Strawberry Scones with Sourdough Discard

Perfect for Mother’s Day or any day you want a lightly sweet, buttery treat with a hint of tang.


Servings: 8 scones

Prep Time: 15 minutes (plus 30 min chill)

Bake Time: 18–20 minutes

Total Time: ~1 hour

Ingredients

 

Dry:

  • 400g (2 ½ cups) organic all-purpose flour

  • 112g (½ cup) granulated sugar

  • 3g (½ tsp) salt

  • 2g (½ tsp) baking soda

  • 2g (½ tsp) cream of tartar

Fat & Fruit:

  • 57g (½ stick) unsalted butter, cold and cubed (freeze for 15–20 min before using)

  • 130g (1 cup) strawberries, chopped into bite-sized pieces

Wet:

  • 1 large egg

  • 50g (¼ cup) cold sourdough starter discard

  • 1 tsp vanilla extract

  • 120g (½ cup) half and half (or heavy cream)

 

Topping:

  • 30g (2 tbsp) half and half or heavy cream

  • 45g (3 tbsp) coarse or regular sugar

 

Instructions

  1. Prep dry ingredients:

    In a medium bowl, whisk together the flour, sugar, salt, baking soda, and cream of tartar.

  2. Cut in butter:

    Add the cold cubed butter to the flour mix and cut it in using a pastry cutter or fork until the mixture resembles pea-sized crumbs.

  3. Add strawberries:

    Gently fold the chopped strawberries into the crumb mixture.

  4. Mix wet ingredients:

    In a separate bowl, whisk the egg, sourdough discard, vanilla, and half and half until smooth. Pour into the dry mixture.

  5. Form the dough:

    Use a fork to gently combine everything—do not overmix. If the dough feels too sticky (strawberries may release extra moisture), add 1–2 tbsp of flour.

  6. Shape:

    Turn the dough onto a parchment-lined baking sheet. Lightly flour your hands and gently press it into an 8-inch disc. Do not over-handle.

  7. Cut & chill:

    Cut into 8 wedges using a bench scraper or sharp knife. Leave a little space between wedges. Chill the tray in the refrigerator for at least 30 minutes.

  8. Bake:

    Preheat oven to 425°F (218°C). Brush the tops with cream and sprinkle with sugar. Bake for 18–20 minutes, or until golden brown.

  9. Cool & enjoy:

    Let scones cool slightly before serving. Best eaten warm or the same day.