Sourdough Raspberry White Chocolate Scones with Freshly Milled Flour
These sourdough raspberry white chocolate scones with freshly milled flour are buttery and flaky with juicy raspberries, creamy white chocolate chips, and a tender crumb made from fresh-milled soft white wheat and sourdough discard. Serve them warm with a raspberry glaze or white chocolate drizzle for a cottage kitchen breakfast worth slowing down for.
Servings: 8
Calories: 484kcal
Equipment
- 1 box grater or cheese grater
- 1 Large mixing bowl
- 1 Small Mixing Bowl
- 1 baking sheet, rimmed half-sheet size
- 1 bench scraper or sharp knife
- 1 Pastry brush
- 1 Wire Cooling Rack
Ingredients
For the Scones:
- 3 cups freshly milled soft white wheat flour sifted, 360 grams
- ½ cup granulated sugar 100 grams
- 3 teaspoons baking powder 12 grams
- ½ teaspoon baking soda 2 grams
- ½ teaspoon fine sea salt 3 grams
- ½ cup unsalted butter 113 grams (frozen, grated)
- ⅓ cup sourdough discard 80 grams (100% hydration, cold)
- ¼ cup Greek yogurt or sour cream 60 grams
- 1 cup white chocolate chips 170 grams
- 1 cup frozen raspberries 120 grams (kept frozen until use)
- ¼ cup buttermilk 60 grams
- 1 large egg 50 grams (room temperature)
- 2 teaspoons vanilla extract 10 grams
- ¼ cup heavy cream 60 grams (for brushing)
For the White Chocolate Drizzle (Optional)
- ½ cup white chocolate chips 85 grams
- ¼ cup heavy cream 60 grams
Instructions
- Preheat and line – Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mill and sift – Mill soft white wheat berries fresh and sift through a #60 sieve. Measure 3 cups (360 grams) sifted flour into a large mixing bowl. Add the sugar, baking powder, baking soda, and salt and whisk until combined. Place the bowl in the freezer for 10 minutes.
- Grate in butter – Remove the bowl from the freezer. Grate the frozen butter directly into the flour mixture using a box grater. Toss as you go to coat the butter pieces in flour. The mixture should resemble coarse, uneven crumbs.
- Mix wet ingredients – In a small bowl whisk together the sourdough discard, Greek yogurt, buttermilk, egg, and vanilla extract until fully combined.
- Combine – Pour the wet ingredients over the flour mixture and stir gently with a fork or spatula until the dough just comes together. It will look shaggy and slightly crumbly. If too dry, add 1 tablespoon of buttermilk at a time. Do not overmix.
- Fold in add-ins – Scatter the frozen raspberries and white chocolate chips over the dough and fold in gently, turning the dough 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 using a sharp knife or bench scraper.
- Chill – Transfer the wedges to the prepared baking sheet, spacing 2 inches apart. Refrigerate for 10 minutes.
- Brush and bake – Brush the tops generously with heavy cream. Bake at 400°F for 22 to 28 minutes, checking at 22 minutes, until deep golden on top and set at the edges. A toothpick inserted in the center should come out clean.
- Cool – Cool on the pan for 5 minutes then transfer to a wire rack. Cool completely before glazing.
- Make the white chocolate drizzle – Melt white chocolate chips with heavy cream in a microwave-safe bowl in 15-second intervals, stirring between each, until smooth. Drizzle over cooled scones.
Notes
Cold butter is non-negotiable – Grate the butter straight from the freezer and work fast. Warm butter means dense scones. Cold butter means flaky layers.
Sift the freshly milled flour – Run your soft white wheat flour through a #60 sieve before measuring. Save the sifted bran in the freezer for sourdough bread or muffins. Read Sifting Freshly Milled Flour | When, Why & How for the full method.
Freeze unbaked for best make-ahead results – Cut into wedges, freeze on the pan until solid, then transfer to a freezer bag. Bake directly from frozen at 400°F and add 5 to 7 minutes to the baking time.
Glaze after cooling completely – Adding glaze to a warm scone means it runs off and pools on the pan. Wait until the scones are fully cool for a glaze that sets and stays.
Nutrition
Serving: 1g | Calories: 484kcal | Carbohydrates: 62g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 415mg | Potassium: 176mg | Fiber: 6g | Sugar: 27g | Vitamin A: 518IU | Vitamin C: 4mg | Calcium: 194mg | Iron: 1mg