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lemon sourdough

Lemon Sourdough Scones

These scones, with a texture much lighter than a traditional scone, are easy to make and are perfect with your morning coffee
Course Breakfast
Keyword lemon, Paradise Fruit Co., scones, sourdough
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Lynn / Turnips 2 Tangerines


  • 1 cup flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup 1 stick cold butter, cut into small pieces
  • 1/2 cup candied lemon peel Paradise
  • 1 egg
  • 3/4 cup sourdough starter, fed
  • 1 teaspoon lemon extract
  • 1 tablespoon milk
  • 2 tablespoons sugar for topping
  • 1/4 candied lemon peel Paradise


  • Into a mixing bowl, sift together flour, sugar, salt, baking soda and baking powder. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse meal. Stir in candied lemon peel.
  • Break egg into a 1-cup measuring cup, beat lightly with a fork, then fill the cup with starter (adjust amount of starter if necessary to make mixture equal 1 cup) Add this mixture and the lemon extract to the dry ingredients and mix lightly just until combined. Turn out onto a lightly floured board and gently knead 8 to 10 times. Knead in up to 1/4 cup more flour if needed to keep dough from sticking (dough should be very soft)
  • Gently pat dough into a circle about 8" in diameter. Using a floured knife, cut into 8 wedges. Brush tops with milk, sprinkle with sugar. Sprinkle tops of scones with candied lemon peel. Carefully transfer wedges (use a spatula or pie server) to a lightly greased baking sheet, placing them at least 2" apart. Bake at 400 degrees for 15 to 20 minutes, or until golden. Transfer to a rack to cool slightly before serving.