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These Strawberry Lemon Sourdough Scones are made with sourdough discard, fresh strawberries, freeze-dried strawberries, and bright lemon for a buttery, flaky, bakery-style treat.
This easy sourdough scone recipe is perfect for breakfast, brunch, afternoon tea, or a delicious summer treat and includes simple tips for making tender, golden scones at home.
Glazed Strawberry Lemon Sourdough Scones
There is something about strawberry and lemon together that just tastes like summer. Sweet berries, bright citrus, buttery layers, and a light lemon glaze create the perfect bakery-style scone that feels special enough for guests but simple enough to make on a Saturday morning with your family.
As a busy mom, I am always looking for creative ways to use up my sourdough discard instead of throwing it away. While we bake plenty of sourdough bread every week, discard recipes are some of my family’s favorites because they come together quickly and make breakfast feel a little more exciting.
These Glazed Strawberry Lemon Sourdough Scones have become one of those recipes that everyone gets excited about when they come out of the oven.
They are buttery, flaky, filled with real strawberries, bursting with bright lemon flavor, and finished with a sweet lemon glaze that makes every bite irresistible.
Whether you are enjoying them with breakfast, serving them during a playdate with coffee, or adding them to your weekend brunch table, these scones are guaranteed to disappear quickly.
Even better, they have become one of the best selling items in my microbakery. Customers wait for them every summer because they perfectly capture the fresh flavors of the season while still offering that rich, tender texture everyone loves in a homemade scone.
Table of Contents
Equipment You’ll Need
To prepare these Glazed Strawberry Lemon Sourdough Scones, you’ll need:
Why You’ll Love This Recipe
If you’ve never made homemade scones before, don’t worry. This recipe is simple enough for beginners while producing bakery-quality results every single time.
The sourdough discard adds just a subtle tang while helping create a wonderfully tender crumb. Fresh lemon zest brightens every bite, and the combination of fresh strawberries with freeze dried strawberries gives these scones incredible strawberry flavor without becoming soggy.
They bake up beautifully with golden edges, soft centers, and just the right amount of sweetness from the lemon glaze.
If you own a microbakery, these are also an excellent seasonal menu item because customers love bright fruit flavors during the spring and summer months, and they display beautifully on any bakery table.
Why These Strawberry Lemon Sourdough Scones Are So Delicious
These scones have everything you want in a homemade bakery treat.
They are buttery and flaky on the outside while staying soft and tender in the center. The lemon zest brings a fresh citrus flavor that perfectly balances the sweetness of the strawberries.
Every bite has little bursts of strawberry from both the fresh berries and the freeze dried strawberries, creating layers of flavor that make these scones taste extra special.
The lemon glaze ties everything together with just enough sweetness to make you reach for another one.
Why I Love Making These for My Family
One of my favorite family breakfasts is serving these warm Strawberry Lemon Sourdough Scones alongside scrambled eggs, sausage, and a hot cup of coffee.
It feels like something you’d order at a cozy café, but we get to enjoy it around our own kitchen table.
My kids absolutely love the sweet strawberry flavor, while I appreciate that I can use up sourdough discard instead of wasting it.
These have also become one of the top seasonal sellers in my microbakery. Every time I bring them to a market, customers come back asking when they’ll be available again.
They have quickly become one of those recipes I know I can always count on.
Ingredients for Glazed Strawberry Lemon Sourdough Scones
For the Scones
- 280grams (2 1/4cups) all purpose flour – The foundation of the scones, giving them a tender yet flaky texture. Spoon and level the flour for the best results.
- 60 grams (1/4cup) organic cane sugar – Adds a light sweetness that complements the strawberries and lemon without making the scones overly sweet.
- 5 grams (1 tsp) baking powder – Helps the scones rise and creates a light, fluffy texture.
- 5 grams (1 tsp) baking soda – Reacts with the sourdough discard and lemon juice to create an extra tender crumb.
- 3 grams (1/2 tsp) pink salt – Enhances all of the flavors and balances the sweetness.
- Zest of 1 lemon (1-2 Tbsp) – Adds bright, fresh citrus flavor that pairs perfectly with strawberries.
- 113 grams cold butter (1/2 cup or 1 stick) – Creates buttery, flaky layers. Keep it very cold for the best texture.
- 120 grams sourdough discard (1/2 cup) – Adds moisture, subtle tang, and is the perfect way to use up extra discard.
- 1 egg – Binds the dough together while adding richness and structure.
- 45 grams milk (3 Tbsp) – Adds moisture to bring the dough together into a soft, workable consistency.
- 5 grams (1 tsp) fresh lemon juice – Brightens the flavor and activates the baking soda for a tender crumb.
- ½ cup diced fresh strawberries – Adds juicy bursts of fresh strawberry flavor throughout the scones.
- ½ cup freeze dried strawberries, lightly crushed – Intensifies the strawberry flavor without adding excess moisture, helping the scones stay light and flaky.
My Baker’s Tip
While cup measurements are convenient for everyday baking, I highly recommend using a digital kitchen scale whenever possible. Measuring by weight is the most accurate way to ensure your scones turn out tender, flaky, and bakery-worthy every single time. I develop all of my recipes using grams first, then provide approximate U.S. measurements for convenience.
Lemon Glaze Ingredients
- 120 grams (1 cup) powdered sugar – Creates a smooth, sweet glaze that hardens beautifully on the scones while adding the perfect finishing touch.
- 1 tablespoon lemon juice – Adds bright, fresh citrus flavor that balances the sweetness of the glaze and complements the strawberries.
- 1 to 2 tablespoons milk – Thins the glaze to your desired consistency, making it easy to drizzle over the cooled scones. Add a little at a time until you reach the perfect texture.
Microbakery Tip: If you are selling these under cottage food laws, always check your state’s regulations. In my bakery, I substitute organic coconut oil for the milk in the glaze because it is shelf stable while still creating a smooth, delicious glaze. It has become my favorite option for market days.
Why I Use Both Fresh and Freeze Dried Strawberries
Fresh strawberries are delicious, but they naturally contain a lot of moisture. If you only use fresh berries, that extra moisture can make scone dough wetter than desired, sometimes creating a softer texture than you want.
By combining fresh strawberries with freeze dried strawberries, you get the best of both worlds. The fresh berries provide juicy bites throughout the scone, while the freeze dried strawberries add concentrated strawberry flavor without adding extra liquid.
They also help keep the dough easier to work with and create a much prettier finished scone.
Step-by-Step Instructions
1. Prepare the oven: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, organic cane sugar, baking powder, baking soda, pink salt, and fresh lemon zest.
3. Cut in the butter: Using a pastry cutter or cheese grater, work the cold butter into the flour mixture until it resembles coarse crumbs with small pea-sized pieces remaining. Keeping the butter cold is one of the secrets to flaky scones.
4. Mix the wet ingredients: In a separate bowl, whisk together the sourdough discard, egg, milk, and lemon juice until smooth.
5. Combine: Pour the wet ingredients into the dry ingredients. Gently stir until the dough just begins coming together.
6. Fold in the strawberries: Carefully fold in the diced fresh strawberries and crushed freeze dried strawberries. Avoid overmixing, which can make the scones tough.
7. Shape the dough: Turn the dough onto a lightly floured surface. Gently pat it into a 8 inch circle about 1 inch thick.
8. Cut: Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
9. Chill: Transfer the scones to the prepared baking sheet and refrigerate them for about 20 minutes. This helps keep the butter cold for flakier layers.
10. Bake: Bake for 18 to 22 minutes or until the tops are lightly golden.
11. Cool: Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Make the glaze
Whisk together the powdered sugar, lemon juice, and milk until smooth. Once the scones have cooled slightly, drizzle the glaze generously over the tops.
What Makes Strawberry Lemon Scones Perfect for Breakfast or Coffee with Friends
These scones strike the perfect balance between sweet and refreshing. They feel special enough for brunch but are simple enough to enjoy on an ordinary weekday morning.
The bright lemon flavor pairs beautifully with coffee or tea, while the strawberries add a naturally sweet fruit flavor that everyone loves.
They are also wonderful for hosting friends during a playdate because they can be made ahead, look beautiful on a serving platter, and pair perfectly with fresh fruit and hot drinks.
Why These Strawberry Lemon Sourdough Scones Are Always a Crowd Pleaser
These scones have that perfect homemade bakery texture that everyone notices after the first bite. The buttery layers are tender without being dry, while the strawberries and lemon create a fresh flavor combination that feels light and comforting at the same time.
Strawberry Lemon Sourdough Scones look beautiful enough to serve for brunches, baby showers, and family gatherings, making them a recipe people naturally gravitate toward.
Friends always ask for the recipe, family members request them again and again, and husbands who usually skip pastries somehow end up reaching for a second one. They are one of those dependable recipes that never last long once they hit the table.
What can I serve with Strawberry Lemon Sourdough Scones?
These Strawberry Lemon Sourdough Scones make a wonderful centerpiece for breakfast and pair well with plenty of savory dishes. Try serving them alongside fluffy scrambled eggs for extra protein, homemade breakfast sausage for a hearty meal, delicious breakfast egg cups with peppers and onions, a sausage and veggie quiche, or creamy Greek yogurt topped with granola and honey for a balanced breakfast spread.
Tips for Making the Best Strawberry Lemon Sourdough Scones
For the flakiest texture, always use very cold butter and work quickly so it stays chilled. Chill the shaped scones before baking to help them rise taller and create beautiful layers.
Gently fold the strawberries into the dough rather than aggressively stirring to keep the berries intact.
Finally, wait until the scones have cooled slightly before adding the glaze so it stays beautifully drizzled on top instead of melting completely into the pastry.
Common Mistakes to Avoid when making Strawberry Lemon Sourdough Scones
One of the biggest mistakes when making scones is overmixing the dough. Mixing too much develops gluten and creates dense, tough scones instead of light, flaky ones.
Another common mistake is using warm butter, which prevents those signature buttery layers from forming.
Adding too many fresh strawberries can also introduce excess moisture into the dough, making it difficult to shape.
Finally, avoid overbaking the scones, as they can quickly become dry. Pull them from the oven when the edges are lightly golden and the centers are just set. I love using an instant read thermometer to check my scones for doneness and make sure the temperature reads 200°F and 205°F (93°C to 96°C).
How to Store Leftover Strawberry Lemon Sourdough Scones
Store leftover scones in an airtight container at room temperature for up to two days. If you would like them to stay fresh a little longer, refrigerate them for up to five days. Simply warm them in the microwave for about 15 seconds before serving to soften them slightly.
For longer storage, freeze fully baked scones in a freezer-safe container for up to three months. Allow them to thaw at room temperature before reheating.
Can You Freeze the Strawberry Lemon Sourdough Scone Dough?
Absolutely. This is one of my favorite ways to prep ahead for busy mornings.
After cutting the dough into wedges, place the unbaked scones on a baking sheet and freeze until solid. Transfer them to a freezer bag or airtight container. When you’re ready to bake, place the frozen scones directly onto a parchment-lined baking sheet and bake from frozen, adding approximately 3 to 5 extra minutes to the baking time.
This method is especially helpful for busy moms and microbakery owners who want fresh baked scones without making dough from scratch every morning.
FAQs for Strawberry Lemon Sourdough Scones
Can I use active sourdough starter instead of discard?
Yes. Active starter works just as well, although the flavor will be slightly milder.
Can I use frozen strawberries?
Fresh strawberries work best because frozen berries release extra moisture as they thaw, which can affect the texture of the dough.
Why do I need freeze dried strawberries?
Freeze dried strawberries provide concentrated strawberry flavor without adding moisture, helping create the perfect scone texture.
Can I make these ahead of time?
Yes. The dough freezes beautifully, making it easy to bake fresh scones whenever you need them.
Do these taste sour from the sourdough discard?
Not at all. The discard adds tenderness and a slight depth of flavor, but the strawberry and lemon remain the stars of the recipe.
Can I skip the glaze?
You certainly can, but the lemon glaze adds the perfect finishing touch that balances the buttery scone and bright citrus flavor.
How to Get Flaky, Bakery-Style Strawberry Lemon Sourdough Scones
When I make these Glazed Strawberry Lemon Sourdough Scones for my micro-bakery, one of the biggest things I pay attention to is keeping every ingredient as cold as possible. Cold, even frozen, butter is the secret to creating those beautiful flaky layers that customers expect from a bakery-quality scone.
As the frozen butter melts in the oven, it releases steam, creating little pockets throughout the dough that give the scones their light, tender texture instead of a dense or cake-like crumb. I like to grate my frozen butter with a box grater or quickly cut it into small cubes so it distributes evenly throughout the flour without warming up in my hands.
Once the wet ingredients are mixed in, I work quickly and avoid overhandling the dough because the warmth from your hands can begin melting the butter before the scones ever reach the oven. When shaping the dough, I recommend gently patting it into an 8-inch round that’s about 1 inch thick.
This size allows you to cut the dough into eight evenly sized wedges that bake consistently and create generous bakery-style scones that customers love. If the dough starts feeling soft or sticky while you’re working with it, don’t hesitate to place it in the refrigerator for 10 to 15 minutes before cutting.
After transferring the scones to your baking sheet, I also recommend chilling them in the refrigerator or freezer while the oven finishes preheating. Keeping the butter cold until the moment the scones go into the oven is one of the easiest ways to achieve tall, flaky, tender scones with crisp golden edges.
This simple step makes a noticeable difference in both the appearance and texture, whether you’re baking them for your family on a weekend morning or preparing dozens of batches for your micro-bakery customers.
Finally, if you’re looking for a beautiful way to use your sourdough discard while making a bakery-worthy summer treat, these Glazed Strawberry Lemon Sourdough Scones deserve a spot on your baking list.
They are buttery, flaky, bursting with strawberry flavor, and brightened with fresh lemon in every bite. Whether you are baking them for your own family breakfast, serving friends over coffee, or adding them to your micro bakery menu, they are sure to become a favorite recipe you’ll make all summer long.
Glazed Strawberry Lemon Sourdough Scones
Ingredients
Scone Ingredients
- 280 grams all purpose flour 2 ¼ cups
- 60 grams organic cane sugar ¼ cup
- 5 grams baking powder 1 tsp
- 5 grams baking soda 1 tsp
- 3 grams pink salt ½ tsp
- Zest of 1 lemon 1 Tbsp
- 113 grams cold butter ½ cup or 1 stick
- 120 grams sourdough discard ½ cup
- 1 egg
- 45 grams milk 3 Tbsp
- 5 grams fresh lemon juice 1 tsp
- ½ cup diced fresh strawberries
- ½ cup freeze dried strawberries lightly crushed
Glaze Ingredients
- 120 grams powdered sugar ½ cup
- 1 tablespoon lemon juice
- 1 to 2 tablespoons milk
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, organic cane sugar, baking powder, baking soda, pink salt, and fresh lemon zest.
- Using a pastry cutter or cheese grater, work the cold butter into the flour mixture until it resembles coarse crumbs with small pea-sized pieces remaining. Keeping the butter cold is one of the secrets to flaky scones.
- In a separate bowl, whisk together the sourdough discard, egg, milk, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir until the dough just begins coming together.
- Carefully fold in the diced fresh strawberries and crushed freeze dried strawberries. Avoid overmixing, which can make the scones tough.
- Turn the dough onto a lightly floured surface. Gently pat it into a 8 inch circle about 1 inch thick.
- Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
- Transfer the scones to the prepared baking sheet and refrigerate them for about 20 minutes. This helps keep the butter cold for flakier layers.
- Bake for 18 to 22 minutes or until the tops are lightly golden.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Make the glaze
- Whisk together the powdered sugar, lemon juice, and milk until smooth. Once the scones have cooled slightly, drizzle the glaze generously over the tops.
Notes
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
