Sourdough Discard Scones w/ Honey-fermented Strawberries and Strawberry-Lemon Glaze

Instructions

1. In a large bowl, combine the flour, sugar, salt, and baking powder and mix together. Cut the cold butter into cubes and add it to the flour. Use a pastry cutter or your hands to cut the butter into small pea-sized pieces.
2. Add in the strained strawberries and lemon zest and toss to combine.
3. In a separate bowl, whisk together the sourdough starter, egg, yogurt, lemon juice, and 2 Tbsp of honey.
4. Make a well in the center of the flour mixture, then pour in the sourdough mixture. Use a fork to combine it into a rough dough. If the mixture isn’t coming together well, add in the remaining honey as needed.
5. Tip the rough dough onto a parchment covered sheet pan and gently push it together with your fingers until it is combined into a crumbly but slightly sticky mound. Don’t over-knead the dough or it will become tough. Push the dough into a circle.
6. Use a knife or a dough scraper to cut the circle into 8 wedge pieces. Separate and arrange the pieces to not touch each other on parchment paper.
7. Preheat the oven to 400 degrees.
8. Bake the scones in the preheated oven for around 18-20 minutes until golden brown around the edges. Once baked, leave the scones to cool for just a few minutes before glazing.
9. Lemon Strawberry Glaze – In a bowl, add the juices and enough powdered sugar until it makes a thick but pourable glaze. Drizzle it over the scones.