These sourdough discard scones are moist, tangy and absolutely delicious. The fresh strawberry adds huge pops of flavor, and the light maple cream frosting makes them perfectly sweet.
Strawberry Sourdough Discard Scones
Have you made a sourdough starter yet? If not, you definitely should. It is made with only TWO simple ingredients- flour and water. It doesn’t get easier than that! These two magical ingredients are the gateway into infinite sourdough possibilities- including these absolutely delicious strawberry sourdough discard scones with maple cream frosting. The little pops of fresh strawberry in every bite make these a staple recipe in our home.
The days are long when you’re waiting for your sourdough starter to mature. It feels so wasteful to toss out all that beautiful bubbly starter that is so near the mark. Well, now you know you don’t have to! Don’t toss it. Use it to make these GORGEOUS discard scones!
perfectly sweet and flakey
I rarely nail a recipe on the first shot. Most of the time, I tweak something. I adjust the salt or give it more or less bake time, or add a little more butter. But these came out PERFECT. The scone is slightly sweet with the maple cream icing rounding it out perfectly. They are moist, but flakey, with just the right amount of butter. For years, I have been making my scones using sour cream or buttermilk because of the richness that it adds. But these strawberry sourdough discard scones with maple cream frosting are a step beyond with the sourdough discard adding a complexity of flavor hard to find elsewhere.
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Strawberry Sourdough Discard Scones with Maple Cream Icing
- 2 Cups All Purpose Flour
- 1/2 Cup Table Sugar
- 2 1/4 tsp Baking powder
- 1 stick Cold Salted butter
- 1/2 tsp Kosher salt
- 1 Cup Fresh strawberries, chopped
- 1/2 Cup Sourdough discard
- 1 large Egg
- 2 Tbsp Sour Cream
- 2 Tbsp Heavy Cream, Half and Half, or Milk
- 1 tsp Vanilla extract
- 1 Large Egg
- 1 Tbsp Heavy Cream or Milk
- Mix together the flour, baking powder, sugar and salt in a bowl.
- Cut the butter into small pieces and add it to the flour mixture. Continue cutting the butter in with a knife until all the butter is cut into small, pea sized crumbs.
- Once all the butter is cut in, add the sourdough discard, egg, vanilla, sour cream, heavy cream, and chopped strawberries. Mix just until it all comes together. It will be slightly crumbly, but that's perfect! Don't over mix or add more liquid.
- Transfer the dough onto a piece of parchment paper and press into a circle about 8" in diameter. If any crumbles are left, just press them in to the dough. Using a bench scraper or knife, cut the scones into 8 wedges. Gently wiggle them apart just slightly so there is a tiny space in between each one.
- Transfer the dough (and parchment paper) onto a baking pan. Then, place the prepared, cut scones into the refrigerator to chill for 20 minutes and preheat the oven to 400.
- After the dough has chilled for 20 minutes, take it out of the fridge and brush each wedge with the egg wash. Place the pan into the preheated oven and bake for 25 minutes or until the scones are golden brown.
- While your scones are baking, mix together 1 Cup of powdered sugar with 2 tsp of maple syrup and 3 Tbsp of heavy cream. If the icing is too thick, stir in 1 Tbsp more a little at a time until it reaches the desired consistency. You should be able to gently drizzle it.
- Remove the scones from the oven and let them cool completely before adding the icing.
- Once scones are cool, drizzle on the icing