Introduction
Get ready to fall in love with these Sourdough Strawberry Scones! They are a delightful twist on a classic treat. Imagine tender, flaky scones bursting with sweet strawberries and a subtle tangy note from sourdough discard. They are simply irresistible, perfect for any time of day.
You might think scones are complicated, but these are surprisingly easy to make. We use sourdough discard, which means no long proofing times. Just a few simple steps bring together incredibly delicious results. The process is quick, and the payoff is huge, making them perfect for a spontaneous baking session.
So, grab your apron and let’s get baking! These Sourdough Strawberry Scones are a fantastic way to use up your sourdough discard and treat yourself. Your kitchen will smell amazing, and your taste buds will thank you. You absolutely have to try them!
Cooking Time & Prep Time
- Prep Time: 25 minutes
- Cooking Time: 18 minutes
- Total Time: 43 minutes
Small tip: You can chop your strawberries and measure out dry ingredients the night before. This will make your morning baking even faster!
Ingredients
Makes 8-10 servings
For the Scones
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar, plus 1 tablespoon for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, very cold and cut into ½-inch cubes
- 1 cup (240g) unfed sourdough discard (100% hydration)
- ½ cup (120ml) whole milk, very cold
- 1 teaspoon pure vanilla extract
- 1 cup (about 150g) fresh strawberries, hulled and finely diced
For Brushing (Optional)
- 1 large egg, beaten with 1 teaspoon water (for egg wash) OR 1 tablespoon milk
Step-by-Step Instructions
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Preheat Oven & Prepare Baking Sheet
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup a breeze.
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Whisk Dry Ingredients
In a large bowl, whisk together the flour, ¼ cup granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is well combined.
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Cut in Cold Butter
Add the very cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture. Work quickly until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Small tip: Keeping the butter super cold is key for flaky scones. If it starts to get warm, pop the bowl in the fridge for 5-10 minutes.
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Combine Wet Ingredients
In a separate medium bowl, whisk together the sourdough discard, cold whole milk, and vanilla extract. Mix until just combined. The sourdough discard adds a wonderful tang and helps with the tender texture.
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Add Wet to Dry Ingredients
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix! Overmixing will develop the gluten and make your scones tough. A few dry streaks are perfectly fine.
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Fold in Strawberries
Gently fold in the finely diced fresh strawberries. Distribute them evenly throughout the dough without crushing them too much. Be delicate to keep the strawberries intact.
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Shape the Dough
Turn the dough out onto a lightly floured surface. Gently pat it into a round disc about ¾ to 1 inch thick. Use a sharp knife or a round biscuit cutter (2.5-3 inches) to cut out your scones. For wedges, cut the disc into 8 or 10 triangles. Small tip: For round scones, press straight down with the cutter and do not twist. This helps achieve a better rise.
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Brush and Bake
Carefully transfer the scones to your prepared baking sheet, leaving about 1 inch between them. If using, brush the tops with egg wash or milk. Sprinkle the remaining 1 tablespoon of granulated sugar over the tops for a lovely sparkle and crunch.
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Bake and Cool
Bake for 16-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. Remove from the oven and transfer the scones to a wire rack to cool slightly. They are best enjoyed warm!
Tips & Variations
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your blend contains xanthan gum for best results.
- Vegan/Vegetarian Option: To make these scones vegan, use a plant-based butter alternative (like Earth Balance sticks), substitute whole milk with a non-dairy milk (almond or oat milk work well), and omit the egg wash or use a plant-based milk for brushing.
- Add-ins for Texture/Nutrition: For a slight boost in fiber and healthy fats, try adding ¼ cup chopped pecans or walnuts along with the strawberries. You could also mix in 2 tablespoons of chia seeds or ground flaxseed.
- Spicy Twist: For an unexpected yet delightful warmth, add ¼ teaspoon of ground ginger or a tiny pinch of freshly ground black pepper to the dry ingredients. It pairs wonderfully with strawberries!
- Other Flavor Variations: Experiment with different fruits like blueberries, raspberries, or chopped peaches. A touch of lemon zest (1 teaspoon) added to the dry ingredients will brighten the flavor even more. You can also drizzle a simple lemon glaze over the cooled scones.
Nutritional Information
Approximate values per serving (based on 9 servings):
- Calories: 310 kcal
- Protein: 6g
- Carbohydrates: 40g
- Fat: 15g
Please note: These values are approximate and may vary depending on the specific brands and exact amounts of ingredients used.
Health Benefits
These Sourdough Strawberry Scones offer some surprising health benefits, especially when made at home with fresh ingredients.
The star ingredient, fresh strawberries, are packed with goodness. They are an excellent source of Vitamin C, which is vital for immune health and skin vitality. Strawberries also provide beneficial antioxidants that help protect your body’s cells from damage.
Sourdough discard, while not fully fermented like a proofed loaf, still brings some advantages. The natural fermentation process can break down some of the complex carbohydrates in the flour, potentially making the scones easier to digest for some individuals. It also adds a unique flavor profile without requiring a long rise.
While butter and milk should be enjoyed in moderation, they contribute important nutrients. Milk provides calcium for strong bones and Vitamin D. Butter offers fat-soluble vitamins like A and E. Opting for whole milk can also provide a richer source of these vitamins.
Making scones from scratch means you control the ingredients. You can choose high-quality flour, fresh fruit, and limit unnecessary additives. This homemade approach ensures a fresher, more wholesome treat compared to many store-bought options.
Serving Suggestions
- Serve warm with a dollop of clotted cream and a spoonful of strawberry jam for a truly indulgent experience.
- They are perfect on their own with your morning coffee or afternoon tea. A simple cup of Earl Grey or a strong black coffee pairs beautifully.
- Enjoy them as a delightful breakfast treat, a light brunch item, or a comforting dessert. They’re versatile enough for any meal or snack!
- For meal prep, you can bake a batch on Sunday and enjoy them throughout the week. You can also freeze unbaked dough portions to bake fresh whenever a craving strikes.
Storage Tips
Store leftover baked scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. They also freeze wonderfully! Place cooled scones
