Description
Indulge in these buttery, flaky sourdough discard strawberry scones drizzled with a luscious cream cheese glaze! A perfect way to use up your sourdough discard while creating a bakery-style treat right at home. 🍓🧀✨
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh strawberries, diced
- 1/2 cup sourdough discard
- 1 large egg
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Stir in the diced strawberries, ensuring they are evenly coated in the flour mixture.
- In a separate bowl, whisk together the sourdough discard, egg, heavy cream, and vanilla extract.
- Gradually fold the wet ingredients into the dry ingredients until a shaggy dough forms.
- Transfer the dough to a lightly floured surface, gently kneading it a few times. Shape into an 8-inch disk and cut into 8 wedges.
- Arrange the scones on the prepared baking sheet, spacing them slightly apart. Brush the tops with heavy cream.
- Bake for 18-22 minutes or until golden brown. Let cool slightly.
- For the drizzle, whisk together cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over warm scones and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 scone
- Calories: 290 per scone
- Sugar: 12g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg