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The Best Sourdough Scones with Raspberry & White Chocolate are flaky, buttery, and packed with juicy raspberries and sweet white chocolate chips. These tender white chocolate raspberry scones have the perfect balance of tangy sourdough discard and rich sweetness, making them an unforgettable treat—just like something you’d find at a coffee shop.

A hand lifting a glazed raspberry white chocolate sourdough scone from a plate, highlighting its texture and layers.

A warm batch of raspberry white chocolate scones is the perfect way to brighten any morning, with their buttery, flaky texture and bursts of juicy raspberries in every bite.

Made with cold butter, baking powder, and sweet white chocolate chips, this recipe balances tender crumb with just the right amount of sweetness.

The contrast between the golden brown, crisp edges and the soft, melt-in-your-mouth center makes these scones absolutely irresistible.

I love baking these, especially for Valentine’s Day breakfasts, as a sweet surprise for my family. On spring mornings, when everything feels fresh and new, these scones fill the house with warmth and anticipation.

During the cold winter months, when I’m longing for sunny spring days, baking these gives me a taste of the brightness ahead. Brushing the tops of the scones with heavy cream before baking ensures a delicate crunch that complements their pillowy interior.

Whether you’re making them for a special brunch, a cozy weekend treat, or just because, these homemade scones always bring a little extra joy to the table.

A plate of freshly baked sourdough raspberry white chocolate scones drizzled with a glossy pink glaze sits on a lace tablecloth. A single scone is served on a smaller plate beside a small bowl of glaze with a gold spoon.

Why You’ll Love This Recipe

01. Soft & Flaky Texture
Cold unsalted butter(or salted) and sourdough discard create irresistibly fluffy scones with crisp, golden edges, giving you the best scones every time. Each bite melts in your mouth, with a delicate crumble that pairs perfectly with a warm cup of tea.

02. Perfectly Balanced Flavors
Sweet white chocolate and tart raspberries pair beautifully with the subtle tang of sourdough discard. The contrast of creamy richness and bright fruitiness makes every bite a delightful balance of flavors.

03. A Delicious Way to Use Sourdough Discard
No waste! This recipe puts your sourdough discard to good use, turning it into a bakery-worthy treat. You’ll love how the gentle tang deepens the flavor, adding complexity without overpowering the sweetness.

04. Easily Customizable
Swap in dark chocolate, add a lemon glaze, or experiment with different berries for a fun twist. Whether you prefer a citrusy zing or an extra layer of indulgence, these scones can be made just the way you love.

05. Perfect for Any Occasion
Ideal for brunch, afternoon tea, or a cozy homemade treat to enjoy with your favorite warm drink. Imagine the aroma of freshly baked scones filling your kitchen, setting the perfect mood for a slow, comforting morning.

What Are Scones?

Scones are a classic baked good with a crumbly yet tender texture, often enjoyed with butter, jam, or clotted cream. Originating from Scotland, they are a staple in British and Irish cuisine and are perfect for breakfast, brunch, or afternoon tea.

Key Features of Scones:

Lightly Sweetened – Unlike cakes or muffins, scones have a subtle sweetness, making them perfect for both sweet and savory variations.
Flaky & Buttery – Made with cold butter, they have a tender, crumbly texture similar to biscuits.
Customizable – Mix-ins like fruit, chocolate, nuts, or spices can be added for different flavors.
Best Served Fresh – Scones taste best warm from the oven, with a drizzle of glaze or a smear of butter.

How Are Scones Different from Biscuits?

While scones and American biscuits share a similar ingredient list, they have key differences:

Scones are denser and slightly crumbly, while biscuits are light and layered.
Scones often contain eggs for richness, while biscuits typically do not.
Scones are slightly sweet, while biscuits are usually savory.

Sourdough scones, like this recipe, use sourdough discard to add a unique depth of flavor and a soft, flaky texture—perfect for a cozy homemade treat!

Ingredients

Unsalted Cold Butter(or salted) – Creates flaky layers, just like in a pie crust; use a cheese grater for easy incorporation.
Heavy Cream – Helps the tops of the scones achieve a golden brown finish.
Frozen Raspberries – Adds a juicy, sweet-tart contrast to the rich white chocolate chips.

A full list of ingredients with precise measurements is in the printable recipe card below.

Creative Twists and Flavor Combinations

Whole Grain Version – Swap in freshly milled flour for a rich, nutty flavor and a heartier texture. Since whole grain flour absorbs more liquid, add ¼ cup extra flour per cup of all-purpose flour used in the recipe. For precise measurements, weigh the wheat berries before grinding to match the flour weight called for in the recipe. This ensures the perfect balance of moisture and structure in your scones. Use a #60 seive to sift the freshly milled flour for perfect results. Save the bran in the freezer for later recipe use like bran muffins or add into your sourdough bread.
Dark Chocolate & Raspberry – Swap white chocolate chips for dark chocolate chips for a richer taste.
Lemon Glaze – Drizzle with a lemon glaze for a tangy twist.
Nutty Crunch – Add chopped almonds or pecans for added texture.
Cinnamon Spice – Mix cinnamon into the flour mixture for a warm, spiced version.

Tools you may need

Pastry Cutter or a Cheese Grater– Easily blends or grates cold butter into the flour mixture.
Bench Scraper – Helps shape and cut equal wedges.
Prepared Baking Sheet – Lined with parchment paper for even baking.

Tips for Best Results

Keep Butter Cold – Use cold butter for the best results. Grating the butter with a cheese grater helps distribute it evenly into the flour mixture, ensuring extra flakiness.
Don’t Overmix – Overworking the dough can make the texture of the scones tough. Gently fold ingredients together until just combined to maintain a tender crumb.
Use Parchment Paper – Prevents sticking and ensures even baking. It also makes cleanup easier and helps maintain the golden brown finish on the bottom of the scones.
Chill Before Baking – Helps the tops of the scones stay crisp and golden. Chilling the dough for at least 10 minutes also prevents spreading and enhances the flaky texture.

A hand holding a baked sourdough raspberry white chocolate scone, showing its golden crust and soft, tender interior with melted chocolate and berries.

Overnight Ferment Directions

For a deeper sourdough flavor and improved texture, you can ferment the dough overnight:

Mix the Dough (Without Leavening Agents) – Follow the recipe instructions up to the point where the dough is formed, but leave out the baking powder and baking soda for now. Also, do not add the raspberries and white chocolate yet to prevent excess moisture.
Chill Overnight – Wrap the dough tightly in plastic wrap or place it in an airtight container. Let it ferment in the refrigerator overnight (8–12 hours). This slow fermentation enhances flavor and improves the dough’s structure.
Add Leavening & Mix-Ins – The next morning, sprinkle the baking powder and baking soda evenly over the dough, then gently knead it in. Be careful not to overwork the dough. Fold in the raspberries and white chocolate just until combined.
Shape & Bake – Proceed with shaping, cutting, and baking as directed. Since the dough will be colder, you may need to add 1–2 extra minutes to the baking time.

This method and same day create tender, flaky scones with a rich sourdough depth—perfect for a slow, cozy morning!

A close-up of a single baked sourdough raspberry white chocolate scone on a white plate, drizzled with white icing and raspberry glaze. A blurred background features more scones on a serving platter.

Step by Step How to Make Sourdough Scones with Raspberry & White Chocolate

A glass bowl filled with dry ingredients, including flour, sugar, and salt, ready to be mixed with a Danish dough whisk.

A mixing bowl containing sourdough starter, melted butter, and an egg, about to be combined.

Step 1: Prep the Ingredients

Measure all dry basic ingredients and place them in a large bowl. Cut cold butter into small cubes and add to the bowl. Or use a pastry blender, cheese grater, food processor, or your fingertips to blend the butter into the flour mixture until it resembles small pieces of coarse crumbs. This step ensures flaky, tender scones with a light texture. Pro tip: you want to coat the butter well with the flour to create those oh so flaky layers;).

Step 2: Combine the Wet Ingredients

In a small bowl, whisk together heavy cream, vanilla extract, and sourdough starter discard until fully combined. Whisk the large egg and mix into the wet ingredients. Ensure the wet ingredients are at room temperature to help them mix smoothly. This step helps create a uniform scone dough with the perfect balance of moisture and texture.

A fully mixed dough with raspberries and white chocolate chips evenly distributed, ready for shaping into scones.

Hands cutting a round of unbaked sourdough scone dough with raspberries and white chocolate chips into triangular wedges on a floured marble surface. A wooden scoop filled with flour rests nearby on a lace-trimmed table.

Step 3: Mix the Dough

Gradually combine flour and wet liquid ingredients, stirring gently with a wooden spoon or rubber spatula. Be careful not to overmix, as this can make the scones dense(if your batter is too dry add in 1 tbsp of heavy whipping cream at a time to resemble wet sand crumbly texture just like you would biscuit dough. Once combined, carefully fold in fresh raspberries and white chocolate chips, ensuring they are evenly distributed without crushing the berries.

Step 4: Form the Scones

Lightly flour a clean work surface and turn out the scone dough. Gently press it into a 1-inch thick circle, being careful not to overwork it. Use a sharp knife or bench scraper to cut the dough into equal wedges. If desired, chill the wedges in the refrigerator for 10 minutes before baking for the best results. Another option is to wrap them in plastic wrap and freeze them overnight for even better results if you have the extra time.

Triangular scone dough pieces arranged on a parchment-lined baking sheet, with a hand brushing cream or milk over the tops before baking.

Step 5: Bake the Scones

Preheat your oven to 400°F (200°C).
Line a prepared baking sheet with parchment paper to prevent sticking.
Place the unbaked scones evenly spaced on the sheet, ensuring they have room to expand. Brush the top of each scone with heavy cream using a pastry brush for a rich, golden crust. Bake for 18-22 minutes or until the scones are golden brown and firm to the touch. Let them cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Glaze and Serve

While the scones cool, prepare the glaze by mashing raspberries in a small bowl and straining to remove seeds if desired. In another bowl, whisk together powdered sugar, milk, vanilla extract, and the mashed raspberries until smooth. Drizzle the glaze over the top of the scones for a sweet, tangy finish.

For an extra touch of decadence, melt white chocolate chips with heavy cream in a microwave-safe bowl, heating in short intervals and stirring until smooth. Drizzle over the scones for a creamy contrast. This is a great way to add more chocolate to your buttery scone.

Serve warm or at room temperature and enjoy the perfect balance of flaky texture, sweet white chocolate, and juicy raspberries in every bite!

Cozy Pairings

Scones are the ultimate cozy treat, but pairing them with the right drink or meal makes them even more comforting. Here are some delightful pairings that complement the flavors of your scones while creating the perfect cozy experience.

Honey Lavender London Fog Latte – The delicate floral notes of lavender and the rich, creamy Earl Grey tea in this latte perfectly complement the sweet-tart flavors of raspberries and white chocolate. The warm vanilla and honey add an extra layer of coziness, making this pairing ideal for slow mornings or afternoon tea.
Homemade Spiced Chai Latte Mix – The bold spices in a chai latte—cinnamon, cardamom, and cloves—bring out the subtle tang of the sourdough discard while balancing the sweetness of the white chocolate. This pairing is perfect for chilly mornings when you want something both indulgent and satisfying.
The Best Homemade Baked Ziti – Pairing these scones with a hearty, cheesy baked ziti makes for the perfect cozy meal. The rich tomato sauce and gooey layers of cheese provide a satisfying savory contrast to the lightly sweet, buttery scones—ideal for a weekend dinner followed by dessert. A wonderful Valentine’s Day dinner and dessert idea!!
Homemade Minestrone Soup – A warm bowl of Italian minestrone soup, packed with fresh vegetables, beans, and herbs, makes a wholesome and comforting meal alongside a lightly sweet scone.

No matter the occasion, these pairings create the ultimate cozy experience, bringing warmth and comfort to every bite and sip. Which one will you try first?

Storage Tips

Room Temperature – Store scones in an airtight container at room temperature for up to 3 days. To keep them fresh, wrap them in plastic wrap or beeswax wrap to prevent them from drying out.
Refrigeration – If you want to extend freshness, store scones in the refrigerator for up to 5 days. Warm them in the oven at 300°F (150°C) for a few minutes before serving to restore their flaky texture.
Freezing Baked Scones – Let scones cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag. Store for up to 1 month. When ready to enjoy, thaw at room temperature or warm in the oven for a freshly baked taste.
Freezing Unbaked Scones – For the best make-ahead option, freeze unbaked scones on a parchment-lined baking sheet until firm, then transfer them to a freezer-safe bag. When ready to bake, place them straight from the freezer onto a baking sheet, brush with heavy cream, and bake—just add a few extra minutes to the baking time!

These simple storage tips ensure you can enjoy fresh, buttery scones anytime!

A plate with a raspberry and white chocolate sourdough scone drizzled with icing, placed on a delicate white plate. In the background, more scones are arranged on a burgundy cloth with a small bowl of glaze nearby. The table features a vintage lace tablecloth. The text overlay reads “Raspberry & White Chocolate Sourdough Scones” with the website “www.themoderndaycottage.com” at the bottom.

FAQs

How do I keep my scones from spreading too much?

Keeping all ingredients as cold as possible is key to preventing scones from spreading. Use frozen butter, chill the dough before baking, and avoid overworking the dough to maintain its structure.

Can I use fresh raspberries instead of frozen?

Yes, but frozen raspberries work best because they hold their shape and prevent excessive bleeding into the dough. If using fresh raspberries, be extra gentle when folding them in.

How do I store leftover scones?

Store scones in an airtight container at room temperature for up to three days. For longer storage, freeze unglazed scones for up to one month and glaze them after thawing.

Can I make these scones ahead of time?

Yes! You can prepare the dough, cut the scones, and freeze them unbaked. When ready to bake, place them straight from the freezer onto a baking sheet and add a few extra minutes to the baking time.

Can I substitute freshly milled whole wheat flour for all-purpose flour?

Absolutely! Freshly milled whole wheat flour absorbs more liquid than all-purpose flour, so adjustments are needed. If using cup measurements, add an extra ¼ cup of flour per cup of all-purpose flour called for in the recipe. For the most precise results, weigh your grains before grinding to match the recipe’s flour weight.
You’ll also need to slightly increase the liquid ingredients—add a little at a time and adjust as needed until the dough reaches a soft, slightly crumbly texture. This prevents the scones from becoming too dry or dense.
For the best pastry texture when using freshly milled flour (FMF), sift out the bran using a #40 or #60 sifter to avoid a gritty feel. Store the sifted bran in the freezer and use it for future recipes like muffins or bread!

More Cozy Homemade Recipes From The Cottage;

Freshly baked and full of flavor! If you love these Sourdough Raspberry White Chocolate Scones, don’t forget to come back and leave a 5 🌟 rating!

I’d love to hear how yours turned out—drop a comment below ⬇️ and let me know if this was your first time making scones or if you tried any of your favorite add-ins!

The Best Sourdough Scones with Raspberry & White Chocolate

Why You’ll Love This Recipe