These sourdough strawberry scones are soft, tender and are a delicious way to use up some of that extra sourdough starter!

Sourdough discard scones

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.

If you haven’t tried using sourdough discard in your baked goods, you really should give it a try! It really is such an easy way to use that leftover starter that is tucked away in the back of your refrigerator. I love to use it in things like pancakes, cookies, muffins and more. Check out my Classic Sourdough Book for all of these recipes.

How to make amazing strawberry discard scones

Here are some steps on how to make perfect strawberry discard scones:

First, mix together dry ingredients

Second, using a pastry blender, fork, or food processor, pulse in cold butter

Third, mix together wet ingredients and combine with dry ingredients

Fourth, press into 8″ disk and cut into 8 pieces

Fifth, bake at 425 degrees F for 18-22 minutes until golden brown

Last, top scones with glaze and enjoy!

*PRO TIP: chill for at least 10 minutes in freezer or 30 minutes in fridge before baking, helps them rise higher

Make ahead tip! Store leftovers airtight at room temp. To reheat, place in the oven at 350° F for 10 minutes, or until warm.

Different variations of scones

Scones are so versatile and could be made with a variety of different flavor combinations. Some of my favorites include:

• Lemon blueberry
• Raspberry
• Biscoff
• Ham & Cheddar
• Maple Brown Sugar
• Zesty Orange
• Chocolate Chip

I have all of these flavor combinations and other sourdough discard recipes in my Classic Sourdough Book!

Make ahead and storing tip

Can I make the dough in advance?

Store dough or cut scones covered in the fridge for up to 48 hours. Makes it easy to prep and then throw in the oven last minute so you have zero work close to when you want to serve, while having fresh hot scones. 

Storing & reheating tips:

Store leftovers airtight at room temperature for a few days. To reheat, place in the oven at 350° F for 10 minutes, or until warm.

More recipes you’ll love…

• Sourdough Discard Biscuits
• Buttermilk Biscuits
• Best Strawberry Pie
• Raspberry Swirl Babka
• More sourdough discard recipes in my book: Classic Sourdough

If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking! 

Sourdough Strawberry Scones

Lori Vaughn

These sourdough strawberry scones are soft, tender and are a delicious way to use up some of that extra sourdough starter!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings 8 scones

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.