IF NOSTALGIA WERE A DESSERT.
Do you remember those strawberry shortcake popsicles you used to eat as a kid? Well, take those and make them sourdough scones!
These are the perfect spring treat. These scones boast the perfect level of sweetness. They will curb your sweet tooth, but you could easily enjoy these for a special breakfast or with your afternoon cup of coffee.
I can't wait for you to recreate these!
INGREDIENTS:
Dry:
- 250g flour
- 100g sugar
- 15g freeze dried strawberries
- 3g salt
- 2 tsp baking powder
- 1 stick butter (frozen then grated)
Wet:
- 115g starter (active or inactive/discard)
- 1 egg
- 10g vanilla
- 15g heavy cream
- 150g fresh strawberries (diced into small pieces)
Crumb Topping:
- 3 tbsp butter (partially melted)
- 70g sugar
- 40g flour
- 10g freeze dried strawberries
METHOD:
1. Whisk dry ingredients together in a large bowl (minus the butter).
2. Whisk wet ingredients together in a small bowl.
3. Grate the frozen butter into the dry ingredients. Gently mix so that the butter is coated with the dry ingredients.
4. Add the wet ingredients to the dry ingredients and mix gently. The KEY to scones is to NOT over mix. You do not want the butter to melt into the mixture. Once the mixture is gently combined, dump it into a work surface.
5. Using a bench scraper and your hands, continue to combine the ingredients until they form into a disc shape (around 8” in diameter).
6. Wrap in plastic wrap and refrigerate for at least a few hours and up to 24 hours. This dough can also be frozen if needed.
7. To bake, preheat the oven to 400°F.
8. While the oven preheats, prep the strawberry crumble topping.
9. Mix the partially melted butter, flour, and sugar with a fork. Then, mix in the freeze-dried strawberries.
10. Take the scone dough from the fridge and cut it into 8 triangles (like a pizza). Place onto a parchment-lined cookie sheet.
11. Place a thick layer of the crumble topping onto each scone.
12. Bake for 18-22 minutes (until the dough is fully set and golden brown).
13. ENJOY!
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