Keeping the ingredients cold will help to produce a thick, fluffy and buttery scone.2 cups all purpose flour, ½ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- Use a pastry cutter or cheese grater to cut the butter into the dry ingredients until it resembles coarse sand. If the butter begins to feel warm, pop the mixture back into the fridge for ten minutes.½ cup unsalted butter
- Add the heavy cream, sourdough starter, egg, zest, lemon juice and vanilla to the bowl and stir with a fork until well mixed.3 tablespoons heavy whipping cream, 1 tablespoon lemon zest, 1 tablespoon lemon juice, ½ cup sourdough starter , 2 teaspoons vanilla extract, 1 egg
- Turn the dough onto the parchment lined pan and shape it into a disc that is about 9 inches. This does’t need to be perfect, but a consistent thickness is key. I use my hands instead of a rolling pin to keep from smashing down the dough which would make my scones flat. If the dough isn't holding together, add cream, ½ tablespoon at a time. Likewise, if it is too wet, add flour. Cut with a sharp knife or bench scraper into wedges. Separate the wedges to 2” apart.
- Place a small amount of cream in a bowl and brush the tops of the scones with the cream. Bake at 400℉ for about 20-25 minutes, depending on your oven. The scones should be just beginning to brown along the edges and a toothpick inserted into the center of a slice comes out clean.
- Slide the scones with the parchment onto a wire rack to cool. While the scones are cooling, it’s time to make the glaze. In a small bowl, whisk together the milk, powdered sugar, and vanilla until smooth. Drizzle over cooled scones.1 cup powdered sugar, ¼ cup heavy cream, 1 tablespoon lemon juice, ¼ teaspoon vanilla extract
- Enjoy! Scones will keep at room temperature in an airtight container for up to 5 days and can be frozen for up to a month!
Notes
LONG-FERMENTED SCONES
Long-fermenting scones is easy. You can mix up the scones, shape them into a disc, wrap it in plastic or put it in an airtight glass container and put it in the refrigerator for up to 3 days. The longer they are in the fridge, the more the sourdough starter will long ferment the dough. This will change the texture of your scones from flaky to cake-y, so be aware!
VARIATIONS
Orange scones: Instead of using lemon juice and zest, use orange zest and juice! Cutees, mandarins, navel oranges or even grapefruit would all work!
Sourdough blueberry scones: Make the recipe as written, then fold in ½ cup of fresh, freeze dried or frozen blueberries with the wet ingredients. If you have access to freeze dried blueberries, you can also add a tablespoon of powdered freeze dried blueberries to the glaze to make it a pretty shade of lavender.
Chocolate chip sourdough scones: Instead of adding the lemon juice and zest, leave it out. Fold in ½-3/4 cup of chocolate chips with the wet ingredients and finish the recipe as written. Use melted chocolate chips or shaved chocolate instead of a glaze on top.
HOW TO STORE SCONES
The best way to store scones is in an air tight container, preferable glass, on the countertop for 1-2 days. They are still edible for 3-4 days, but they won't taste as flaky or fresh.
Nutrition
Calories: 516kcalCarbohydrates: 74gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 85mgSodium: 424mgPotassium: 84mgFiber: 1gSugar: 37gVitamin A: 732IUVitamin C: 3mgCalcium: 145mgIron: 2mg
Tried this recipe?Share it with us @NinnescahHomestead