Raspberry White Chocolate Scones | sourdough discard recipe

These raspberry white chocolate scones are super easy to make, call for basic ingredients, and are sure to be a hit with the whole family! This simple and easy sourdough discard recipe is perfect for any occasion and is a great way to use up extra sourdough starter discard!

I shared my homemade blueberry lemon sourdough scone recipe not too long ago, in which I happened to mention that raspberry white chocolate scones were my favorite scones. So I’m sure it doesn’t come as any surprise that I’m back to share this recipe with you all. 

I’ve said before that I am a big fan of scones, and I’ll eat them any time of the day, for breakfast, a snack, or dessert, not to mention that they are great for brunch and afternoon tea.

I first fell in love with these scones, though, during the year I worked at a local little coffee shop in my hometown.  One of the most popular items was their white chocolate raspberry scones, and I don’t care to admit how many I ate while I worked there.

And I did first set out to recreate that recipe, something that wasn’t easy, as we didn’t really bake them there; they came premade and frozen.

All I did was pop them in the oven. And all I had to go on was raspberries and white chocolate. Enter these delicious sourdough scones.

The way I see it, if something isn’t broke, don’t fix it. And since I already had a pretty good, and rather delicious, sourdough scone base, I figured, why don’t I just use that to create these homemade scones too? 

Needless to say, I’m quite happy with this recipe, not only do these scones taste better then the ones I used to eat at the coffee shop. But they are also super easy to make, sure to be a hit everywhere they go, plus, they great way to use up fresh raspberries and sourdough discard!

Raspberry White Chocolate Scones | with sourdough discard

Ingreidents 

Dry Ingredients

• all-purpose flour
• Cane sugar. You can also use white sugar
• baking powder
• sea salt
• frozen unsalted butter. You want to make sure you are using very cold butter. The easiest way to do this is to pop your stick of butter in the freezer, about 20 minutes before you start making your scones.
• white chocolate chips
• fresh raspberries, washed

Wet Ingredients 

• egg
• vanilla extract
• Heavy cream, you can substitute milk or half and half
• Sourdough starter discard. You can also make these scones with an active starter!

Topping

• heavy cream, for brushing on top of the scones,
• coarse sugar for sprinkling. I like to use cane sugar

How To Make Raspberry White Chocolate Sourdough Discard Scones

In a small bowl, combine the wet ingredients and whisk until smooth. Set aside until ready to use.

In a large bowl, combine the flour, baking powder, sugar, and salt. Then, using a cheese grater, grate your frozen butter into your flour mixture and gently mix with your hands until just combined. 

Add the white chocolate chips and mix, then add the washed raspberries and toss gently to coat the berries in the flour.

Pour the wet ingredients into your large mixing bowl. Then, using your hands, carefully mix everything until the mixture forms a ball. Try not to squish all the raspberries, but don’t worry if you do, the scones will still taste amazing!

Wash your hands and line a large baking sheet with parchment paper. 

Turn your scone dough out into your prepared baking sheet. And using your hands, gently press it out until it is roughly an 8′ circle, about 1/2-1 inch thick.

Then, using a sharp knife, cut your circle into 8 triangles(like a pie). Now you can either separate your scones now, so that they aren’t touching, or wait to separate them until after they have chilled. If your scones are more on the sticky/wet side, I would recommened waiting until after they have chilled.

Place your baking sheet in the fridge and allow the scones to chill/ferment for at least 30 minutes(see notes for how to ferment longer)

After 30 minutes, preheat your oven to 400 degrees F. Remove your unbaked scones from the fridge and separate if needed, so they are not touching each other. 

Brush the top of your scones with heavy cream, and then sprinkle the sugar over the tops.

Put your scones in the oven and bake for 20-25 minutes, or until golden brown. 

Allow the scones to cool on the baking sheet until ready to serve. Scones can be served warm, but I find they taste better once they have cooled to room temperature.

Enjoy!

Recipe Notes

Any leftover scones can be stored in an airtight container or wrapped tightly in plastic wrap and stored at room temperature for up to 3 days!

I usually only ferment/chill my scones for 30 minutes to 1 hour, but you can ferment them longer! I know people who ferment their scones for three days before baking! So feel free to play around with them and see what works best for you. I recommend a shorter ferment/chill time if you are using fresh fruit/berries. To avoid your fruit spoiling! 

If you like, you can add some lemon zest or a splash of fresh lemon juice to give these scones a fun citrusy summer flavor! They would also be delicious with a lemon glaze!

I highly recommend using fresh berries for this recipe. You can use frozen raspberries if that is all you have on hand, but you might need to add some extra flour to your dough, as the frozen berries will add extra liquid to the scones as they thaw. 

Feel free to swap out the white chocolate in these scones for dark chocolate chips or any of your favorite chocolates! 

You can also use the base of this recipe to make plain scones or any of your favorite scone recipes! Add any of your favorite add-ins, such as chocolate chips, fresh fruit, or berries, to create a variety of different scone flavors and combinations! 

Looking For More Sourdough Discard Recipes? Be Sure To Check Out These! 

Blueberry Lemon Sourdough Discard Scones

Sourdough Pumpkin Coffee Cake with Crumb Topping

Sourdough Discard Brownies

Easy Sourdough Discard Irish Soda Bread