Buttery Sourdough Strawberry Scones
These Buttery Sourdough Strawberry Scones are soft, flaky, and bursting with fresh strawberries. A hint of tang from sourdough discard makes them tender and flavorful, while a rich cream cheese drizzle adds just the right touch of sweetness.
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- 1 cup fresh strawberries diced
- ½ cup sourdough discard
- 1 large egg
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
For the Cream Cheese Drizzle:
- 2 ounces cream cheese softened
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Toss in the diced strawberries and coat them lightly with the flour mixture.
- In a separate bowl, whisk together sourdough discard, egg, heavy cream, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until a shaggy dough forms, don’t overmix.
- Transfer dough to a floured surface, knead gently 2-3 times, and shape into an 8-inch round.
- Cut into 8 wedges and place them on the prepared baking sheet.
- (Optional) Chill scones for 10-15 minutes for flakier layers.
- Brush tops with heavy cream and bake for 18-22 minutes, or until golden brown.
- Let scones cool slightly before adding the drizzle.
- Whisk together cream cheese, powdered sugar, milk, and vanilla until smooth, then drizzle over scones.
- Serve warm or at room temperature and enjoy.
Notes
Nutritional Info (Per Scone, Approximate)
Calories: 310 kcal
Carbohydrates: 42g
Sugars: 18g
Fat: 13g
Protein: 5g
Fiber: 1g
