Sourdough Discard Raspberry White Chocolate Scones
Looking for a delicious way to use up that sourdough discard sitting in your fridge? These Raspberry White Chocolate Scones are one of my absolute favorite recipes — flaky, buttery, and bursting with sweet-tart raspberries and creamy white chocolate, all topped with a bright lemon glaze. They’re the perfect weekend treat or cozy weekday bake, and a great way to reduce waste in your sourdough routine!
Plus, these scones come together beautifully with our West Country Mills stone ground flour, giving you a richer flavor and better nutrition than store-bought, processed flour.
Ingredients:
For the scones:
- 2 cups All Purpose or Red Fife flour (Red Fife recommended)
- 1/2 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup cold butter, cubed
- 1/3 cup white chocolate chips
- 1/2 cup sourdough discard
- 1 egg
- 2 tsp vanilla extract
- 1/4 cup heavy cream
- 1/2–1 cup frozen raspberries
For the lemon glaze:
- 3/4 cup powdered sugar
- 1–2 tbsp lemon juice
Directions
1️⃣ In a mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2️⃣ Add the cold cubed butter to the dry ingredients. Cut the butter into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized pieces of butter.
3️⃣ Stir in the white chocolate chips.
4️⃣ In a separate bowl, whisk together sourdough discard, egg, vanilla, and heavy cream. Pour the wet ingredients into the flour mixture.
5️⃣ Use a wooden spoon to stir until the dough starts to come together. Finish kneading gently with your hands to incorporate any remaining dry bits.
6️⃣ Turn the dough onto a lightly floured surface and press it into a rough rectangle with your hands. Scatter half the frozen raspberries on top, then fold the dough into thirds like a letter.
7️⃣ Gently press the dough back into a rectangle. Add remaining raspberries on top, pressing them slightly into the dough.
8️⃣ Using a bench scraper or sharp knife, cut the rectangle in half lengthwise, then into thirds crosswise, making 6 rectangles. Cut each rectangle diagonally to form 12 scone triangles.
9️⃣ Place scones on a parchment-lined baking sheet and refrigerate for at least 1 hour (this helps them keep their shape and stay flaky).
🔟 Preheat oven to 400°F (200°C). Brush the tops of the scones with a bit of heavy cream. Bake for 16–20 minutes, or until scones are puffed and lightly golden.
Let cool slightly. In a small bowl, whisk powdered sugar and lemon juice until smooth. Drizzle glaze over cooled scones and enjoy!
Tips for the Best Scones
- Keep your butter and cream cold for flakier scones.
- Don’t overwork the dough — a light touch helps them stay tender.
- Use stone ground flour for a richer flavor and better nutrition.
- Use Red Fife Flour for the softest crumb results
Why Stone Ground Flour?
Our stone ground flour retains the bran and germ, unlike most store-bought flours that are heavily processed and stripped of natural nutrients. This means better flavor, improved texture, and a healthier bake you can feel good about serving your family.