Sourdough Strawberry Scones

5 from 3 votes

Sourdough Strawberry Scones

These Sourdough Strawberry Scones are made with sourdough starter discard and fresh strawberries for the perfect easy summery treat. The scones are crispy on the edges, soft in the middle, subtly sweet, and drizzled with a simple lemon glaze.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 388kcal

Author: Lauren Skardal

Ingredients

Sourdough Strawberry Scones

½ cup sourdough starter 100 grams
½ cup heavy cream + extra for brushing the scones 120g
1 large egg 55g
1 large egg yolk 18g
1 teaspoon vanilla extract
2 cups all-purpose flour 280 g
½ cup granulated sugar 105g
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
½ cup butter, frozen
1½ cups chopped fresh strawberries 200g
1 tablespoon all-purpose flour to coat the strawberries

Lemon Glaze

2 tablespoon lemon juice
½ cup powdered sugar

Instructions

Preheat the oven to 400°F.
In a medium bowl, combine the sourdough starter, heavy cream, egg, egg yolk, and vanilla extract.
In a separate large bowl, combine the flour, granulated sugar, salt, baking powder, and baking soda. Grate the butter into the bowl with the dry ingredients in 2-3 additions, mixing it with the flour in between.
Add the sourdough starter mixture to the bowl with the dry ingredients and stir with a large spoon until just combined. Toss the chopped strawberries in 1 tablespoon of flour. Coating the strawberries in flour makes them easier to incorporate into the batter. Gently fold in the chopped strawberries, mixing as little as possible to incorporate all the strawberry pieces.
Turn the scone dough out onto a floured work surface. Gently pat and shape into a round circle that is 7 inches in diameter and just over 1 inch thick. Use a bench scraper or a butter knife to cut the circle into 8 slices.
Place the slices on a baking sheet. Place the baking sheet in the freezer for 15-20 minutes.
Remove the Sourdough Strawberry Scones from the freezer and brush the tops with heavy cream. Bake for 17-19 minutes until the tops start to turn brown and a toothpick inserted in the middle comes out clean.
Let cool for 2 minutes, then remove the scones to a drying rack to prevent them from continuing to cook on the hot pan.
While the scones are cooling, make the lemon glaze. Combine the lemon juice and powdered sugar in a small bowl. Drizzle over the scones.

Notes

Fully Preheated Oven: Many ovens take significantly longer to fully preheat than is indicated on the oven itself. Let the oven preheat for at least 15 minutes longer than when the oven indicates it has fully preheated.
Cold Ingredients: Use frozen butter if possible, which helps to create pockets of steam and a better rise when baked. Aim to keep the heavy cream as cold as possible, too.
Fresh Strawberries: Toss the diced strawberries in a tablespoon of flour before incorporating them into the dough. When working quickly, the flour makes the strawberries less wet and easier to incorporate.
Don't Overmix: Mixing leads to gluten development, which is great when making pizza (think a chewy crust), but creates tough rather than light and tender scones.
Scones Size: Shaping the scones into a disk 7 inches in diameter before slicing into pieces creates taller scones and helps to limit spreading.
Chill the Scones: Chilling the scones in the freezer while the oven is preheating also helps to keep the butter and cream cold to reduce the spread of the scones and give them more rise. The scones do not need to be frozen solid, but should be cold enough that they are firm to the touch.
Brushing the Scones: Brushing the scones with heavy cream gives a more imperfect look and texture that is classic to scones, but you can also use the extra egg white mixed with a teaspoon of water to brush on the scones, which will give them a smoother, glossier look.

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