Lavender Sourdough Discard Scones with Lemon Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
