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.
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)
- 65 grams (1/3 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
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Line a baking sheet with parchment paper.
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In a large mixing bowl combine the flour, sugar, salt, baking powder, and baking soda.
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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
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In a separate bowl mix together the sourdough discard, heavy cream, and vanilla extract.
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Then, add the wet mixture to the dry mixture and mix to combine.
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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.
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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
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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.
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Place each wedge on the baking sheet and place it into the refrigerator/freezer for at least 1 hour. Sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush, Bake, & Make the glaze
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When ready to bake the sourdough raspberry scones, preheat the oven to 400 degrees F.
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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.
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While the scones are baking, make the lemon glaze.
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In a medium bowl whisk together the sifted powdered sugar, lemon juice, and vanilla extract.
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Allow the scones to cool for 5-10 minutes before enjoying with the lemon glaze!
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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, shape, and refrigerate 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.
Lemon flavor: The level of lemon flavor is up to one's preference, feel free to adjust the glaze accordingly to your liking!
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
