scones

Triple Berry Sourdough Scones

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These Triple Berry Sourdough Scones are a perfect way to use up extra sourdough discard while creating a flaky, buttery treat bursting with juicy berries. The sourdough adds a subtle tang, beautifully complementing the sweetness of the berries.

Enjoy them fresh with a drizzle of glaze or a dollop of clotted cream!

Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 cup (120g) sourdough discard (unfed is fine)
  • 1/3 cup (80ml) heavy cream (plus more for brushing)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest (optional, for brightness)
  • 1 cup mixed berries (blueberries, raspberries, and chopped strawberries – fresh or frozen)

For the Glaze (Optional):

  • 1/2 cup powdered sugar
  • 1-2 tbsp lemon juice or milk

Instructions:

  1. Preheat & Prepare:
    • Preheat your oven to 400°F (200°C).
    • Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the Butter:
    • Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
  4. Mix Wet Ingredients:
    • In a separate bowl, whisk together the sourdough discard, heavy cream, egg, vanilla, and lemon zest.
  5. Combine & Add Berries:
    • Gently stir the wet ingredients into the dry ingredients until just combined.
    • Carefully fold in the berries, being mindful not to overmix.
  6. Shape & Cut:
    • Turn the dough onto a lightly floured surface and gently shape it into a 7-8 inch round disc.
    • Cut into 8 wedges and transfer them to the prepared baking sheet.
  7. Bake:
    • Brush the tops with a little heavy cream for a golden finish.
    • Bake for 18-22 minutes, or until golden brown and set.
  8. Glaze & Serve:
    • If using, mix the glaze ingredients and drizzle over the scones once they’ve cooled slightly.
    • Serve warm and enjoy!

Strawberry Scones

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Springtime Strawberry Scones: A Fresh & Fluffy Delight

As the days grow warmer and the first signs of spring emerge, it’s the perfect time to bring fresh, seasonal flavors into the kitchen. These Strawberry Scones are light, buttery, and bursting with the sweet-tart flavor of juicy strawberries. Whether enjoyed with a cup of tea on a sunny morning or as a delightful afternoon treat, these scones embody the essence of spring.

What makes these scones so special? They are made with frozen strawberries, a touch of lemon zest for brightness, and just the right amount of sweetness. The secret to achieving the perfect texture—flaky on the outside, tender on the inside—is using cold butter and a gentle touch when mixing the dough. Using frozen strawberries keeps the dough cold which is key for scone making and you can stock up when they are on sale.

Why You’ll Love These Scones:
? Seasonal Goodness – Strawberries add natural sweetness and a pop of color and feel like spring!
? A Hint of Citrus – Lemon zest enhances the fruity flavors and adds a refreshing zing.
? Buttery Perfection – Cold butter creates a flaky, melt-in-your-mouth texture.
? Perfect for Any Occasion – Enjoy them at brunch, as a snack, or with your favorite tea.

For an extra indulgence, drizzle them with a simple glaze or serve with clotted cream and jam. I love a tiny bit of lemon in my glaze. These homemade scones are a celebration of spring, bringing a little sunshine to your table with every bite.

Here’s a delicious Frozen Strawberry Scone recipe! .

Strawberry Scones Recipe

Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (113g) unsalted butter, very cold and shredded
  • 1/2+ cup frozen strawberries, chopped
  • 1/2 cup heavy cream or half and half
  • 1 large egg
  • 1 tsp vanilla extract

Optional Glaze:

• 1/2 cup powdered sugar

• 1 tbsp milk or lemon juice

Directions:

Combine the dry ingredients in a medium size bowl. Grate your frozen butter directly into the dry mixture. Using your clean hands or a pastry cutter to create pea size crumbles of butter in the dry mixture. In a small bowl combine the wet ingredients. Make a well in the middle of the dry mixture and pour the wet ingredients into it. Using a spatula gentle stir without overtaxing.

The mixture will be somewhat dry and crumbly, don’t add more liquid. Turn onto a slightly floured surface and knead gentle to form a ball. Press into a disk shape and using either a bench scraper to cut wedges, or use a small round cutter for a round shape. If using this option, press the extra dough into a a disk again to keep using the round cutter.

Place wedges or rounds onto a parchment lined baking sheet. Preheat the oven to 400 degrees. While the oven is heating, place the baking sheet with scones into your freezer to keep cold. Once the oven is hot, bake for 20-22 minutes, or until the edges are slightly browned. Allow to cool and when cool, drizzle glaze onto scones.

Enjoy!

Coconut Lemon Scones

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Coconut lemon scones are a delightful baked treat that combines tropical coconut flavors with the bright, tangy zest of lemon. They are tender and slightly crumbly, with a rich yet refreshing flavor profile.

Ingredients:

Scones

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold salted butter, cubed or grated
  • 1 tablespoon grated lemon zest
  • 1 cup unsweetened coconut
  • one egg
  • 1/4 cup lemon juice
  • 3/4 cup, plus 4 tablespoons heavy cream

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon heavy cream
  • 3 drops Lemon Essential Oil

Directions:

For the scones:

  1. Preheat oven to 400°F. Line baking sheet with parchment paper.
  2. In a large glass bowl, whisk together flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or fingers until the mixture resembles coarse sand. Add the coconut.
  3. Make a well in the center of the dry mixture and add ¾ cup of the heavy cream, beaten egg, and lemon juice. Mix the dough together. It should have a slightly dry texture, but not crumbly. Add an additional 1-2 tablespoons of heavy cream if the dough seems too dry.
  4. Transfer the dough to a lightly floured surface and knead it for 1 minute. Form the dough into a round 1-inch thick, and use a knife or a pizza 4. cutter to cut the round into 8 equal wedges. I also cut them one more time to make mini scones. Arrange the wedges in a round, but about 1 inch apart, on the baking sheet. Brush the wedges with 4 tablespoons heavy cream and bake for 15 to 20 minutes, until the scones are golden and the edges are lightly toasted.

For the glaze:

  1. In a glass bowl, whisk together the powdered sugar, heavy cream, lemon juice, and lemon essential oil. Drizzle the glaze on top of the warm scones.

Serve the scones warm or cold. Either way they will be delicious!

*Note: It is important to be sure you are using an essential oil that is safe for consumption. Many so called ‘essential oils’ from drugstores and grocery stores are quite toxic if taken internally. I choose to use only Certified Pure Therapuetic Grade doTERRA Essential oils. I recommended working closely with someone who can mentor you on the use of essential oils. You can also downloaded this free ebook that is a perfect guide for using essential oils. 

I would love to hear what you think! Comment below and let me know if you loved these!

Cranberry Tangerine Scones

/ embracingspirit / 1 Comment

I am a sucker for a good scone. One of my favorite afternoon treats is a delicious coffee and a scone. I like to make these into small size scones so I don’t ruin my appetite or my exercise efforts. The little treat is so worth it, though.

These tangerine cranberry scones are super delicious pretty much any time of day. Not just for afternoon coffee time. You could have them for breakfast, brunch or dessert.

Health Benefits of Cranberries:

As far as healthy foods go, cranberries are at the top of the list due to their high nutrient and antioxidant content and are often referred to as a “super food.” Not to mention, half a cup of cranberries contains only 25 calories! The possible health benefits of consuming cranberries include lowered risk of urinary tract infections, prevention of certain types of cancer, improved immune function, decreased blood pressure and more.

Ingredients:

Scones

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold salted butter, cubed
  • 1 tablespoon grated tangerine or orange zest
  • 1 cup chopped dried cranberries
  • ¾ cup plus 4 tablespoons heavy cream

Glaze

Directions:

For the scones:

  1. Preheat oven to 425°F. Line baking sheet with parchment paper.
  2. In a large glass bowl, whisk together flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or fingers until the mixture resembles coarse sand. Add the tangerine zest and dried cranberries.
  3. Make a well in the center of the dry mixture and add ¾ cup of the heavy cream. Mix the dough together. It should have a slightly dry texture, but not crumbly. Add an additional 1-2 tablespoons of heavy cream if the dough seems too dry.
  4. Transfer the dough to a lightly floured surface and knead it for 1 minute. Form the dough into a round 1-inch thick, and use a knife or a pizza 4. cutter to cut the round into 8 equal wedges. Arrange the wedges in a round, but about 1 inch apart, on the baking sheet. Brush the wedges with 4 tablespoons heavy cream and bake for 15 to 20 minutes, until the scones are golden and the edges are lightly toasted.

For the glaze:

  1. In a glass bowl, whisk together the powdered sugar, tangerine zest, orange juice, and tangerine essential oil. Drizzle the glaze on top of the warm scones.

Serve the scones warm or cold. Either way they will be delicious!

*Note: It is important to be sure you are using an essential oil that is safe for consumption. Many so called ‘essential oils’ from drugstores and grocery stores are quite toxic if taken internally. I choose to use only Certified Pure Therapuetic Grade doTERRA Essential oils. I recommended working closely with someone who can mentor you on the use of essential oils. You can also downloaded this free ebook that is a perfect guide for using essential oils.

I would love to hear what you think! Comment below and let me know if you loved these!

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