Sourdough Raspberry White Chocolate Scones with Freshly Milled Flour

These sourdough raspberry white chocolate scones with freshly milled flour are golden on the outside, tender and flaky on the inside, and packed with juicy raspberries and creamy white chocolate in every single bite.

The sourdough discard adds a subtle tang that makes the sweetness of the white chocolate pop, and the fresh-milled soft white wheat gives them a crumb that is delicate, layered, and full of warm depth that keeps you reaching for another.

Start with Sifting Freshly Milled Flour | When, Why & How and How to Convert Recipes to Freshly Milled Flour | Complete Guide, then visit Fresh Milled Flour Guide | Recipes, Resources & The Cottage Mill for everything in one place.

Overhead flat lay of sourdough raspberry white chocolate scones with vanilla glaze drizzle arranged on a silver tray and two floral china plates, surrounded by fresh raspberries and baby's breath on a pink linen

Did you know you can convert your recipes to freshly milled flour? I share how to convert your recipes and more at The Cottage Mill.

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Why You’ll Love This Recipe

Flaky layers from frozen butter and fresh-milled flour – Grating frozen butter into sifted soft white wheat keeps every piece of fat cold and coated until the oven does its work. The lower protein in soft white wheat keeps the crumb tender rather than chewy.
Sourdough discard that earns its place – The discard adds a faint tang that balances the sweetness of the white chocolate without announcing itself as sourdough.
One bowl, real ingredients – Freshly milled flour, cold butter, sourdough discard, frozen raspberries, white chocolate chips. Nothing complicated. The dough comes together in minutes.
Freezer-friendly baked or unbaked – Freeze raw wedges and bake straight from frozen any morning you want a fresh scone. No thawing needed.

Ingredients

For The Scones

overhead ingredient flat lay for sourdough raspberry white chocolate scones showing freshly milled soft white wheat flour, cold grated butter, white chocolate chips, sourdough discard, Greek yogurt, buttermilk, egg, granulated sugar, frozen raspberries, baking powder, baking soda, sea salt, and vanilla extract in bowls on a pink eyelet linen with crochet lace and white baby's breath.

Freshly milled soft white wheat flour – Soft white wheat produces a tender, delicate crumb suited to pastry. Mill it fresh, sift through a #60 sieve, and measure after sifting.
Cold unsalted butter – Must stay frozen until it hits the flour. Grate it directly into the bowl so it distributes evenly without warming.
Sourdough discard – Use cold discard at 100% hydration straight from the refrigerator. It adds subtle tang and moisture without leavening the scones. The baking powder and soda do that work.
Frozen raspberries – Fresh raspberries bleed into the dough and make it sticky. Keep them frozen until the moment they go in and fold quickly.
White chocolate chips – Use a good-quality chip. Lower-quality chips turn waxy when baked. They go into the dough and back into the recipe again as the base of the glaze.
Buttermilk – Goes into the dough for richness and a subtle tang that works with the sourdough discard without overpowering it. Use it cold straight from the refrigerator.
Greek yogurt or sour cream – Either keeps the interior moist and tender. Sour cream is richer; Greek yogurt is lighter. Both work.
One large egg – Adds structure and helps the wedges hold their shape through baking.
Vanilla extract – Ties the raspberries and white chocolate together. Do not skip it.
Baking powder and baking soda – Baking powder lifts; baking soda reacts with the acidity of the discard and yogurt for browning and a final push of rise.
Granulated sugar – Half a cup keeps the scones lightly sweet without competing with the add-ins.
Fine sea salt – Sharpens every other flavor in the dough.

Flat lay of two white ramekins on a pink linen -- one filled with cream and one with white chocolate chips -- surrounded by sprigs of baby's breath

The White Chocolate Drizzle

Heavy whipping cream – Brushed on top before baking for a golden crust, then used again in the glaze to bring it to a pourable consistency.
White chocolate chips – Melt into the cream for a glaze that sets with a soft shine and echoes the white chocolate already baked into the scones.

Close-up of a hand drizzling vanilla glaze from a spoon over freshly baked sourdough raspberry white chocolate scones cooling on a wire rack

Variations & Add-Ins

Dark chocolate and raspberry – Swap white chocolate chips for an equal weight of dark chocolate chips for a richer, less sweet scone.
Lemon raspberry white chocolate – Add the zest of one lemon to the dry ingredients. It lifts the whole scone without adding liquid or changing the texture.
White chocolate drizzle finish – Melt ½ cup white chocolate chips with 2 to 4 tablespoons heavy cream in 15-second microwave intervals, stirring until smooth. Drizzle over cooled scones.
Raspberry glaze – Mash and strain ¼ cup raspberries, then whisk with 1 cup powdered sugar, 1 to 2 tablespoons milk, and ½ teaspoon vanilla until pourable. Drizzle over cooled scones.

Recipe Tips

Grate your butter frozen – This is the single most reliable way to get flaky layers. Warm butter smears rather than separates and produces a dense crumb instead of open layers.

Sift the freshly milled flour – Run soft white wheat through a #60 sieve before measuring. Save the bran in the freezer for sourdough bread or muffins. Read Sifting Freshly Milled Flour | When, Why & How for the full method.

Keep everything cold – Cold butter, cold discard, cold buttermilk, frozen raspberries. If your kitchen runs warm, chill the mixing bowl for 10 minutes before starting.

Do not overmix – The dough should look shaggy and slightly crumbly, not smooth. Overworked dough turns tough.

Chill the shaped wedges – Ten minutes in the refrigerator after cutting firms the butter back up and keeps the scones from spreading in the oven.

Check at 22 minutes – Freshly milled flour can brown faster than all-purpose flour. The scones are done when the tops are deep golden and a toothpick comes out clean.

Overhead view of grated cold butter scattered over freshly milled flour in a gray mixing bowl, with a wooden spoon and pink linen beside it

Overhead view of freshly milled whole wheat flour, sugar, and baking powder measured into a gray mixing bowl beside a wire whisk on a pink linen

Instructions

Preheat and prep – Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mill and sift – Mill soft white wheat fresh and sift through a #60 sieve. Measure 3 cups (360 grams) sifted flour into a large bowl. Add the sugar, baking powder, baking soda, and salt and whisk to combine. Place the bowl in the freezer for 10 minutes.
Grate in the butter – Remove the bowl from the freezer and grate the frozen butter directly in using a box grater. Toss as you go to coat the butter in flour. The mixture should look like coarse, uneven crumbs.
Mix the wet ingredients – In a small bowl whisk together the sourdough discard, Greek yogurt, buttermilk, egg, and vanilla extract until combined.
Bring the dough together – Pour the wet ingredients over the flour mixture and stir gently with a fork until the dough just comes together. It will look shaggy and crumbly. Add 1 tablespoon of buttermilk at a time if it feels too dry. Do not overmix.
Fold in the add-ins – Scatter the frozen raspberries and white chocolate chips over the dough and fold in gently, turning two or three times until distributed. Work quickly.

Shape and cut – Turn the dough onto a lightly floured surface and press into a 9-inch circle about 1 inch thick. Cut into 8 equal wedges.
Chill – Transfer wedges to the prepared pan, spacing 2 inches apart. Refrigerate for 10 minutes.
Brush and bake – Brush tops generously with heavy cream. Bake at 400°F for 22 to 28 minutes until deep golden on top and set at the edges. A toothpick in the center should come out clean.
Cool and finish – Cool on the pan for 5 minutes, then transfer to a wire rack. Cool completely before glazing.

Gifting Ideas

Tea Party Tray – Arrange glazed scones on a tiered tray alongside a pot of tea and let the raspberry and white chocolate do the work. They look like something from a bakery case and taste like they came from a cottage kitchen.
Neighbor’s Doorstep – Wrap a few scones in parchment, tie with a simple ribbon, and leave them at the door. No occasion needed. A warm scone on a slow morning is enough.
Gift Basket – Tuck a few glazed scones into a basket alongside a good loose leaf tea, a small jar of raspberry jam, and a linen napkin. It looks assembled but feels personal, and the white chocolate glaze makes everything in the basket look more special just by being there.

Close-up of a glazed sourdough raspberry white chocolate scone on a floral china plate with two fresh raspberries, silver tray of scones blurred in the background

Freezing and Storage

Room temperature – Airtight container for up to 3 days. Place parchment between glazed layers.
Refrigerator – Airtight container for up to 5 days. Warm in a 300°F oven for 5 to 8 minutes before serving.
Freezing baked scones – Wrap individually in plastic wrap, freeze in a bag for up to 1 month. Warm from frozen in a 325°F oven for 10 to 12 minutes. Glaze after warming.
Freezing unbaked scones – Freeze cut wedges on the pan until solid, then transfer to a freezer bag for up to 1 month. Bake directly from frozen at 400°F and add 5 to 7 minutes to the baking time.

FAQ

Yes, baked or unbaked. Unbaked is the better option. Freeze cut wedges on the pan until solid, transfer to a freezer bag, and bake straight from frozen at 400°F with 5 to 7 extra minutes added. For baked scones, wrap individually, freeze up to 1 month, and warm in a 325°F oven after thawing. Add any glaze after warming.

Yes. Sourdough discard adds a subtle tang that balances sweet mix-ins like white chocolate and fruit, and contributes enough moisture to keep the crumb tender without making the dough wet. Active or inactive discard both work the same way here since the baking powder and soda do the leavening.

Cold butter. Grating frozen butter into the flour distributes the fat evenly without warming it, which is what creates flaky layers in the finished scone. Beyond that, do not overmix, chill the shaped wedges before baking, and get them into a hot oven quickly.

Soft white wheat. Its lower protein content produces a tender, delicate crumb suited to pastry. Mill fresh, sift through a #60 sieve, and measure after sifting. Read How to Convert Recipes to Freshly Milled Flour | Complete Guide for full guidance on converting baked goods to freshly milled flour.

Fresh raspberries release juice when pressure is applied, which bleeds into the dough and makes it sticky. Frozen hold their shape through folding and baking. If fresh is all you have, freeze them for at least one hour before folding in and work as quickly as possible.

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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