Tina BevkAs chilly weather settles in, it’s the perfect time to heat up the oven for some holiday baking. If you love classic scones, try the Christmas twist of sourdough raspberry and white chocolate scones. These scones mix the familiar texture with the tartness of raspberries and the sweetness of white chocolate, perfect for a festive treat."
They’re quicker to prepare than most sourdough treats, yet they don't compromise on taste, making them perfect for anyone looking for a Christmas morning breakfast without the wait! If you like the idea of sourdough bakes that are sweet, but not overly so, be sure to check out my sourdough cinnamon rolls or sourdough chocolate knots!
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📖Printable Recipe
📖 Recipe
Sourdough Raspberry White Chocolate Scones
Equipment
Ingredients
- 2.5 cup all-purpose flour
- 1 cup bread flour
- 0.75 cup white sugar
- 3 teaspoon baking powder
- 8 tablespoons unsalted butter cold, cut into an inch thick cubes
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup sourdough starter discard
- 1 cup raspberries frozen
- 1 cup white chocolate loosely chopped
Instructions
- Preheat your oven to 375°F.
- Combine all dry ingredients—both types of flour, sugar, baking powder, and salt in a mixing bowl. Cut in the cold butter until the mixture resembles pea-sized crumbs, then stir in the chopped white chocolate. This base mix is crucial for texture.
- In a separate bowl, whisk together the vanilla extract, eggs, and sourdough discard until just mixed. Avoid over-mixing to keep the texture of the scones light.
- Create a well in the center of your dry ingredients and pour in the liquid mixture. Stir with a rubber spatula until the dough starts to come together in a shaggy form. Then, gently use your hands to form a smooth dough.
- Turn the dough out onto a lightly floured surface and shape into a circle about an inch thick. Distribute half the raspberries on one side, fold the dough over, and press into a circle again. Press the remaining raspberries into the top.
- Use a pizza cutter or bench scraper to slice the dough into 8 wedge-shaped scones. Transfer these carefully onto a parchment-lined baking sheet, spacing them a few inches apart.
- Bake the scones for 18-20 minutes. They should start to turn golden around the edges and the bottoms will be a deep golden brown. Check doneness with a toothpick—if it comes out clean, they're ready.
- Allow the scones to cool on the sheet pan for a few minutes, then transfer to a wire rack. Enjoy them warm or at room temperature for the best flavor and texture.
Notes
- Butter Temperature: Ensure your butter is cold before incorporating it into the flour. This helps create those flaky layers as the butter melts during baking.
- Dough Handling: Handle the dough as little as possible to avoid warming the butter with your hands, which can affect the texture of the scones.
- Raspberry Placement: When adding raspberries, press them gently into the dough to prevent them from falling out but avoid crushing them, especially if using fresh berries.
- Baking Watch: Keep a close eye on the oven as the scones bake; since ovens can vary, start checking for doneness a few minutes before the timer goes off to ensure they don't overbake.
Nutrition
Ingredients
- All-purpose flour: Serves as the base for the scones, providing structure while keeping them tender.
- Bread flour: Adds chewiness and helps the scones rise better.
- White sugar: Sweetens the scones, balancing the tanginess of the sourdough.
- Baking powder: Ensures the scones are light and fluffy.
- Fine salt: Enhances all the flavors in the scone.
- Cold, unsalted butter: Crucial for creating flaky layers as it melts during baking.
- Vanilla extract: Adds a sweet, aromatic flavor to the dough.
- Eggs: Bind the ingredients and enrich the dough.
- Sourdough discard: Incorporates a tangy flavor, making the scones uniquely delicious.
- Raspberries: Provide a juicy, tart contrast to the sweet dough.
- White chocolate chips: Offer creamy bursts of sweetness throughout the scone.
See recipe card for quantities.
How to Make Sourdough Scones
STEP 1. Preheat your oven to 375°F.
STEP 2. Combine all dry ingredients—both types of flour, sugar, baking powder, and salt in a mixing bowl. Cut in the cold butter until the mixture resembles pea-sized crumbs, then stir in the chopped white chocolate. This base mix is crucial for texture.
STEP 3. In a separate bowl, whisk together the vanilla extract, eggs, and sourdough discard until just mixed. Avoid over-mixing to keep the texture of the scones light.
STEP 4. Create a well in the center of your dry ingredients and pour in the liquid mixture. Stir with a rubber spatula until the dough starts to come together in a shaggy form. Then, gently use your hands to form a smooth dough.
STEP 5. Turn the dough out onto a lightly floured surface and shape into a circle about an inch thick. Distribute half the raspberries on one side, fold the dough over, and press into a circle again. Press the remaining raspberries into the top.
STEP 6. Use a pizza cutter or bench scraper to slice the dough into 8 wedge-shaped scones. Transfer these carefully onto a parchment-lined baking sheet, spacing them a few inches apart.
STEP 7. Bake the scones for 18-20 minutes. They should start to turn golden around the edges and the bottoms will be a deep golden brown. Check doneness with a toothpick—if it comes out clean, they're ready.
STEP 8. Allow the scones to cool on the sheet pan for a few minutes, then transfer to a wire rack. Enjoy them warm or at room temperature for the best flavor and texture.
Substitutions & Variations
- Berry Variations: Instead of raspberries, try using blueberries or blackberries for a different burst of flavor.
- Chocolate Options: Swap out white chocolate chips for dark or milk chocolate chips depending on your sweetness preference.
- Sugar Alternatives: Replace white sugar with coconut sugar for a different sweetness profile.
- Flour Choices: If bread flour is unavailable, using all-purpose flour for the entire recipe still yields delicious results.
💭Crucial Success Tips
- Butter Temperature: Ensure your butter is cold before incorporating it into the flour. This helps create those flaky layers as the butter melts during baking.
- Dough Handling: Handle the dough as little as possible to avoid warming the butter with your hands, which can affect the texture of the scones.
- Raspberry Placement: When adding raspberries, press them gently into the dough to prevent them from falling out but avoid crushing them, especially if using fresh berries.
- Baking Watch: Keep a close eye on the oven as the scones bake; since ovens can vary, start checking for doneness a few minutes before the timer goes off to ensure they don't overbake.
FAQ
Absolutely! Fresh raspberries can be used in place of frozen. Just handle them gently when mixing into the dough to avoid crushing them, as they are more delicate than frozen berries.
If your dough is too sticky, lightly flour your hands and the surface where you’re shaping the dough. You can also chill the dough for about 30 minutes before shaping to make it easier to handle.
Scones are done when they turn golden brown around the edges and a toothpick inserted into the center comes out clean. Also, the bottoms of the scones should be a deep golden brown. Start checking a few minutes before the recommended baking time to ensure they don't overbake.
More Sourdough Discard Recipes
How To Store Sourdough Scones
- At Room Temperature: Store the scones in an airtight container for up to 2 days to maintain freshness.
- Refrigerate: Keep the scones in a sealed container for up to 5 days if you prefer them chilled.
- Freeze: For longer storage, freeze the scones on a baking sheet in a single layer and then transfer to a freezer-safe bag. They can be stored for up to 3 months. When ready to enjoy, reheat them in the oven to restore their original texture and warmth.
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