These Chocolate Covered Strawberry Sourdough Scones are an absolutely divine pairing of flavors! Strawberry and the faint zing from the sourdough give these scones such a gourmet depth of flavor.

Adding my two ingredient chocolate ganache drizzle just puts it over the top decadent! And might I say, perfect for a Valentines Day breakfast or brunch!

Contrary to what you may think about making chocolate covered strawberry sourdough scones from scratch, it’s a super simple recipe!

These scones were inspired by a Valentine’s Day dessert collaboration I did with some gals on Instagram, and boy am I glad I joined that collaboration!

Without it, these incredible chocolate covered strawberry sourdough scones would have never touched my lips! Until then, I had not even thought of finding a way to make scones with sourdough. Which is funny to me, because scones hold a special kind of weakness in my heart.

Valentine’s Day Dessert Recipe Tour

This blog post is part of the Valentine’s Day Desserts Recipe Tour that I’m hosting! Be sure to read all the way to the end of this post for more delicious Valentine’s Day treats from my blogging friends!

Tips for the Best Chocolate Covered Strawberry Sourdough Scone Results

• Read the recipe once over before beginning. This will ensure you have no surprises in the process. 😉
• Be sure to “fluff” your flour before measuring. I learned this from Ina Garten years ago when I was a newly wed and binged food network constantly. Use your measuring cup to mix and lighten the flour up a bit by scooping flour and pouring it back into the flour container.
• Be aware that our sourdough starters could easily be of different viscosity. This is why I say in the recipe that you may need to use more milk than recommended.
• Handling the dough as little as possible is key to a flakey scone. This is the beauty of being able to use a food processor, just do be careful not to pulse your dough too long. As soon as you see the dough begin to cling together, even if just in a small ball and the rest of the dough is still lose but getting clumpier, stop there. You will easily be able to press your dough together after you turn it out on top of your berries
• When you’re gathering your ingredients, take a second the cut your butter into little one inch cubes. Then, put them in a bowl and place them in the freezer. Ina taught me that the colder your ingredients when working with pastries, the flakier your results will be. The coldness in the dough reacts to the heat of the oven and the steam that releases is what gives you that light buttery goodness.

The Key to a Beautiful Looking Fruit Scone

I cannot take credit for the this ridiculously clever trick. I first learned this method from Sylvia who blogs over at Feastingathome.com.

Start by lining a round cake pan with parchment paper.

Then, add your chopped fruit in a single layer on the bottom.

If the fruit is very tender, you can freeze it for 20-30 minutes so that it’s not easily crushed when you press your dough on top.

After you have gently pressed your dough on top of the fruit in the pan, freeze it for a few hours, and then turn it out like an upside down cake.

Let it thaw at room temperature for a 20-30 minutes.

Then gently blot the top of the scones with a paper towel to remove any excess juices from the strawberries.

Slice your dough into 8 equal parts, and Viola!

They are ready for the oven!

Tools You May Need

• A food processor
• Small mixing bowl
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Piping bag or plastic ziplock baggie with one tiny corner cut off
• Small Saucepan
• Small glass bowl with lid
• Whisk
• Spatula
• A Round Cake Pan
• A Zesting Tool or Fine Cheese Grater

How to Make Chocolate Covered Strawberry Sourdough Scones

Start by gathering all your ingredients.

Cut your butter into little one inch cubes and place in the freezer.

While that is chilling, chop your strawberries.

Line the round cake pan with parchment and lay out your strawberries in a single layer in the bottom of the pan.

Place the pan in the freezer for 20-30 minutes.

Add your flour (see tips above for flour “fluffing”), lemon zest, salt, baking soda, baking powder, and sugar to your food processor.

And let’s just take a moment to appreciate how beautiful the lemon zest and my pink himalayan sea salt look together, shall we? 😍

Give it a pulse or two to mix it up.

Then, add your chilled butter and pulse until it looks crumbly and the butter is about the size of peas.

In a small mixing bowl, mix together your sourdough starter and the heavy cream.

You could use milk here, but note that it will be thiner than the cream and therefor, you may need slightly less than the recipe calls for.

Add the sourdough mixture to your food processor and pulse ONLY until a ball BEGINS to form. This tells you that the dough is capeable of holding together. If you keep pulsing until your ball is complete, you will overwork the dough.

Dump your dough into the cake pan on top of the frozen berries. Gently press the dough into the corners of the pan.

Press gently again on the surface of the entire disc of dough so that the berries are slightly inside of the dough.

Freeze for 2 hours.

Next, invert the pan like an upside down cake and turn out your beautiful strawberry sourdough scone dough.

Preheat the oven to 400 degrees.

Let the dough thaw at room temperature for about 20-30 minutes.

Then slice, and place on a parchment lined baking sheet.

Bake for 22-28 minutes. I found that for my oven 25 minutes was perfect!

Glaze with my two ingredient chocolate ganache recipe found below, or don’t. They are perfectly delicious on their own.

Prepare Your Ganache.

Warm your heavy cream in a small saucepan until it steams, but doesn’t boil.

While the cream is warming, add your chocolate chips to a glass bowl with a lid.

Once the cream is steaming, pour it over those scrumptious little chocolate chips.

Place the lid on the dish, and let it sit for 5 minutes.

The steam that occurs from covering the chocolate will help the melting process along.

After five minutes have past, remove the lid. Using a whisk, start mixing in the center working your way to the outside. Keep mixing until your ganache is creamy choclolately goodness.

If your chips do not all melt in this process, it works beautifully to set your bowl over a saucepan of boiling water for a few minutes. This creates a double boiler and gently heats your chocolate so it melts the rest of the way.

Let your ganache cool slightly, then place it inside a plastic ziplock bag. Snip off a small corner and drizzle your chocolate ganache on those pretty little scones!

Can I freeze the Dough?

Yes!

After you freeze your dough and berries as described in the recipe above, turn it out on the counter.

If you cannot cut through them, let them thaw a bit.

Then, slice them and place them on a parchment lined baking sheet and flash freeze the sliced dough for 30 minutes. This prevents them from sticking together.

Remove and then place the frozen scones in a freezer bag. These can store in the freezer for up to 3 months.

When you are ready to bake, you can bake from frozen! Follow directions as normal just adding 3-5 minutes of baking time.

If you give these Chocolate Covered Strawberry Sourdough Scones a try, would you please come back and let me know and give the recipe 5 stars? That let’s other readers know that this is recipe worth trying!

I hope you enjoyed perusing this delicious Chocolate Covered strawberry Sourdough Scones and that you give them a try!

Have a beautiful day friend!

Love,

Emma

More Recipes From My Kitchen

• Learn how to make Chocolate Gingerbread Cookies

Now for more Valentine’s Day Dessert Recipes from My Friends!

Dark Chocolate Raspberry Cheesecake by Liz from Insight Mother

3 Ingredient Peanut Butter Cookies by Ashly from Imperfect Ashly

Almond Flour Shortbread Cookies By Michelle from Barefoot in the Pines

Chocolate Chip Cookies by Rainie from Rainie Robinson

Raspberry Mousse by Heather from Our American Japanese Life

Sourdough Strawberry Shortcake with Whipped Cream Cheese Topping by Ellen from Our First Homestead

Sugar Free Strawberry Ice Cream by Deepti from Indian Kitchen and Spices

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