Strawberry Chocolate Chip Sourdough Scones
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.
Servings: 8 scones
Calories: 389kcal
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!
Video
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
Serving: 1scone | Calories: 389kcal | Carbohydrates: 51g | Protein: 7g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 354mg | Potassium: 200mg | Fiber: 2g | Sugar: 17g | Vitamin A: 454IU | Vitamin C: 11mg | Calcium: 146mg | Iron: 2mg
