Sourdough Strawberry Scones

These sourdough strawberry scones are soft, sweet, and full of fresh strawberries. Using sourdough discard and topped with strawberry glaze, they’re a delicious treat for any occasion!

This recipe is perfect for beginners and seasoned bakers alike. Delicious scones are way easier than you may think, but they have the bakery-level wow factor which I love.

We’ve been on a scone kick around here recently and I absolutely love these. The shining star of this scone recipe is the strawberry glaze. It’s easy to whip up and makes these scones look and taste so fresh and delicious.

My house is full of boys so anytime I get to make a pink treat I love it! This recipe contains only natural ingredients, no artificial dyes for this gorgeous glaze.

If you love this recipe, you’ll love my Sourdough Blueberry Scones, too. My Sourdough Discard Strawberry Shortcake Bars and Peaches and Cream Sourdough Focaccia are more beautiful fresh and fruit-based sourdough recipes you’ll love!

Sourdough Strawberry Scones Recipe

Sourdough Strawberry Scones

Annabelle

These sourdough strawberry scones are soft, buttery, and loaded with sweet strawberries. Using sourdough discard and topped with strawberry glaze, they're a delicious fresh treat for any occasion!

4.75 from 8 votes

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Prep Time 20 minutes mins

Cook Time 28 minutes mins

Chill Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 scones

Calories 410 kcal

Ingredients

  

Sourdough Strawberry Scones Batter

• 2 cups all-purpose flour
• ½ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup salted butter 1 stick, frozen
• 1 cup strawberries chopped finely
• ½ cup sourdough discard
• 1 egg
• 2 teaspoons vanilla extract
• 2 Tablespoons heavy cream plus extra for brushing on scones

Strawberry Glaze

• ½ cup powdered sugar
• 4 Tablespoons strawberries finely chopped then mashed
• 1-2 teaspoons heavy cream (or milk or half and half)

Instructions

 

Sourdough Strawberry Scones

• In a large mixing bowl, combine the dry ingredients. Stir together flour, sugar, baking powder, and salt. Then grate the frozen stick of butter into the mixture and toss together to coat the butter pieces. Add diced strawberries and stir together.
• In a separate bowl, combine sourdough discard, egg, vanilla extract, and 2 Tablespoons of heavy cream. Whisk to combine and then pour into the dry ingredients. Use a fork to mix; the dough will be crumbly.
• Dump the dough onto a sheet of parchment paper and use your hands to press the dough together. Shape into an 8" round disc.
• Using a bench scraper or large knife, cut the dough across into 8 equal pieces. Place the scones onto a parchment lined baking sheet and place into the fridge to chill for 30 minutes.
• While scones are chilling, preheat the oven to 375℉ (190℃). When ready to bake, brush the tops of the scones with more heavy cream (you can also use milk or half and half). Bake for 26-28 minutes until scones are golden brown.

  Allow scones to cool while you make the strawberry glaze.

Strawberry Glaze

• Finely dice the strawberries and then mash them with a fork in a bowl. Add the powdered sugar and mix. Add heavy cream (or milk or half and half) a little at a time until you reach your desired consistency for the glaze. If it gets too runny, add more powdered sugar.

  Once scones are cooled, spread the glaze on the scones and serve.

Notes

• Strawberries – This recipe uses fresh strawberries. Make sure to chop them into small pieces so they can be fully incorporated into the dough.
• Frozen butter – Freezing the stick of butter completely is a key step to getting flakey scones. I like to pop butter in the freezer the night before I baking scones so I know it will be frozen solid and easier to grate.  
• Sourdough discard – You can use either sourdough discard or active sourdough starter for this recipe. Either works. 
• Lower baking temperature – This recipe bakes the scones at a slightly lower temperature than usual. I’ve found this makes for baked but not over-baked strawberry scones, since this recipe contains extra moisture and natural sugars from the strawberries. 

These strawberry sourdough scones are an easy discard recipe. If you’re intimidated by scones (like I was a few years ago), don’t worry! You’re in the right place. This simple recipe is no-fail and looks impressive while be oh-so-easy. The perfect combo.

Why you’ll love this recipe

• It’s simple and easy to make. With just a couple of extra steps beyond mixing and baking, you can have bakery-level treats at home in one afternoon. Scones don’t have to be intimidating; they’re actually super simple!
• There’s no long-fermentation time. Because this is a sourdough discard strawberry scone recipe, you don’t have to do a long fermentation of the dough. Simply mix, shape dough, cut into triangles and then chill before baking.
• They’re easy to customize. You can customize scones so easily by adding different flavors and mix-ins. If you want to add some lemon or orange zest, white chocolate chips, or a different mix of berries, you absolutely can!

Important Ingredients

These sourdough strawberry scones are made with pantry staples and fresh blueberries. Take note for:

• Strawberries – Fresh strawberries are important to this recipe. Chopping them up into smaller pieces helps them be incorporated into the dough fully. If the pieces are too large, it will be harder for the scones to keep together and remain in uniform shapes.
• Butter – Before you grate the butter, make sure it’s frozen solid. This will make it easier to grate and keep the butter slightly separated in the batter. This is what makes those flakey layers in a delicious scone.
• Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand. 
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.

Top Tips for Flakey Scones

1. Freeze the stick of butter SOLID before baking. It will be easier to grate and also stay slightly separated in the dough which gives the flakey layers.
2. Put your grater in the freezer while you mix up the dry ingredients. Using a cold grater keeps the butter from coming into contact with a warm surface and getting melty while being shredded.

How to Make Sourdough Strawberry Scones (Step by Step)

Make sure butter is solidly frozen and place grater in the freezer to chill.

Step 1: In a large mixing bowl, combine the dry ingredients. Stir together flour, sugar, baking powder, and salt. Then grate the frozen stick of butter into the mixture and toss together to coat the butter pieces. Add diced strawberry pieces and stir together.

Step 2: In a separate bowl, combine sourdough discard, egg, vanilla extract, and 2 Tablespoons of heavy cream. Whisk to combine and then pour into the dry ingredients and strawberries. Use a fork to mix; the dough will be crumbly. Resist the urge to add any more liquid.

Step 3: Dump the dough onto a sheet of parchment paper and use your hands to press the dough together. Shape into an 8″ round disc.

Using a bench scraper or large knife, cut the dough across into 8 equal pieces. Place the scones onto a parchment lined baking sheet and place into the fridge to chill for 30 minutes.

Step 4: While scones are chilling, preheat the oven to 375℉ (190℃). When ready to bake, brush the tops of the scones with more heavy cream (you can also use milk or half and half).

Bake for 26-28 minutes until scones are golden brown. Watch them carefully so the strawberries don’t burn.

Step 5 – Make Strawberry Glaze: Finely dice the strawberries and then mash them with a fork in a bowl. Add the powdered sugar and mix. Add heavy cream (or milk or half and half) a little at a time until you reach your desired consistency for the glaze. If it gets too runny, add more powdered sugar.

Once the scones are cooled, spread the strawberry glaze on them. Serve and enjoy!

How to Serve

Sourdough strawberry scones are best served after the glaze has set. We like to enjoy ours with a glass of milk or cup of coffee.

These scones are perfect to serve at a baby shower, bridal shower, weekend brunch or special event. They’re a delicious breakfast or brunch baked good and look beautiful arranged on platter or tiered tray.

They’re also ideal to gift. I love these bakery boxes for gifting. It’s like getting a fresh delivery from your favorite homemade bakery!

They’re the perfect fresh sourdough treat to gift for Easter or Mother’s Day. What better way to make someone feel special than with a gorgeous homemade baked good? That’s top-tier in my book.

How to Store and Freeze

Sourdough strawberry scones can be stored in an airtight container for up to 4 days. I personally think these scones taste better and are softer the second day. So they are ideal to make ahead and keep overnight.

To freeze these scones, make sure they are completely cool and don’t add the glaze yet. Wrap each scone individually in plastic wrap. Place the wrapped scones in a freezer bag and press gently to remove any air. Freeze for 1 month for maximum freshness. To thaw, place scones on the counter overnight, reheat, and add fresh glaze before enjoying.

Frequently Asked Questions

I absolutely love how beautiful and fresh these sourdough strawberry scones are. They’re such a special treat and look so cheerful with the pop of pink!

Whether you’re making them for a spring or summer celebration or to brighten up a dreary day, these scones are sure to put a smile on your face. I hope you enjoy them as much as we do.