EASY Sourdough Discard Strawberry Scones with Cream Cheese Drizzle!

Ever wondered what to do with your leftover sourdough discard? Instead of tossing it, why not turn it into something absolutely delicious? These Buttery Sourdough Discard Strawberry Scones with Cream Cheese Drizzle are a heavenly combination of flaky, buttery layers, bursts of fresh strawberries, and a tangy yet sweet cream cheese drizzle that takes them over the top!

Whether you’re a seasoned baker or a newbie, this recipe is simple, fun, and absolutely foolproof. Ready to transform your kitchen into a bakery? Let’s get baking!

Equipment

To make these delicious scones, you’ll need:

• A mixing bowl for dry and wet ingredients
• A pastry cutter or fork for cutting in the butter
• A whisk for blending wet ingredients
• A baking sheet lined with parchment paper
• A sharp knife or bench scraper for cutting scones
• A pastry brush for brushing cream on top

What You’ll Need for Buttery Sourdough Strawberry Scones

For the Scones

• 2 cups all-purpose flour (or substitute with whole wheat flour for a nuttier flavor or gluten-free blend for a gluten-free version)
• 1 tablespoon baking powder (helps the scones rise and stay fluffy)
• 1/4 cup granulated sugar (can use brown sugar for a deeper caramelized flavor or coconut sugar for a refined sugar-free option)
• 1/2 cup cold unsalted butter, cubed (or coconut oil for a dairy-free alternative)
• 1 cup fresh strawberries, diced (or frozen strawberries—do not thaw before using to prevent excess moisture)
• 1/2 cup sourdough discard (adds flavor and texture; can replace with buttermilk or Greek yogurt if needed)
• 1 large egg (binds the ingredients; for a vegan option, use a flax egg – 1 tbsp flaxseed meal + 3 tbsp water)
• 1/4 cup heavy cream (or milk of choice; for dairy-free, use almond or oat milk)
• 1/2 teaspoon salt (enhances flavor)
• 1 teaspoon vanilla extract (for warmth and depth of flavor)

For the Cream Cheese Drizzle

• 2 ounces cream cheese, softened (or cashew cream cheese for a dairy-free option)
• 1/2 cup powdered sugar (or honey for a natural sweetener)
• 2 tablespoons milk (or any dairy-free alternative like almond or oat milk)
• 1/2 teaspoon vanilla extract

Step-by-Step Directions

Prepare Your Baking Sheet & Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure an even bake. If using a dark baking sheet, reduce the temperature slightly to prevent over-browning.

Mix the Dry Ingredients Thoroughly

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Ensure they are evenly distributed—this step is crucial for a consistent texture.

Incorporate Cold Butter for Flaky Layers

Using a pastry cutter, fork, or your fingers, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized bits. The cold butter helps create flakiness—do not overwork it!

Tip: If your butter starts melting, pop the bowl into the fridge for 10 minutes before proceeding.

Fold in the Strawberries Gently

Toss the diced strawberries into the flour mixture and coat them lightly. This prevents them from sinking to the bottom when baking.

Prepare & Whisk the Wet Ingredients

In a separate bowl, whisk together the sourdough discard, egg, heavy cream, and vanilla extract until smooth. This mixture provides moisture, richness, and a slight tang.

Combine Wet & Dry Ingredients Without Overmixing

Gradually fold the wet mixture into the dry ingredients. Stir until just combined—a shaggy dough should form. Overmixing can result in tough scones.

Shape & Cut the Scones Perfectly

Transfer the dough onto a lightly floured surface. Gently knead it 2-3 times, then shape it into an 8-inch round disk. Using a sharp knife or bench scraper, cut the disk into 8 even wedges.

Tip: For ultra-flaky scones, place the shaped wedges in the fridge for 10-15 minutes before baking.

Arrange & Brush for a Golden Crust

Place the scones on the prepared baking sheet, leaving space between each. Brush the tops with heavy cream for extra golden color and a bakery-style finish.

Bake Until Golden Brown & Perfectly Cooked

Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Let them cool slightly on the baking sheet before transferring to a wire rack.

Prepare the Cream Cheese Drizzle

In a bowl, whisk together cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed—it should be thick but pourable.

Drizzle, Serve & Enjoy!

Drizzle the cream cheese icing over the slightly warm scones. For extra decadence, sprinkle with powdered sugar or extra chopped strawberries. Best served fresh, but leftovers can be stored and reheated.

Tips for Perfect Scones

• Use Cold Butter: The secret to flaky scones is COLD butter. Keep it chilled until you’re ready to use it!
• Don’t Overmix: Overworking the dough can make scones tough instead of tender.
• Chill Before Baking: Pop the shaped scones in the fridge for 10-15 minutes before baking for an extra flaky texture.
• Fresh vs. Frozen Strawberries: Fresh berries work best, but if using frozen, don’t thaw them before adding.

How to Serve, and What to Serve With?

These strawberry scones are best enjoyed fresh and slightly warm. Here are some serving ideas:

• With Clotted Cream & Jam: A classic pairing for scones!
• Alongside Coffee or Tea: A perfect morning or afternoon treat.
• With Extra Fresh Berries: Enhance the fruity flavors with more strawberries, raspberries, or blueberries.
• Topped with Whipped Cream: For an indulgent dessert-style scone.

How to Store

• Room Temperature: Store scones in an airtight container for up to 2 days at room temperature.
• Refrigerator: For longer storage, keep them in the fridge for up to 5 days. Reheat in the oven at 300°F (150°C) to revive their texture.
• Freezing: You can freeze baked scones for up to 3 months. Just let them thaw and warm them in the oven before serving. Alternatively, you can freeze the unbaked dough, then bake from frozen, adding 2-3 extra minutes to the baking time.

FAQs

And there you have it—Buttery Sourdough Discard Strawberry Scones with Cream Cheese Drizzle that are flaky, fruity, and melt-in-your-mouth delicious! These scones are perfect for breakfast, brunch, or a delightful afternoon treat. Whether you’re a sourdough enthusiast or just looking for a fun weekend bake, these scones won’t disappoint.

So, what are you waiting for? Grab your sourdough discard and bake up a batch today! Happy baking!