Lemon Poppy Seed Sourdough Scones (with Coconut Oil or Vegan Butter)

These lemon poppy seed sourdough scones are light, fluffy, and just the right amount of sweet with a hint of citrus. Whether you make them with coconut oil or vegan butter, they’re a delicious way to use up sourdough discard and treat yourself to something special.

Ingredients

2 cups All-Purpose Flour

1/3 cup Organic Cane Sugar

1 Tablespoon Baking Powder

1/2 tsp Baking Soda

1/2 tsp Sea Salt

1 Tablespoon Poppy Seeds

1 Tablespoon Fresh Lemon Zest

1/2 cup Solid Coconut Oil (not melted)

1/2 cup Sourdough Discard (unfed)

1/4 cup Unsweetened Plant-Based Milk (like almond or oat)

2 Tablespoons Fresh Lemon Juice

1 tsp Vanilla Extract

I love keeping scones in the freezer for quick morning treats, and this version is a bright, citrusy favorite. The poppy seeds give a little crunch, while the lemon zest brings that fresh zing we all need. Plus, it’s a great way to use up extra sourdough discard — no waste, just goodness.

I made this batch using coconut oil, and they turned out perfectly tender, but vegan butter works just as well if that's what you have on hand. Bake these on a cozy weekend morning, and your whole kitchen will smell like sunshine and sweetness.

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.

Add the solid coconut oil. Use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.

In a small bowl, whisk together the sourdough discard, plant-based milk, lemon juice, and vanilla extract.

Pour the wet mixture into the dry mixture. Gently stir until a shaggy dough forms. Do not over-mix.

Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick round.

Cut into 8 wedges and transfer to your baking sheet. For a golden finish, brush the tops with a little plant milk or melted coconut oil.

Bake for 15–18 minutes, or until the edges are lightly golden.

Let cool for 5–10 minutes before enjoying.

Optional: drizzle with a lemon glaze for extra zing, recipe below.

Air Fryer Oven Instructions for Scones

Extra Notes:

Preheat your air fryer oven if it has that option.

Check at the 12-minute mark — they should be lightly golden on top and firm to the touch.

If your air fryer runs hot, reduce to 340°F and keep an eye on them toward the end.

You may need to bake in two batches depending on the size of your tray.

Tip: Line the tray with parchment paper or use a silicone baking mat to prevent sticking.

Easy Lemon Glaze (Optional)

Ingredients

1 cup Powdered Sugar

2–3 Tablespoons Fresh Lemon Juice (adjust for desired consistency)

1/2 tsp Lemon Zest (optional, for extra zing)

Instructions

In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.

Add more lemon juice, a few drops at a time, if you want a thinner drizzle.

Stir in lemon zest.

Drizzle over fully cooled scones using a spoon or piping bag. Let it set for a few minutes before serving.