Strawberry Lime Sourdough Scones

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.

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!