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.
![sourdough raspberry scones](https://healingslice.com/wp-content/uploads/2024/07/sourdough-raspberry-scones8-768x1024.jpg)
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.
![sourdough scones](https://healingslice.com/wp-content/uploads/2024/07/sourdough-raspberry-scones9-997x1024.jpg)
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)
- 50 grams (1/4 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.
![Grate the butter](https://healingslice.com/wp-content/uploads/2023/04/grating-butter-768x1024.jpg)
![Cut the butter into the dry mixture](https://healingslice.com/wp-content/uploads/2023/04/cutting-butter-into-the-mixture-768x1024.jpg)
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.
![In a separate bowl mix together the sourdough discard, heavy cream, and vanilla extract.](https://healingslice.com/wp-content/uploads/2023/04/adding-raspberries-768x1024.jpg)
![The dough should be stiff and crumbly, if it feels too wet which can result from the raspberries add a little more flour.](https://healingslice.com/wp-content/uploads/2023/04/sourdough-raspberry-scone-dough-768x1024.jpg)
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.
![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 scones in a pie/cake pan lined with parchment paper.](https://healingslice.com/wp-content/uploads/2023/04/circle-shape-for-raspberry-scones-768x1024.jpg)
![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.](https://healingslice.com/wp-content/uploads/2023/04/shaped-raspberry-scones-768x1024.jpg)
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.
![brushing sourdough scones](https://healingslice.com/wp-content/uploads/2023/04/brushing-the-scones-768x1024.jpg)
![sourdough scones](https://healingslice.com/wp-content/uploads/2023/04/sourdough-raspberry-scones-on-cooling-rack-768x1024.jpg)
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.
![glazed sourdough scones](https://healingslice.com/wp-content/uploads/2024/07/sourdough-raspberry-scones4-807x1024.jpg)
More Sourdough Recipes
- Sourdough Discard Crescent Rolls
- Sourdough Applesauce Cake
- Sourdough Pumpkin Cake (with cream cheese frosting!)
- Sourdough Maple Sugar Cookies
Sourdough Raspberry Scones (& a lemon glaze!)
Equipment
- Mixing bowl
- Measuring cups and spoons
- silicone spatula
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
For the dough
- 250 grams (2 cups) all-purpose flour add an additional 30 grams (1/4 cup) if using fresh raspberries
- 50 grams (1/4 cup) sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 113 grams (8 tablespoons) frozen unsalted butter grated
- 100 grams (1/2 cup) sourdough discard (fed or unfed & cold)
- 120 grams (1/2 cup) heavy cream
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen (see notes)
- 1 teaspoon lemon zest optional
- 2 tablespoons heavy cream for brushing
- coarse sugar for topping optional
For the lemon glaze
- 1 cup powdered sugar sifted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
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 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, & Make the glaze
- 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.
- While the scones are baking, make the lemon glaze.
- In a medium bowl whisk together the sifted powdered sugar, lemon juice, and vanilla extract.
- Allow the 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.
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