I should always doubled this recipe.
Seriously. These Sourdough Lime Scones disappeared from our kitchen in less than 24 hours, and I immediately regretted not making a second batch. We already love scones around here, but this bright and citrusy version of my favorite sourdough scone recipe quickly became a family favorite.
The fresh lime zest and juice bring a surprising burst of flavor that feels both refreshing and comforting. They’re buttery, lightly sweet, and perfectly tender with just enough tang from the sourdough discard to make you reach for another one before you’ve even finished the first.
Over the years, I’ve experimented with countless variations of this base recipe—blueberry lemon, pumpkin spice, cranberry orange, and more—but these lime scones may have earned a permanent place near the top of the list. They’re simple, elegant, and feel a little special without requiring any complicated ingredients.
The secret to great scones is cold butter. Really cold butter. By working chilled butter into the flour until it resembles coarse sand and then keeping everything cold before baking, you create those irresistible flaky layers and tender crumb that make homemade scones so wonderful. When those tiny bits of butter hit the hot oven, they create little pockets of magic throughout every bite.
Whether you’re serving them for brunch, enjoying one with afternoon tea, or sneaking one for breakfast on the way out the door, these Sourdough Lime Scones are guaranteed to brighten your day. So put on your Apron First and let’s get started!
Why You’ll Love This
- Bright, fresh lime flavor in every bite
- Great way to use sourdough discard
- Tender, flaky texture
- Easy make-ahead breakfast or brunch treat
- Freezer-friendly
- Perfect with coffee or tea
- Can be prepared the night before
- Simple ingredients you likely already have on hand
Ingredients
Dry Ingredients
All-Purpose Flour (287g or 2 cups)
Provides the structure and foundation for the scones.
Sugar (63g or 5 tablespoons)
Adds just enough sweetness to complement the tart lime flavor.
Baking Powder (10g or 1 tablespoon)
Helps create light, fluffy scones with beautiful rise.
Salt (3g or ½ teaspoon)
Balances the sweetness and enhances the flavors.
Lime Zest (from 2 limes)
Provides concentrated citrus flavor and aroma.
Butter (73g or 6 tablespoons, cold)
The key to flaky, tender scones. Keep it as cold as possible.
Wet Ingredients
Half-and-Half (150g or about ⅔ cup)
Adds richness and moisture.
Vanilla Extract (5g or 1 teaspoon)
Rounds out the citrus flavor with warmth.
Lime Juice (25g or about 2 tablespoons)
Provides fresh tang and bright citrus notes.
Sourdough Starter or Discard (100g)
Adds subtle tanginess and helps create a tender texture.
Optional Lime Glaze
For extra lime flavor, whisk together:
1 cup powdered sugar
2–3 tablespoons fresh lime juice
Additional lime zest
Drizzle over cooled scones.
{All ingredients listed below with exact amounts needed.}
Equipment
Large mixing bowl
Small mixing bowl
Pastry cutter (a sharp knife works as well)
Digital Kitchen Scale
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mat
Plastic wrap
Wire cooling rack
*** I independently review everything I recommend. When you purchase products through my links, I may earn a small commission. As an Amazon Associate, I earn commission from qualifying purchases. Thank you for supporting me through this adventure!***
Step 1. Prepare the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
- Lime zest
Step 2. Cut in the Butter
Add the cold butter pieces.
Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces remaining.
For extra flaky scones, place the bowl in the freezer for 10 minutes while preparing the wet ingredients.
Step 3. Mix the Wet Ingredients
In a separate bowl whisk together:
- Half-and-half
- Vanilla extract
- Lime juice
- Sourdough starter or discard
Step 4. Form the Dough
Pour the wet ingredients into the dry ingredients.
Stir just until combined. Do not overmix.
Turn the dough onto a lightly floured surface and gently knead about 5 times until it comes together.
Step 5. Shape the Scones
Pat the dough into a round disk approximately 1 to 1¼ inches thick.
Cut into 8 wedges.
Place wedges onto a parchment-lined baking sheet fairly close together.
Cover and refrigerate for at least 30 minutes or overnight.
Step 6. Bake
Preheat oven to 425°F.
Space the chilled scones at least 1 inch apart.
Brush tops with 1 tablespoon half-and-half and sprinkle lightly with sugar.
Bake for 12–15 minutes, or until lightly golden.
Step 7. Cool and Enjoy
Transfer to a wire rack and cool slightly before serving.
Enjoy warm or at room temperature.
Table Conversation Starter:
If you could open your own bakery, what would be your signature item?
What’s your favorite smell coming from the kitchen?
If you could visit any country known for pastries, where would you go?
What’s the best homemade treat you’ve ever eaten?
If limes had a superpower, what would it be?
Would you rather spend the day baking or gardening?
Tips and Tricks
- Cold ingredients are everything. Keep the butter, dough, and even the flour mixture cold whenever possible.
- Don’t overwork the dough. Gentle handling keeps the scones tender.
- Chill before baking. This helps prevent spreading and creates flakier layers.
- Freeze for later. Fully cooled scones freeze beautifully for up to 3 months.
- Add a glaze. A simple lime glaze takes these over the top for brunches or special occasions.
- Use fresh limes. Bottled juice won’t provide the same bright flavor.
You might also like these:
- Lovely Fruit Salad
- Fresh berries
- Greek yogurt parfaits
- Scrambled eggs
- Vanilla bean tea
- Earl Grey tea or Freshly brewed coffee
- Honey butter
- Salmon & Leek Quiche
Sourdough Lime Scones
Ingredients
Method
- Whisk together flour, sugar, baking powder, salt, and lime zest.
- Cut cold butter into flour mixture until crumbly.
- Whisk together half-and-half, vanilla, lime juice, and sourdough starter.
- Stir wet ingredients into dry ingredients until just combined.
- Turn onto floured surface and gently knead 5 times.
- Shape into a 1-inch thick circle and cut into 8 wedges.
- Refrigerate 30 minutes or overnight.
- Preheat oven to 425°F.
- Brush tops with half-and-half and sprinkle with sugar.
- Bake 12–15 minutes until lightly golden.
- Cool on a wire rack and serve.
Notes
Delicious with or without a lime glaze.
Freeze cooled scones for up to 3 months.
Enjoy with a warm cup of coffee or tea and savor every bright, buttery bite! ☕🍋
Leave a Reply