Sourdough Discard Lemon-Poppy Seed Scones

Sourdough Discard Lemon-Poppy Seed Scones ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 8 tbsp cold unsalted butter, cubed
• 1/2 cup sourdough discard (unfed, 100% hydration)
• 1/4 cup heavy cream
• 1 tbsp lemon zest (from 1 large lemon)
• 1 tbsp poppy seeds
• 1 large egg (for egg wash), beaten
• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice

How to make Sourdough Discard Lemon-Poppy Seed Scones

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until well combined.
2. Add the 8 tbsp cold unsalted butter cubes to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
3. In a separate small bowl, combine the 1/2 cup sourdough discard, 1/4 cup heavy cream, 1 tbsp lemon zest, and 1 tbsp poppy seeds. Mix until just combined.
4. Pour the wet ingredients into the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms. Be careful not to overmix, as this can lead to tough scones. The dough should still be slightly sticky.
5. Turn the dough out onto a lightly floured surface. Gently pat the dough into an 8-inch circle, about 1-inch thick. Avoid kneading, as it will develop gluten and make the scones less tender.
6. Cut the dough into 8 wedges using a sharp knife or bench scraper. Arrange the wedges on the prepared baking sheet, leaving some space between each scone.
7. Brush the tops of the scones with the beaten 1 large egg for an egg wash. This will give them a golden, shiny crust. For best results, chill the scones in the freezer for 10-15 minutes before baking to ensure they hold their shape and bake up flaky.
8. Bake for 18-22 minutes, or until the scones are puffed, golden brown on top, and cooked through. The internal temperature should reach 200°F (93°C).
9. While the scones are baking, prepare the lemon glaze: In a small bowl, whisk together 1 cup powdered sugar and 2-3 tbsp fresh lemon juice until smooth and pourable. Add more lemon juice or powdered sugar as needed to reach desired consistency.
10. Once baked, transfer the scones to a wire rack to cool slightly. Drizzle generously with the lemon glaze while still warm. Serve warm or at room temperature.

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