Raspberry Cheesecake Sourdough Scones

These Raspberry Cheesecake Sourdough Scones are every bit as dreamy as they sound—soft, buttery, and bursting with juicy raspberries and pockets of creamy white chocolate. A swirl of sweetened cream cheese throughout gives them a rich, cheesecake-inspired twist that makes them feel extra special. Made with sourdough discard, they have a subtle tang and an irresistibly tender crumb.

In honor of Mother’s Day, these scones were a collaborative effort with my dear friend Gia (@giasbatch), and together we created a bake that’s equal parts cozy, creative, and completely crave-worthy. Whether you’re prepping for brunch or just looking for a sweet way to use your starter, this is a recipe you’ll come back to often.

Tips for Success

• Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.

• Refrigerate the dough before baking: For sourdough raspberry scones to hold their shape, I recommend refrigerating them for at least 1 hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.

• Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.

• Raspberries: Frozen raspberries are recommended for this recipe. They make the dough easier to work with and they hold their shape better.

• Overmixing: Make sure not to overmix the dough, this will result in a dry scone.

How to make Raspberry Cheese Sourdough Scones: step-by-step

Baker’s schedule: mix the dough and freeze for a minimum of 1 hour or mix the dough. shape, and refrigerate it overnight to bake for the following morning.

Ingredients

Dry ingredients:

• 250 grams all-purpose flour (+1 tablespoon for coating the berries)
• 80 grams sugar
• 8 grams (2 teaspoons) baking powder
• 5 grams (1 teaspoon) salt
• 1 tsp lemon zest (optional but lovely)
• 85 grams unsalted butter (cold and grated)
• 100 grams cream cheese (cut into 1/4 inch cubes and frozen for cheesecake pockets)

Wet Ingredients:

• 100 grams sourdough discard (cold and no more than a week old)
• 1 egg
• 50 grams heavy cream or buttermilk
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract (optional but enhances cheesecake flavor)

Inclusions:

• 100 grams frozen raspberries
• 75 grams white chocolate chunks or chips
• 30 grams graham crackers (crushed- about 3-4 crackers)

Topping:

• Heavy cream or milk for brushing
• Crushed graham crackers for sprinkling
• Optional: white chocolate drizzle (post-bake)

Equipment

• Mixing bowl
• Measuring cups and spoons
• Silicone spatula
• Cheese grater
• Baking Sheet
• Parchment paper

Make the dry mixture

*Place the butter and the cream cheese in the freezer for 20-30 minutes before mixing the dough.

• Whisk together the flour, sugar, baking, powder, salt, and lemon zest (if using).

• Grate the butter into the dry mixture and cut it into it until it resembles coarse sand.

• Toss in frozen cream cheese cubes, keep them chunky for the ultimate cheesecake effect.

• Gently toss in the white chocolate and crushed graham crackers and coat well in the flour mixture.

Mix the wet ingredients and combine

• In a separate bowl combine the sourdough discard, egg, heavy cream, vanilla extract, and almond extract if using.

• Meanwhile toss the frozen raspberries in a tablespoon of flour and set aside.

• Combine the wet and dry mixture until just coming together- do not overwork. Toss the coated frozen raspberries in the mixture and gently fold them in.

• Gently bring the dough together by folding and pressing it just until it holds, it’s important to work quickly, as the frozen raspberries will begin to release moisture as they thaw.

Pro tip: If the dough becomes too soft or sticky to manage, don’t worry—a quick 10–15 minute rest in the freezer will help firm it up and make shaping much easier.

Shape the Raspberry cheesecake scones

• On a generously floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges. Tip: you can shape the sourdough scones in a pie/cake pan lined with parchment paper.

• Place each wedge on the baking sheet and place it into the freezer for at least 1 hour. Sourdough raspberry cheesecake scones can be refrigerated overnight and baked in the AM if desired.

Brush & Bake

• When ready to bake the raspberry cheesecake sourdough scones brush with some heavy cream and sprinkle some crushed graham crackers over top of each one.

• Bake at 425 degrees F for 18-25 minutes or until the edges begin to brown.

Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.

• Allow the raspberry cheesecake sourdough scones to cool and drizzle melted white chocolate over top for the finishing touch!

• Raspberry cheesecake sourdough scones can last for 3 days in an airtight container on the counter.

More sourdough scones

• Sourdough Raspberry Scones (& a lemon glaze!)
• Coconut Cream Pie Sourdough Scones
• Cranberry Orange Sourdough Scones (with an orange glaze!)
• Everything Bagel Sourdough Scones (with cheese!)