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.
Servings: 8 scones
Calories: 412kcal
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
- 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.
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
Serving: 1scone | Calories: 412kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g
