Sweet and slightly tangy, these strawberry sourdough discard scones are a great way to use up some of your excess discard and a great sweet treat. Pair with whipped cream, or butter and jam, and enjoy with your afternoon coffee, or strawberry lemonade!

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Sourdough discard scones cooling on a wire rack

I am always trying to use up sourdough discard, here on the homestead. I have been know to wash it down the sink in times of haste, (I know, I know, the pipes won’t thank me…) but I have learned the error of my ways. My mason jar sits in the fridge ready to be filled when I feed Gerald (my starter). He’s also in easy reach for pancakes, waffles, and now these AMAZING Strawberry Sourdough Discard Scones!

Sourdough Discard Scones – why you’ll love them

They are simple to make with pantry ingredients you may already have
They are easy to customise; throw in your favourite fruit, or some choc chips and you’re away!
They look properly rustic and homemade in the best way
They can easily be doubled for larger quantities
They freeze beautifully for a later date (if you have any left, that is….)
They taste DELICIOUS!

A sourdough discard scone topped with cream and a sliced strawberry sitting on a white plate

What you’ll need:

A mixing bowl

Measuring cups and spoons – as ever, I love these ones because the cups are one piece, so wont split apart, and the spoons are thin enough to fit into spice jars)

Mixing spoon

Large knife or bench scraper

Wire cooling rack

Ingredients

Dry ingredients:

Good quality all purpose flour

Granulated sugar

Good quality salt (Pink Himalayan, Redman’s sea salt)

Baking powder

Butter, (very cold/frozen, as with pastry making)

Wet ingredients:

Sourdough starter or discard

Egg

Vanilla extract (you measure vanilla with your heart not a spoon…)

Double cream

Hulled and chopped strawberries

Method

A sourdough discard scone topped with whipped cream and a sliced strawberry with a fork on the plate

Put flour, sugar, salt and baking powder in a bowl.
Cube the butter or freeze and grate the butter into the flour mixture.
Rub the butter and flour mixture through your fingertips until it resembles fine (-ish) breadcrumbs.
In a separate bowl/jug, mix together the wet ingredients and gently pour into the flour and butter crumbs
Add in the chopped strawberries here
Being careful not to overwork it (you’re not kneading it) gently stir and then use your hands to bring the mixture together to a ball of dough.
Chill in the fridge for about 30 – 45 mins so the butter hardens again
Preheat the oven to 180c/365f
Remove from the fridge and roll to about 2cm thickness.
Paint the top with cream and sprinkle with granulated sugar
Divide into 8 triangle scones with a sharp knife/ bench scraper and transfer flat to a baking tray.
Bake for 15-17 mins until golden brown
Cool on a wire rack, especially if using fruit as this will be like molten lava!!!
Enjoy with Whipped cream or jam.

I promise you they will be gone in a flash.

Let me know in the comments what other ingredients you think would go well in this? I vote for peach next time!

I’d love you to share this recipe if you enjoyed it. Thanks friends x

More recipes from the blog you might enjoy:

Easy Sourdough Banana Muffins
Sourdough Discard Brownies

What is Sourdough Discard and what do I do with it?