Sourdough Strawberry Scones with Chocolate Glaze

Name: Sourdough Strawberry Scones with Chocolate Glaze
Prep time: 33 min
Cook time: 22 min
Total time: 85 min
Ingredients: 240 g all-purpose flour; 150 g Fresh strawberries; 67 g granulated sugar; 1 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 120 g active sourdough starter; 113 g cold unsalted butter; 80 ml heavy cream; 1 tsp vanilla extract; 1 tbsp lemon zest (optional); 1 large egg (cold); 90 g powdered sugar, sifted; 15 g unsweetened cocoa powder; 2 tbsp heavy cream or milk; 1 tbsp unsalted butter; 1/4 tsp vanilla extract

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These strawberry sourdough scones are buttery and tender, with juicy bits of fresh strawberries baked right into the dough. Cold butter and cream give them crisp edges and soft, flaky centers - the way a proper scone should be - and the sourdough adds just a hint of tang that keeps them from feeling too sweet.

The dough comes together quickly, but it rewards a little patience. Chilling it overnight deepens the sourdough flavor and helps the scones hold their shape in the oven. You can also shape and freeze them unbaked, then pull a few out whenever you want a fresh batch with your morning coffee - no mixing bowl required.

Scroll down for the full recipe. And if you love this one, try my sourdough chocolate chip scones next - they're a year-round favorite in our kitchen.

A Quick Look at the Recipe

⏱ Prep: 30 minutes
👩🏻‍🍳 Bake: 22 minutes
⏳ Total: ~1 hour 25 minutes
👥 Servings: 8 scones
🔥 Calories: ~380 kcal per serving
🥣 Main ingredients: Fresh strawberries Sourdough starter Chocolate glaze (cocoa powder)
👌 Difficulty: Easy

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🍓 Why You'll Love This Sourdough Strawberry Scones Recipe

Flaky, tender, and buttery homemade scones: These strawberry scones bake up with crisp edges and a soft middle. Cold butter and cream are the trick to that flaky scone texture and tender crumb. And the sourdough starter offers a little tang that keeps the sweetness in check without making it taste like...bread. I love sourdough bread by the way!
Sweet bites of strawberry in every scone: Strawberry season is a good time to make all kinds of fun bakes in your kitchen - like my sourdough strawberry muffins, which use up a fresh haul beautifully. Fresh strawberries stay juicy without turning the dough into a complete mess, and they give every bite little bursts of flavor. These are the kind of scones that disappear fast! They're great for breakfast or brunch, or just grabbing one with coffee.
That extra starter wants to be a tasty scone: Home-baked bread tastes great, but sometimes you want to skip it and bake something else for a change. These strawberry sourdough scones come out tender with just a hint of tang from active, bubbly sourdough starter.

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A Quick Look at the Recipe
🍓 Why You'll Love This Sourdough Strawberry Scones Recipe
🥘 Ingredients
Sourdough for Beginners
🔪 Instructions
🍽 Equipment
🥣 Storage
💭 Tereza's Top Tips
🧂FAQ
Related
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💬 Community

🥘 Ingredients

For the Scones:

All-purpose flour: The main ingredient that builds these sourdough scones.
Granulated sugar: Sweetens the dough and balances the tang of the sourdough.
Baking powder: Supports the rise alongside sourdough
Baking soda: Reacts with acidic ingredients for extra lift.
Salt: Enhances flavor and keeps the sweetness balanced.
Cold unsalted butter: Cut it into small cubes. Cold butter creates flaky layers when baked.
Active sourdough starter: Use an active, bubbly starter at 100% hydration and feed it 4-8 hours prior. It adds flavor, moisture, and helps leaven the dough.
Heavy cream: It provides richness and moisture. Keep it cold and have extra for brushing the tops of the scones.
Egg: Helps hold everything together, so you can have the most tender scones.
Vanilla extract: Rounds out the flavor, making the chocolate taste even better.
Fresh strawberries: Hulled and diced into ¼-inch pieces.
Lemon zest (optional): Adds brightness

For the Cocoa Powder Chocolate Glaze

Unsweetened cocoa powder (natural or Dutch-processed)
Powdered sugar, sifted
Heavy cream or milk (adjust for desired consistency)
Unsalted butter, melted
Vanilla extract (optional, for flavor depth)
Pinch of salt (optional, to enhance chocolate flavor)

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🔪 Instructions

Pat the diced strawberries dry with paper towels to remove excess moisture. Place them on a parchment-lined baking sheet and freeze for 15-20 minutes to firm up (this helps prevent them from releasing too much juice into the dough). Alternatively, toss the diced strawberries with 1 teaspoon sugar and let them sit for 10 minutes, then drain any liquid before using.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces (this creates flakiness).
In a separate bowl, whisk together the sourdough starter, heavy cream, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon until just combined (don't overmix to keep the scones tender). Add the chilled or drained strawberries and lemon zest (if using), folding gently to distribute evenly. The dough will be slightly sticky but should hold together.

sourdough with strawberries on a floured surface

Turn the dough out onto a lightly floured surface. Pat into an 8-inch (20cm) round disc, about 1-inch thick.

Using a sharp knife or bench scraper, cut the disc into 8 equal wedges. For cleaner cuts, dip the knife in flour between wedges. Transfer the wedges to a parchment-lined baking sheet, spacing them 2 inches apart. Place the tray in the refrigerator for 30 minutes to chill (this helps maintain shape and bake up flaky).

Preheat the oven to 400°F (200°C). Brush the tops of the chilled scones lightly with heavy cream for a golden finish. Avoid brushing the sides, as that can prevent them from rising well).
Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted comes out clean (a little strawberry juice is normal). Rotate the baking sheet halfway through for even baking. Let the scones cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

sourdough strawberry scones with chocolate glaze

In a small bowl, whisk together the sifted cocoa powder and powdered sugar to remove lumps. Add the melted butter, 2 tablespoon heavy cream (or milk), vanilla extract, and a pinch of salt (if using). Whisk until smooth and glossy. If the glaze is too thick, get in an additional ½-1 tablespoon cream, a little at a time, until it's pourable but holds its shape. If too thin, add 1-2 tablespoon more powdered sugar. Let the glaze sit for 1-2 minutes to thicken slightly. Drizzle over the cooled scones using a spoon or piping bag, or dip the tops for a thicker coating.
Serve the scones fresh for the best texture, paired with tea or coffee. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in a 350°F (175°C) oven to refresh.

🍽 Equipment

Mixing bowls
Measuring cups and spoons / kitchen scale
Whisk
Pastry cutter
Sharp knife/bench scraper
Parchment paper
Baking sheet
Wire rack
Pastry brush
Spoon/piping bag

🥣 Storage

Room temperature: Store leftover scones (baked and glazed) in an airtight container at room tempe for up to 2 days.
Refrigerator: Store in the fridge for up to 5 days. Reheat briefly in a 350°F oven to bring back some of the original texture.
Freezing unbaked scones: Freeze unbaked scones after shaping. Bake straight from frozen, adding 2 to 3 minutes to the bake time. Glaze after baking.
Freezing baked scones (unglazed): If you bake the scones but don't want to glaze right away, let them cool, then freeze them unglazed in a freezer-safe bag or container for up to 2 months.
Thawing: Thaw at room temp or warm in the oven, then glaze before serving.
Pro tip: Avoid freezing glazed scones because they don't hold up well. The glaze may crack or melt during thawing. If freezing, it's best to glaze just before eating.

💭 Tereza's Top Tips

Sourdough Strawberry Scone Tips

Use a bubbly, active starter for the best rise. Feed it 4 to 8 hours before baking, and keep it at 100% hydration. If your starter isn't strong, increase the baking powder to 1½ teaspoons.
Keep the butter, cream, and egg cold for the best results. Why? Because cold ingredients help the scones hold their shape and turn out flaky. Frozen butter works well, and chilling the dough before baking helps prevent spreading.
Freeze or drain the strawberries before mixing. Fresh ones tend to bleed out and can make the dough too wet if you skip that step.
Mix and fold the dough gently to keep the scones tender. If you overwork the dough, your scones will turn out dense and heavy.
Let the dough sit in the fridge for up to 12 hours before adding the strawberries and shaping. This gives it a stronger sourdough flavor, but you'll need to plan ahead.

Cocoa Powder Glaze Tips:

Use either natural or Dutch-processed cocoa powder. Natural cocoa gives a lighter, slightly tangy flavor, while Dutch-processed has a deeper, smoother chocolatey taste. Sift the cocoa powder to avoid clumps.
Get the glaze to a thick but pourable consistency. Add a little cream or powdered sugar at a time until it's easy to drizzle but not runny. If it starts to firm up too fast, warm it in the microwave for 5 to 10 seconds.
Add a pinch of salt to make the chocolate taste stronger and a splash of vanilla to give it more depth.
You can freeze the unbaked scones after shaping if you want to bake later. They can go straight from the freezer to the oven. Just add 2 to 3 extra minutes and glaze them after baking.

🧂FAQ

Should I use freeze dried strawberries or will fresh strawberries work just as well for these strawberry sourdough scones?

Fresh strawberries are best for this scone recipe. These juicy strawberries help keep the scones moist without making the dough soggy. Pat the berries dry, then freeze or drain them before mixing in. Freeze-dried strawberries don't add moisture and can actually dry out the dough, so they're not a great swap.

Can I make these strawberry sourdough scones with unfed sourdough starter discard?

Yes, you can use sourdough starter discard since the recipe relies on baking powder and baking soda for dough lift. The starter (or discard) is mostly there for flavor and moisture. Make sure your discard isn't too old or overly sour. One to two days old works best.

Can I use blueberries instead of strawberries in this strawberry sourdough scone recipe?

Yes, you can use fresh blueberries or frozen. If using frozen, toss them in without thawing so they don't turn the dough purple. The scones will still bake up soft and tender with real, blueberry flavor.

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📖 Recipe

Golden baked strawberry scones with melted chocolate drizzle

Sourdough Strawberry Scones with Chocolate Glaze

These Sourdough Strawberry Scones bake up buttery and tender with juicy berries inside and a chocolate glaze on top that makes them downright irresistible.

Print Pin Rate

Prep Time: 33

Cook Time: 22

Total Time: 1 25

Servings:

Calories: 380kcal

Author: Tereza Taus

Equipment

Mixing bowls
Measuring Cups and Spoons/ kitchen scale
Whisk
Pastry cutter you can use fingers
.Sharp knife/bench scraper
Parchment paper
Baking sheet
Wire rack
Pastry brush
Spoon/piping bag