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Sourdough Discard Strawberry Mint Scones Recipe

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3.8 from 69 reviews

These Sourdough Discard Strawberry Mint Scones are a delightful baked treat combining the tangy depth of sourdough discard with fresh strawberries and aromatic mint. Perfectly crumbly with a lightly crisp exterior, these scones are ideal for breakfast, brunch, or an afternoon tea snack.

  • Total Time: 1 hour 45 minutes (including freezing)
  • Yield: 8 scones

Ingredients

Dry Ingredients

  • 400 g (about 3 cups + 3 tbsp + 1/2 tsp) all-purpose flour, plus more for dusting
  • 132 g (about 2/3 cup) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp Kosher salt
  • 3-4 tbsp turbinado sugar

Cold Fat

  • 4 oz (1/2 cup) unsalted butter, frozen

Wet Ingredients

  • 250 g (about 1 cup, stirred down) 100% hydration cold sourdough discard
  • 60 g (about 1/4 cup) buttermilk
  • 1 large egg
  • 2 tsp vanilla extract
  • 2-3 tbsp heavy cream

Fresh Add-ins

  • 200 g (about 1 1/2 cups) fresh strawberries, chopped
  • 7 g (about 1/4 cup, loosely packed) fresh mint, sliced in chiffonade

Instructions

  1. Prepare Baking Sheet: Line a baker’s half sheet with parchment paper and set aside for baking the scones.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
  3. Incorporate Butter: Using a cheese grater, grate the frozen butter directly into the dry ingredients. With your fingertips, gently work the butter into the mixture until it becomes uneven and crumbly. Some butter chunks can remain. Place this mixture in the freezer to keep cold.
  4. Combine Wet Ingredients: In a medium bowl, mix the sourdough discard, buttermilk, egg, and vanilla extract thoroughly with a wooden spoon until fully blended.
  5. Combine Wet and Dry: Remove the cold flour and butter mix from the freezer. Add the wet mixture along with the chopped strawberries and sliced mint. Use a spatula or dough scraper to combine roughly, then transfer to a floured surface to gently mix by hand until just combined without large streaks of flour remaining.
  6. Shape Dough: On a lightly floured surface, pat the dough into an 8-inch flat circle. Use a bench or chef’s knife to cut the circle into 8 equal wedges by halving twice and then into eighths.
  7. Arrange and Glaze: Place the wedges evenly spaced on the prepared baking sheet, ensuring they do not touch. Brush the tops with heavy cream and sprinkle with turbinado sugar.
  8. Freeze Scones: Freeze the arranged scones for at least 1 hour, preferably overnight, for best baking results.
  9. Bake: When ready, preheat oven to 425°F (220°C). Allow the scones to rest at room temperature while the oven heats. Bake for 23-28 minutes until tops are lightly browned and internal temperature reaches 200°F (94°C).
  10. Serving and Storage: Serve warm with clotted cream, whipped cream, or salted butter. Once cooled, store scones in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Freezing the scones before baking helps achieve a flaky texture and allows for convenient make-ahead preparation.
  • Grating frozen butter ensures small, cold butter chunks that create flaky layers in the scones.
  • Work the dough gently and avoid overmixing to keep the scones tender and crumbly.
  • Adjust baking time slightly if baking from fully frozen or partially thawed.
  • Use fresh strawberries and mint for the best flavor; frozen strawberries will release excess moisture.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/sourdough-discard-strawberry-mint-scones-recipe/