How to Make Strawberry Scones with Sourdough Discard

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There is nothing better than a sweet treat made with fruit that is in season and has gut-healthy benefits. That is what these strawberry scones with sourdough discard is all about, and we are going to walk you through exactly how to make them.

I get the biggest pit in my stomach at the thought of discarding my sourdough starter. There are too many health benefits for it to go straight in the trash! This strawberry scone recipe is one of the many recipes I came up with in an effort to use up my discard. We are also trying to bake seasonly here at the bakery. Using up our discard each week and understanding what is in season has been such a fun challenge for us!

Why You’ll Love This Recipe

Low waste – We don’t waste anything in our kitchen and my guess is that you don’t either. This is a great way to use up your discard and the best part is you’ll always have a sweet treat to enjoy with your family.

Very versatile – Flexible recipes are so important to have on hand. Especially us busy people who are trying our best to be healthy. This recipe is made with strawberries because strawberries are in season right now, but you could easily swap them out for blueberries as we head into summer, or orange zest and cranberries for the fall! The possibilities are endless.

Freezer friendly – This recipe makes about 8 scones. If you have a smaller family like me, you can easily throw these in the freezer and the warm up beautifully. Thanks to this recipe I always have sweet treats in my freezer whenever I need them!

Tips For How to Make the Strawberry Scones with Sourdough Discard

• Keeping the ingredients as cold as possible is best for this recipe. This will ensure that the scones don’t spread in the oven. I recommend using a food processor to mix the butter and flour together for this reason. By not touching the butter with your hands, it will help keep the butter cold.
• Once the dough is just starting to form, that is when I would add the strawberries. This mixes the strawberries enough to incorporate them into the dough but not enough to where you can hardly recognize what the fruit is.
• Before you bake the strawberry scones, make sure the dough is an even thickness throughout. This is to make sure the scones cook evenly.

Tools You May Need

Stand Mixer

Food Processor or blender – This incorporates the butter and dry ingredients much faster and keeps the butter cold.

Baking sheet

Parchment paper

Bench scraper or knife – For evenly cutting the scones.

Measuring cups

Food scale – This is the best option but you can use cup measurements as well.

Rolling pin

Cutting board

Silicone spatula

Small bowl – for the icing.

Silicone brush – For applying the icing.

Whisk or spoon

Strawberry Scones with Sourdough Discard Ingredients:

Dry Ingredients:

Bread flour

Granulated sugar

Salt

Baking powder

Wet Ingredients:

Sourdough starter

Butter

Vanilla extract

Water (as needed)

Strawberries

Ingredients for the Icing on Top:

Heavy cream or milk

Powdered sugar – if you don’t have powdered sugar, pour granulated sugar into a blender and blitz it up real quick. Boom! Powdered sugar.

Vanilla extract

How To Make the Strawberry Scones with Sourdough Discard

Line baking sheet with parchment paper and set aside. Preheat oven to 400 degrees.

Combine your flour, sugar, salt, and baking powder into the food processor.

Cut up butter into thicker squares and toss them into the food processor.

Next, pulse the butter and dry ingredients together. The butter looks pea-sized when it’s well-incorporated.

Add the dry ingredients to the bowl of a stand mixer and start adding your sourdough starter and vanilla extract.

Mix the ingredients together using the dough hook on the lowest setting. If the dough looks too dry, gradually start adding water until the dough starts to come together. Do not add more than two tablespoons of water. Otherwise the dough will be too wet.

Once the dough has come together about 80%, add in a handful of cut up strawberries. Mix until well-incorporated.

Form the dough into an 8 inch disk by pressing down on the dough with your hands. Make sure the edges are smooth.

Stick the disk in the freezer for 5 – 10 minutes or the fridge for about 30 minutes so the dough can get cold again.

Next, take a knife or bench scraper and cut the scone dough into 8 triangular pieces.

Bake the strawberry scones at 400 degrees for 13 – 15 minutes.

While the scones are baking, add the powdered sugar, vanilla extract, and heavy cream/milk to a bowl and whisk together. Add milk depending on your preferred icing consistency.

Once the scones are done baking, brush on icing and add fresh strawberries on top. Allow scones to cool for about 5 minutes.

Storage for Strawberry Scones

You can store these scones in the fridge for up to a week or freeze them after baking for 3 months.

If you tried this recipe and loved it please come back and give this recipe 5 stars! Don’t forget to follow us on Instagram @goldenhourgrains.

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