Scones were one of those things that I didn’t know I would enjoy so much until I made it myself. I was always confused at what they were supposed to be – were they a muffin? Pastry? Cookie?
Well, scones don’t really need a description. They just need a chance.
❤️ Why You’ll Love Strawberry Scones
Homemade scones are shockingly tender, and I say that because you may have (like me) ordered a scone at a coffee shop or restaurant and they were a little dry and crumbly. You didn’t know what the scone potential was until you worked the butter in yourself. They are also so easy! Now they are one of my family’s favorite things to make – they are also a great treat to bring to a brunch with friends. I see these at a lot of garden parties this season!
🍲 Ingredients
Sourdough Discard – Inactive, unfed sourdough starter. Either on the counter, or from the fridge.
All purpose flour – In almost all of my recipes I use Costco’s organic, unbleached all-purpose flour.
Butter – This is very important for the texture of your scone; the butter has to be COLD. Frozen, even. If you use a cheese grater to cut your butter into the batter, it can handle frozen butter.
Strawberries – I use fresh strawberries because I like the texture they give, but you can also use freeze dried strawberries.
Yogurt – Full fat yogurt gives these scones such an incredible tenderness. And if you have strawberry flavored that’s even better 😉
Sugar – Granulated sugar.
👩🍳 How to Make Strawberry Sourdough Scones
- In a large mixing bowl, whisk together your flour, salt, baking powder, and sugar until everything is combined.
- With a pastry cutter (Or a cheese grater) add in your cold butter and mix together until the butter is coated in flour and has turned “crumbly”.
- Whisk in the yogurt and sourdough discard until everything is combined.
- Fold in your fresh strawberries, transfer the dough to a lightly floured work surface and form into a ball.
- With a bench scraper or large knife, cut your scone dough into 6 equal pieces.
- Transfer the scones into a circular cast iron, or onto a parchment lined baking sheet.
- Brush the tops with heavy cream and sprinkle over extra granulated sugar.
- Place your scones into a fridge to chill for 30 minutes.
- While your scones are chilling, preheat your oven to 425 degrees.
- Bake at 425 for 25 minutes. When the scones are done baking let cool slightly before drizzling on the lemon glaze.
- Enjoy this spring treat with your favorite coffee!
🪄 Tips and Tricks
- Pop your scone dough in the fridge or freezer until your oven is preheated. The colder your scones, the better.
- Using a cheese grater to cut the butter into scones or pie dough has been a game changer.
- Add a drop of pink food coloring, or strawberry powder for a pretty pink color in the glaze!
🗒 Variations
Strawberry scones are great for the spring, and cranberry scones with cinnamon glaze are perfect for the fall! Also, the lemon glaze can be made a ton of different ways if you don’t like extra zest! Below are a couple of options.
- Cranberry Scones
- Simple Powdered Sugar Glaze – whisk together 1 Cup powdered sugar + 1/2 Tbs milk until smooth.
- Vanilla Glaze – whisk together 1 Cup powdered sugar + 1 Tsp vanilla extract + 1 – 2 Tsp milk, cream or water.
🗒 Substitutions
You can substitute fresh strawberries for freeze dried strawberries, but frozen will release too much moisture during baking. You can also add fresh blueberries instead!
You can use any flavor yogurt you like in this recipe, I prefer vanilla, but strawberry yogurt would be delicious for obvious reasons! But if you don’t have yogurt, you can use sour cream or heavy cream.
- Fresh strawberries – freeze dried strawberries, or fresh blueberries.
- Yogurt – Sour Cream.
🗒 Best served with
- Breakfast and your favorite cup of coffee!
- Spring brunch spread.
👝 How to Store Leftovers
Store your leftover scones in an air tight container on the counter for 2 – 3 days. Warm them up slightly before eating so they taste fresh.
🤔 Common Questions
The scone dough usually comes together after being worked with your hands. But if it’s still not coming together, add one tablespoon of cold water to the dough until it turns into a cohesive ball.
Scones freeze so well! I suggest freezing them before baking, that way you can take them straight from the freezer and into the oven.
Strawberry Scones
Equipment
- cast iron/ baking sheet
- pastry cutter / grater
Ingredients
- 1 ½ cup all-purpose flour
- 2 ½ tsp baking powder
- ¼ cup granulated sugar plus more for coating
- ½ tsp salt
- 6 tbs cold butter
- ½ cup full fat yogurt
- ½ cup sourdough discard cold
- 1 cup fresh strawberries
Lemon Glaze
- 1 cup powdered sugar
- 1 -2 tbs lemon juice
- optional (a drop of pink food coloring, or strawberry powder for a pretty pink color)
Instructions
- In a large mixing bowl, whisk together your flour, salt, baking powder, and sugar until everything is combined.
- With a pastry cutter (Or a cheese grater) add in your cold butter and mix together until the butter is coated in flour and has turned "crumbly".
- Whisk in the yogurt and sourdough discard until everything is combined.
- Fold in your fresh strawberries and transfer the dough to a lightly floured work surface and form into a ball.
- With a bench scraper or large knife, cut your scone dough into 6 equal pieces.
- Transfer the scones into a circular cast iron, or onto a parchment lined baking sheet.
- Brush the tops with heavy cream and sprinkle over extra granulated sugar.
- Place your scones into a fridge to chill for 30 minutes.
- While your scones are chilling, preheat your oven to 425 degrees.
- Bake at 425 for 25 minutes. When the scones are done baking let cool slightly before drizzling on the lemon glaze.
- Enjoy this spring treat with your favorite coffee!
Lemon Glaze
- Whisk together powdered sugar and lemon juice until you've reached your desired consistency. (optional: you can add freeze dried strawberry powder to make this a strawberry – lemon glaze, or leave out the lemon entirely and replace it with milk for more of a "strawberries and cream" scone) this glaze is super versatile!
Notes
Nutrition
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I gave this a shot, but instead I substituted white sugar with brown sugar and put a few dashes of cinnamon in. And when they came out I drizzled a little bit of maple syrup over them. I will make again!
My 5 yo and 2 yo are picky eaters and loved these! They were also able to help make these (cut the strawberries w/kid safe knife, brushed with cream, drizzled the glaze, etc). The only change I will make next time is put in less strawberries – maybe a half or 3/4 cup).
Such a simple, yet delicious recipe! My scones came out perfectly moist and crumbly, not too sweet, but the strawberries and lemon glaze added a nice touch of sweetness. Can’t wait to make it again!
Made these for Easter brunch and WHOA. So delicious. What a hit and they were so easy to make! Cannot wait to make these again soon.
So easy! I’m so glad you loved them 🙂
Can you use Greek Yogurt?
Yes! I use a lot of Greek yogurt in my recipes 🙂
Can I use whole milk instead of full fat yogurt? TIA!! I LOVE YOUR RECIPES BTW
you can! or heavy cream would be even better for the consistency 🙂
Absolutely love these!! Could you add almonds, or would that make the dough too dry?
I think it sounds delicious to add almonds! You can use fresh strawberries or a touch more cream cheese if it looks like you need a bit more moisture.
If I’m making these to freeze to bake off the thanksgiving morning, should I get to the point of cutting them and then freeze in ziplocks? Also, do I defrost before baking or put the cream and sugar on and bake from frozen?
Thanks!
If I want to freeze these and bake off thanksgiving morning, should I bake them from frozen or defrost first? I’m assuming I would freeze before we add the brush of cream and sugar sprinkle, correct?
Thanks!
Yes! freeze right after cutting them into scones, and when your ready to bake, brush them with cream and sugar and bake them right away! These freeze super well because they are best baked cold.
Thanks so much! Can’t wait to try them, already in the freezer for Thanksgiving!
Sorry for the duplicate post, haha