Name: Sourdough Lemon Scones
Prep time: 20 min
Cook time: 25 min
Total time: 65 min
Ingredients: 3 tablespoons granulated sugar (38 g); 2 teaspoons lemon zest (zest from one lemon, 4 g); 2 cups all-purpose flour (240 g); 1 tablespoon baking powder (12 g); 1/2 teaspoon salt (3 g); 8 tablespoons very cold unsalted butter (grated (113 g)); 1 large egg; 1/2 cup sourdough discard (120 g); 2 teaspoons fresh lemon juice (10 g); 1/2 cup whole milk (120 g); 1 teaspoon vanilla extract (5 g); 2 teaspoons heavy cream (for brushing over the scones, 10 g); 2 cups powdered sugar (240 g); 1 teaspoon vanilla extract (5 g); 2-3 tablespoons fresh lemon juice (30–45 g)

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These sourdough lemon scones are flaky, buttery, and packed with fresh lemon flavor! Made with sourdough discard, fresh lemon juice, lemon zest, and topped with a simple lemon glaze. These scones are tender with flaky layers and a crisp golden crust–perfect for breakfast, brunch, or an afternoon treat!

A closeup of a lemon sourdough scone with lemon glaze is shown next to a lemon and several other scones in the background.

I just love scones. They contain the *perfect* amount of sweetness without being too much, and these sourdough lemon scones are absolutely bursting with fresh lemon flavor! The lemon zest and fresh lemon juice are a must for these.

The kiddos devoured these. They’re perfect as an addition to baby showers and bridal showers (especially if it is a brunch). They’re simple to make–if you’ve never made scones, you’re going to be so pleased with how these turned out!

Ingredients Needed for These Sourdough Lemon Scones

All-purpose flour – unbleached all-purpose flour works best here. You can also use bread flour.
Granulated sugar – make sure you rub the sugar and lemon zest together. This releases the lemon’s oils and provides that depth of lemon flavor.
Lemon zest – fresh lemon zest works so well here!
Baking powder – this is what helps give the scones their rise
Salt
Very cold butter – make sure your butter is very cold! I like to throw my stick in the freezer until *just* before grating and throwing in with the flour.
Egg
Sourdough discard – unfed sourdough discard is used here. You can also use active sourdough starter, but it’s not necessary for the rise in these scones.
Fresh lemon juice
Whole milk – any milk will work if you don’t have whole milk.
Vanilla extract
Powdered sugar
Lemon glaze

Several lemon sourdough scones with lemon glaze sit on a wooden platter.

Looking for more scone recipes? Check these out!

Step-By-Step Instructions

The dry ingredients for the sourdough discard lemon scones sit in a glass mixing bowl.

Preheat & Prep:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Rub Lemon Zest into Sugar:
In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant and slightly moist.

Mix Dry Ingredients:
Add flour, baking powder, and salt to the lemon sugar. Whisk until evenly combined.

The dry ingredients and the grated butter are combined and sit in a mixing bowl for the sourdough lemon scones.

Cut in Butter:
Add very cold, grated butter to the dry mixture. Use a pastry cutter or your fingers to work it in until it resembles coarse crumbs with pea-sized pieces.

The wet ingredients are whisked together in a glass bowl ready to be poured into the dry ingredients for the lemon sourdough scones.

Mix Wet Ingredients:
In a separate bowl, whisk together egg, sourdough discard, lemon juice, milk, and vanilla extract until smooth.

The dough has been mixed into a shaggy ball. It is shown in a mixing bowl with a wooden spoon.

Combine Wet & Dry:
Pour the wet ingredients into the dry mixture. Gently fold until a shaggy dough forms—do not overmix.

The sourdough lemon scone dough disc is wrapped in plastic wrap and sits on a plate.

Laminate the Dough:
Turn dough onto a lightly floured surface. Shape into a rectangle and fold it over 3–5 times, then pat back into a rectangle. This layering creates flaky layers in the baked scones.

Shape the Dough Disc:
Pat the laminated dough into a disc about 8 inches (20 cm) in diameter.

Chill Dough:
Refrigerate the dough disc for 20–30 minutes to firm up the butter for cleaner cuts and taller scones.

The sourdough lemon scone disc has been cut into 8 slices.

Cut Scones:
Remove from fridge and cut into 8 equal wedges using a sharp knife or bench scraper.

The sourdough lemon scone dough pieces sit on a parchment-lined baking sheet.

Place scones on a parchment-lined baking sheet.

The sourdough lemon scone dough sits on a baking sheet. They are each brushed with heavy cream.

Brush the tops of the scones with heavy cream.

The sourdough lemon scones are freshly baked and out of the oven. They sit golden brown on top of the baking sheet.

Bake:
Place scones on the prepared baking sheet and bake for 25 minutes, until golden brown and fully set.

The lemon icing sits in a bowl with a spoon sitting in it.

Make Lemon Glaze:
While scones bake, whisk together powdered sugar, vanilla, and 2–3 tablespoons (30–45 g) lemon juice until smooth. Adjust consistency if needed.

Glaze & Serve:
Drizzle the lemon glaze over slightly cooled scones and serve warm or at room temperature.

Several sourdough discard lemon scones sit on a wooden cutting board.

Helpful Tips for Making the Best Lemon Sourdough Scones

Keep the butter very cold – cold butter creates pockets of steam while baking, resulting in tender, flaky layers.
Rub lemon zest into sugar – this releases the oils and maximizes the lemon flavor throughout the scones.
Don’t overmix the dough – overworking develops gluten and can make scones dense instead of tender.
Laminate the dough – folding the dough 3–5 times creates flaky layers and a light, airy texture.
Chill the dough before cutting – this firms up the butter for cleaner slices and taller scones.
Use a sharp knife or bench scraper – for precise cuts without compressing the dough.
Bake on parchment or a lightly greased sheet – prevents sticking and helps scones brown evenly.

Equipment Needed

Large mixing bowl
Small mixing bowl (for wet ingredients)
Whisk
Pastry cutter or fork/fingers (for cutting in butter)
Spatula or wooden spoon
Measuring cups and spoons
Zester or microplane
Bench scraper or sharp knife (for cutting scones)
Parchment-lined baking sheet
Oven
Wire cooling rack
Small bowl or cup (for mixing lemon glaze)

Storage

Room Temperature: Store cooled scones in an airtight container for up to 2 days. They stay tender, but the glaze may soften slightly.

Refrigerator: Wrap scones individually in plastic wrap or place in an airtight container for up to 5 days. Bring to room temperature or warm briefly in the oven before serving.

Freezer: Wrap scones tightly in plastic wrap and then in foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature and warm in the oven for best results.

Make Ahead Instructions

Dough: You can prepare the scone dough and laminate and chill it overnight in the fridge. The next day, cut and bake for fresh scones. You can also freeze for up to a month. Bake time may increase if coming straight out of the freezer.

Baked Scones: Bake ahead and store cooled scones in the freezer. Glaze after reheating for a freshly glazed taste.

Glaze: Mix the lemon glaze ahead of time and store in a small airtight container in the fridge for up to 1 week. Stir before drizzling.

3 Comments

Jamie says:

March 17, 2026 at 7:10 am

Dreaming of warm spring and summer days with this bright, sunny recipe (as I stare at a foot of snow outside!). Hope you love this one, and if you do, please let me know what you think of it!

Mary says:

March 18, 2026 at 12:17 pm

Can I bake these from frozen? Thanks!

1. Jamie says:
  
  March 20, 2026 at 6:07 pm
  
  Yes, absolutely! You may have to just add a minute or two to the bake time.