Raspberry White Chocolate Sourdough Scones (using discard)

By: Amber Grangroth

Raspberry White Chocolate Sourdough Scones are hands down my absolute favorite scone! They are perfectly balanced with bits of tart raspberries and pickets of sweet white chocolate. The perfect match for a cup of morning coffee or afternoon tea!

This recipe uses sourdough discard, which is a sourdough starter that is no longer active and bubbly. Sourdough is a mixture of flour and water that has been left out at room temperature to ferment and form natural yeast. It is used  in baked goods to add flavor as a leavening agent and to aid in easier digestion of flour.

I like to sprinkle my scones with sugar before baking for a little added sweetness. You can also drizzle with a glaze after they’ve cooled for a sweeter touch!

Raspberry White Chocolate Sourdough Scones Recipe

1 3/4 cup flour
1/3 cup sugar
1/2 tsp salt
2 tsp baking powder
1/2 cup cold butter
1/2 cup sourdough discard
1 egg
2 tsp vanilla
2 Tbsp cream
1/2 cup white chocolate chips
3/4 c frozen raspberries

Brush with milk or cream and sprinkle with sugar or drizzle with glaze.

Glaze:
1 cup powdered sugar
1 tsp vanilla
Pinch of salt
1 1/2 Tbsp milk
Mix well until smooth and drizzle on scones

1. Preheat oven to 400°F, line a baking sheet with parchment paper
2. In a medium bowl or food processor with a dough blade, add flour, sugar, salt, baking powder, and mix.
3. Cut in 1/2 cup cold butter until the mixture is crumbly. Dump into a medium-sized bowl if you were using a food processor.
4. Add white chocolate chips and frozen raspberries and mix gently.
5. In a separate bowl, add sourdough discard, egg, vanilla, and cream and mix well.
6. Add the wet ingredients to the dry ingredients and gently mix with a fork and gently fold over itself  to form a slightly crumbly dough. If the dough is too dry, add another tablespoon of cream.
7. Dump the scone dough onto the parchment lined baking sheet and gently pat out to form a circle.
8. Cut the dough into eight triangles and separate evenly on the baking pan.
9. Brush each scone with milk and sprinkle with sugar if desired. This is optional!
10. Bake for 18-22 minutes
11. Cool on a wire rack slightly before glazing. And store in an air-tight container. Or freeze.
12. Enjoy!

Raspberry White Chocolate Sourdough Scones (using discard)

Print Recipe

Servings 8 scones

Ingredients

  

• 1 3/4 cup flour
• 1/3 cup sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup cold butter
• 1/2 cup sourdough discard
• 1 egg
• 2 tsp vanilla
• 2 Tbsp cream
• 1/2 cup white chocolate chips
• 3/4 c frozen raspberries
• Brush with milk or cream and sprinkle with sugar or drizzle with glaze.

Glaze:

• 1 cup powdered sugar
• 1 tsp vanilla
• Pinch of salt
• 1 1/2 Tbsp milk
• Mix well until smooth and drizzle on scones

Instructions

 

• Preheat oven to 400°F, line a baking sheet with parchment paper
• In a medium bowl or food processor with a dough blade, add flour, sugar, salt, baking powder, and mix.
• Cut in 1/2 cup cold butter until the mixture is crumbly. Dump into a medium-sized bowl if you were using a food processor.
• Add white chocolate chips and frozen raspberries and mix gently.
• In a separate bowl, add sourdough discard, egg, vanilla, and cream and mix well.
• Add the wet ingredients to the dry ingredients and gently mix with a fork and gently fold over itself  to form a slightly crumbly dough. If the dough is too dry, add another tablespoon of cream.
• Dump the scone dough onto the parchment lined baking sheet and gently pat out to form a circle.
• Cut the dough into eight triangles and separate evenly on the baking pan.
• Brush each scone with milk and sprinkle with sugar if desired. This is optional!
• Bake for 18-22 minutes
• Cool on a wire rack slightly before glazing. And store in an air-tight container. Or freeze.
• Enjoy!

Notes