These sourdough strawberry cheesecake scones are bursting with strawberry flavor and swirls of creamy goodness, in a crunchy cake-like texture.
Just like what you would order in a coffee shop, only way better and healthier for you, these scones will compliment your morning cup of tea or coffee. You will not be disappointed!
One of the things I love about early summer is the abundance of fresh fruit particularly strawberry season. Growing up we used to preserve jars and jars of strawberry jam and freeze bag fulls of strawberries to have on hand. One of our favorite desserts to make would be healthy strawberry dream dessert. It was a perfect summertime treat since it was cold and refreshing.
More recently, I have been enjoying using sourdough in my own kitchen and these strawberry sourdough oat snack bars are a new favorite during strawberry season.
Sourdough Strawberry Cheesecake scones are a perfect snack for the afternoon, or even for breakfast alongside a cup of coffee or tea.
Scones are originally known for being a tea time staple in Europe hundred’s of years ago and there are a lot of reasons why we can benefit from them still!
Why you should make Sourdough Strawberry Cheesecake scones
Uses up sourdough starter or discard: If you have extra sourdough starter or discard then this is the perfect way to use it up! It takes 2/3 cup of either fed (active starter) or unfed sourdough starter (discard).
Simple to make: These homemade scones get mixed together by hand using a pastry cutter to incorporate the cold butter. After the entire mixture has come together, the scones are shaped and then refrigerated for a time prior to baking. Making scones does not require hours or prepping the dough ahead of time like many pastries and sourdough products require.
Healthy: These sourdough strawberry cream cheese scones are a healthy choice! There are no artificial ingredients or processed sugars in this recipe. Plus you are getting the added health benefits from the sourdough fermentation process.
Delicious: Fresh strawberries and cream cheese are a perfect duo together whether in a muffin, cake or in this case, scones!
These delicious fresh strawberry scones are great for an afternoon snack or tea time treat. Some other healthy treats to serve alongside the scones are these Kamut chocolate chip cookies, fresh fruit, or dark chocolate.
Scones are popular during the cold winter months but are actually great any time of year and for any occasion!
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Benefits of sourdough
Sourdough has so many health benefits; easier to digest, addictive tangy taste, full of vitamins and probiotics due to the fermentation process, plus so much more! Do your own research on the numerous health benefits of sourdough.
What kind of sourdough starter to use
You can use active (fed) sourdough starter or discard which is the unfed starter. Either one will work fine in this recipe.
What kind of strawberries to use?
If you’re wondering what kind of strawberries to use, whether fresh or frozen, I recommend using fresh. That is what I have experience using myself and what makes the most sense for a baked good product. If all you have on hand is frozen strawberries, make sure they are thawed and diced small, and then drain off any excess liquid in a colander. Too much liquid will make for runny juices in the scones.
Freeze-dried strawberries can also be used probably although I don’t have any experience using them myself.
Equipment you will need:
Strawberry huller
Baking sheet pan
Parchment paper or silicone baking mat
Sharp knife
Pastry cutter
Bench or dough scraper
Mixing bowl
Measuring cups and spoons
Plate to freeze strawberries and cream cheese chunks on
Pastry brush
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Recipe for sourdough strawberry cheesecake scones
4 oz cream cheese
1 c diced strawberries (I use fresh)
2 1/2 cups flour of choice (I use unbleached white all purpose flour)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup (1 stick) plus 2 T cold butter, grated (frozen butter grated is even better!) – cold butter is key for a flaky scone.
1/3 cup unrefined sugar or other sweetener of choice
1/3 cup milk of choice
1 egg
2/3 cup sourdough starter
Lemon glaze:
1 cup powdered sugar
1 tsp lemon juice
1-2 T milk
Note: you can substitute fresh blueberries or raspberries in place of the strawberries.
Pro Tips:
For best results bake the scones immediately after taking them out of the fridge.
Serve these up for a special breakfast treat, or with your afternoon cup of coffee.
How to make sourdough strawberry scones
Line a plate, dish or small pan with parchment paper and cut the cream cheese into small pieces and lay out on the parchment paper to freeze. Prepare the strawberries by washing and removing the stems with a strawberry huller or knife, and cut into bite-size pieces. Place these also on the parchment paper and place in the freezer to harden. (They do not need to freeze completely).
In a mixing bowl, combine flour, baking powder, baking soda, salt and unrefined sugar. Whisk to combine.
Grate the stick of VERY cold butter with a hand cheese grater and add to the dry ingredients. I usually use my hands or a pastry cutter to incorporate the butter into the flour mixture. The dough should be a crumbly mixture with clumps the size of peas.
You will want to work fast so the butter mixture doesn’t warm up too much.
In a separate bowl, combine the milk, egg and sourdough starter. Whisk to combine.
Add the dry ingredients and liquid ingredients together, using either your hands or a spoon to combine. “Knead” the scone dough until fully incorporated but be mindful to not overwork it.
Add the cream cheese and strawberry pieces and mix briefly. Shape the chunk of dough into a disk shape. Should be about 8 inches in diameter (across). You can also do this on a lightly floured surface (I like to use my silicone baking mat).
Wrap the scone dough in plastic wrap and place in the fridge for up to three days. You can also bake as soon as 30 minutes, it is up to you. I prefer the health benefits of long fermenting the scones.
When you are ready to bake, preheat the oven to 350.
Prepare a baking sheet with parchment paper or a silicone baking mat.
Remove the dough from the fridge. On a lightly floured work surface use a bench scraper (also known as dough cutter) to slice the disk of dough into eight equal pieces. (Similar to how you would cut a pie). If the cream cheese and strawberry pieces want to keep falling out of the dough, just tuck them back in by pressing in to the dough.
Gently, separate those eight pieces and arrange on the prepared baking sheet. Brush the tops of the scones with a beaten egg and sprinkle of unrefined sugar.
Slide the baking mat or parchment paper with the dough into the oven.
Bake for about 28 minutes minutes or until they are firm and golden on top. Allow the scones to fully cool.
Mix the glaze ingredients together in a small bowl. Start with 1 T milk and add more as needed until you reach the desired consistency to drizzle on the scones.
Drizzle the glaze on top of the scones and allow to set for at least 15 minutes to dry and harden. Then transfer to a storage container of choice. Enjoy these for a perfect treat!
How to store sourdough scones
Store leftover scones an airtight container for up to 5 days. I personally like arrange on a glass cake plate stand with done lid. It gives such a cute appeal!
Can you freeze these scones?
Yes, there are different ways you can freeze these scones for later use!
Baked frozen scones can come in handy for so many occasions, breakfasts, snacks, last minute trips, and more. Just grab one (or however many you need) out of the freezer and place in a plastic baggie, beeswax food bag, container or even pop in the toaster oven right away to begin warming up.
You can freeze unbaked scones after you have divided them into their individual sections. Instead of placing in the fridge to long ferment, just wrap each one individually in plastic wrap and place in a freezer bag. These are best if eaten within 3 months.
Another way to freeze these is after they are baked, as we talked about a little bit ago. Store them in a freezer-safe bag or other airtight container of choice, in the freezer for up to 3 months.
Looking for other scone recipes? Try these Kamut raspberry white chocoalte chip scones!
Sourdough Strawberry Cheesecake Scones
These sourdough strawberry cheesecake scones are bursting with strawberry flavor and swirls of creamy goodness, in a crunchy cake-like texture.
Ingredients
- 4 oz cream cheese
- 1 c diced strawberries (I use fresh)
- 2 1/2 cups flour of choice (I use unbleached white all purpose flour)
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup (1 stick) plus 2 T cold butter, grated (frozen butter grated is even better!) - cold butter is key for a flaky scone.
- 1/3 cup unrefined sugar or other sweetener of choice
- 1/3 cup milk of choice
- 1 egg
- 2/3 cup sourdough starter
Lemon Glaze
- 1 cup powdered sugar
- 1 tsp lemon juice
- 1-2 T milk (just enough to reach desired consitiency)
Instructions
- Line a plate, dish or small pan with parchment paper and cut the cream cheese into small pieces and lay out on the parchment paper to freeze. Prepare the strawberries by washing and removing the stems with a strawberry huller or knife, and cut into bite-size pieces. Place these also on the parchment paper and place in the freezer to harden. (They do not need to freeze completely).
- In a mixing bowl, combine flour, baking powder, baking soda, salt and unrefined sugar. Whisk to combine.
- Grate the stick of VERY cold butter with a hand cheese grater and add to the dry ingredients. I usually use my hands or a pastry cutter to incorporate the butter into the flour mixture. The dough should be a crumbly mixture with clumps the size of peas. You will want to work fast so the butter mixture doesn't warm up too much.
- In a separate bowl, combine the milk, egg and sourdough starter. Whisk to combine.
- Add the dry ingredients and liquid ingredients together, using either your hands or a spoon to combine. "Knead" the scone dough until fully incorporated but be mindful to not overwork it.
- Add the cream cheese and strawberry pieces and mix briefly. Shape the chunk of dough into a disk shape. Should be about 8 inches in diameter (across). You can also do this on a lightly floured surface (I like to use my silicone baking mat).
- Wrap the scone dough in plastic wrap and place in the fridge for up to two days. You can also bake as soon as 30 minutes, it is up to you. I prefer the health benefits of long fermenting the scones.
- When you are ready to bake, preheat the oven to 350.
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough from the fridge. On a lightly floured work surface use a bench scraper (also known as dough cutter) to slice the disk of dough into eight equal pieces. (Similar to how you would cut a pie). If the cream cheese and strawberry pieces want to keep falling out of the dough, just tuck them back in by pressing in to the dough.
- Gently, separate those eight pieces and arrange on the prepared baking sheet. Brush the tops of the scones with a beaten egg and sprinkle of unrefined sugar.
- Slide the baking mat or parchment paper with the dough into the oven.
- Bake for about 28 minutes minutes or until they are firm and golden on top. Allow the scones to fully cool.
- Mix the glaze ingredients together in a small bowl. Start with 1 T milk and add more as needed until you reach the desired consistency to drizzle on the scones.
- Drizzle the glaze on top of the scones and allow to set for at least 15 minutes to dry and harden. Then transfer to a storage container of choice. Enjoy these for a perfect treat!
Notes
You can bake the scone dough after regrigerating for 30 minutes or up to 3 days. It is up to you! I prefer to long ferment the dough for added health benefits. 2 days is pretty optimal but you can go up to 3.
Store leftover scones an airtight container for up to 5 days. I personally like arrange on a glass cake plate stand with done lid. It gives such a cute appeal!
You can freeze the scones for a quick treat later on.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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