Whole Plates Full Hearts

What’s up, y’all! Welcome back for this week’s recipe. Between raising my little ones, and my desire to bake something yummy. There’s always a new recipe to try out over here. This is a twist on the classic scone, and we’re giving it a warm tangy hug! Say hello to sourdough lemon poppyseed scones.

Now, I know what you might be thinking: Lemon? Sourdough? Poppyseeds? Why mess with the classics? But hear me out – these scones are so worth it. You get the perfect balance of tang from the sourdough, brightness from the lemon, and that crunchy crunch from the poppyseeds. What could be better?

Let’s Talk About the Smell

What gets me every time I make these, is the smell!!! It’s the kind of scent that makes the whole house feel like sunshine. I can’t tell you how many times I’ve opened the oven and thought, If only I could bottle this. So. Good!!!!

What You’ll Need

• 2 cups all-purpose flour
• 1/3–1/2 cup sugar (depending on your sweet tooth)
• 1 tbsp baking powder
• 1/4 tsp salt
• Zest of 2 lemons
• 1 1/2 tbsp poppyseeds
• 1/2 cup cold salted butter, grated
• 1/4 cup half and half (or whole milk, you do you!)
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup sourdough starter (active or discard)

For the Glaze:

• 1/2 cup powdered sugar
• Juice of half a lemon

Let’s Make ‘Em

1. Preheat & Prep: Set your oven to 400°F. Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, lemon zest, and poppyseeds.
3. Cut in the Butter: Grate the cold butter directly into the bowl. Use a pastry cutter or your hands to work it in until it looks like coarse crumbs. (Pro tip: the messier, the better!)
4. Chill: Pop the bowl of flour and butter back in the fridge while you prep the wet ingredients.
5. Mix Wet Ingredients: In a separate small bowl, stir together the sourdough starter, half and half, egg, and vanilla.
6. Combine: Pull the chilled flour mix back out. Make a well in the center, pour in the wet ingredients, and gently fold everything together. Don’t overmix – otherwise your scones won’t be nice and flaky. We want those layers!!
7. Shape the Dough: Turn the dough onto a floured surface. Pat it into a disc about 1 inch thick. Slice into 8 wedges, or use cookie cutters if you’re feeling fancy.
8. Bake: Transfer scones to the baking sheet and bake for 18–20 minutes, until golden and slightly firm to the touch.
9. Make the Glaze: While they’re baking, whisk the lemon juice and powdered sugar until smooth and slightly runny.
10. Finish: Once the scones are out and cooled slightly, drizzle that lemon glaze right over the top. Boom, baby.

The Final Touch

These scones are perfect for breakfast, a mid-afternoon snack, or even dessert. I love pairing them with my morning coffee! So next time you need a little slice of sunshine for your day, give these sourdough lemon poppyseed scones a try. They’re simple, they’re cheerful, and will bring a whole lot of love to the table.

Happy baking, y’all! 

Tips:

• If using discard and you want to do a long ferment… after mixing in wet ingredients cover the bowl and put back in fridge! You can fridge it for up to 3 days. However I have found flavors taste best after 1-2 days!
• If your frosting is too thick, add more lemon juice. If too runny, add more powdered sugar.
• These scones are best stored in an airtight container or plastic-wrapped to stay fresh for 2-3 days.