Strawberry Lime Sourdough Scones

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Sweet strawberry filling and fresh lime zest and juice combine to make the most delicious sourdough scones. If you're looking for a sweet and tart scone recipe, you've got to try these strawberry lime sourdough scones.

Strawberry and lime are a match made in heaven. Add in some sourdough discard and a flaky scone and you have a delicious sweet strawberry scone with a tart pop of lime flavor. This is the flavor combination I’ll be loving this whole spring and summer.

Why You’ll Love Strawberry Lime Sourdough Scones

You will love the sweet strawberry filling and the lime glaze on these scones. I’m always looking for a way to use up my sourdough discard, and these strawberry scones are the perfect spring or summer treat. My kids gobbled these up and asked for more right away – that’s how good they are! So grab some fresh strawberries and your sourdough starter and make these strawberry lime sourdough scones today!

Important Ingredients

  • Fresh Strawberry Filling: The fresh strawberry filling is where you get so much delicious flavor from these scones! Use fresh strawberries, sugar and flour to make this filling.
  • Sourdough DiscardUse 100% hydration sourdough discard (discard coming from starter that has been fed equal weights of flour and water). If your discard is very runny, you may need a little extra flour in this recipe. Using cold discard from the fridge is best because it keeps the butter chilled, resulting in a flakier scone.
  • Flour: I use all-purpose flour for these scones. Freshly milled soft wheat or a soft pastry flour will also work well.
  • Baking Powder: Baking powder is what gives the scones their beautiful rise. It is activated by the moisture and heat when baked.
  • Unsalted Butter:  I always use unsalted butter in my scones. You can control the flavor much better when you use unsalted butter. Salt content varies between brands of salted butter, and your baked goods may come out too salty when using salted butter. If you choose to use salted butter, decrease the salt a little bit in the recipe. Use cold, chilled butter for best results.
  • Sugar: White, granulated sugar is used to sweeten the scone dough, but the scones themselves are not overly sweet. Add a glaze for more sweetness to your scones, or decrease the sugar to 30 grams if you want a more savory scone.
  • Heavy Cream: Heavy cream is used in this recipe to moisten the dough and add more fat, resulting in a tender scone.
  • Eggs: Eggs make the scone dough rich and delicious. I have not left them out before.
  • Lime: Fresh lime zest is added in the dough and in the glaze with some freshly squeezed lime juice. This gives these scones a pop of sweet/tart flavor.
  • Powdered Sugar: Powdered sugar is mixed with the lime to make a sweet glaze on top of the scones.

How to Make Strawberry Lime Sourdough Scones

Strawberry Filling

Dice strawberries into small pieces. Add diced strawberries and sugar to a small saucepan and warm over medium heat. Mash the strawberries until the juices release and cook for about 5 minutes over medium-low heat until the strawberries begin to simmer. Reduce the heat to low and add the flour. Whisk to combine. Continue cooking and whisking until the mixture forms a thickened strawberry filling that coats the back of a spoon. Remove from the heat and pour the strawberry filling into a bowl to cool. It will thicken as it cools. Set aside.

Mixing Sourdough Scone Ingredients

Dry Ingredients: Whisk together flour with sugar, baking powder, salt and lime zest. Grate in cold butter and toss everything together with a fork. 

Liquid Ingredients: Whisk together the cold sourdough discard (straight from the fridge) with the eggs, cream and vanilla extract. The key to a really good sourdough scone is in whisking until the discard has broken down and combined with the other liquid ingredients.

Mix Together: Pour the liquid ingredients on top of the dry ingredients. Use a fork to combine until the dough is moistened throughout. Knead the dough a couple of times, being careful to not overwork the gluten. Add a little extra flour or cream if needed and combine in one big ball. If the dough is too sticky, add a little more flour. If it’s too dry, add a splash of cream.

Shaping Sourdough Scone Dough

Cut the ball of dough in half and use your hands to form two equal balls of dough. Take one ball of dough and shape into a round disc, about 8 inches in diameter. Spread cooled strawberry filling over the top of the scone dough. Roll out the second disc of dough into an 8 inch round and place on top of the strawberry filling. Pinch the edges closed. Use a bench knife and cut the disc into quarters. Then cut each quarter again until you have 8 large scones. Separate the scones, spreading them out on the parchment paper, and place the parchment paper on a baking sheet.

Note: If you prefer making 16 scones instead of 8, shape the dough into a square and cut scones into 16 smaller squares. Baking time will stay about the same, maybe a few minutes less for smaller scones.

Baking Sourdough Strawberry Scones

Preheat the oven to 425ºF – this high temperature produces flaky pockets throughout the scone. Bake scones 15 minutes until puffed up, flaky and baked all the way through. If you notice the scones are browning too quickly on the bottom, decrease the heat or place a baking stone on the rack below the scones. Let cool for a few minutes and then drizzle on the lime glaze, coating the scones completely. Let cool and enjoy!

Amy’s Recipe Tips

  • Using cooled filling is essential to these scones to keep the scone dough tender and flaky. Chilling the scones before baking can also help.
  • I love the “sandwich” effect of these strawberry lime sourdough scones. Sometimes the filling will have a tendency to leak out. Spread the filling evenly over the dough and don’t worry if some of the filling leaks.


  • Strawberry Filling: Replace the strawberry filling with your favorite strawberry jam.
  • Lime: Replace the lime with lemon for a different flavor or leave it out altogether, and mix the scone glaze with heavy cream instead of lime juice.

How to Store Leftovers

Leftover scones can be placed in a ziplock bag or airtight container. Freeze for up to a couple months. This helps preserve the moisture in the scone. When you’re ready to eat them, defrost and warm them up just a little. Enjoy!

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Frequently Asked Questions

The scone dough was too sticky. Help!

Add a little extra flour to your scone dough. Discard is not always going to have the exact same amount of liquid in it – it is dependent on where it was in the fermentation cycle, so it’s possible you may need to add a little extra flour or a little extra heavy cream to your dough.

Should I chill scone dough before baking?

Using cold sourdough discard, straight from the fridge AND cold ingredients keeps these scones fairly chilled. But if you want to ensure flaky layers, chilling them is a good idea. Stick them in the freezer for 10-15 minutes to chill.

Can these sourdough scones be made ahead of time?

Yes. Scone dough can be made and frozen for up to a month. Bake the scones straight from the freezer – just add a few minutes on to the bake time.

Can I use frozen strawberries for the filling?

Yes! Just give them a little extra time on the stove to allow some of the extra liquid to evaporate before adding in the flour to thicken.

Strawberry Lime Sourdough Scones

Sweet strawberry filling and fresh lime zest and juice combine to make the most delicious sourdough scones. If you're looking for a sweet and tart scone recipe, you've got to try these strawberry lime sourdough scones.
5 from 1 vote
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Course Breakfast
Cuisine American
Servings 8 scones


Strawberry Filling

  • 150 grams diced strawberries about 1 cup
  • 40 grams granulated sugar about 3 Tablespoons
  • 10 grams all-purpose flour about 1 Tablespoon

Sourdough Scone Dough

  • 380 grams all-purpose flour about 2 3/4 cup
  • 90 grams granulated sugar scant 1/2 cup
  • 13 grams baking powder about 1 Tablespoon
  • 4 grams salt about 1/2 teaspoon
  • 113 grams unsalted butter, chilled 8 Tablespoons
  • 2 large eggs about 100 grams
  • 100 grams sourdough discard 100% hydration, see recipe notes
  • 60 grams heavy cream about 1/3 cup
  • 4 grams vanilla extract about 1 teaspoon
  • zest from 1 lime

Lime Glaze

  • 20 grams freshly squeezed lime juice about 1 Tablespoon plus 1 teaspoon
  • 80 grams powdered sugar scant 3/4 cup
  • zest from 1 lime


Strawberry Filling

  • To a small saucepan, mix together the diced strawberries and sugar. Set them on the stovetop over medium-low heat. Mash the berries as they start to heat up and release some of their juices. Cook for about 5 minutes, stirring as needed until the strawberries reach a simmer. Add the flour and whisk over the heat to combine. Continue cooking and whisking until the mixture thickens and coats the back of a spoon (about a minute). Remove from the heat and pour strawberry filling into a bowl. Set aside to thicken and cool.

Sourdough Scone Dough

  • Preheat the oven to 425ºF.
  • To a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
  • Grate the entire stick of cold butter into small pieces. Add the butter to the flour mixture and mix until little pieces of butter are evenly distributed throughout. Alternatively you can "cut" the butter into the flour mixture using a pastry cutter into pea sized shapes.
  • To a small bowl, whisk together the eggs and sourdough discard. Whisk until the discard and eggs are completely incorporated. Add the heavy cream, vanilla extract and lime zest and whisk again.
  • Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. Scone dough will resemble pie dough more than cookie dough and should come together into a ball. The key is to not over-mix it.
  • Turn the dough out onto a countertop or pastry mat and cut the dough in two equal sections. Lightly flour both pieces of dough. Roll both balls out into equal sized 8 inch circles. Spread the strawberry filling on top of one of the circles, leaving a little gap on the edges. Place the other 8 inch circle of dough on top of the strawberry filling, sandwiching the scone dough together. Pinch the seams closed.
  • Cut the dough into 8 triangular sections and place on a parchment lined baking sheet. At this point if you used room temperature sourdough discard, you can refrigerate or freeze the scone dough to chill it for 10-15 minutes before baking. Scone dough can also be frozen for up to a couple months and baked from the freezer to the oven. Add a few minutes to baking time.
  • Separate the scones so they aren’t touching and bake the scones for 14-16 minutes, depending on how crispy you want the edges. While the scones are baking, whisk up the lime glaze.
  • Whisk together fresh lime juice with powdered sugar and lime zest until it forms a thick glaze. If the glaze is too thick, add a little extra lime juice or milk to thin. Drizzle glaze over freshly baked scones and enjoy!


Note: Jam can be substituted for the strawberry jam filling if desired.
Sourdough DiscardIn order to avoid a strong sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. I always use 100% hydration sourdough discard. If your discard is very runny, you may need a little extra flour in this recipe.
Keyword sourdough scones, strawberry lime scones, strawberry sourdough scones
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Recipe Rating


  1. 5 stars
    The best flavor combination! I made this abd took ot to work. Everyone commented it these are by far the best thing I’ve made in the last year!