Description
Delightful scones featuring a tangy sourdough base, fresh strawberries, and rich dark chocolate, perfect for brunch or a sweet snack.
Ingredients
Scale
- 1 cup active sourdough starter (unfed or fed)
- 2 cups all-purpose flour (substitute up to 50% with whole wheat)
- 1/3 cup granulated sugar (substitute coconut sugar or brown sugar)
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup cold unsalted butter, cubed (or vegan butter)
- 2/3 cup heavy cream or full-fat yogurt (or Greek yogurt)
- 1 large egg, plus 1 for egg wash
- 1 cup chopped fresh strawberries, patted dry
- 3/4 cup chopped dark chocolate or chocolate chips
- 1 tsp vanilla extract
- Optional: 1 tsp lemon zest, pinch of cinnamon
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in chocolate, strawberries, and lemon zest.
- In a separate bowl, whisk the starter, cream, egg, and vanilla until smooth. Pour into dry ingredients and fold gently.
- Turn the dough onto a floured surface, pat into a 1-inch thick round, cut into 8 wedges, and place on the baking sheet.
- Brush with beaten egg and chill scones for 15-20 minutes.
- Bake for 16-20 minutes until golden. Cool on a rack and optionally drizzle with melted chocolate.
Notes
Keep all ingredients cold for flaky scones. Toss strawberries in flour to prevent bleeding. For extra tang, refrigerate scones overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 10g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: scones, chocolate, strawberries, sourdough, brunch, dessert
