Sourdough Strawberry Scones From Scratch (with chocolate chips)
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These sourdough strawberry scones from scratch have become a new favorite in our home. I use freeze-dried strawberries to create the perfect flavor without added moisture and mini chocolate chips for pops of chocolate. They’re perfect for Valentine’s Day or anytime you’re craving a treat.
When I first started my sourdough baking journey, I baked scones more than any other treat. I had always heard scones from scratch were extremely hard to make. But the first time I made them that was anything but true. I found a pattern of recipes overcomplicating the process which led me to develop my own.
I have a hard time picking my favorite but I know our readers here on PBH love my sourdough jalapeno cheddar scones. You’ll have to give those a try as well. They’re the perfect savory treat without being too spicy.
Sourdough Strawberry Scones Recipe Inspiration
The path to this recipe is a little unique haha! The original recipe was a strawberry cookie but after a few tests I switched gears and decided to make scones instead. For some reason the freeze dried strawberries turned a brown color in the cookies but stayed a light pink in the scones.
I’m still figuring out what happened but I’m glad it did. These scones are a new favorite in our house which would have never happened if I didn’t run into a few roadblocks!
Why You’ll Love These Sourdough Strawberry Scones
- my scone recipe is super simple and easy to follow
- perfect for Valentine’s day
- tastes like a chocolate covered strawberry baked into a scone
- transports well for school, parties, church events, etc.
- uses freeze-dried strawberries instead of fresh
Make Ahead Tips
To make these scones ahead of time, follow the recipe until the baking step. Instead of popping them in the oven, freeze them.
You can use a freezer bag or container just be sure to wrap each one in parchment paper to prevent sticking. Unbaked scone dough will last about 1 month in the freezer.
When you’re ready to bake place them in the fridge overnight to thaw or stick them in the oven during the preheat. Bake for an extra 2-5 minutes.
Ingredients
- 1 1/3 cup unsweetened freeze dried strawberries (1 oz bag)
- 2 cups unbleached all-purpose flour
- 1/2 cup cane sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup cold butter (not margarine)
- 2/3 cup milk (diary or dairy-free)
- 1/2 cup sourdough starter (fed or discard)
- 1/2 tsp pure vanilla extract
- 1 egg
- 1/2 cup mini semi-sweet chocolate chips
Kitchen Tools You’ll Need (affiliate links)
- large baking sheet
- mixing bowl
- grater or pastry cutter
- unbleached parchment paper
- blender or food processor
How to Make Sourdough Strawberry Scones
First, add freeze dried strawberries into a blender or food processor and blend until a powder (it’s okay if there are a few tiny pieces left).
Add strawberry powder along with flour, sugar, salt, and baking powder to a large mixing bowl. Stir to combine.
Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form.
Add chocolate chips and gently combine into the dry mixture.
Add milk, sourdough starter, vanilla, and egg. Mix gently using a spoon then use your hands to completely incorporate the flour.
Preheat the oven to 400°F
Turn out the dough onto a lightly floured surface, knead dough gently for about 30 seconds.
Shape dough into a 2-inch high, 6-inch diameter circle.
Slice dough into 8 pieces like a pie, placing them 2 inches apart on a large parchment-lined baking sheet.
Bake for 17-20 minutes until the bottoms are golden brown and the tops are set.
Storing Scones
Store scones in an air-tight container for 2 days or store in the fridge for 4 days.
Freezing Baked Scones
If you’d like to freeze baked scones make sure they’re first cooled down to room temperature. Once cooled, wrap each scone in parchment paper and place them in a freezer-safe bag or container. Freeze for up to 3 months.
Long fermenting Scone Dough
Long fermenting scone dough is optional. If you would like to do this place your dough in the fridge for longer than 12 hours up to 24 hours. This develops a rich sourdough flavor and the sourdough cultures make the dough easier to digest.
Recipe FAQ
Why do you use freeze dried strawberries?
Freeze dried strawberries are perfect for baked goods due to their preserved fresh strawberry flavor without artificial additives or colorings. They also don’t cause extra moisture making them much easier to bake with.
Can I use fresh strawberries?
I would not recommend substituting fresh strawberries for freeze-dried dried. It’ll add more moisture to this recipe which will cause texture issues.
What’s the difference between dried strawberries vs dehydrated strawberries?
Freeze-dried strawberries have a much crisper texture due to almost all moisture being removed from the berry. Dried or dehydrated strawberries hold about 1/3 of their original moisture content making them more chewy.
Why are my scones not fluffy?
Scones that aren’t fluffy need more of a leavening agent. Be sure to carefully measure out the sourdough starter and baking powder when making this recipe and you’ll be good to go.
Why do I put baking powder in scones?
Baking powder acts as a leavener which makes the scones rise while baking.
Can I use sourdough discard for this scone recipe?
Yes, you can use sourdough discard for this recipe.
What is the secret to a good scone?
A good scone always uses cold butter and never margarine.
Can I use buttermilk instead of milk for these scones?
Yes, you can use buttermilk instead of milk for these scones. It will add a little tang to the flavor.
Try These Other Sourdough Scone Recipes
- Easy Sourdough Pumpkin Scones with Chocolate Chips
- Sourdough Chocolate Chip Scones From Scratch
- Sourdough Jalapeno Cheddar Scones From Scratch
Sourdough Strawberry Scones from Scratch (with chocolate chips)
Ingredients
- 1 1/3 cup unsweetened freeze dried strawberries (1 oz bag)
- 2 cups unbleached all-purpose flour
- 1/2 cup cane sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup cold butter (not margarine)
- 2/3 cup milk (diary or dairy-free)
- 1/2 cup sourdough starter (fed or discard)
- 1/2 tsp pure vanilla extract
- 1 egg
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 400°F
- First, add freeze-dried strawberries into a blender or food processor and blend until a powder (it's okay if there are a few tiny pieces left).
- Add strawberry powder along with flour, sugar, salt, and baking powder to a large mixing bowl. Stir to combine.
- Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form.
- Add chocolate chips and gently combine into the dry mixture.
- Add milk, sourdough starter, vanilla, and egg. Mix gently using a spoon then use your hands to completely incorporate the flour.
- Turn out the dough onto a lightly floured surface, knead dough gently for about 30 seconds.
- Shape dough into a 2-inch high, 6-inch diameter circle.
- Slice dough into 8 pieces like a pie, placing them 2 inches apart on a large parchment-lined baking sheet.
- Bake for 17-20 minutes until the bottoms are golden brown and the tops are set.
Notes
Optional – Glaze
*I don’t put glaze on these scones but if you prefer one, here are a few recipes:Vanilla Glaze
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 Tbsp milk
Strawberry Glaze
- 1/2 cup powdered sugar
- 2 Tbsp juice from fresh strawberries
Hello I san after I had made my scones that It was supposed to be freeze drive strawberry. Had to add a lot of flour to get the right texture. I will bake them eventhough I don’t know How they will turn out. Will get backdoor to you
Thanks for sharing. Regular strawberries will definitely add a lot of extra moisture that will throw off the recipe. Hope it still turns out yummy for you!
Pretty good- I think this needs a glaze on top. I ended up making a glaze to put on top of mine. Also, the directions did not include when to add the strawberry powder. Not hard to figure out when, but just a heads up!
Thank you for sharing that you like them with a glaze. I’ve added a few glaze options (vanilla and strawberry) at the bottom of the recipe card for anyone who wishes to add on a glaze. I’ve also updated the recipe card, thanks for pointing that out!
Adding this to my recipe rotation! They’re so quick and easy to make. I did sub out the 1/2 cup sugar for a.1/4 cup coconut sugar, and could probably even reduce that down to an 1/8 or less. They’re still quite sweet. Lovely strawberry flavor and my 3 and a half year old daughter loves the pink color.
Yay! I’m so glad you found them quick and easy. That’s my goal with my scone recipes! The coconut sugar swap is a wonderful idea, thanks for sharing how you made this recipe your own!