Easy Sourdough Strawberry Scones with Cream Glaze
These sourdough strawberry scones are flaky, tender, and packed with fresh strawberries. They have a soft, tender crumb inside with crisp, buttery edges on the outside. Finished with a sweet cream icing, they’re even better than bakery-made scones!
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Now, you all know how much I LOVE sourdough recipes. I try to add my sourdough discard to every recipe I make, from sourdough chocolate chip cookies to even sourdough cheese crackers.
Today, we are making sourdough strawberry scones! I’ve made sourdough scones before (check out my sourdough chocolate chip scones and my sourdough blueberry scones). However, I figured that since strawberry season is right around the corner, it is time to come out with my own sourdough strawberry scone recipe.
Why You’ll Love These Sourdough Strawberry Scones
- The perfect amount of sweetness
- Better than bakery scones!
- The sourdough tang pairs well with the strawberries and cream glaze
- Easy to make!!!
- Simple and easy to find ingredients
Key Ingredients and Why
- Sourdough Discard: Adds a delicious tang to the strawbery scones. Use an unfed sourdough starter discard over an active starter (it’ll be easier to mix).
- Heavy Cream: Thick heavy cream makes the best-tasting pastries. You can substitute this with buttermilk.
- Cold Butter: Responsible for flakiness, flavor, crisp edges, and the rise. Make sure the butter is cold! I like use grated frozen butter.
- Strawberries: Diced. You can use fresh strawberries or frozen strawberries. Make sure to thaw the strawberries so you can cut them with a sharp knife.
Overview: How to Make Strawberry Sourdough Discard Scones
- Mix the wet ingredients in a small bowl.
- In a large bowl, mix the dry ingredients. Add the diced strawberries.
- Combine the wet ingredients with the dry ingredients to make the scones dough.
- Shape the scones dough and divide into 8 wedges.
- Bake at 400°F (204°C) for 20 to 25 minutes.
Tips to Make The Best Scones
Use Cold Ingredients
The cold ingredients prevent the butter from melting. I like to refrigerate all the ingredients and bowls that I use whenever I make homemade scones.
If you notice that the butter is melting, place your ingredients and mixing bowl into the freezer for 15 minutes.
Use Heavy Cream Instead of Whole Milk
The heavy cream makes the scones tender and soft. I don’t recommend swapping for whole milk or soy milk. The thinner liquid will change the flavor and appearance of the scones.
How To Store
Leftover scones can be stored at room temperature for up to two days. Simply cover with plastic wrap and leave in a dry and cool place.
For refrigeration, place the scones in an airtight container and keep them in the fridge for up to five days. After that, transfer them to a freezer bag and freeze.
To store unbaked scones, freeze the sourdough scone dough wedges on a plate or baking sheet for one hour before transferring them to a freezer-safe bag.
Other Sourdough Discard Recipes You Will Love
Sourdough Blueberry Lemon Scones: Instead of strawberries, add fresh blueberries and lemon zest for the BEST blueberry scones you’ll ever eat! Use the lemon juice to make lemon glaze.
Sourdough Chocolate Chips Scones: If you love chocolate, you’ll LOVE these sourdough chocolate chip scones! They are packed with chocolate chips in every bite.
Moist Sourdough Vanilla Cupcakes: Prepare to eat the best vanilla cupcakes you will ever eat in your entire life. I stand by this and my readers agree!
Easy Sourdough Strawberry Scones
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Ingredients
For the Scones
- ½ Cup (113 g) Unsalted Butter cold
- ½ Cup (150 g) Sourdough Discard cold
- ½ Cup (75 g) Heavy Cream
- 1 Large Egg
- 1 tsp Vanilla Extract
- 2 Cups (250 g) All-Purpose Flour
- ⅓ Cup (66 g) Granulated Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 Cup (170 g) Fresh or Frozen Strawberries diced
For the Cream Glaze Icing
- 1 ¼ Cups (162 g) Powdered Sugar
- 2 Tbps Heavy Cream
- ½ Tsp Vanilla Extract
Instructions
- Grate The Butter: Grate the butter and freeze while you follow the next steps. You can also cube the butter if you don't have a grater.
- Combine the Liquid Ingredients: In a medium bowl, whisk the sourdough discard, heavy cream, egg, and vanilla extract. Cover and put in the fridge while you follow the next steps. (See Notes).
- Make Flour Mixture: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together to make sure that the ingredients are evenly distributed. Then, add the grated butter and work into the flour mixture. Make sure the butter pieces are the size of peas. You can use a fork, pastry blender, or your fingers. Stir in the diced strawberries.
- Scones Dough: Pour the wet ingredients over the bowl of dry ingredients. Mix with a spatula or your hands until the mixture is mostly moistened. It should still be a little crumbly.
- Shape: Turn out the dough onto a floured work surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle and cut into 8 wedges.
- Preheat and Freeze: Place the scones on a small parchment paper or baking sheet and freeze for 20 minutes—meanwhile, preheat your oven to 400°F (204°C).
- Bake: Transfer scones onto a large baking sheet. Brush the top of the scones lightly with heavy cream and sprinkle with sugar. Bake for 20 to 25 minutes or until the tops are lightly brown and the bottoms are golden. Let sit for 10 minutes before serving.
- Optional Glaze: In a small bowl, combine the powdered sugar, heavy cream, and vanilla extract. Drizzle on top of the room-temperature scones.
Video
Notes
- Need help? Check out my post for the detailed FAQ and a helpful recipe video.
- Refrigerating and freezing the ingredients while preparing the recipe keeps the ingredients cold, which prevents the butter from melting. The secret to good scones is keeping the butter cold.
- Freeze Before Baking: Freeze the scone dough wedges on a plate or baking sheet for one hour. Once frozen, transfer them to a freezer-safe bag or container. Bake from frozen (add a few minutes to the bake time). Or, thaw overnight and bake as directed.
- Freeze After Baking: Freeze the cooled scones before topping them with glaze or confectioners sugar. I usually freeze mine in a freezer-safe bag. To thaw, leave on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or in the oven at 300°F (149°C) for 10 minutes.
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