Sourdough Strawberry Scones with Chocolate Glaze

These Sourdough Strawberry Scones bake up buttery and tender with juicy berries inside and a chocolate glaze on top that makes them downright irresistible.

These strawberry sourdough scones are buttery and tender, and every bite’s bursting with juicy bits of fresh strawberries. The cold butter and cream make them bake up with crisp edges and soft centers, just how a good scone should be. 

You can make the dough ahead and let it chill overnight for a deeper sourdough flavor, or freeze the unbaked scones and keep a stash on hand for whenever the craving hits. 

Scroll down for the full scone recipe and go bake a treat that’s worth waking up for. And here are other sourdough recipes to try next.

Why You’ll Love This Recipe

• Flaky, tender, and buttery homemade scones: These sourdough strawberry scones bake up with crisp edges and a soft middle. Cold butter and cream are the trick to that flaky scone texture and tender crumb. And the sourdough starter offers a little tang that keeps the sweetness in check without making it taste like…bread. I love sourdough bread by the way! 
• Sweet bites of strawberry in every scone: Strawberry season is a good time to make all kinds of fun bakes in your kitchen. Fresh strawberries stay juicy without turning the dough into a complete mess, and they give every bite little bursts of flavor. These are the kind of scones that disappear fast! They’re great for breakfast, brunch, or just grabbing one with coffee.
• That extra starter wants to be a tasty scone: Home-baked bread tastes great, but sometimes you want to skip it and bake something else for a change. These sourdough strawberry scones come out tender with just a hint of tang from active, bubbly sourdough starter. 
• Nothing too strong, just enough to balance the chocolate and berries. Go ahead and swap in your favorite add-ins like raspberries, blueberries, lemon zest, or chocolate chips if you want. 
• I made a batch of sourdough blueberry scones the other day, and they were heavenly.

Ingredients

** Head to the recipe card at the bottom of the page for exact measurements.

For the Scones:

• All-purpose flour: The main ingredient that builds these sourdough scones.
• Granulated sugar: Sweetens the dough and balances the tang of the sourdough.
• Baking powder: Supports the rise alongside sourdough
• Baking soda: Reacts with acidic ingredients for extra lift.
• Salt: Enhances flavor and keeps the sweetness balanced.
• Cold unsalted butter: Cut it into small cubes. Cold butter creates flaky layers when baked.
• Active sourdough starter: Use an active, bubbly starter at 100% hydration and feed it 4–8 hours prior. It adds flavor, moisture, and helps leaven the dough.
• Heavy cream: It provides richness and moisture. Keep it cold and have extra for brushing the tops of the scones. 
• Egg: Helps hold everything together, so you can have the most tender scones.
• Vanilla extract: Rounds out the flavor, making the chocolate taste even better.
• Fresh strawberries: Hulled and diced into 1/4-inch pieces. 
• Lemon zest (optional): Adds brightness

For the Cocoa Powder Chocolate Glaze

• Pinch of salt (optional, to enhance chocolate flavor)
• Unsweetened cocoa powder (natural or Dutch-processed)
• Powdered sugar, sifted
• Heavy cream or milk (adjust for desired consistency)
• Unsalted butter, melted
• Vanilla extract (optional, for flavor depth)

Supplies

• Mixing bowls -to mix both dry and wet ingredients.
• Measuring cups and spoons / kitchen scale-for accuracy
• Whisk -for mixing both dry and wet ingredients.
• Pastry cutter (optional; you can use fingers)- to cut in the butter.
• Sharp knife/bench scraper – to cut scones into wedges.
• Parchment paper – prevents sticking and makes cleanup easy
• Baking sheet – provides the surface for both freezing and baking
• Wire rack – for cooling baked scones.
• Pastry brush – for brushing cream on top of scones.
• Spoon/piping bag – for drizzling or piping glaze.

Instructions

1. Prepare the Strawberries: Pat the diced strawberries dry with paper towels to remove excess moisture. Place them on a parchment-lined baking sheet and freeze for 15–20 minutes to firm up (this helps prevent them from releasing too much juice into the dough). Alternatively, toss the diced strawberries with 1 tsp sugar and let them sit for 10 minutes, then drain any liquid before using.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Cut in Butter: Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces (this creates flakiness).
4. Combine Wet Ingredients: In a separate bowl, whisk together the sourdough starter, heavy cream, egg, and vanilla extract until smooth.
5. Form the Scone Dough: Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon until just combined (don’t overmix to keep the scones tender). Add the chilled or drained strawberries and lemon zest (if using), folding gently to distribute evenly. The dough will be slightly sticky but should hold together.
6. Shape the Scones: Turn the dough out onto a lightly floured surface. Pat into an 8-inch (20cm) round disc, about 1-inch thick. Using a sharp knife or bench scraper, cut the disc into 8 equal wedges. For cleaner cuts, dip the knife in flour between wedges. Transfer the wedges to a parchment-lined baking sheet, spacing them 2 inches apart. Place the tray in the refrigerator for 30 minutes to chill (this helps maintain shape and bake up flaky).
7. Preheat and Brush: Preheat the oven to 400°F (200°C). Brush the tops of the chilled scones lightly with heavy cream for a golden finish. Avoid brushing the sides, as that can prevent them from rising well).
8. Bake: Bake for 18–22 minutes, or until the sourdough strawberry scones are golden brown on top and a toothpick inserted comes out clean (a little strawberry juice is normal). Rotate the baking sheet halfway through for even baking. Let the scones cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
9. Make the Cocoa Powder Chocolate Glaze: In a small bowl, whisk together the sifted cocoa powder and powdered sugar to remove lumps. Add the melted butter, 2 tbsp heavy cream (or milk), vanilla extract, and a pinch of salt (if using). Whisk until smooth and glossy. If the glaze is too thick, get in an additional 1/2–1 tbsp cream, a little at a time, until it’s pourable but holds its shape. If too thin, add 1–2 tbsp more powdered sugar. Let the glaze sit for 1–2 minutes to thicken slightly. Drizzle over the cooled sourdough strawberry scones using a spoon or piping bag, or dip the tops for a thicker coating.
10. Serve and Store: Serve the scones fresh for the best texture, paired with tea or coffee. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in a 350°F (175°C) oven to refresh.

Tips

• Use a bubbly, active starter for the best rise. Feed it 4 to 8 hours before baking, and keep it at 100% hydration. If your starter isn’t strong, increase the baking powder to 1½ teaspoons.
• Keep the butter, cream, and egg cold for the best results. Why? Because cold ingredients help the scones hold their shape and turn out flaky. Frozen butter works well, and chilling the dough before baking helps prevent spreading.
• Freeze or drain the strawberries before mixing. Fresh ones tend to bleed out and can make the dough too wet if you skip that step.
• Mix and fold the dough gently to keep the scones tender. If you overwork the dough, your scones will turn out dense and heavy.
• Let the dough sit in the fridge for up to 12 hours before adding the strawberries and shaping. This gives it a stronger sourdough flavor, but you’ll need to plan ahead.

Cocoa Powder Glaze Tips:

• Use either natural or Dutch-processed cocoa powder. Natural cocoa gives a lighter, slightly tangy flavor, while Dutch-processed has a deeper, smoother chocolatey taste. Sift the cocoa powder to avoid clumps.
• Get the glaze to a thick but pourable consistency. Add a little cream or powdered sugar at a time until it’s easy to drizzle but not runny. If it starts to firm up too fast, warm it in the microwave for 5 to 10 seconds.
• Add a pinch of salt to make the chocolate taste stronger and a splash of vanilla to give it more depth. 
• You can freeze the unbaked scones after shaping if you want to bake later. They can go straight from the freezer to the oven. Just add 2 to 3 extra minutes and glaze them after baking.

Storage 

FAQs

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