These scones are the perfect treat for summer. They are sweet and bright with chunks of strawberry, and a zesty lime glaze, and such a soft texture. Eating one will immediately transport you to a warm, sunshine filled summer day. They are so simple to make, store, freeze, and even long ferment. You will be making these strawberry lime sourdough scones all summer long!
I had such a fun time making lemon poppy seed scones and chocolate orange scones. I started thinking of other kinds of citrus that would taste nice in homemade scones. Thinking of what I have had with limes I thought back to my childhood, I remembered how much I loved strawberry limeade. And voilà, strawberry lime scones were born. I wanted the bright, intense flavor from the limes to come through strong, but not so strong as to overwhelm the strawberry. I think these are the perfect balance between zesty and sweet.
Sourdough
If you have been coming to the blog you probably know that I am doing a summer scone series. So many different scone flavors that are perfect for any summer party, breakfast, or picnic. And of course, they are all sourdough. These recipes all use discard, partly so it doesn’t go to waste. I also really enjoy that I can make any bakery item easier to digest just by adding sourdough and letting it ferment for a while.
I was so overwhelmed when I first started learning about sourdough because everyone I knew did it differently. Once I learned enough to be proficient in the art of sourdough, I wrote the e-book that I wish was available when I was getting started almost 4 years ago. Check it out here!
Be sure to check out some of the other sourdough discard scones I have on the blog too!
Tools
Mixing bowls – I have loved this set of glass mixing bowls for the last 4 years!
Measuring spoons
Measuring cups
Liquid measuring cup – A kitchen scale can also be used
Citrus juicer
Microplane or zester
Paring knife or chef knife – Or whatever knife you have on hand that can cut through a lime and chop some strawberries.
Cutting board
Bench scraper – This is hands down my favorite kitchen tool. It is perfect for keeping the counters clean, cutting and dividing dough, and transferring pastries.
Sheet tray
Parchment paper
Ingredients
Scone dough
Flour: I love the organic all-purpose flour from either Costco. However, if I am getting flour in bulk I always go with Azure standard.
Baking powder: These strawberry lime sourdough scones are not using the sourdough to give it a rise, so it needs a little help to keep the scones from being dense and hard. So, we use the baking powder to get fluffy scones!
Sugar: This makes the dough oh so subtly sweet. Without it and the add-ins they would taste a little closer to a sourdough biscuit.
Salt: No recipe is complete without some salt to balance and enhance the flavors. I love this brand because of all the minerals!
Lime zest: The bold flavor of lime in this recipe comes mostly from the fresh lime zest. Just remember to always wash your citrus before zesting it! You don’t know what that fruit has been sprayed with or who has touched it unless you grew it yourself.
Butter: Salted butter or unsalted butter will work. I always cook and bake with salted because it is my personal preference.
Sourdough discard: The star of the show- sourdough. Because flour is so expensive now, I am determined to never waste it. Adding it into recipes like this means it gets used and can make the recipe more gut healthy. If you store your sourdough in the fridge adding cold sourdough discard is totally fine. It does not need to be room temperature first.
Strawberries: Little bits of fresh strawberry make these the most delicious scones.
Lime juice: The zest provides the flavor but the juice adds a bit more flavor and the tartness that pairs with the sweet strawberries.
Vanilla extract: This adds some flavor to the dough itself.
Heavy cream: Because of the high fat content in heavy whipping cream, it adds a richness to the dough that is unmatched.
Glaze
Powdered sugar: The perfect base for any glaze. It means a glaze can be easily whipped up in minutes.
Lime zest: Just as with the scone dough, we want a very bright lime flavor.
Lime juice: This makes the glaze a little bit tart to balance the sweetness of the scones.
Additional ingredients and substitutions
Active sourdough starter: If you do not have extra sourdough discard then active starter can most definitely be used. It is usually a bit thicker than discard so a little more cream might be needed to get soft scone dough.
Frozen berries: I like using fresh strawberries because they are easier to chop, but they aren’t always in season. Frozen berries are just fine. However, you want to keep them frozen when adding them into the dough, so the extra moisture does not make the dough soggy. When chopping frozen berries always remember to be careful and use a sharp knife.
Key limes: These are a great option! They are a bit more tart than regular limes but have a great flavor and will work just as well!
Let’s make strawberry lime sourdough scones!
Making the dough
Preheat the oven to 400 degrees.
Wash the strawberries, remove the tops, and chop them into small cubes. Set aside.
Wash the lime and zest it, then juice it. Set both the zest and juice aside.
In a large bowl, combine flour, baking powder, sugar, salt, and lime zest.
Add the butter into the dry ingredients and break it in by hand, working quickly as to not soften the butter. Make the ‘money, money, money” motion with your fingers, then repeat that with a piece of flour covered butter. Stop when the butter chunks are the size of marbles. I find it is easier to get the perfect sized chunks of butter when working by hand. Frozen butter grated on a cheese grater is an option, as is using a pastry cutter, or a food processor. However, I don’t personally think these methods yield tender scones.
Add the sourdough discard and mix until evenly distributed.
Pour the strawberries into the flour mixture and stir to combine.
Mix the lime juice and vanilla into the cream and add it to the bowl.
Mix just until a dough forms. It should be soft but not sticky, add a touch more cream or a little extra flour if needed. If the dough is too stiff, you will not have a soft or flaky scone.
Shaping and baking
Turn the dough out onto a lightly floured work surface and divide the dough in half.
Shape each half of the dough into a disk 6 inches across.
Using a bench scraper, divide each disk into 8 equal pieces.
Transfer the unbaked scones onto a parchment lined baking sheet.
Bake for 10 minutes, rotate the tray, and bake for another 5-7 minutes, or until the tops of the scones are just starting to turn golden brown.
Glazing
Allow them to fully cool before glazing them. A wire rack can be used to cool the scones if desired.
To make the glaze, whisk together lime juice, lime zest, and powdered sugar until smooth.
When ready to glaze them, dip the top of the scones into the bowl of glaze. Place them back onto a piece of parchment to let them dry.
Enjoy!
Storing
Store any leftover scones covered, or in an airtight container at room temperature for up to 5 days.
Freezing
To freeze these scones, make the dough as directed above. Divide the disks into the 8 pieces and wrap the disks in plastic wrap. Place the disks into a freezer bag and store in the freezer for up to 6 months.
When ready to bake, place the frozen scones onto a parchment lined baking sheet and bake for 10 minutes, rotate the tray, and bake for another 7-10 minutes or until the tips of the scones are just starting to turn golden brown. Do not let the dough thaw before baking. Make the glaze fresh and glaze when cool.
Long ferment sourdough scones
To long ferment these scones and get the gut healthy benefits from them, the dough will have to be made in advance. Make the dough as directed above, then wrap the divided disks in parchment paper, plastic wrap, or a beeswax wrap. Keep the unbaked scones in the fridge overnight or up to 48 hours.
When ready to bake the scones, place the dough onto a prepared baking sheet tray and bake for 10 minutes, rotate the tray, and bake for an additional 6-8 minutes. The additional time will vary so keep an eye on them. Make the glaze fresh if possible and glaze them once fully cooled.
Tips for success
Cold butter: Having the chunks of butter stay intact means these scones will be soft, tender, and almost flakey. (a.k.a. the best scones). If the butter gets too warm it will mush into the dough and that dreamy texture will not be achieved. The easiest way to ensure this is to keep the butter cold until ready to add it to the flour. Also mix it by hand but be sure to work quickly. Now, don’t panic and race through it, but don’t keep your hands in the dough longer than needed for the best results.
Do not overwork: Not only will the butter become one with the dough, but gluten can also be formed. This starts to happen as soon as it is mixed but making sure it is well combined will not ruin the scones. Mixing for five or ten minutes after the dough comes together? Yeah, that is going to yield some tough scones.
Berry chunks: When chopping up the berries keep in mind that they will get smaller as they cook down in the scones. However, if they are too big, they might make the scones fall apart a bit more. I aim for chunks that are around 1/3 inch cubes, but I don’t stress about it.
I hope you love this recipe as much as we do. It is always such a delight hearing about how much you enjoyed a recipe so thank you for leaving comments! Don’t forget to share with friends and family so they too can enjoy making strawberry lime sourdough scones. Thank you!
Strawberry Lime Sourdough Scones
These scones are the perfect treat for summer. They are sweet and bright with chunks of strawberry, a zesty lime glaze, and such a soft texture. They are so simple to make, store, freeze, and even long ferment.
Ingredients
Scone dough
- 1 1/2 cup Flour
- 1 Tbsp. Baking powder
- 2 Tbsp. Sugar
- 1/2 tsp. Salt
- 2 tsp. Lime zest
- 5 Tbsp. Butter (cold)
- 1/2 cup Sourdough discard
- 1 cup Strawberries (chopped)
- 1 Tbsp. Lime juice
- 1 tsp. Vanilla extract
- 3 1/2 oz Cream
Glaze
- 1 1/2 cup Powdered sugar
- 1 1/2 tsp. Lime zest
- 1 Tbsp. Lime juice
Instructions
- Preheat the oven to 400 degrees.
- Wash the strawberries, remove the tops, and chop them into small cubes. Set aside.
- Wash the lime and zest it, then juice it. Set both the zest and juice aside.
- In a bowl, combine flour, baking powder, sugar, salt, and lime zest.
- Add the butter into the dry ingredients and break it in by hand, working quickly as to not soften the butter. Stop when the butter chunks are the size of marbles.
- Add the sourdough discard and mix until evenly distributed.
- Pour the strawberries into the flour mixture and stir to combine.
- Mix the lime juice and vanilla into the cream and add it to the bowl.
- Mix just until a dough forms. It should be soft but not sticky, add a touch more cream or flour if needed.
- Turn the dough out onto a lightly floured surface and divide the dough in half.
- Shape each half of the dough into a disk 6 inches across.
- Using a bench scraper, divide each disk into 8 equal pieces.
- Transfer the unbaked scones onto a parchment lined baking sheet.
- Bake for 10 minutes, rotate the tray, and bake for another 5-7 minutes, or until the tops of the scones are just starting to turn golden brown.
- Allow them to fully cool before glazing them.
- To make the glaze, whisk together lime juice, lime zest, and powdered sugar until smooth.
- To glaze, simply dip the top of each scone into the bowl of glaze. Allow the excess to drip off then place back onto the sheet tray to dry.
- Store covered, or in an airtight container at room temperature for up to 5 days.
- Enjoy!
Notes
Long ferment scones
Long fermenting these scones makes them easier to digest. To do so, make the dough as prepared above. Divide and slice the disks, then wrap both disks in plastic wrap or beeswax wrap and place into the fridge. Allow them to ferment overnight or up to 48 hours.
When ready to bake, preheat the oven. Then transfer the scones onto a parhment lined sheet tray and place directly into the oven. Do not allow them to come to room temperature before baking. Bake for 10 minutes, rotate the tray, and bake for another 6-8 minutes.
This recipe for strawberry lime sourdough scones contains affiliate links. To learn more about how we use them, click here.
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