Bakery

Lemon Poppy Seed Sourdough Scones

Bright, buttery, and just the right amount of zing.

June 28, 2025
Lemon Poppy Seed Sourdough Scones

If there’s one flavor my mom will never say no to, it’s lemon. So naturally, when I wanted to bake her something special, scones were at the top of the list. I started with my go-to sourdough scone base (the same one I use for my chocolate chip version), and gave it a citrusy makeover with fresh lemon zest, juice, and a handful of poppy seeds.

Funny enough, these scones weren’t even the original plan. I had my heart set on lemon blueberry scones until I realized I was out of wild blueberries. But sitting in my pantry was a fresh bag of poppy seeds I had bought for muffins and let me tell you, this detour was meant to be.

The result? A tender, flaky scone with a vibrant lemon flavor and just enough crunch from the poppy seeds. Even my chocolate-obsessed husband declared them the best scones he’s ever had. They’re everything a scone should be, especially if you use fresh buttermilk.

Whether you’re baking for a lemon lover or just need a bright, zesty treat to go with your morning coffee, these scones are it.

‍

If there’s one flavor my mom will never say no to, it’s lemon. So naturally, when I wanted to bake her something special, scones were at the top of the list. I started with my go-to sourdough scone base (the same one I use for my chocolate chip version), and gave it a citrusy makeover with fresh lemon zest, juice, and a handful of poppy seeds.

Funny enough, these scones weren’t even the original plan. I had my heart set on lemon blueberry scones until I realized I was out of wild blueberries. But sitting in my pantry was a fresh bag of poppy seeds I had bought for muffins and let me tell you, this detour was meant to be.

The result? A tender, flaky scone with a vibrant lemon flavor and just enough crunch from the poppy seeds. Even my chocolate-obsessed husband declared them the best scones he’s ever had. They’re everything a scone should be, especially if you use fresh buttermilk.

Whether you’re baking for a lemon lover or just need a bright, zesty treat to go with your morning coffee, these scones are it.

‍

Kitchenware

Mixing bowls (one large, one medium)

Pastry cutter or fork

Whisk

Measuring cups and spoons

kitchen scale

Zester and lemon juicer

Bench scraper or spatula

Rolling pin or hands (for shaping)

Biscuit cutter or knife

Pastry brush

Parchment paper

Baking sheet

Cooling rack

Small bowl and spoon (for glaze)

Ingredients
  • 250 g (2 cups) all-purpose flour
  • 50 g (1/4 cup) granulated sugar
  • 1 tbsp poppy seeds
  • 1 tbsp lemon zest (from 1–2 lemons)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 115 g (1/2 cup) cold unsalted butter, cut into cubes
  • 120 g (1/2 cup) sourdough discard (unfed)
  • 60 ml (1/4 cup) heavy cream, yogurt, or milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
Optional Lemon Glaze:
  • 60 g (1/2 cup) powdered sugar
  • 1–2 tbsp lemon juice
  • 1/4 tsp lemon zest

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Video
Ingredients
  • 250 g (2 cups) all-purpose flour
  • 50 g (1/4 cup) granulated sugar
  • 1 tbsp poppy seeds
  • 1 tbsp lemon zest (from 1–2 lemons)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 115 g (1/2 cup) cold unsalted butter, cut into cubes
  • 120 g (1/2 cup) sourdough discard (unfed)
  • 60 ml (1/4 cup) heavy cream, yogurt, or milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
Optional Lemon Glaze:
  • 60 g (1/2 cup) powdered sugar
  • 1–2 tbsp lemon juice
  • 1/4 tsp lemon zest

‍

Details
Prep Time:
10 mins
Cook Time:
22 mins
Serves:
8 scones
Equipment

Mixing bowls (one large, one medium)

Pastry cutter or fork

Whisk

Measuring cups and spoons

kitchen scale

Zester and lemon juicer

Bench scraper or spatula

Rolling pin or hands (for shaping)

Biscuit cutter or knife

Pastry brush

Parchment paper

Baking sheet

Cooling rack

Small bowl and spoon (for glaze)

Instructions
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
  3. Cut in butter: Add cold butter and cut it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
  4. Mix wet ingredients: In a separate bowl, whisk sourdough discard, buttermilk (or yogurt/cream), egg, vanilla, and lemon juice.
  5. Combine: Pour wet mixture into dry ingredients and stir until just combined. Dough will be shaggy.
  6. Shape dough: Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut into 6–8 wedges or use a round cutter.
  7. Chill (optional): Transfer scones to the baking sheet and refrigerate for 15–20 minutes.
  8. Brush with cream: Just before baking, brush the tops with heavy cream for a golden finish.
  9. Bake for 18–22 minutes, until golden brown. Let cool slightly.‍
  10. Glaze: Mix powdered sugar, lemon juice, and zest. Drizzle over warm or cooled scones.

Tips

  • Extra lemon zest = extra zing!
  • Chilling before baking helps them rise higher and bake flakier.
  • Freeze baked, unglazed scones in an airtight bag for up to 2 months.

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