Lavender Sourdough Discard Scones with Lemon Glaze Recipe

Introduction

These Lavender Sourdough Discard Scones with Lemon Glaze offer a delightful balance of floral notes and tangy brightness. Perfect for breakfast or an afternoon treat, they are tender, flaky, and topped with a sweet lemon glaze that complements the lavender beautifully.

Ingredients

• 1½ cups all-purpose flour
• 3 tablespoon sugar
• 2 tablespoon dried culinary lavender buds (extra for topping)
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 5 tablespoon unsalted butter, COLD
• 1 cup sourdough starter
• ½ cup heavy whipping cream (plus more for brushing on top)
• 1 tablespoon raw sugar/Demerara sugar (optional)

Lemon Glaze:

• 2 tablespoon lemon juice
• ½ cup confectioner powdered sugar
• 1 teaspoon lemon zest (if desired)

Instructions

1. Step 1: Preheat the oven to 425°F and prepare your baking sheet with parchment paper or a silicone mat.
2. Step 2: In a large mixing bowl, combine the flour, sugar, lavender, baking powder, and salt.
3. Step 3: Grate the cold butter into the flour mixture. Using a pastry cutter, blend until the mixture is crumbly but not overmixed to keep the scones light.
4. Step 4: In another bowl, mix the sourdough starter with the heavy cream. Add this to the flour mixture and stir just until the dough begins to come together.
5. Step 5: Turn the dough out onto a lightly floured surface. Knead gently a few times until it forms a slightly sticky ball. Pat into an 8-inch circle about 1 inch thick.
6. Step 6: Cut the dough into 8 wedges and place them on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with coarse sugar and extra lavender if desired.
7. Step 7: Bake for 16–20 minutes until the scones are lightly browned around the edges and tops. Let cool on the pan for a few minutes.
8. Step 8: While the scones bake or cool, whisk together the lemon juice, powdered sugar, and lemon zest to make the glaze. Drizzle it over the warm scones and enjoy.

Tips & Variations

• For a sweeter glaze, omit the lemon juice and add ½ teaspoon vanilla extract instead.
• Add white chocolate chips to the dough for a melty, sweet surprise.
• Mix in chopped walnuts for extra crunch.
• Balance the lavender with extra lemon zest in the dough and reduce lavender to 1 tablespoon.
• Keep the butter cold to ensure flaky, tender scones.
• Watch the baking time closely; scones are done when lightly browned and no longer doughy.
• You can shape the dough however you like, just leave space for spreading on the baking sheet.
• Optional step: freeze the shaped dough before baking to prevent spreading and improve texture.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be reheated gently in a low oven or toaster oven to restore warmth and texture. You can also freeze unbaked scones and bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender is preferred for this recipe because it provides a more concentrated flavor without adding moisture. If using fresh, reduce the amount and finely chop to avoid overpowering the scones.

What is sourdough discard and can I use a different starter?

Sourdough discard is the portion of starter removed during feeding, often considered excess. It adds a mild tang and moisture to baked goods. You can use any active sourdough starter discard for this recipe.

Lavender Sourdough Discard Scones with Lemon Glaze Recipe

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These Lavender Sourdough Discard Scones with Lemon Glaze combine the floral notes of dried lavender with a tangy sourdough base, finished off with a bright and sweet lemon glaze. Perfect for a cozy breakfast or afternoon tea, these slightly crumbly but tender scones are easy to prepare using your sourdough starter discard, making them a delicious way to reduce waste and enjoy a fragrant, flavorful treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack, Bakery
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Scones

• 1½ cups all-purpose flour
• 3 tablespoons sugar
• 2 tablespoons dried culinary lavender buds (plus extra for topping)
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 5 tablespoons unsalted butter, cold
• 1 cup sourdough starter (discard)
• ½ cup heavy whipping cream (plus more for brushing on top)
• 1 tablespoon raw sugar or Demerara sugar (optional)

Lemon Glaze

• 2 tablespoons lemon juice
• ½ cup confectioners powdered sugar
• 1 teaspoon lemon zest (optional)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, dried lavender buds, baking powder, and kosher salt. Stir them together evenly to ensure proper distribution of ingredients.
3. Add Butter: Grate the cold unsalted butter into the flour mixture. Using a pastry cutter, cut the butter into the flour until the mixture looks crumbly but the butter pieces are still noticeable. Be careful not to overmix to avoid dense scones.
4. Combine Wet Ingredients: In a separate bowl, stir together the sourdough discard and the heavy cream until smooth. Pour this mixture into the crumbly flour and butter mixture.
5. Form the Dough: Stir gently just until the dough comes together without overmixing. Turn the dough onto a lightly floured surface and knead a few times until it forms a slightly sticky ball.
6. Shape the Dough: Pat the dough into an 8-inch diameter circle about 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
7. Prepare for Baking: Transfer the wedges to the prepared baking sheet, spacing them to allow for some spreading. Brush each scone’s top with a bit of heavy cream and sprinkle with raw sugar or Demerara sugar and more lavender buds if desired.
8. Bake Scones: Bake in the preheated oven for 16 to 20 minutes, or until the scones are lightly browned around the edges and on top. Remove from the oven and allow them to cool on the baking sheet for a few minutes.
9. Prepare Lemon Glaze: While the scones are baking or cooling, whisk together lemon juice, powdered sugar, and optional lemon zest in a small bowl until smooth. Adjust with more lemon juice or powdered sugar to your desired consistency and sweetness.
10. Glaze and Serve: Drizzle the lemon glaze over the warm scones just before serving to add a bright, sweet finish. Enjoy fresh for best flavor and texture.

Notes

• For a sweeter glaze, omit the lemon juice and add ½ teaspoon vanilla extract.
• Add white chocolate chips to the dough for a warm, melty surprise.
• Incorporate walnuts into the dough for added crunch.
• If you prefer stronger lemon flavor, add lemon zest to the dough and reduce lavender to 1 tablespoon.
• Always use cold butter to ensure the scones rise properly and maintain a flaky texture.
• Monitor baking time closely; scones should be lightly browned but not burnt, especially on the bottom.
• Shape scones into any preferred form, just allow room for rising on the baking sheet.
• For a firmer dough, freeze scones before baking to keep butter cold and gluten relaxed—this step is optional.
• Scones can be frozen before or after baking; warm them before serving for best results.
• Store leftover scones in an airtight container and consume within 1-2 days to avoid dryness.
• Do not overmix the dough to prevent tough and dense scones.

Keywords: lavender scones, sourdough discard scones, lemon glaze, breakfast scones, floral scones, easy scones recipe, baking with sourdough discard, lemon glazed scones