Sourdough Lemon Poppyseed Scones



  • 2 cups (250 g) all purpose flour 
  • ⅓ cup (66 g) granulated sugar
  • 1 Tablespoon baking powder
  • ¾ teaspoon table salt
  • 1 Tablespoon poppyseeds 
  • Zest if 1 lemon 
  • ½ cup (113 g) cold unsalted butter
  • ½ cup (110 g) sourdough discard
  • ¼ cup (60 ml) heavy cream
  • ¼ teaspoon vanilla 
  • ½ cup powdered sugar (60 g)
  • 1 Tablespoon lemon juice
  • Pinch of salt

  • Preheat oven to 400F and line a baking sheet with parchment paper. Set aside.
  • Combine flour, sugar, baking powder, poppyseeds, zest and salt in the basin of a food processor and pulse to combine.
  • Cut cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1 second intervals until butter is well-distributed (pea-sized pieces should remain).
  • In a separate small bowl or measuring cup stir together the sourdough discard, heavy cream, and vanilla extract.
  • Pour this evenly over the dry ingredients and pulse again until dough is beginning to cling together (make sure to “pulse” in brief intervals and not just blend).
  • Once the dough is clinging to itself, transfer to a clean lightly floured surface or silicon mat and form the dough into a disk. Fold it in half over itself and gently flatten the layers together, then rotate the dough 90 degrees and fold and flatten again. Repeat this 4-5 times, working quickly to not warm or overwork the dough.
  • Form the dough into a smooth disk, about 1 inch thick and 6 inches round. Cut the disk into 8-12 wedges pressing your knife straight down with each cut (don’t saw through the dough). Place on prepared baking sheet, spacing each wedge at least 2 inches apart. If desired, brush tops of scones with additional cream.
  • Transfer to center rack of preheated oven and bake for 12-16 minutes, edges of scones will be turning a light golden brown. Allow to cool at least 10 minutes before enjoying.

    For the Glaze:
    In a small bowl, whisk together the powdered sugar, lemon juice, and salt until smooth. Drizzle glaze with the whisk over the scones before serving.

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