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Sourdough strawberry scones.
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Strawberry Sourdough Scones (or Biscuits!)

Tender, flaky sourdough scones (or American-style biscuits!) filled with juicy fresh strawberries. Quick, simple, and perfect for summer baking.
Course Breakfast, Brunch, Dessert
Keyword breakfast biscuits, sourdough biscuits, sourdough scones, sourdough strawberry biscuits, Strawberry Sourdough Scones
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 scones

Equipment

  • Mixing bowls
  • Pastry cutter or fork
  • Silicone spatula
  • Sharp knife or biscuit cutter
  • Baking sheet
  •  Parchment Paper

Ingredients

Dry:

  • 240 g all-purpose flour
  • 12 g baking powder
  • 3 g fine sea salt
  • 25 g granulated sugar

Butter:

  • 115 g cold unsalted butter cubed

Wet:

  • 120 g active sourdough starter can use discard
  • 120 g cold buttermilk
  • 5 g vanilla extract optional
  • 3 g baking soda

Add-ins:

  • 100 –120g fresh strawberries diced
  • 5 –8g rice flour or all-purpose flour to toss with berries

Instructions

Prep Strawberries:

  • Dice fresh strawberries and gently pat dry. Toss with a spoonful of flour to prevent sogginess.
    100 –120g fresh strawberries, 5 –8g rice flour or all-purpose flour

Mix Wet Ingredients:

  • In a small bowl, whisk together sourdough starter, cold buttermilk, vanilla (if using), and baking soda. Let sit for 1–2 minutes.
    120 g active sourdough starter, 120 g cold buttermilk, 5 g vanilla extract, 3 g baking soda

Combine Dry Ingredients:

  • In a large bowl, whisk flour, baking powder, salt, and sugar.
    240 g all-purpose flour, 12 g baking powder, 3 g fine sea salt, 25 g granulated sugar

Cut in Butter:

  • Add cold cubed butter into the flour mixture and cut in with a pastry cutter or fingers until mixture looks like coarse crumbs.
    115 g cold unsalted butter

Add Wet Mixture:

  • Pour wet ingredients into dry mixture and gently stir until combined — don’t overmix.

Fold in Strawberries:

  • Carefully fold in floured strawberries using a spatula or your hands.

Shape Dough:

  • Turn dough out onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into wedges or rounds.

Bake:

  • Transfer to a parchment-lined baking sheet. Bake at 220°C (425°F) for 15–18 minutes, until golden brown.

Notes

For best results, use cold butter and cold dairy.
• Don’t overwork the dough — it keeps the scones tender.
• Rice flour works best for coating berries and avoiding soggy dough.
• Store in an airtight container for 1–2 days or freeze unbaked wedges for future baking.