Sourdough Discard Strawberry Scones with Strawberry Glaze
Print RecipeFlaky and tender Sourdough Discard Strawberry Scones bursting with fresh strawberries and topped with a simple strawberry glaze. Perfect for using up sourdough discard!
Servings: 8 scones
equipment (affiliate links
- kitchen scale for best accuracy
- pastry cutter or fork
- sharp knife or
- flour duster optional
- Pastry brush if brushing with cream before baking
- fine mesh sieve for puree-based glaze
Ingredients
For the Scones:
- 2 c. (240 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ⅓ c. (67 g) granulated sugar
- 1 tbsp. baking powder
- ½ tsp. salt
- ½ c. (113 g) salted butter cold and cubed
- 1 c. (240 g) sourdough discard unfed - 100% hydration
- ⅓ c. (80 g) heavy cream + more for brushing - optional
- 1 tsp. strawberry emulsion
- ½ c. (80 g) strawberries fresh - diced small
- 2 tbsp. coarse sugar optional, for sprinkling
For the Strawberry Glaze (Pick One):
Option 1: Puree-Based Glaze
- ¾ c. (100 g) powdered sugar sifted
- 1 tsp. heavy cream
- 2-3 strawberries fresh - mashed & strained for 2 tbsp of puree
Option 2: Simplified Glaze
- ¾ c. (100 g) powdered sugar sifted
- 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 flour, granulated sugar, baking powder, and salt.
- Cut in Butter: Add cold cubed butter. 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 sourdough discard, heavy cream, and strawberry emulsion until smooth.
- Form Dough: Pour wet mixture into dry ingredients. Stir gently with a spatula until just combined. Fold in diced strawberries. 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 and dust with more flour if it's too sticky. 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
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).
- 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.
Serving: 1scone | Calories: 529kcal | Carbohydrates: 89g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 416mg | Potassium: 106mg | Fiber: 2g | Sugar: 37g | Vitamin A: 527IU | Vitamin C: 11mg | Calcium: 132mg | Iron: 3mg
