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raspberry white chocolate cheesecake sourdough scones
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5 from 1 vote

Raspberry Cheesecake Sourdough Scones

These raspberry cheesecake sourdough scones are soft, buttery, and swirled with cream cheese, juicy raspberries, and white chocolate, an irresistible way to use up sourdough discard.
Prep Time20 minutes
Cook Time25 minutes
Resting time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: raspberry cheesecake sourdough scones
Servings: 8 scones

Equipment

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

Ingredients

Dry Ingredients

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

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

  • 2 tablespoons heavy cream for brushing
  • 1 tablespoon coarse sugar for topping (optional)
  • 2-3 crushed graham crackers for sprinkling optional
  • 1/2 cup melted white chocolate for the drizzle optional

Instructions

Make the dry mixture

  • *Place the butter and cream cheese in the freeze 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 resembles coarse sand.
  • Toss in the 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 coarse sugar and 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.

Notes

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.
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