These sourdough strawberry scones are soft, tender and are a delicious way to use up some of that extra sourdough starter!
Scones are the perfect mix of a crumbly, buttery exterior with a soft center. They are just the right amount of sweet, with the sourdough discard adding such a great flavor to an already wonderful treat. These scones are great for any occasion and although quite easy to make, would impress anyone who takes a bite.
Duration
- PREP TIME 15minutes
- COOK TIME 20minutes
- TOTAL TIME 1hour
INGREDIENTS
SCONES
- 2 ¼ cup (270 grams) all purpose flour
- ½ cup sugar
- ½ tsp salt
- 2 tsp baking powder
- ½ cup unsalted butter, cold
- ~½ cup (115 grams)discard/unfed sourdough starter
- ⅓ cup + 2 tbsp heavy cream, divided
- 1 egg
- 2 tsp vanilla extract
- 1 cup chopped strawberries
- + course sugar to top (optional)
GLAZE
- 1 cup powdered sugar
- 4 tbsp melted butter
- 2-3 tbsp heavy cream or milk
- ½ tsp vanilla extract
- 1 tbsp lemon juice (optional for lemon flavor)
- 1 tsp lemon zest (optional for lemon flavor)
INSTRUCTIONS
-
Preheat oven to 425° F. In a large mixing bowl, whisk together the flour, sugar, salt and baking powder.
-
Cut butter into tbsp pieces and add to dry mixture. Incorporate using a pastry cutter to get pea sized pieces of butter through the mixture.
-
In a separate bowl, whisk together the wet ingredients—starter, 1⁄3 cup heavy cream, egg, and vanilla. Add to dry ingredients. Add strawberries and fold everything together.
-
Transfer to a work surface and press into an 8” disk. Using a knife or bench scraper, cut into 8 pieces. Transfer to a baking sheet lined with parchment paper or a silicone mat.
-
Place in the freezer for about 10 minutes or fridge for about 30 minutes to chill. Brush tops with heavy cream and sprinkle coarse sugar on top (optional). Bake for about 18–22 min until golden brown.
-
While baking, whisk together ingredients for the glaze. Top scones with the glaze after baking. Store leftovers airtight at room temp. To reheat, place in the oven at 350° F for 10 minutes, or until warm.
