Strawberry Scones Made with Sourdough Discard
These tender, golden-brown Strawberry Scones Made with Sourdough Discard are the perfect way to use up extra starter while treating yourself to a deliciously fruity bake. Juicy strawberries bring a burst of sweetness, while the sourdough discard adds depth of flavor and a soft, slightly tangy crumb. Ideal for breakfast, brunch, or an afternoon snack—no waste, just goodness!
Equipment
- 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
Ingredients
Dry Ingredients
- 285 g Bread flour
- 100 g Granulated sugar
- 1/2 tsp Salt
- 2 tsp Baking powder
Wet Ingredients
- 210 g Sourdough starter
- 115 g Butter
- 1 tsp Vanilla extract
- 2 tbsp Water (as needed)
- 1 cup Strawberries
Ingredients for the Icing
- 1 - 2 tbsp Heavy cream or milk (as needed)
- 1/3 cup Powdered sugar
- 1 tsp Vanilla extract
Instructions
- 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.
Notes
Powdered Sugar Hack - If you don't have powdered sugar, pour granulated sugar into a blender and blitz it up real quick. Boom! Powdered sugar.
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.