Sourdough Scones with Raspberry & White Chocolate
These buttery sourdough scones are bursting with juicy raspberries and sweet white chocolate, creating the perfect balance of tender crumb and a golden brown crust. Made with sourdough discard, they have a subtle tang and a light, flaky texture that pairs beautifully with coffee or tea.
Servings: 8
Calories: 498kcal
Ingredients
- For the Scones:
- 3 cups 360g all-purpose flour
- ½ cup 100g granulated sugar
- 3 teaspoons 12g baking powder
- ½ teaspoon 2g baking soda
- ½ teaspoon 3g salt
- ½ cup 113g unsalted butter, frozen and grated
- ⅓ cup 80g sourdough discard (100% hydration, cold or room temperature)
- ¼ cup 60g Greek yogurt or sour cream
- ¼ cup 60g heavy cream, plus more for brushing
- 1 large egg *room temperature
- 2 teaspoons 10ml vanilla extract
- 1 cup 120g raspberries, frozen (if using fresh berries, freeze them for better results)
- 1 cup 170g white chocolate chips
- For the Glaze Optional:
- 1 cup 120g powdered sugar
- 1 –2 tablespoons 15–30ml milk
- ½ teaspoon 2.5ml vanilla extract
- ¼ cup frozen or fresh raspberries
- For the White Chocolate Drizzle Optional:
- ½ cup white chocolate chips
- 2 –4 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Place the bowl in the freezer for 10 minutes to keep the ingredients cold.
- Grate the frozen butter using a box grater and immediately mix it into the dry ingredients.
- For the best results but optional, mix the dry ingredients with the grated butter the night before and store them in a freezer-safe bag overnight. The next morning, simply mix with the wet ingredients for the best texture.
- In a small bowl, whisk together sourdough discard, Greek yogurt (or sour cream), heavy cream, egg, and vanilla extract.
- Add this mixture to the dry ingredients and gently mix with a fork until just combined. If the dough feels too dry, add an extra tablespoon of heavy cream.
- Gently fold in the frozen raspberries and white chocolate chips, being careful not to overmix.
- Turn the crumbly dough onto a lightly floured surface and pat it into a 9-inch circle, about 1 inch thick.
- Use a sharp knife to cut the circle into 8 equal wedges.
- Place the scones on the prepared baking sheet, spacing them 2 inches apart.
- Brush the tops of the scones with heavy cream for a golden finish.
- Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- While the scones cool, prepare the glaze by mashing the raspberries in a bowl and straining (if desired).
- In another bowl, whisk together powdered sugar, 1–2 tablespoons milk, vanilla extract, and add in the raspberries until smooth.
- For the white chocolate drizzle, melt ½ cup white chocolate chips with 2–4 tablespoons heavy cream in a microwave-safe bowl, heating in 15-second intervals and stirring until smooth. Drizzle over the cooled scones.
Notes
- Keep Everything Cold – Cold butter, cold sourdough discard, and chilled dry ingredients help create the flakiest scones. If possible, freeze the butter the night before.
- Don’t Overmix – Stir the dough just until combined. Overworking it can make the scones dense instead of light and tender.
- Use Frozen Raspberries – Fresh raspberries can get too soft and bleed into the dough. Freezing them first helps keep them whole.
- Chill Before Baking – For even better texture, refrigerate the shaped scones for 10 minutes before baking. This keeps them from spreading too much.
- Bake Until Golden – Every oven is different! Check at 25 minutes and bake until the tops are golden brown and the edges are set.
- Glaze & Drizzle After Cooling – Let the scones cool completely before adding the glaze or drizzle so it sets properly.
Nutrition
Serving: 1g | Calories: 498kcal | Carbohydrates: 58g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 44mg | Fiber: 3g | Sugar: 21g