Sourdough Strawberry Scones
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!
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.