Hello, baking friends! If you’ve been hanging out with me lately, you know my kitchen has been a scone-making paradise. From my tropical Coconut Scones with Vanilla Bean Glaze to my zesty Lemon Poppy Seed Scones, I can’t stop baking (and eating!) these buttery, flaky treats. But today, I’m sharing a recipe that’s stealing my heart: Sourdough Discard Strawberry Scones. These scones are the perfect way to use up that extra sourdough discard piling up in your fridge, and they’re bursting with fresh strawberry flavor, thanks to a touch of my new obsession—strawberry emulsion.
These sourdough discard strawberry scones are tender, lightly tangy, and studded with juicy strawberries. Top them with a simple strawberry glaze, and you’ve got a breakfast or brunch treat that feels straight out of a cozy bakery. Whether you’re a sourdough pro or just looking for a new scone recipe to love, these are about to become your go-to. Let’s get baking!
Why You’ll Love These Sourdough Discard Strawberry Scones
- Perfect for Sourdough Discard: Turn that extra starter into something delicious—no waste here!
- Strawberry Bliss: Fresh strawberries and a hint of strawberry emulsion deliver big flavor.
- Flaky & Buttery: Cold butter ensures that classic scone texture we all crave.
- Easy to Make: Ready in about 40 minutes, glaze included.
- Versatile: Serve for breakfast, afternoon tea, or as a sweet snack with a smear of butter.
What is Sourdough Discard?
If you’re new to sourdough, discard is the portion of your starter you remove before feeding it fresh flour and water. It’s not active enough for bread, but it adds a subtle tang to recipes like these sourdough discard strawberry scones. For this recipe, I use a starter with a 50/100/100 ratio (50g starter, 100g flour, 100g water), which is 100% hydration—equal parts flour and water by weight. Weighing your discard is key, as its density can vary depending on your feeding routine or how long it’s been stored. This ensures the right balance of moisture in your scones. Lately, my discard jar has been overflowing (sourdough bakers, you feel me?), so I’ve been dreaming up ways to use it. These scones use a full cup of discard, making them a fantastic way to clear out your fridge while baking something irresistible.
Strawberry Emulsion: My Flavor Secret
If you’ve seen my other recipes, you know I’m all about flavor emulsions. Strawberry emulsion is like a supercharged extract—oil-based and packed with intense, authentic strawberry flavor. I recently got my hands on a bottle and couldn’t wait to try it in these sourdough discard strawberry scones and their glaze. It’s optional, but it gives the scones and glaze a bakery-worthy strawberry punch. You can find it online or at baking supply stores—it’s a total game-changer!
Ingredient Overview
Before we dive into the recipe, let’s talk about the key ingredients that make these sourdough discard strawberry scones so special. Here’s what you’ll need for the dough and glaze, along with why each component matters.
For the Scone Dough
- All-Purpose Flour: The backbone of the scones, providing structure. Weigh it for accuracy to avoid dense results.
- Granulated Sugar: Adds just enough sweetness to balance the tangy sourdough and tart strawberries.
- Baking Powder: The leavening agent that gives these scones their light, fluffy rise.
- Salt: Enhances all the flavors, making the strawberries and butter pop.
- Cold Salted Butter: The secret to flaky layers. Keep it cold and cut it in until you have pea-sized crumbs.
- Sourdough Discard, 100% Hydration: Adds a subtle tang and tender texture. Use a 50/100/100 ratio starter and weigh it, as density varies.
- Heavy Cream: Binds the dough and adds richness.
- Fresh Strawberries: Brings juicy, natural flavor. Dice them small and pat dry to prevent excess moisture.
- Strawberry Emulsion: Boosts the strawberry flavor with a concentrated, bakery-style punch.
For the Strawberry Glaze
You have two glaze options: a simplified version with strawberry emulsion or a fresh puree-based version. Both are easy and delicious!
- Fresh Strawberry Puree: Made by blending and straining 2-3 strawberries. Adds natural strawberry flavor and a pretty pink hue when emulsion isn’t available. Watch my video to see how I make my puree.
- Powdered Sugar: The base of the glaze, providing sweetness and a smooth texture. Sift it to avoid lumps.
- Heavy Cream: Thins the glaze to a drizzleable consistency while adding richness.
- Strawberry Emulsion: Delivers intense strawberry flavor without extra liquid. Perfect for a quick, bold glaze.
Watch the Video Tutorial
Want to see these sourdough discard strawberry scones come to life? I’ve got a step-by-step video on YouTube where I walk you through the process and share my best tips. Check it out on my YouTube channel, @RiseAndBakeWithJulie (video going up Saturday!) and don’t forget to subscribe for more baking inspiration!
5 Tips for Perfect Sourdough Discard Strawberry Scones
- Keep Ingredients Cold: Cold butter and chilled discard create those flaky layers. If your kitchen is warm, chill the dough for 10 minutes before baking.
- Handle Dough Gently: Overmixing leads to tough scones. Stir and fold just until the dough comes together.
- Small Strawberry Pieces: Finely dice strawberries to avoid excess moisture and ensure every bite has berry flavor.
- Emulsion Boost: The strawberry emulsion is optional but gives these sourdough discard strawberry scones a vibrant, bakery-style taste.
- Glaze Timing: Wait until the scones are slightly cooled before glazing to prevent the glaze from melting off.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes! Chop frozen strawberries (don’t thaw) and fold them in quickly to avoid excess liquid.
What if I don’t have strawberry emulsion?
No problem! The fresh strawberries in these sourdough discard strawberry scones provide plenty of flavor. For the glaze, you can make a quick strawberry puree to boost the strawberry taste. To make the puree: Blend 2-3 medium fresh strawberries (about 30-40g) until smooth, then strain through a fine mesh sieve to remove seeds, which will give you about 20g of puree. Add 10-15g of this puree to the glaze in place of the strawberry emulsion, and reduce the heavy cream to (1 teaspoon) to maintain a thick consistency. If you prefer a simpler option, use ¼ teaspoon vanilla extract in the scones or glaze, or skip any substitute altogether.
Can I make these scones ahead of time?
Definitely! Shape the scones, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 2-3 minutes to the bake time.
How do I store these scones?
Keep at room temperature for up to 2 days or freeze for up to 1 month. Reheat in a 350°F (175°C) oven for best texture.
Let’s Bake These Sourdough Discard Strawberry Scones!
I’m so excited for you to try these sourdough discard strawberry scones—they’re the perfect blend of tangy, sweet, and flaky. The simplified strawberry glaze adds a pop of flavor and makes them look as good as they taste. Have you been experimenting with sourdough discard or loving scones as much as I am? I’d love to hear about it—leave a comment below or tag me in your scone photos on Instagram!
Happy baking, friends—I can’t wait to see your sourdough discard strawberry scones!
Sourdough Discard Strawberry Scones with Strawberry Glaze
Description
Ingredients
For the Scones:
- 2 c. all-purpose flour, 240g
- ⅓ c. granulated sugar, 67g
- 1 tbsp. baking powder
- ½ tsp. salt
- ½ c. cold salted butter. cubed, 113g or 1 stick
- 1 c. sourdough discard, unfed, 100% hydration, 240g
- ⅓ c. heavy cream, 80g, plus 1-2 tsp. extra for optional brushing
- ½ c. fresh strawberries, diced small, 80g
- 1 tsp. strawberry emulsion
- 2 tbsp. coarse sugar, optional, for sprinkling
- For the Simplified Strawberry Glaze
- ¾ c. powdered sugar, sifted, 100g
- 2 tsp. heavy cream
- 1 tsp. strawberry emulsion
For the Strawberry Glaze (Pick One):
Option 1: Puree-Based Glaze
- ¾ c. powdered sugar, sifted, 100g
- 1 tsp. heavy cream
- 2-3 medium fresh strawberries, mashed & strained for 2 Tbsp of puree
Option 2: Simplified Glaze
- ¾ c. powdered sugar, sifted , 100g
- 2 tsp. heavy cream
- 1 tsp. strawberry emulsion
Instructions
- Preheat Oven: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a large bowl, whisk together 2 c. all-purpose flour (240g), ⅓ c. granulated sugar (67g), 1 tbsp. baking powder, and ½ tsp. salt .
- Cut in Butter: Add ½ c. cold cubed butter (113g). Using a pastry cutter or fingertips, cut butter into flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Combine Wet Ingredients: In a small bowl, stir together 1 c. sourdough discard (240g), ⅓ c. heavy cream (80g), and 1 tsp. strawberry emulsion until smooth.
- Form Dough: Pour wet mixture into dry ingredients. Stir gently with a spatula until just combined. Fold in ½ c. diced strawberries (80g). Do not overmix; dough will be slightly sticky.
- Shape Scones: Turn dough onto a lightly floured surface. Pat into an 8-inch circle, about 1-inch thick. Cut into 8 wedges with a sharp knife or bench scraper.
- Prepare for Baking: Place wedges on prepared baking sheet, 2 inches apart. Optional: Brush tops with 1-2 tsp. heavy cream and sprinkle with 2 tbsp. coarse sugar, if using.
- Bake: Bake for 20-25 minutes, until golden brown and firm. Rotate sheet halfway through. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Make Glaze: Choose either option for your glaze and mix the ingredients together. Adjust with cream or sugar for desired thickness. Drizzle over slightly cooled scones.
- Serve: Enjoy warm or at room temperature with butter, clotted cream, or as is.
Video
Recipe Notes
- Sourdough Discard: Use discard straight from the fridge, 100% hydration (50/100/100 ratio: 50g starter, 100g flour, 100g water). Weigh for accuracy due to varying density.
- Strawberries: Pat dry if juicy; dice finely for even distribution. Frozen strawberries can be used (don’t thaw, chop, and add quickly).
- Strawberry Emulsion: Optional for bold flavor. If unavailable, make a puree for the glaze: Blend 2-3 strawberries, strain for puree, use in glaze instead of emulsion, and reduce cream to 1 tsp. Alternatively, use ¼ tsp. vanilla extract or omit.
- Glaze Consistency: Add more cream for thinner glaze or more sugar for thicker.
- Storage: Store at room temperature for 2 days or freeze for 1 month. Reheat at 350°F (175°C) for 5-10 minutes.
- Make Ahead: Shape scones, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 2-3 minutes.
Nutrition
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