Strawberry Lemon Sourdough Scones
Soft and tender sourdough scones infused with fresh strawberries and lemon with a sweet lemon icing on top. These Strawberry Lemon Sourdough Scones have a crumbly and cakey texture that will melt in your mouth!
Servings: 8 scones
Ingredients
- 280 grams all-purpose flour 2 cups
- 70 grams sugar ⅓ cup
- 5 grams baking powder 1 teaspoon
- 5 grams baking soda 1 teaspoon
- 3 grams salt ½ teaspoon
- Zest of 1 lemon
- 114 grams butter, frozen 8 Tablespoons
- 120 grams sourdough discard ½ cup
- 1 egg 50 grams
- 30 grams milk 2 Tablespoons
- 5 grams lemon juice 1 teaspoon
- 160 grams diced strawberries 1 cup
Icing
- 240 grams powdered sugar 2 cups
- 15 grams lemon juice 1 Tablespoon
- 30-45 grams milk 2-3 Tablespoons (depending on desired consistency)
Instructions
- Preheat the oven to 375℉ and add your butter to the freezer to cool.
- In a large bowl, mix dry ingredients and lemon zest.280 grams all-purpose flour, 70 grams sugar, 5 grams baking powder, 5 grams baking soda, 3 grams salt, Zest of 1 lemon
- Shred frozen butter and mix into the dry ingredients rubbing with your fingers to get it into small bits of butter.114 grams butter, frozen
- In a separate bowl mix the sourdough discard, egg, milk, and lemon juice.120 grams sourdough discard, 1 egg, 30 grams milk, 5 grams lemon juice
- Pour into the dry ingredients and add the diced strawberries. 160 grams diced strawberries
- Mix with a fork or danish dough whisk until coming together.
- Dump onto a lightly floured surface and knead until the dough starts to come together and the flour is incorporated. Depending on how juicy your strawberries are you may or may not need to add a little more milk. If the flour isn't incorporating slowly add a Tablespoon of milk, stopping when it is incorporated. It will be a little sticky.
- Press into a circle and then cut into 8 pieces.
- Brush with milk and place in the oven at 375℉ 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 and drizzle overtop the scones once out of the oven.240 grams powdered sugar, 15 grams lemon juice, 30-45 grams milk
- Serve warm.
Notes
- Use cold ingredients. Cold discard and frozen butter. The colder the ingredients, the better. If your discard was at room temperature, place the scones in the fridge for 30 minutes or more before baking, or the scones will spread a lot.
- Don’t overknead the dough. It will be flaky when mixing. Overkneading will turn a tender scone tough.
Nutrition
Serving: 1scone | Calories: 413kcal | Carbohydrates: 71g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 487mg | Potassium: 94mg | Fiber: 1g | Sugar: 40g | Vitamin A: 401IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 2mg
