Sourdough Strawberry Scones with Cream Cheese Frosting
Sourdough Strawberry Scones with Cream Cheese Frosting are the perfect treat for a spring breakfast or afternoon snack. These light and flaky scones have fresh strawberries folded into a dough made with sourdough discard, buttermilk, and cold butter, and are topped with a sweet cream cheese frosting. They capture the best flavors of spring strawberries!
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Equipment
- Baking Sheet
- parchment paper
- kitchen scale
- mixing bowls
- bench scraper
- pastry blender
- measuring spoons
Ingredients
Dry
- 250 g all-purpose flour 2 cups
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 67 g sugar ⅓ cup
- 113 g unsalted butter ½ cup
- 185 g strawberries 1 cup, hulled and diced
Wet Ingredients
- 62 g buttermilk ¼ cup
- 1 lg egg
- 125 g sourdough discard ½ cup
Cream Cheese Frosting
- 4 oz cream cheese
- 1 tsp whole milk
- ½ tsp vanilla extract
- 90 g powdered sugar ¾ cup
Instructions
Prep
- Place a piece of parchment paper on a baking tray.
- Grate the butter and place it in the fridge to keep it cold.
- Wash the strawberries under cold water. Remove the stems and discard. Dice the strawberries into small pieces.
Mix
- Add the flour, baking powder, baking soda, salt, and cane sugar into a large bowl, and combine with a whisk. Cut in the grated butter with a fork or pastry cutter until its crumbly. It's ok if there are bits of butter remaining. Add the strawberry pieces and toss, coating the berries with the flour mixture.250 g all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, ½ tsp salt, 67 g sugar, 113 g unsalted butter, and 185 g strawberries
- In a separate bowl, combine the sourdough discard, buttermilk, and egg until fully combined. Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a lifting motion to keep the juicy strawberries intact.125 g sourdough discard, 62 g buttermilk, and 1 lg egg
Shape
- Turn out the dough onto a work surface dusted with a little flour. Knead the dough once or twice to bring it together. Shape the dough into a 7" circle, 1 inch thick.
- Use a bench scraper or sharp knife and cut the dough into 8 pieces.
- Arrange the scones onto the prepared baking sheet. Refrigerate the scones while the oven preheats to 400°F/205°C.
Bake
- Bake the scones for 17-20 minutes or until the edges are light brown. The scones are done when a toothpick inserted into the thickest part of the scones comes out clean, or reads 200°F/94°C with a digital thermometer. Place the scones on a wire rack and allow to cool completely before frosting.
Frost
- Blend the cream cheese until smooth with a large spoon. Add the vanilla extract, milk, and powdered sugar and mix until fully combined. For a light frosting flavor, pipe the frosting over the top of the scones. Otherwise, spread the frosting with a knife for a bold cream cheese flavor.4 oz cream cheese, ½ tsp vanilla extract, 1 tsp whole milk, and 90 g powdered sugar
Storage Instructions
- The scones are best the day they're baked. Place leftover scones in an airtight container and store in the refrigerator for 2-3 days.
Freezing Instructions
- To freeze unbaked scones, mix and shape scones as directed. Place the unbaked scones on a parchment-lined baking sheet and freeze for 2 hours, or until the scones are frozen solid. Remove the scones and place them into a freezer-safe bag. Label with the name, date, and place back into the freezer. No need to thaw when ready to bake; just place frozen scones on a baking sheet and bake. They may need an additional minute or two. For best flavor, use within 3 months.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
Note: This frosting recipe is enough for a light frosting flavor to pipe over the top of the scones. If you want a bold cream cheese flavor, double the frosting recipe and spread the frosting with a knife.
Tips:
- Use cold ingredients. As the cold butter bakes, it evaporates and creates steam, giving the scones a light and tender crumb.
- When making cream cheese frosting, cream room-temperature cream cheese until it's smooth before adding any liquid.
- Sift the powdered sugar for a smooth, lump-free frosting.
- Mixing cold discard can be tricky to blend with the other ingredients. An immersion blender is a great way to incorporate all of the liquid ingredients fully.
Nutrition
Calories: 354.4kcalCarbohydrates: 46.6gProtein: 4.7gFat: 17gSaturated Fat: 10.3gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4.3gTrans Fat: 0.5gCholesterol: 46.1mgSodium: 288.3mgPotassium: 103.4mgFiber: 1.3gSugar: 21.6gVitamin A: 560.6IUVitamin C: 13.6mgCalcium: 65mgIron: 1.6mg
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