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Sourdough Strawberries & Cream Scones

Sourdough Strawberries & Cream Scones for a Perfect Brunch

Delightful Sourdough Strawberries & Cream Scones made with fresh strawberries for a delicious brunch experience.
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Prep Time 15 minutes
Cook Time 23 minutes
Chill Time 15 minutes
Total Time 53 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Scone Base
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 1 tablespoon Lemon Zest Fresh is best for potency.
  • 2 cups All-purpose Flour Opt for a gluten-free flour blend for a gluten-free version.
  • 1 cup Cornmeal Use fine-grind cornmeal for best results.
  • 1 tablespoon Baking Powder Ensure it’s fresh.
  • 1 teaspoon Baking Soda Balances acidity in the batter.
  • 1 teaspoon Kosher Salt Essential for balanced taste.
  • 1/2 cup Unsalted Butter Use cold butter for best results.
  • 1 cup Fresh Strawberries Switch to raspberries or blackberries for variation.
  • 1 large Egg Yolk For vegan option, use a flax egg.
  • 1 cup Sourdough Discard Can use active sourdough starter.
  • 1 teaspoon Vanilla Extract Pure vanilla is best.
  • 1/4 cup Heavy Cream Substitute with non-dairy cream for lighter option.
  • 2 tablespoons Raw Sugar Sprinkled on top for added sweetness.
Optional Glaze
  • 1/4 cup Freeze-dried Strawberries Choose high-quality for maximum taste.
  • 1 cup Powdered Sugar Sift for smoother consistency.
  • 1/4 cup Heavy Cream Can substitute with non-dairy option.

Equipment

  • Mixing bowl
  • baking sheet
  • Parchment paper
  • Pastry Cutter
  • spatula
  • whisk
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine granulated sugar and lemon zest, then whisk in all-purpose flour, cornmeal, baking powder, baking soda, and kosher salt.
  3. Cut cold unsalted butter into the flour mixture until it resembles small peas.
  4. Fold in the sliced fresh strawberries with a spatula.
  5. In a separate bowl, whisk together the egg yolk, sourdough discard, vanilla extract, and heavy cream.
  6. Pour the wet ingredients into the dry mixture and gently stir with a fork.
  7. Turn the dough out onto a floured surface and shape it into a round disc about 1 inch thick, then cut into wedges.
  8. Place the scone wedges on your prepared baking sheet and freeze for at least 15 minutes.
  9. Brush the tops of the chilled scones with heavy cream and sprinkle with raw sugar, then lower the oven temperature to 400ºF (204ºC) and bake for 21-23 minutes.
  10. While the scones cool, prepare the glaze by blending freeze-dried strawberries, powdered sugar, and heavy cream.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store unglazed scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

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