Sourdough Discard Strawberry Scones with Strawberry Glaze
Flaky 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
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry cutter or forks
- spatula
- Sharp knife or bench scraper
- Wire rack
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.
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
Serving: 1scone
