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.
Servings 8
Calories 380kcal
Equipment
- Pastry cutter you can use fingers
- Spoon/piping bag
Ingredients
For the Scones:
- 240 g all-purpose flour
- 150 g Fresh strawberries
- 67 g granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 120 g active sourdough starter
- 113 g cold unsalted butter
- 80 ml heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest optional
- 1 large egg cold
For the Cocoa Powder Chocolate Glaze
- 90 g powdered sugar, sifted
- 15 g unsweetened cocoa powder
- 2 tablespoon heavy cream or milk
- 1 tablespoon unsalted butter
- ¼ teaspoon vanilla extract
Instructions
- Prepare the Strawberries: 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.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in Butter: 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).
- Combine Wet Ingredients: In a separate bowl, whisk together the sourdough starter, heavy cream, egg, and vanilla extract until smooth.
- Form the Scone Dough: 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.
- Shape the Scones: 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 and Brush: 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: 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.
- Make the Cocoa Powder 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 and Store: 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.
Video
Notes
Sourdough Strawberry Scone Tips
-
- Use a bubbly, active starter at 100% hydration, fed 4–8 hours before baking. If your starter is weak, bump baking powder to 1½ teaspoons.
- Keep butter, cream, and egg cold — frozen butter works great. Cold ingredients = flaky scones that hold their shape.
- Freeze or drain strawberries before mixing so they don't bleed into the dough.
- Mix and fold gently. Overworked dough = dense, heavy scones.
- For deeper sourdough flavor, chill the dough up to 12 hours before adding strawberries and shaping.
- Natural or Dutch-processed cocoa both work — natural is tangier, Dutch is smoother. Sift to avoid clumps.
- Aim for thick but pourable. Adjust with cream or powdered sugar. Microwave 5–10 seconds if it firms up.
- A pinch of salt deepens the chocolate flavor; a splash of vanilla rounds it out.
- To bake later, freeze shaped unbaked scones and bake straight from frozen — add 2–3 minutes, glaze after.
- Room temperature: Airtight container, up to 2 days.
- Refrigerator: Up to 5 days. Reheat briefly at 350°F to revive the texture.
- Freezing unbaked scones: Freeze after shaping. Bake from frozen, add 2–3 minutes, glaze after.
- Freezing baked scones: Cool completely, freeze unglazed up to 2 months.
- Thawing: Room temp or warm in the oven, then glaze.
- Pro tip: Don't freeze glazed scones — the glaze cracks and melts. Always glaze right before serving.
Nutrition
Calories: 380kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 337mg | Potassium: 116mg | Fiber: 2g | Sugar: 21g | Vitamin A: 632IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 2mg