Sourdough White Chocolate Raspberry Scones 

These sourdough white chocolate raspberry scones are soft, tender, and full of juicy raspberries and sweet white chocolate. They’re made with simple ingredients, cold butter, and sourdough discard, with an optional short ferment if you want them to have the benefits of sourdough.

Jump to:

• Recipe Overview: Sourdough White Chocolate Raspberry Scones 
• About the Scone Dough:
• Why You’ll Love These Scones
• Ingredients
• How to Make Sourdough White Chocolate Raspberry Scones
• Other Scone Recipes You'll Love
• Sourdough White Chocolate Raspberry Scones

This is one of those bakes that stop you mid-bite. They’re tender, buttery, and full of juicy raspberries with just enough white chocolate to balance the tartness. If you like bakery-style scones that are soft inside, lightly crisp on the edges, and not overly sweet, these are it. They also happen to be a perfect Valentine’s Day bake, but they’re just as good any day you want something special with your coffee.

If you’ve ever been disappointed by dry or dense store scones, this recipe will feel like a reset. These bake up golden brown with a flaky texture and just enough sweetness to let the raspberries shine. 

About the Scone Dough:

Good scones start with cold ingredients. Cold butter creates steam as it bakes, giving you that light, flaky texture instead of dense scones. I use unsalted butter, grated with a cheese grater or cut into small cubes, and work it into the flour mixture until it forms coarse crumbs with visible pea-sized pieces.

You can use a pastry cutter, pastry blender, or even a food processor, but a large mixing bowl and a little patience work just as well. This method is similar to making pie crust and is the key to tender, flavorful scones.

Why You’ll Love These Scones

• Made with sourdough discard or a short ferment
• Tender, flaky texture with layers of butter
• Balanced sweetness from white chocolate and tart raspberries
• Easy scone recipe using pantry staples
• Perfect for Valentine’s Day, brunch, or coffee time

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup sugar 
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter, grated or cut into small cubes
• ½ cup sourdough discard (or active starter)
• 1 large egg
• ¼ cup heavy cream
• 1 teaspoon vanilla extract

Mix-ins
• ¾ cup white chocolate chunks or white chocolate chips
• 1 cup frozen raspberries
• Egg wash or cream for brushing
• Coarse sugar
• White chocolate drizzle

How to Make Sourdough White Chocolate Raspberry Scones

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the cold butter and work it into the flour using a pastry cutter, pastry blender, or your fingertips until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout.
3. In a medium bowl, whisk together the sourdough discard, egg, heavy cream, and vanilla extract.
4. Add the wet ingredients to the flour mixture and gently stir with a wooden spoon or rubber spatula until a crumbly dough forms. Do not overmix.
5. Gently fold in the white chocolate and raspberries. If using frozen raspberries, keep them frozen until this step to avoid streaking the dough.
6. Turn the dough out onto a lightly floured surface and gently press it into a circle about 1 inch thick. Use a sharp knife or bench scraper to cut into 8 wedges.
7. Place the shaped, unbaked scones onto a parchment-lined baking sheet.
8. Fermentation Option (Overnight)
   • Cover tightly with plastic wrap.
   • Refrigerate for 8–24 hours.
9. Preheat the oven to 400°F.
10. Brush the tops with a little heavy cream or egg wash. Bake on a prepared baking sheet for 20-22 minutes, until the scones are set and lightly golden brown.
11. Let the scones cool slightly.
12. Drizzle with vanilla glaze or white chocolate. 

FAQ's:

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