Tender Raspberry Sourdough Scones Recipe With Sweet Lemon Glaze Bread/Muffins Desserts Brunch Breakfast Snacks Gluten-free Fruit

Like many people I started making sourdough in 2020, and I continue to make and share loaves. I still don’t like to discard the sourdough starter so I keep it and look for lovely recipes like this lemon-glazed raspberry scone recipe to use some of it up.

These lemon-glazed raspberry sourdough scones are such an easy and delicious way to use sourdough discard and enjoy beautiful, lightly sweet, scones for breakfast, brunch or a sweet snack. The scones come together in just 20 minutes, then get chilled for at least an hour before baking. Topped with the lemon glaze, these scones might just become a staple in your sweet recipe rotation.

To make this scone recipe you will need to gather the following ingredients from your fridge and pantry: flour, granulated sugar, salt, baking soda, baking powder, unsalted butter, sourdough discard, heavy cream, vanilla extract, fresh or frozen raspberries, lemons for zesting (optional) and juicing and powdered sugar. Check out the health benefits of raspberries!

Enjoy these tender, citrusy berry scones as a breakfast treat or with coffee or tea in the afternoon as a snack. The scones would even make a nice dessert after dinner. 

Cuisine: American
Prep Time: 20 minutes plus 1 hour to chill 
Cook Time: 20 to 25 minutes
Total Time: 1 hour and 45 minutes
Servings: 8

Ingredients

Scones

• 2 cups all-purpose flour or gluten-free flour (add an additional 1/4 cup if using fresh raspberries)
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 8 tablespoons (1 stick) unsalted butter, very cold and grated (if you only have salted butter just omit the added salt)
• 1/2 cup sourdough discard (unfed or fed if that is what you have)
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup raspberries, fresh or frozen (you'll need more flour if using fresh)
• 1 teaspoon lemon zest (optional)
• 2 tablespoons heavy cream, for brushing
• coarse sugar, for topping (optional)

Lemon Glaze 

• 1 cup powdered sugar, sifted
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Here's how to make it: 

1. Combine the flour, sugar, salt, baking powder and soda in a medium bowl.
2. Use a box grater to grate the very cold butter into the dry ingredients. Use clean hand or a fork to combine the butter into the flour. The mixture will still have a lot of flour but if you use your hands it will look like coarse crumbs.
3. In another bowl combine sourdough discard, 1/2 cup heavy cream, vanilla and lemon zest, if using.
4. Add the wet ingredients on top of the flour mixture and mix to combine.
5. Gently add in the raspberries. Don’t worry if they come apart. Don’t overmix on this step, we just want to combine. The dough shouldn’t be wet at this point.
6. On a clean counter or cutting board spread some flour and place the dough on top. Use your hands to shape first into a large ball incorporating all the dough. Then use the flat part of your hand to press the dough into a circle about 1-inch thick and 7 to 8 inches wide.
7. Cut the dough into 8 wedges. (I use a sourdough scraper, but a knife works perfectly fine here.)
8. Place the wedges onto a parchment paper-lined baking sheet and place into the refrigerator for 1 hour or overnight to bake in the morning.
9. When ready to cook preheat the oven to 400 degrees F. Remove scones from fridge and brush them with cream and sprinkle on coarse sugar, if desired. Place scones into the preheated oven and bake for 20 to 25 minutes or until golden brown. Remove to cool.
10. While your scones cool for about 10 minutes make the topping by combining the glaze ingredients and mixing with a fork.
11. After 10 minutes of cooling, drizzle the glaze over the tops of the scones and enjoy! The scones will keep for three days in an airtight container at room temperature or in the refrigerator. (I keep mine in the fridge and then place them in the microwave for 10 to 15 seconds to bring them back to room temperature.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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