Sourdough Scone Recipe

I’m always looking for ways to use up my sourdough discard, and this recipe for lemon-ricotta scones has become my favorite go-to. The secret ingredient here is ricotta, which keeps these sourdough scones incredibly moist and tender, contrasting beautifully with the bright lemon zest. This easy sourdough scone recipe creates a light scone with a hint of tang, perfect for breakfast or brunch. We’ve simplified the process to get you from mixing bowl to warm scone in under an hour, making it ideal for busy weekends. The final lemon-poppy seed glaze adds a beautiful finish and bright, sweet counterpoint.

Ingredients

• 360 g (3 cups) all-purpose flour, plus more for dusting
  Use standard all-purpose flour for best results, avoid self-rising flour as we’re adding leaveners separately. Make sure to measure flour accurately by spooning it into a measuring cup and leveling it off; don’t scoop directly from the bag.
• 50 g (1/4 cup) granulated sugar
  Provides sweetness and helps with browning and tenderizing the scones. You can reduce slightly or use light brown sugar for a richer, more caramel-like flavor, though the lemon flavor is best with white sugar.
• 10 g (2 teaspoons) baking powder and 3 g (1/2 teaspoon) baking soda
  These are the primary leaveners responsible for the quick rise and fluffiness of the scones, as the sourdough discard is inactive. Make sure both leaveners are fresh; replace them if they are older than 6 months for a proper rise.
• 5 g (3/4 teaspoon) fine sea salt
  Enhances all the flavors, balancing the sweetness and tanginess. Use fine sea salt or kosher salt; avoid table salt as it can be too harsh in baked goods.
• 170 g (1 1/2 sticks) cold unsalted butter, cubed
  The butter must be very cold to create flaky layers; cut it into small cubes (about 1/2 inch) before starting. Use unsalted butter to control the salt content in this sourdough scone recipe; if using salted butter, reduce the added sea salt to 1/2 teaspoon.
• 120 g (1/2 cup) full-fat ricotta cheese
  Ricotta adds essential moisture and tenderness without the density of extra butter or cream. Drain excess liquid if the ricotta seems very wet, or for best results, use whole milk ricotta (not part-skim).
• 80 g (1/3 cup) active sourdough discard (100% hydration)
  Use sourdough discard that hasn’t been fed recently; this adds flavor and helps with tenderness. This specific sourdough scone recipe is optimized for discard, not an active, fed starter (using active starter may change the final rise and texture).
• 80 ml (1/3 cup) cold heavy cream, plus 1-2 tablespoons for brushing
  The heavy cream provides richness and helps bring the dough together; keep it cold until use. Avoid substituting milk, as the higher fat content of heavy cream is necessary for the proper scone structure.
• Zest of 2 medium lemons and 1 teaspoon alcohol-free vanilla extract
  The lemon zest adds essential oil and bright flavor; avoid zesting the white pith, which is bitter. Vanilla extract adds warmth and depth to the flavor profile.
• 240 g (2 cups) powdered sugar, 60 ml (1/4 cup) fresh lemon juice, strained, and 15 ml (1 tablespoon) poppy seeds
  These ingredients form the glaze; powdered sugar provides the thickness, lemon juice provides flavor and liquid, and poppy seeds add visual appeal. Strain the lemon juice to remove pulp and seeds for a smoother glaze consistency.

Instructions

1. Prep the Oven and Pan
   Preheat your oven to 200°C (400°F) to ensure even baking from the start. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy. This high temperature is critical for a good scone rise, creating a crispy exterior and fluffy interior.
2. Combine Dry Ingredients
   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt. Whisking thoroughly ensures the leavening agents and salt are evenly distributed throughout the dough. The mixture should appear uniform before adding the butter.
3. Cut in the Butter
   Add the cold, cubed butter to the flour mixture; work quickly using your fingertips or a pastry blender. Cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. It’s important to keep some visible pieces of butter, as they melt in the oven to create steam and flaky layers. If the butter starts to melt in your hands, pop the bowl in the fridge for a few minutes.
4. Mix Wet Ingredients
   In a separate medium bowl, whisk together the ricotta cheese, sourdough discard, 80 ml (1/3 cup) cold heavy cream, lemon zest, and vanilla extract. Whisk until the mixture is fully combined and smooth; ensure the ricotta is incorporated, breaking up any large clumps.
5. Combine Wet and Dry
   Pour the wet ingredients mixture directly into the bowl of dry ingredients. Use a fork or spatula to mix until just combined and a shaggy dough forms; be careful not to overmix at this stage. Overworking the dough develops gluten, which results in tough, dense scones rather than light and tender ones.
6. Shape the Dough
   Turn the shaggy dough out onto a lightly floured surface. Gently knead 2-3 times just until the dough comes together; do not continue kneading past this point. Pat the dough into a 2 cm (3/4-inch) thick round (about 20 cm or 8 inches across) or rectangle, then cut into 8 triangles or use a round cutter, re-rolling scraps once.
7. Bake the Scones
   Arrange the cut scones on the prepared baking sheet, leaving at least 1-2 inches of space between them. Brush the tops of the scones with 1-2 tablespoons of heavy cream for a golden brown, shiny crust. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Glaze Preparation
   While the scones cool, whisk together the powdered sugar, strained lemon juice, and 1 tablespoon poppy seeds in a small bowl. The glaze should be thick but pourable; add a few drops more lemon juice if it’s too thick, or a pinch more powdered sugar if it’s too thin. Make sure the scones are completely cool before glazing.
9. Finishing Touches
   Spoon or drizzle the lemon-poppy seed glaze generously over the completely cooled scones, allowing it to drip attractively down the sides. For added presentation, garnish with a light dusting of additional lemon zest and extra poppy seeds. This sourdough scone recipe is perfect for high-protein snacks or a family-friendly breakfast.

Why Ricotta Makes These Scones Extra Tender and Light

While many traditional scone recipes rely heavily on cold butter for flakiness, they can sometimes end up dry or crumbly the next day. The secret ingredient in this specific sourdough scone recipe is ricotta cheese, which adds significant moisture and fat. This results in an incredibly tender crumb that stays soft even a day after baking, making it perfect for meal prep. Ricotta also adds a subtle richness and creamy flavor profile that pairs beautifully with the tangy sourdough discard and zesty lemon.

Make-Ahead Scones and Storage Tips

Scones are always best served fresh, but if you’re planning a family-friendly brunch ahead of time, freezing the unbaked dough is a convenient shortcut. After cutting the dough into shape, arrange the unbaked pieces on a parchment-lined tray and freeze for 1–2 hours until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months.

To bake from frozen, place frozen scones on the baking sheet (do not thaw) and add 5–8 minutes to the baking time. Brush with cream as usual before baking.

Store baked scones in an airtight container at room temperature for up to 3 days. For best results, reheat scones in the oven at 180°C (350°F) for 5–10 minutes before serving.

Tips for Using Sourdough Discard in Scones

This sourdough scone recipe assumes a standard 100% hydration discard (equal parts flour and water by weight). If your discard has a different hydration level, you may need to adjust the flour or cream slightly.

You can use an active starter instead of discard, but the flavor will be tangier, and the texture may be slightly different. The longer your discard sits in the fridge between feedings, the tangier and more developed the flavor it will impart to these scones.

Sourdough discard primarily serves as a flavor enhancer and tenderizer in quick bread recipes like scones, rather than the primary leavener. The baking powder and soda do the primary rising here.

FAQs

Can I use part-skim ricotta cheese?

Yes, but full-fat ricotta is highly recommended for the best texture and moisture. Part-skim may result in slightly drier scones. For a family-friendly snack, full-fat options are usually preferred for the richer taste.

What if I don’t have heavy cream for brushing?

You can use an egg wash (one egg whisked with a tablespoon of water) for a similar golden brown finish. A little milk will also work for a softer crust, though it won’t be as rich.

Can I add blueberries or chocolate chips?

Yes, absolutely! Blueberries pair wonderfully with lemon and ricotta; fold about 1/2 cup into the dough along with the wet ingredients. Chocolate chips are also a great option for a sweeter sourdough scone.

My scones spread out and didn’t rise tall; what went wrong?

The most common culprits are overworking the dough, which develops too much gluten, or using ingredients that weren’t cold enough. If the butter melts before baking, you won’t get that high, fluffy rise. I also find that chilling the dough for 15 minutes before baking helps prevent spreading and results in a neater edge.

How do I ensure I cut the butter properly?

A pastry blender or a food processor on pulse setting can make cutting in the cold butter very fast and efficient. Avoid using warm hands directly on the butter to keep it from melting prematurely. You want pea-sized pieces to remain.

How long can I keep the unglazed scones fresh?

Unglazed scones will stay good for 3–4 days in an airtight container at room temperature. For meal prep, glaze just before serving to keep the crust from getting soggy. The baked scones also freeze well in an airtight container for up to a month.

Conclusion

This simple sourdough scone recipe creates a light and flavorful breakfast treat by pairing tangy discard with tenderizing ricotta. The convenience of make-ahead options makes this a perfect choice for healthy eating and busy mornings. Save this recipe for later or share it with friends by clicking the Pinterest button below!

sourdough scone recipe

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• Author: Samantha Hayes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

A tender and moist scone recipe using sourdough discard and ricotta cheese, enhanced by bright lemon zest and a lemon-poppy seed glaze, perfect for breakfast or brunch.

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Ingredients

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• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 1/2 sticks cold unsalted butter, cubed
• 1/2 cup full-fat ricotta cheese
• 1/3 cup cold sourdough discard (100% hydration)
• 1/3 cup cold heavy cream, plus 1-2 tablespoons for brushing
• Zest of 2 medium lemons
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1/4 cup fresh lemon juice, strained
• 1 tablespoon poppy seeds

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Instructions

1. Prep Oven and Pan: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and sea salt.
3. Cut in Butter: Add the cold butter cubes to the dry mixture. Use fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Prepare Wet Mixture: In a separate medium bowl, whisk together the ricotta cheese, sourdough discard, 1/3 cup heavy cream, lemon zest, and vanilla extract until smooth.
5. Mix Dough: Pour the wet ingredients into the dry ingredients. Use a fork or spatula to mix until just combined and a shaggy dough forms; avoid overmixing.
6. Shape and Cut Scones: Turn the dough onto a lightly floured surface. Gently knead 2-3 times until the dough comes together. Pat into a 3/4-inch thick round (about 8 inches across). Cut into 8 triangles.
7. Bake Scones: Arrange the scones on the prepared baking sheet. Brush the tops with the additional heavy cream. Bake for 18-22 minutes, or until golden brown.
8. Prepare Glaze: While the scones cool, whisk together the powdered sugar, lemon juice, and poppy seeds in a small bowl until the glaze is thick but pourable.
9. Finish Scones: Drizzle the glaze generously over the completely cooled scones.

Notes

Keep the butter and cream very cold for a flakier texture and better rise. Avoid overmixing the dough to prevent toughness. The unbaked dough can be frozen for up to 3 months; bake from frozen by adding 5-8 minutes to the baking time. Store baked scones in an airtight container at room temperature for up to 3 days. Reheat briefly in the oven before serving for best results.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Baking, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 scone
• Calories: 525 kcal
• Sugar: 36 g
• Sodium: 210 mg
• Fat: 22 g
• Saturated Fat: 15 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 77 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 60 mg