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Raspberry White Chocolate Sourdough Scones Recipe

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These Raspberry White Chocolate Sourdough Scones are tender, flaky, and bursting with fresh raspberries and sweet white chocolate chips. Made with a tangy sourdough discard, these scones offer a delightful twist on a classic treat. Finished with a smooth vanilla-almond glaze, they make a perfect accompaniment to your morning coffee or afternoon tea.

Ingredients

Scone Dough

  • 380 grams all-purpose flour (scant 3 cups)
  • 65 grams granulated sugar (about 1/3 cup)
  • 15 grams baking powder (about 1 tablespoon)
  • 4 grams salt (about 3/4 teaspoon)
  • 113 grams unsalted butter (about 8 tablespoons, chilled and grated)
  • 170 grams fresh raspberries (1 6 oz carton)
  • 90 grams white chocolate chips (about 1/2 cup)
  • 2 large eggs (about 100 grams)
  • 100 grams sourdough discard (scant 1/2 cup)
  • 50 grams heavy cream (scant 1/4 cup)
  • 15 grams milk (about 1 tablespoon)
  • 4 grams vanilla extract (about 1 teaspoon)
  • 2 grams almond extract (optional, about 1/2 teaspoon)

Glaze

  • 100 grams powdered sugar (about 3/4 cup plus 1 tablespoon)
  • 20 grams milk (about 1.5 tablespoons)
  • 4 grams vanilla extract (about 1 teaspoon)
  • 2 grams almond extract (optional, about 1/2 teaspoon)
  • Pinch of salt

Instructions

  1. Prepare dry ingredients and butter: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. Grate the cold, unsalted butter and add it to the flour mixture. Use a whisk or pastry cutter to coat the butter pieces evenly with the flour mixture, creating a crumbly texture.
  2. Add raspberries and white chocolate: Gently fold in the fresh raspberries and white chocolate chips to the flour and butter mixture. Fluff together until the raspberries and chocolate are completely coated in flour, helping to prevent them from sinking.
  3. Mix wet ingredients: In a separate bowl, whisk together the sourdough discard and eggs until combined. Then stir in the heavy cream, milk, vanilla extract, and optional almond extract until smooth and fully incorporated.
  4. Combine wet and dry ingredients: Pour the liquid mixture into the flour mixture and carefully stir with a fork or spoon just until the dough comes together. Be gentle to minimize the raspberries releasing too much juice. Adjust consistency by adding a teaspoon of cream if too dry, or a bit of flour if too wet. The dough should resemble pie dough and remain tender, so avoid over-mixing.
  5. Shape and cut the dough: Turn the dough out onto a floured counter and pat it into an 8-inch circle about 1-inch thick. Use a sharp knife or bench scraper to cut the dough into 8 triangular pieces. For smaller scones, pat into an 8 or 9-inch rectangle and cut into 12–16 squares. The dough can be frozen at this stage for baking later.
  6. Chill and bake: Line a baking sheet (18x13 inches) with parchment paper and place the scones spaced apart. Preheat the oven to 425°F (220°C). While the oven heats, chill the scone dough in the freezer for 10 minutes or the refrigerator for 30 minutes. Bake the scones for 16–18 minutes until the edges turn crispy and they are cooked through.
  7. Prepare the glaze: While the scones bake, whisk together the powdered sugar, milk, vanilla extract, almond extract, and a pinch of salt until smooth.
  8. Glaze and serve: Once the scones are warm from the oven, drizzle the simple vanilla-almond glaze over the top. Serve immediately and enjoy the delightful balance of tangy sourdough, fruitiness from raspberries, and sweet white chocolate.

Notes

  • The dough can be frozen after shaping and cut before baking for convenience. Bake from frozen, adding a few extra minutes to the baking time.
  • Use chilled butter and quick mixing to keep the scones tender and flaky.
  • Be gentle when mixing to avoid breaking raspberries too much, which can make the dough overly wet.
  • For smaller scones, form dough into a rectangle and cut into squares instead of triangles.
  • The glaze is optional but adds a lovely sweet finish that complements the flavors.

Find it online: https://miracooking.com/raspberry-white-chocolate-sourdough-scones-recipe/