Strawberry Lemon Sourdough Scones

Why you will love this recipe

• This sourdough scone recipe is bursting with bright and fresh flavor, making it the perfect spring or summer recipe. 
• These sourdough strawberry scones are soft, tender, and have a cake-like texture that is not dry. 
• It is a sourdough discard recipe that is easy to make and requires minimal equipment. 
• They are the perfect addition to any special spring or summer occasion such as Easter or Mother’s Day. 

Important Ingredients and Substitutions

• Strawberries- Fresh strawberries are diced and added to the scones, which adds a sweet and fruity flavor. 
• Lemon- Lemon juice and lemon zest are both used to infuse a bright lemon flavor. 
• Cold butter- It is important to use very cold butter to help create a soft and crumbly texture. 
• Sourdough discard- Use cold sourdough discard to help prevent the butter from melting and causing the scones to spread while baking. 
• Leavening agents- Both baking powder and baking soda is used to help the scones rise and give them a soft and tender texture. 
• Powdered sugar- Used to make the sweet glaze that is drizzled over the scones. 

See all the ingredients and amounts in the recipe card below.

Helpful tools

Measuring Cups and Spoons or kitchen scale– The recipe has both grams and cups measurements. However, I always recommend weighing your ingredients for the most accurate results. 

Baking Sheet & Reusable Baking Mats– Lining the baking sheet with either a reusable baking mat or parchment paper will help prevent the scones from sticking. 

Cheese grater– Using a cheese grater is the easiest way to make small pieces of butter to incorporate into the dough. 

Danish dough whisk – My favorite tool for mixing sourdough bread or any other mixing needs. 

Instructions to make Strawberry Lemon Sourdough Scones

Preheat the oven to 375 degrees Fahrenheit and add your butter to the freezer to cool.

In a large bowl, combine the dry ingredients and lemon zest. Add the all-purpose flour, sugar, baking powder, baking soda, salt and zest of one lemon and mix. 

Shred the frozen butter and mix it into the flour mixture, rubbing with your fingers to get it into small bits of butter, about the size of a pea. 

In a separate bowl, mix the sourdough discard, egg, milk, and lemon juice. 

Pour the wet ingredients into the dry ingredients. Add in the diced strawberries and mix with a fork or Danish dough whisk until coming together. 

Dump the scone dough onto a lightly floured surface and knead until the dough starts to come together and the flour is incorporated. It will be a little sticky. 

Press into a circle and then cut into 8 pieces using a bench scraper or knife. Place them on a baking sheet lined with parchment paper or silicone mats. 

Brush the top of the scones with milk and place them in the oven at 375F for 15-17 minutes or until they are lightly browning on the edges. Don’t over bake or they will get dry.

Mix the icing ingredients together in a small bowl. Add enough liquid to get to your desired consistency and then drizzle over the baked scones once out of the oven. 

Serve warm and enjoy. 

Storage instructions

To store, add leftover scones to an airtight container or wrap in plastic wrap. You can keep them on the counter at room temperature for a day or two or in the fridge for up to a week. You can reheat them in a 350-degree oven until they are warmed through. 

If you would like to freeze, wrap the leftovers in plastic or store them in an airtight container and freeze for up to 3 months.

You can also freeze unbaked scones. Cut them into wedges and then wrap them in plastic wrap or add them to a sheet pan in a single layer and freeze. To cook, follow baking directions above, but it will take a few minutes longer to cook from frozen.