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These strawberry chocolate chip sourdough scones are buttery-soft and tender with fresh strawberries and chocolatey goodness in every bite. Serve as is or with an optional sweet lemon glaze.
Recipe Overview: Strawberry Chocolate Chip Sourdough Scones
- Ready In: 4 hours, 40 minutes (only 15 minutes is hands-on time)
- Serves: 8
- Calories: 389 kcal (approximately)
- Main Ingredients: Milk, vinegar, sourdough starter, flour, sugar, butter, strawberries, and chocolate chips
- Dietary Notes: Sourdough, with an option for long-fermentation in the refrigerator
- Why You’ll Love It: These sourdough scones are buttery and incredibly soft with pops of strawberries and chocolate in each bite. Plus, it’s a great way to use up extra starter.
SUMMARIZE & SAVE THIS RECIPE ON
These strawberry chocolate chip sourdough scones are as soft as cake but with the buttery flavor of a croissant, with bursts of strawberries and chocolate.
This recipe is a simple way to turn extra sourdough discard into a delicious treat.
They are great for Valentine’s Day, Mother’s Day, and spring gatherings, especially when paired with Valentine’s Day heart cupcakes, sourdough Valentine’s Day brownies, sourdough London fog cookies, sourdough strawberry cake, or sourdough strawberry shortcake.
Jump to:
- Recipe Overview: Strawberry Chocolate Chip Sourdough Scones
- Why You’ll Love This Recipe
- Key Ingredients
- Variations
- How To Make Strawberry Chocolate Chip Sourdough Scones
- Get the FREE sourdough starter eBook!
- Tips for Success
- Serving Suggestions
- Storing
- Strawberry Chocolate Chip Sourdough Scones FAQs
- More Sourdough Discard Recipes
- Strawberry Chocolate Chip Sourdough Scones
Why You’ll Love This Recipe
Sourdough: This recipe uses up sourdough discard, but also, because it needs to be refrigerated, it’s easy to long-ferment for flavor and digestibility.
Soft Texture: These scones are soft and tender throughout, not hard and dry like typical coffee shop scones.
Lightly Sweetened: This recipe calls for only 2 tablespoons of sugar, far less than many baked goods.
Special Occasions: Strawberry chocolate chip sourdough scones are perfect for Valentine’s Day, Mother’s Day, and spring celebrations.
Easy: The dough takes just a few minutes to make, then it needs to rest in the fridge before baking. So easy!
Key Ingredients
Milk: I recommend using whole or 2% milk because it will be used as a homemade buttermilk substitute. If you have buttermilk, you can use it in place of the milk and vinegar in this recipe.
Vinegar: Use white vinegar. You can use lemon juice as a substitute.
Flour: I used all-purpose flour for this recipe.
Butter: I used unsalted butter. My absolute favorite is Mother’s Choice from Azure Standard. Make sure it is very cold before cutting it into the dough.
Sourdough Starter: Active or inactive starter will work. If you are new to sourdough, be sure to download my free sourdough starter ebook!
Strawberries: Use fresh strawberries. You can also use rehydrated freeze-dried strawberries or frozen. Be sure to drain them and pat them dry first.
Chocolate Chips: I prefer dark chocolate chips, but use your favorite.
Get the full list of ingredients and measurements on the printable recipe card below.
Variations
White Chocolate: Swap out the chocolate chips with white chocolate chips.
Lemon: Add fresh lemon zest to the dough for a brighter flavor.
Chocolate Drizzle: Skip the recipe’s glaze and drizzle the scones with melted chocolate.
Mixed Berry: Swap out the strawberries with fresh blueberries, raspberries, or a combination.
How To Make Strawberry Chocolate Chip Sourdough Scones
Step 1: In a small mixing bowl, combine the milk and white vinegar. Stir and set aside to rest while you prepare the dough.
This allows the milk to acidify.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Add the cubed butter and use a pastry cutter or fork to work it into the flour until the butter pieces are pea-sized.
Step 4: Add the egg to the milk-vinegar mixture. Whisk vigorously to combine.
Step 5: Spoon the sourdough starter into the milk mixture and whisk again.
It is fine if the starter does not fully incorporate at this stage.
Step 6: Pour the milk mixture into the dry ingredients. Use a fork to gently mix until no dry bits remain. Do not overmix.
The dough will be sticky but should not be runny.
Step 7: Fold in the strawberries and chocolate chips.
Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
Step 8: When you are ready to bake, preheat the oven to 400° F and line a baking sheet with parchment paper.
Turn the chilled dough out onto a well-floured work surface and gently shape it into a disc.
The dough will be sticky. Lightly wetting your hands can help make the dough easier to handle.
Step 9: Use a bench scraper or sharp knife to cut the dough into 8 wedges. Start by dividing it into quarters, then cut each quarter in half.
Transfer the scones to the prepared baking sheet and bake for 20 to 25 minutes or until the tops are lightly golden.
Step 10: Let the scones cool on the baking sheet for a few minutes, then transfer them to a wire rack.
Step 11: While the scones cool, in a small bowl, add the lemon juice, powdered sugar, and melted butter.
Use a fork to combine until no lumps remain.
Step 12: Once the scones are cool, drizzle the glaze over them and enjoy!
Tips for Success
- To convert this recipe to fresh-milled flour, increase the amount to 3 cups + 2 tablespoons of fresh-milled soft white wheat. Check out my fresh-flour conversion chart for more guidance.
- To long-ferment this recipe, keep the dough refrigerated for 24 hours to 3 days.
- Scone dough is stickier than you might anticipate. Shape it on a well-floured counter and wet your hands to make it easier to handle.
- Don’t skip refrigerating the dough. This is critical for soft, light, and fluffy scones. If the dough is warm, it will spread too much while baking.
- Chop the strawberries into small pieces to prevent soggy pockets.
Serving Suggestions
Coffee: Chocolate strawberry scones pair perfectly with coffee. For an extra treat, serve it with vanilla brown sugar coffee creamer.
Tea: Tea and scones are a classic combo, perfect for Mother’s Day or a spring brunch.
Breakfast Spread: Serve the scones with fluffy scrambled eggs or a breakfast casserole, homemade bacon, and your other favorite breakfast dishes.
Ice Cream: For dessert, serve with a scoop of homemade vanilla ice cream or strawberry ice cream.
Storing
- Store leftover scones in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate in an airtight container for up to 5 days and reheat gently before serving.
- To freeze, place cooled scones in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature or warm briefly in the oven.
Strawberry Chocolate Chip Sourdough Scones FAQs
Yes, and it works great! Shape and cut the scones, freeze until solid, then store in a freezer-safe container for up to 3 months. Bake directly from frozen, adding a few extra minutes to the bake time.
Yes. If you keep sourdough starter in the fridge, cold sourdough discard works well in this recipe and does not need to be brought to room temperature.
This usually occurs when the butter or dough is too warm or overmixed. Chilling the dough before baking helps the scones hold their shape.
Definitely, but they won’t be “sourdough.” This recipe uses a small amount of discard, so you can omit it without making any adjustments.
Dense scones are often caused by overmixing or too much flour. Mix gently and measure carefully to keep the texture light. The dough should be sticky, which helps ensure a soft, fluffy scone.
More Sourdough Discard Recipes
If you tried this Strawberry Chocolate Chip Sourdough Scones recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y'all!
Strawberry Chocolate Chip Sourdough Scones
Ingredients
Scones
- 1 cup whole milk
- 1 tablespoon white vinegar
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, cold and cubed
- 1 egg
- 50 g sourdough starter, active or inactive
- 1 cup strawberries, hulled and chopped into small pieces
- 1/2 cup dark chocolate chips
Lemon Glaze (Optional)
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar
- 1/2 tablespoon unsalted butter
Instructions
- Make the Buttermilk. In a small mixing bowl, combine the milk and white vinegar. Stir and set aside to rest while you prepare the dough. This allows the milk to acidify.1 cup whole milk, 1 tablespoon white vinegar
- Combine the Dry Ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.2 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add the Butter. Add the cubed butter and use a pastry cutter or fork to work it into the flour until the butter pieces are pea-sized.8 tablespoons unsalted butter
- Whisk the Egg and Milk. Add the egg to the milk-vinegar mixture. Whisk vigorously to combine.1 egg
- Add the Sourdough Starter. Spoon the sourdough starter into the milk mixture and whisk again. It is fine if the starter does not fully incorporate at this stage.50 g sourdough starter
- Combine Wet and Dry Ingredients. Pour the milk mixture into the dry ingredients. Use a fork to gently mix until no dry bits remain. Do not overmix. The dough will be sticky but should not be runny.
- Add Inclusions and Chill. Fold in the strawberries and chocolate chips. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.1 cup strawberries, 1/2 cup dark chocolate chips
- Prepare to Bake. When you are ready to bake, preheat the oven to 400° F and line a baking sheet with parchment paper.
- Shape the Dough. Turn the chilled dough out onto a well-floured work surface and gently shape it into a disc. The dough will be sticky. Lightly wetting your hands can help make the dough easier to handle.
- Divide the Dough. Use a bench scraper or sharp knife to cut the dough into 8 wedges. Start by dividing it into quarters, then cut each quarter in half.
- Bake. Transfer the scones to the prepared baking sheet and bake for 20 to 25 minutes or until the tops are lightly golden.
- Cool. Let the scones cool on the baking sheet for a few minutes, then transfer them to a wire rack.
- Optional Glaze. While the scones cool, in a small bowl, add the lemon juice, powdered sugar, and melted butter. Use a fork to combine until there are no lumps.1 tablespoon lemon juice, 1/2 cup powdered sugar, 1/2 tablespoon unsalted butter
- Enjoy! Once the scones are cool, drizzle the glaze over them and enjoy!
Notes
- To convert this recipe to fresh-milled flour, increase the amount to 3 cups + 2 tablespoons of fresh-milled soft white wheat.
- To long-ferment this recipe, keep the dough refrigerated for 24 hours to 3 days.
- Scone dough is stickier than you might anticipate. Shape it on a well-floured counter and wet your hands to make it easier to handle.
- Don’t skip refrigerating the dough. This is critical for soft, light, and fluffy scones. If the dough is warm, it will spread too much while baking.
- Chop the strawberries into small pieces to prevent soggy pockets.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
