Last Updated on December 4, 2024 by Kiersten
This recipe for sourdough strawberry scones uses up extra sourdough starter and can be easily customized with any berries you have on hand.
Whether you’re elbow deep in homegrown summer berries or find deep discounts on strawberries at the grocery store, these sourdough strawberry scones are an excellent way to turn out a sweet treat for the family that sports a touch of freshness.
If you have other berries on hand that are getting a bit too ripe and need a second chance at life, you can use those instead.
The recipe will be the same and works with almost any berry in the same proportions. Also feel free to replace the strawberries with chocolate chips or add in a handful of nuts.
Once you learn how to make a basic breakfast scone, the possibilities are truly endless. Use your belly’s imagination and have fun in the process!
Ingredients
- 1 3/4 cups flour
- 1/2 cup brown sugar
- 1.5 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick frozen butter
- 1 cup chopped strawberries
- 1/2 cup sourdough starter (active or unfed)
- 1 egg
- 1/4 cup heavy cream
Recommended Supplies
- Baking Sheet
- Parchment Paper
- Pastry Cutter
- Measuring Cups/Spoons
- Mixing Bowls
How to Make Sourdough Strawberry Scones
In a medium bowl, combine flour, brown sugar, baking powder, and salt.
Using a pastry cutter, fork, or your hands, cut the frozen butter into the dry ingredients. If you are using your hands, work quickly as to not melt the butter.
In a separate bowl, combine the sourdough starter, vanilla extract, egg, and cream.
Add the strawberries to the dry ingredients and toss to coat the fruit evenly with flour.
Carefully fold the wet ingredients into the dry ingredients to form a shaggy dough.
Turn the dough out onto a floured surface and push into a ball with your hands.
Flatten and roll or press into a round circle.
Using a pizza cutter, dough scraper, or sharp knife, cut the circle into 8 equal portions.
Transfer the scones onto a parchment paper lined baking sheet. Using a spatula is best as the scones will be very delicate until baked.
Refrigerate the scones for about an hour to firm up the dough.
Brush scones with heavy cream and sprinkle with sugar before baking.
Bake at 400 F for 25 minutes or until a beautiful golden brown. Allow to cool completely before handling.
How to Store Sourdough Strawberry Scones
Store the scones in an airtight container in a single layer or place parchment paper between layers if you need to stack them. You can also store them in a cake dome if you have one large enough to fit the leftovers.
I always intend to make these sourdough strawberry scones last throughout the week as a warm afternoon snack or quick weekday breakfast but the kids and my husband make short work of them.
We’ve never had the scones last beyond the second day!
Freeze Unbaked Sourdough Strawberry Scones to Bake Later
Sourdough strawberry scones make for a quick and delicious breakfast for busy mornings. After cutting the dough into portions and placing on parchment paper, refrigerate for a few hours to make the unbaked scones easier to handle.
Wrap each individual scone securely in plastic wrap. Then store the bulk scones in a gallon sized freezer bag.
When you want to make one for breakfast, remove from the freezer and place onto a parchment paper lined baking sheet. Bake at 400 F for about 40 minutes or until golden brown.
Fully Fermented Sourdough Strawberry Scones
These sourdough strawberry scones can be baked right after mixing the ingredients or left in the refrigerator for up to 3 days to fully ferment. Preparation is the same – the choice is yours!
Sourdough Strawberry Scones
This recipe for sourdough strawberry scones uses up extra sourdough starter and can be easily customized with any berries you have on hand.
Ingredients
- 1 3/4 cups flour
- 1/2 cup brown sugar
- 1.5 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick frozen butter
- 1 cup chopped strawberries
- 1/2 cup sourdough starter (active or unfed)
- 1 egg
- 1/4 cup heavy cream
Instructions
- In a medium bowl, combine flour, brown sugar, baking powder, and salt.
- Using a pastry cutter, fork, or your hands, cut the frozen butter into the dry ingredients. If you are using your hands, work quickly as to not melt the butter.
- In a separate bowl, combine the sourdough starter, vanilla extract, egg, and cream.
- Add the strawberries to the dry ingredients and toss to coat the fruit evenly with flour.
- Carefully fold the wet ingredients into the dry ingredients to form a shaggy dough.
- Turn the dough out onto a floured surface and push into a ball with your hands.
- Flatten and roll or press into a round circle.
- Using a pizza cutter, dough scraper, or sharp knife, cut the circle into 8 equal portions.
- Transfer the scones onto a parchment paper lined baking sheet. Using a spatula is best as the scones will be very delicate until baked.
- Refrigerate the scones for about an hour.
- Brush scones with heavy cream and sprinkle with sugar before baking.
- Bake at 400 F for 25 minutes or until a beautiful golden brown. Allow to cool completely before handling.
Notes
These sourdough strawberry scones can be baked right after mixing the ingredients or left in the refrigerator for up to 3 days to fully ferment. Preparation is the same - the choice is yours!
More Sourdough Breakfast Treats
Sourdough Apple German Pancakes
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