Description
Flaky, tender strawberry sourdough scones made with discard and fresh berries, finished with a smooth vanilla glaze. Perfect for breakfast, brunch, or a cozy treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, very cold (grated or cubed)
- 1 cup fresh strawberries, diced
- 1/2 cup milk (whole milk preferred)
- 1/2 cup sourdough discard (cold or room temperature)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Vanilla Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons water or lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Grate or cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the diced strawberries.
- In a separate bowl, whisk together milk, sourdough discard, vanilla extract, and lemon zest.
- Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
- Turn dough onto a floured surface and gently shape into a round disk about 1 inch thick.
- Cut into 8 wedges and transfer to the prepared baking sheet.
- Chill for 10–15 minutes (optional but recommended).
- Bake for 18–22 minutes or until golden and puffed.
- While baking, whisk together glaze ingredients until smooth.
- Let scones cool slightly, then drizzle glaze over the top before serving.
Notes
- Keep butter very cold to ensure flaky layers.
- Do not overmix the dough to avoid dense scones.
- If strawberries are very juicy, toss them lightly in flour before adding.
- Store at room temperature for 24 hours or refrigerate up to 5 days.
- Freeze unbaked or baked scones for longer storage.
- Reheat in oven at 300°F (150°C) for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American / British-inspired
Nutrition
- Serving Size: 8 scones
- Calories: 280 kcal per serving
- Sugar: 12 g
- Fat: 11 g