Healthy Sourdough Strawberry Lemon Scones 🍓🍋

JUMP TO RECIPE

These sourdough discard strawberry lemon scones are a healthy twist on the classic treat, featuring no refined sugar and minimal butter. Instead, they’re sweetened naturally with honey and monk fruit sugar, while Greek yogurt adds a boost of protein to the mix. With fresh strawberries and lemon zest, these scones deliver flavor and nourishment in every bite. Perfect with a cup of coffee or as a mid-afternoon snack! Let’s get baking.

Author: The Honey Buckle

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Nutrition (per scone, makes 10 scones): Calories: 180 | Protein: 5g | Fat: 2.9g | Carbs: 34g

Ingredients for Healthy Sourdough Strawberry Lemon Scones

For the Scones:

• 45g honey (~2 tbsp)

• 25g monk fruit sugar (~2 tbsp)

• 2 tsp lemon zest (zest of 1 lemon)

• 240g whole wheat flour (~2 cups)

• 80g cornmeal (~1/2 cup)

• 2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 28g cold butter, cubed (~2 tbsp)

• 80g Greek yogurt (~1/3 cup)

• 180g fresh strawberries, sliced (~1 cup)

• 120g sourdough discard (~1/2 cup)

• 1 tsp vanilla extract

• 60g milk of choice (~1/4 cup)

For the Strawberry Glaze:

• 40g strawberry jam or mashed fresh strawberries (~2 1/2 tbsp)

• 45g powdered monk fruit sugar (~1/4 cup)

• 5g lemon juice (~1 tsp)

Instructions

1. Prepare Your Baking Sheet:   Line a baking sheet with parchment paper, and set it aside.

2. Create the Dry Mix:   In a large mixing bowl, rub together 25g of granulated monk fruit sugar (~2 tbsp) and 2 tsp of lemon zest (zest of 1 lemon) until the mixture is sandy and fragrant. Whisk in the remaining dry ingredients: 240g of whole wheat flour (~2 cups), 80g of cornmeal (~1/2 cup), 2 tsp of baking powder, 1/4 tsp of baking soda, and 1/2 tsp of salt.

3. Add the Butter:   Add 28g of cold butter, cut into cubes (~2 tbsp), to the dry mixture. Use your hands or a pastry cutter to smush the butter into pea-sized pieces. Gently toss in 180g of sliced fresh strawberries (~1 cup).

4. Whisk the Wet Ingredients:   In a separate large bowl, whisk together 45g of honey (~2 tbsp), 120g of sourdough discard (~1/2 cup), 1 tsp of vanilla extract, and 60g of your milk of choice (~1/4 cup) until smooth. Stir in 80g of Greek yogurt (~1/3 cup).

5. Combine the Wet and Dry Mixtures:   Pour the wet mixture into the dry ingredients, and gently mix with a fork until the dough becomes scraggly and forms clumps. The dough might seem dry at first but will eventually form a cohesive mass.

6. Create Flaky Layers:   On a floured surface, use a bench scraper to gather the dough into a mass. Flatten it into a round circle about 8 inches in diameter, and cut it into quarters. Stack the quarters on top of each other, and press the layers together. Repeat this process once more to create flaky layers. Finally, pat the dough into a round disk about 8 inches in diameter and 1.5 inches thick.

7. Slice and Chill:   Cut the dough circle (~8 inches in diameter, 1.5 inches thick) into 10 wedges using a bench scraper or knife. Transfer the wedges to your prepared baking sheet, and place them in the freezer for 15 minutes while you preheat the oven to 425°F (220°C).

8. Bake the Scones:   Once the dough has chilled, place the scones in the oven and immediately lower the temperature to 400°F (200°C). Bake for approximately 20 minutes, or until the scones are golden brown and crispy on top. Allow them to cool completely before glazing.

9. Prepare the Glaze:   In a small bowl, mix together 40g of strawberry jam (~2 1/2 tbsp) or mashed fresh strawberries, 45g of powdered monk fruit sugar (~1/4 cup), and 5g of lemon juice (~1 tsp) until smooth. Drizzle the glaze over the cooled scones.