Sourdough Raspberry White Chocolate Scones

These sourdough scones combine the comforting familiarity of scones with the tangy twist of sourdough, making any kitchen feel a little warmer.

Prep Time 20

Cook Time 20

Additional Time 10

Total Time 50

Servings 8 scones

Calories 532

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.

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.

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