These sourdough scones are a beautiful way to celebrate the fruits of the season—and when it comes to spring, nothing feels quite as springy as strawberries and rhubarb. These are not the kind of scones for slathering with jams and curds. They are dessert scones, fruity and floral, filled with pockets of white chocolate. I love the tart rhubarb paired with the sweetness of strawberries and the floral notes of orange blossom. They’re meant to be eaten warm, when the chocolate is still molten and the fruit soft and fragrant.
Bakers Notes
For the roasted fruit, use what’s available to you. In early spring, strawberries and rhubarb are my favorite. Apricots and cherries are a dream, as are late-summer stone fruit. In the fall, roasted pears with cardamom and a handful of toasted nuts feel especially lovely.
A few favorite flavor variations:
Roasted cherry, white chocolate, and rose. In lieu of strawberries and rhubarb, roast 2 cups pitted cherries. Once out of the oven, sprinkle lightly with rosewater.
Apricot, honey, and lavender. In lieu of orange blossom, use 2 teaspoons dried culinary lavender, pulsed into the sugar. Drizzle the apricots with honey or sugar before baking.
Stone fruit. Peaches, plums, or nectarines work beautifully. In lieu of orange blossom, use ½ teaspoon almond extract. Add 1 teaspoon lemon zest and ½ teaspoon cinnamon. For a little texture, sprinkle sliced almonds over the tops before baking.
Roasted Strawberry Rhubarb Sourdough Scones with Orange Blossom and White Chocolate
Ingredients
Roasted Strawberry and Rhubarb
1 cup (140g) rhubarb , sliced
1 cup (140g) strawberries, halved or quartered
2 tbsp (25g) granulated sugar
1 tsp orange blossom or rosewater
For the scones
10 tbsp (140 g) unsalted butter, cold
1/2 cup (120g) heavy cream , plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 egg yolk, cold from the fridge
2 cups + 2 tbsp (260g) all purpose flour
1/3 cup (60g) sugar
1 tbsp baking powder
1/2 tsp salt
2/3 cup (115g) chopped white chocolate
Instructions
- Preheat the oven to 375.
- Using the large holes of a box grater, grate the butter. Transfer to a bowl and place in the freezer. I like to do this in advance so the butter is very cold.
- On a parchment lined baking sheet, toss together the strawberries, rhubarb and sugar. Bake for 35-40 minutes, stirring often, until collapsed and jammy. Remove from the oven and stir in the orange blossom. Set aside to cool completely.
- In a medium bowl, whisk together the heavy cream or sour cream, discard and egg yolk.
- In a large bowl, combine the flour, sugar, baking soda and salt. Using a fork, toss the grated butter to coat. Then stir in the sourdough mixture until just combined. Knead the dough a few times to bring it together. Add the roasted strawberries and rhubarb and white chocolate and gently mix.
- Pour the dough onto a work surface and pat it together to form a 2 inch disc. Cut into 8 wedges. Place on the sheet pan and freeze until firm, about 30 minutes or up to 8 hours.
- Brush the tops of the scones with cream and sprinkle with sugar. Bake for 22–25 minutes, until golden and cooked through. Let cool briefly. Enjoy warm or at room temperature, preferably the day they’re made.
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