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sourdough white-chocolate-raspberry-scones

Sourdough White Chocolate Raspberry Scones

by Sylvia Hofer
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 170 kcal

Equipment

  • 1 large bowl
  • 1 Pastry cutter
  • 1 Medium bowl
  • 1 Sharp knife
  • 1 Baking sheet
  • 1 Parchment paper

Ingredients
  

  • 1 ½ Cup 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

Instructions
 

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • 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.
  • In a medium bowl, whisk together the sourdough discard, egg, heavy cream, and vanilla extract.
  • 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.
  • Gently fold in the white chocolate and raspberries. If using frozen raspberries, keep them frozen until this step to avoid streaking the dough.
  • 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.
  • Place the shaped, unbaked scones onto a parchment-lined baking sheet.
  • Fermentation Option (Overnight) Cover tightly with plastic wrap. Refrigerate for 8–24 hours.
  • Preheat the oven to 400°F.
  • 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.
  • Let the scones cool slightly.
  • Drizzle with vanilla glaze or white chocolate. 

Notes

Tips
  • Keep the butter cold (grate it or cube it, then pop it in the freezer 5 to 10 minutes if your kitchen is warm)
  • Don’t overmix once the wet hits the dry. Crumbly and shaggy is the goal
  • Keep raspberries frozen until you fold them in so they don’t turn your dough into pink paste

Nutrition

Calories: 170kcalCarbohydrates: 31gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 32mgSugar: 13g
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