Sourdough Raspberry Scones (& a lemon glaze!)

Sourdough raspberry scones with a lemon glaze are a delicious and refreshing treat that is perfect for any occasion. These soudough scones are made with fresh raspberries, tangy sourdough discard, and a touch of sweetness, all complemented by the bright flavor of lemon.

The zesty lemon glaze adds a burst of citrusy goodness that perfectly balances the tartness of the raspberries. Whether enjoyed with a cup of tea or as a light breakfast, these scones are a delightful and satisfying way to start your day!

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. However, I have used fresh raspberries but I add that extra 1/4 cup of flour during mixing.

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

Want an even stronger lemon flavor? Add some lemon zest to the dough or top the sourdough scones with lemon zest after baking.

How to make sourdough raspberry scones

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

Raspberries: If using fresh raspberries plan to add 30 grams (1/4 cup) of additional flour due to the extra moisture. The dough will be a little more challenging to work with, use flour as needed to help with sticking.

Ingredients

For the dough:

• 250 grams (2 cups) of all-purpose flour (see notes if using fresh raspberries)
• 65 grams (1/3 cup) of sugar
• 1/4 teaspoon of salt
• 1 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 113 grams (8 tablespoons) frozen unsalted butter, grated
• 100 grams (1/2 cup) of sourdough discard (fed or unfed & cold)
• 120 grams (1/2 cup ) of heavy cream
• 1 teaspoon of vanilla extract
• 1 cup of frozen or fresh raspberries (see notes if using fresh raspberries)
• 2 tablespoons of heavy cream for brushing
• coarse sugar for topping (optional)
• 1 teaspoon of lemon zest (optional)

For the lemon glaze:

• 1 cup of powdered sugar, sifted
• 1 teaspoon of vanilla extract
• 1 tablespoon lemon juice

Equipment

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

Sourdough Raspberry Scones: Make the dry mixture

• Line a baking sheet with parchment paper.

• In a large mixing bowl combine the flour, sugar, salt, baking powder, and baking soda.

• Next, grate the frozen butter into the mixture and use a fork or dough scraper to cut the butter into the flour, resembling coarse crumbs.

Make the wet mixture & combine

• In a separate bowl mix together the sourdough discard, heavy cream, and vanilla extract.

• Then, add the wet mixture to the dry mixture and mix to combine.

• Gently fold in the raspberries (it is okay if they break apart a bit) and bring the dough together. Be careful not to overmix here.

• The dough should be stiff and slightly tacky, if it feels too wet which can result from the raspberries add a little more flour.

Shape the sourdough raspberry scones

• On a lightly 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 refrigerator for at least 1 hour. Sourdough scones can be refrigerated overnight and baked in the AM if desired.

Brush & Bake

• When ready to bake the sourdough raspberry scones, preheat the oven to 400 degrees F.

• Brush each scone with heavy cream and sprinkle some coarse sugar on top if desired and bake for 20-25 minutes or until the edges start to brown.

Make the glaze

• In a medium bowl whisk together the sifted powdered sugar, lemon juice, and vanilla extract.

• Allow the sourdough scones to cool for 5-10 minutes before enjoying with the lemon glaze!

• Sourdough raspberry scones can last for 3 days in an airtight container on the counter.

More Sourdough Recipes

• Sourdough Discard Crescent Rolls
• Sourdough Applesauce Cake
• Sourdough Pumpkin Cake (with cream cheese frosting!)
• Sourdough Maple Sugar Cookies