Description
Bright and tangy sourdough lemon poppy seed scones perfect for cozy mornings or weekend brunch. These golden, flaky scones combine the subtle tang of sourdough starter with fresh lemon zest and crunchy poppy seeds for a tender interior and crisp edges. In this recipe you will find a detailed ingredient list, step-by-step instructions for mixing, shaping, and baking, plus pro tips for achieving perfect flakiness. Finish with an optional lemon glaze or serve with butter and jam. Whether you are new to sourdough or a seasoned baker, these homemade scones deliver café-quality results straight from your kitchen.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, poppy seeds, and lemon zest.
3. Add cold, cubed butter to the dry ingredients and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs.
4. In a separate bowl, mix sourdough starter, heavy cream, lemon juice, and vanilla extract.
5. Pour wet ingredients into dry ingredients and gently stir until a shaggy dough forms. Do not overmix.
6. Turn dough onto a lightly floured surface, pat into a 1-inch thick circle, fold in half twice to create layers, and pat again.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet. Chill in the refrigerator for 10 minutes.
8. Brush the tops with heavy cream and sprinkle with coarse sugar if desired.
9. Bake for 18 to 22 minutes or until golden brown and crisp on top.
10. Cool on a wire rack for a few minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 scone
Keywords: lemon poppy seed scones, sourdough scones, flaky scones, brunch recipe, homemade scones, lemon scones, poppy seed scones, weekend brunch, sourdough baking