Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced Ensure butter is very cold for flaky texture.
- 1/2 cup sourdough starter
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- Zest of 1 lemon
- 1 tablespoon lemon juice
Method
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- In another bowl, mix together the sourdough starter, heavy cream, egg, vanilla extract, lemon zest, and lemon juice.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the chopped strawberries.
Baking
- Turn the dough onto a floured surface and knead gently until it comes together.
- Pat the dough into a circle about 1-inch thick and cut into wedges.
- Transfer the scones to the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 6g
Notes
Serve warm, with whipped cream or butter, and pair with tea or coffee. Store in an air-tight container at room temperature for up to 2 days, or freeze individually wrapped scones for up to a month.
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