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Sourdough Raspberry Scones (& a lemon glaze!)


sourdough raspberry scones

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!

sourdough raspberry scone

Tips for Success

While sourdough scones are easy to make, there are a few key components that will set you up with the perfect scone. Take a read below before baking to ensure you don’t miss a step!

  • Before mixing the dough, ensure your butter is frozen.
  • For sourdough raspberry scones to hold their shape, I recommend refrigerating them for at least 1 hour before baking. The dough can be made the evening before and you can refrigerate it overnight.
  • If you have a 7 or 8-inch pie pan, you can line it with parchment paper or plastic wrap and mold the disc shape for the easiest shaping.
  • Frozen or fresh raspberries can be used, do not thaw frozen raspberries before using.
  • Make sure not to overmix the dough. You don’t want to create any gluten during the mixing process or this will result in a dry scone.
  • Want an even stronger lemon flavor? Add some lemon zest to your dough or top the sourdough scones with lemon zest after baking.
sourdough raspberry scone inside view

How to make sourdough raspberry scones

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

Ingredients & Equipment

For the dough:

  • 2 cups of flour (add an additional 1/4 cup IF the dough feels too wet)
  • 1/4 cup of sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon of baking soda
  • 8 tablespoons frozen unsalted butter, grated
  • 1/2 cup of sourdough discard
  • 1/2 cup of heavy cream
  • 1 teaspoon of vanilla extract
  • 2/3 cup of 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 crumbly, 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.
  • While the sourdough scones are baking, make the lemon 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.
sourdough raspberry scones

More Sourdough Recipes

sourdough raspberry scones
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5 from 2 votes

Sourdough Raspberry Scones (& a lemon glaze!)

These sourdough raspberry scones are the perfect combination of tart and sweet. Made with fresh raspberries and sourdough discard, these scones are a delightful treat any time of day.
Prep Time20 minutes
Cook Time25 minutes
1 hour
Course: Dessert
Servings: 8 scones
Calories: 212kcal

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • silicone spatula
  • Cheese grater
  • Baking sheet
  • Parchment paper

Ingredients

For the dough

  • 2 cups all-purpose flour add an additional 1/4 cup IF the dough feels too wet
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 8 tablespoons frozen unsalted butter grated
  • 1/2 cup sourdough discard
  • 1/2 cup heavy cream
  • 2/3 cup raspberries fresh or frozen
  • 2 tablespoons heavy cream for brushing
  • coarse sugar for topping optional
  • 1 teaspoon lemon zest 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 crumbly, 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.

Notes

Baker’s schedule: mix the dough and refrigerate for a minimum of 1 hour or mix the dough and refrigerate overnight to bake for the following morning.
Please read “Tips for Success” above before making these scones. 
The level of lemon flavor is up to one’s preference, feel free to adjust the glaze accordingly to your liking!
Start with 2 cups of flour and if the dough feels too wet, add an additional 1/4 cup of flour. This can vary depending on the moisture of the berries. 

Nutrition

Serving: 1scone | Calories: 212kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g

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