Strawberry season is here! If you live in California, strawberry season is in full swing. I just picked up some Driscoll organic strawberries (not an ad, just a fan) from Watsonville, CA and they are fantastic right now. Strawberries are available year around, but I believe the strawberries taste better when purchased while they are in season. Be sure to check labels! The organic strawberries right next to the Driscoll ones were grown in Mexico. While these strawberries are fine, and I have purchased them before, it's nice to have more locally grown strawberries.
Sourdough Strawberry Scones
Adding sourdough discard gives the scones a nice flavor and texture. It doesn't add a very sour flavor, the baking soda mellows the sourdough's a bit.
2-1/4 cups all purpose flour
1/3 cups sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 (1 stick) tablespoons cold butter, cubed
1 egg, plus another egg, beaten, for brushing on top of the scones before baking.
1/2 cup milk, plus 2-3 tablespoons
1/2 cup sourdough discard
1 cup chopped strawberries (about 5-6 large strawberries)
Sparkling decorating sugar, optional
Preheat oven to 425ºF. Line a baking sheet with parchment paper or silicon baking mat. Sift together flour, sugar, baking powder, baking soda, and salt into a medium size mixing bowl. In a small bowl, whisk together egg and 1/2 cup milk. Pour egg mixture into the flour mixture and add sourdough starter and mix with a fork until just combined; fold in strawberries. If dough is too dry, add a little more milk a teaspoon at a time . Turn dough out onto a lightly floured surface and knead 10 turns. Flatten dough into a 3/4 inch thick disc and, using a large round biscuit cutter dipped in flour, cut as many possible from the disc; reform dough, handling as little as possible, and repeat cuts. Alternatively, flatten dough into 3/4 inch thick disc and cut into 8 wedges. Place cut dough onto prepared baking sheet, about 2 apart, then brush the tops with beaten egg, and sprinkle with sparkling sugar if using. Bake 10-12 minutes. or until golden brown.
Makes 10-12 round scones or 8 wedge shaped scones.
Lemon curd is an excellent accompaniment to these scones. I like this quick and easy microwave recipe from here: https://buttermilkbysam.com/mason-jar-microwave-lemon-curd/
Enjoy!
