Strawberry Shortcake Sourdough Scones

These Strawberry Shortcake Sourdough Scones are everything you love about the classic dessert—sweet, creamy, and full of fresh berry flavor—wrapped up in a soft, tender scone.

With a sweet glaze, a dollop of whipped cream, and juicy strawberries, they feel like something straight from a bakery case, yet they’re easy enough to make at home. The addition of sourdough discard adds subtle depth and a beautiful texture without any sourness.

This special bake was a collaborative recipe created with my friend Gia from @giasbatch!

If you like this recipe you’ll want to check out our Raspberry Cheesecake Sourdough Scones!

Tips for Success

• Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.

• Freeze the dough before baking: For strawberry shortcake sourdough scones to hold their shape, I recommend freezing them for at least 1 hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.

• Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.

• Strawberries: You can use either fresh or freeze-dried strawberries in this recipe. Just keep in mind that freeze-dried berries are much lighter, so you’ll only need about 30–40 grams compared to fresh. Both options add great flavor—fresh will give bursts of juiciness, while freeze-dried offers concentrated strawberry taste and won’t release extra moisture into the dough.

• Overmixing: Make sure not to overmix the dough, this will result in a dry scone.

How to make strawberry shortcake sourdough scones: step-by-step

Baker’s schedule: mix the dough and freeze for a minimum of 1 hour or mix the dough. shape, and refrigerate it overnight to bake for the following morning.

Ingredients

Dry Ingredients:

• 250 grams (2 cups) all-purpose flour
• 8 grams (2 teaspoons) baking powder
• 100 grams (1/2 cup) sugar
• 1/2 teaspoon salt
• zest of 1 lemon (optional but lovely)
• 113 grams (1/2 cup) unsalted butter (frozen and grated)

Wet ingredients:

• 100 grams (1/2 cup) sourdough discard (no more than a week old and cold)
• 1 large egg
• 40 grams heavy cream or buttermilk
• 1 teaspoon vanilla extract

Inclusions:

• 110 grams of fresh strawberries (chopped small and patted dry)
• 30 grams (2-3) crushed shortbread cookies or graham crackers

Toppings:

• Heavy cream for brushing
• Coarse sugar for sprinkling
• For the glaze: 1.5 cups powdered sugar & 2 tablespoons milk
• A dollop of whipped cream for each scone (optional)

Equipment

• Mixing bowl
• Measuring cups and spoons
• Silicone spatula
• Cheese grater
• Baking Sheet
• Parchment paper

Make the dry mixture

*Place the butter in the freezer for 20-30 minutes before mixing the dough.

• Line a large baking sheet with parchment paper.

• Prepare the strawberries by chopping them in small pieces and pat dry with paper towels. Set aside.

Note: Freeze-dried strawberries can be used—just reduce the amount to 30–40 grams and slightly increase the heavy cream or buttermilk to 60 grams to balance the moisture.

• Whisk together the flour, sugar, baking, powder, salt, and lemon zest (if using).

• Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.

• Gently toss in the crushed cookies or graham crackers if using.

Mix the wet ingredients and combine

• In a small bowl whisk together the cold sourdough discard, egg, cream, and vanilla until smooth.

• Pour the wet mixture into the dry and mix just until combined. Then gently fold in the strawberries and fold the dough into itself until it just holds. Be careful not to over-mix here.

• Turn the dough onto a floured surface and shape into a 1-inch thick round and cut into 8 wedges.

• Place each wedge on the baking sheet and place it into the freezer for at least 1 hour. Strawberry shortcake sourdough scones can be refrigerated overnight and baked in the AM if desired.

Brush & bake the strawberry shortcake sourdough scones

• Preheat the oven to 400 degrees F. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar. Bake them for 20-25 minutes or until the edges start to brown.

Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.

• While the strawberry shortcake scones are cooling make the glaze by whisking together the powdered sugar and milk.

• Generously drizzle the glaze over top and finish with a dollop of whipped cream and fresh strawberries for the finishing touch!

• Strawberry shortcake sourdough scones can last for 3 days in an airtight container on the counter.

More sourdough scone recipes

• Raspberry Cheesecake Sourdough Scones
• Cranberry Orange Sourdough Scones (with an orange glaze!)
• Coconut Cream Pie Sourdough Scones
• Everything Bagel Sourdough Scones (with cheese!)