Sourdough Strawberry Scones
These sourdough strawberry scones are soft, tender and are a delicious way to use up some of that extra sourdough starter!
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.
Notes
SUGAR AMOUNT:
Scones are typically a sweeter pastry, however for a little less sweet, reduce to 1/4-1/3 cup sugar. Sugar moistens, so it will make the scone slightly less tender but still delicious. For savory scones, I highly recommend reducing sugar to 2 tbsp. FLAVOR VARIATIONS:
Add about 1-1.5 cups of any of the following flavors to your scone dough
Scones are typically a sweeter pastry, however for a little less sweet, reduce to 1/4-1/3 cup sugar. Sugar moistens, so it will make the scone slightly less tender but still delicious. For savory scones, I highly recommend reducing sugar to 2 tbsp. FLAVOR VARIATIONS:
Add about 1-1.5 cups of any of the following flavors to your scone dough
- Biscoff & White Chocolate (~3/4 cup white chocolate chips + ~3/4 cup broken up Biscoff cookies). Brush with cream. Post bake, drizzle on melted Biscoff butter.
- Strawberry (~1 heaping cup chopped strawberries) Brush with cream. Post bake, drizzle on glaze recipe above.
- Chocolate Chip (~1 heaping cup mini semisweet chocolate chips). Brush with cream and add coarse sugar on top before baking.
- Bacon, Cheddar, & Chive (heaping 1/2 cup chopped cooked bacon, heaping 1/2 cup cup up or grated sharp white cheddar or sharp yellow cheddar cheese, & 2-4 tbsp finely chopped chives). Brush with cream prior to baking.
- Ham & Cheddar (heaping 1/2 cup chopped cooked ham, heaping cup chopped or grated cheddar cheese), Brush with cream prior to baking.
- Blueberry Lemon (1 cup fresh or frozen blueberries. Do not thaw. If using frozen, I love using wild blueberries because they are smaller. Add 1 tbsp lemon zest.). Brush with cream. Post bake, drizzle with a lemon glaze. See recipe above.