Sourdough Discard Lemon Scone Recipe
A different take on a British favorite, Sourdough Discard Lemon Scones with Lemon Glaze are the perfect addition to your afternoon tea. These scones are sweet, tart, and comforting—a real treat for any occasion!
Ingredients
For the Scones
- 300 g plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp sugar
- rind of 1 lemon grated
- 85 g butter
- 100 g sourdough discard
- 100 ml milk
- squeeze of lemon
- 1 tsp vanilla extract
- 1 egg to glaze
For the Lemon Glaze
- 75 g icing sugar powdered sugar
- 1 tbsp + 1tsp fresh lemon juice about 1/2 lemon
Instructions
For the Scones
- Preheat the oven to 200°C with a baking tray in it.
- Heat up the milk so that it is just warm. Add the squeeze of lemon to the milk and the vanilla.
- In a bowl, or in the bowl of a stand mixer, add all of the dry ingredients (flour, baking powder, salt, sugar, lemon rind) and the butter. If using a stand mixer, use the paddle attachment and mix on low until the mixture resembles breadcrumbs. If using a bowl, rub the butter into the flour with your fingertips until it resembles breadcrumbs.
- Pour in the milk mixture and sourdough discard and incorporate to form a shaggy dough. It is important not to overmix the dough as it will become tough. The dough will be quite wet, this is normal.
- Tip the dough out onto a well-floured, clean worksurface. Make sure the dough is well coated with flour so that it does not stick to your hands. Form the dough into a thick circle (around 2.5cm thick) and pat so that the surface is even.
- Using a bench scraper or large knife, cut the dough into eight equal triangular parts.
- Beat one egg and add a little water to make and egg wash.
- Remove the hot baking tray from the oven and place the uncooked scones evenly on the tray. They should not be too close together as they will rise.
- Brush the scones with the egg wash, using a pastry brush.
- Bake in the oven for 18-20 mins until golden brown.
- Leave to cool completely before glazing.
For the Lemon Glaze
- Place the icing sugar in a small bowl and add 1 tbsp lemon. Mix well until you have a smooth mixture. The icing should fall slowly off the spoon. If it is too thick, add a little more lemon juice (about 1tsp). Be very careful as it is easy to add too much and the glaze will be too runny.
- Drizzle the glaze over the scones and garnish with a bit more grated lemon rind if you wish.
- Serve the scones as they are with a nice cup of tea, or you can serve them with salted butter or even with lemon curd and clotted cream!