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Lemon Ginger Sourdough Scones
A freshly baked scone is one of life's simple pleasures—crumbly, tender, and just sweet enough. These Lemon Ginger Sourdough Scones give your sourdough discard a new purpose, adding a subtle tang that perfectly balances the brightness of lemon zest and the warmth of candied ginger. The butter and cream in the dough ensure a rich, melt-in-your-mouth texture, while the discard lends moisture and a subtle tanginess that perfectly complements the sweet and zesty flavors.
These scones are versatile: try swapping the lemon and ginger for other flavor combinations like orange zest and cranberries, or chocolate chips and cherries. They also freeze beautifully. To freeze, after shaping the dough into a circle, wrap it well and store in the freezer for up to two months. The night before baking, transfer the dough to the fridge to thaw. In the morning, cut into wedges and bake for freshly baked scones with minimal effort.
Prep
50 minutes
Cook
20 minutes
Total
1 hours 10 minutes
Yield
8 Scones
Ingredients
- 210g (1 ¾ C) All-purpose flour
- 62g (¼ C + 1 TB) Sugar
- 10g (1 TB + 1 tsp) Baking powder
- 3g (½ tsp) Salt
- 3g Lemon Zest
- 113g (8 TB) Butter, cold
- 212g (about 1 C) Sourdough starter discard
- 132g (½ C + 2 TB) Heavy cream
- 35g (¼ C) Candied ginger, diced
- 20g (1 ½ TBSP) Heavy cream
- 15g (1 TBSP) Coarse sugar
Topping
Instructions
- In a medium bowl, combine the flour, sugar, baking powder, salt, and lemon zest.
- Grate the cold butter into the dry ingredients using a box grater. Toss the mixture to evenly distribute the butter. Place the bowl in the freezer for 15 minutes to keep everything chilled.
- In a separate bowl, combine the sourdough discard and heavy cream. Stir with a dough whisk until well blended.
- Remove the bowl from the freezer and toss in the diced candied ginger. Pour the cream and sourdough mixture over the dry ingredients. Gently stir until the mixture comes together. The dough will be shaggy.
- Turn the dough out onto a lightly floured surface. Knead it gently once or twice to just until it forms a cohesive mass. You do not want to overwork the dough or the scones will be tough. Press the dough into an 8-inch circle. Wrap the dough tightly in plastic wrap or parchment paper to keep it from drying out.
- Place the wrapped dough in the refrigerator for at least 30 minutes or in the freezer for 15-20 minutes to firm up. This chilling step is crucial for achieving the perfect texture and rise, as it keeps the butter cold and helps the scones maintain their shape during baking. If you plan to freeze the dough for longer storage, transfer it to a freezer-safe bag or container.
- Preheat your oven to 450°F (232°C) while the dough chills.
- Remove the dough from the freezer and cut it into 8 wedges. Arrange the scones on a parchment or silicone mat lined baking sheet. Brush the tops with heavy cream and sprinkle with sugar.
- Place the scones in the oven, then immediately lower the temperature to 400°F (204°C). Bake for 18-20 minutes, until golden brown.
- Allow the scones to cool slightly on a wire rack before serving. Enjoy them warm or at room temperature!
∗ Tip: For best results, use discard or overripe starter. Overripe starter is thinner and easier to incorporate into the dough, giving your scones the perfect texture. Avoid using thick, ripe starter, as it can make mixing more difficult.
