Sourdough Raspberry and White Chocolate Scones
No waiting on raspberry season for these. Sourdough raspberry white chocolate scones are built around frozen fruit from the start, not as a fallback when fresh isn't in season, but because frozen raspberries genuinely make a better scone. Get the discard out of the fridge and let's go.
Equipment
Ingredients
- 250 g plain flour (all-purpose flour)
- 100 g granulated sugar, plus extra for topping
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 100 g unsalted butter, frozen
- 100 g white chocolate chips
- 100 g frozen raspberries, kept frozen
- 100 g sourdough discard, 100% hydration, cold
- 1 large egg
- 1 teaspoon vanilla bean paste optional
- 2-3 tablespoons whole milk or double cream plus extra for brushing
Instructions
- About 1 hour before you begin, weigh, wrap and freeze butter.
- Preheat the oven to 200°C/400°F. Line a large baking sheet with parchment paper.
- Combine the flour, sugar, salt and baking powder in a large mixing bowl.
- Coarsely grate the frozen butter into the dry ingredients and rub in lightly with your fingertips, you want to keep some larger pieces of butter visible, don't work it in until smooth.
- Add the white chocolate chips and toss to combine. Leave the raspberries out for now.
- In a separate bowl or jug, whisk together the sourdough discard, egg, vanilla bean paste and milk.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula or your hands, just until it starts to come together into a shaggy dough.
- Tip the frozen raspberries in and fold them through with as few strokes as possible. Work quickly here, you're aiming to distribute the berries, not break them up. Streaks of pink through the dough are fine and expected, mushy dough is not.
- Turn the dough out onto a lightly floured surface and gently bring it together into a mound with your hands. If it feels very dry, add a splash more milk, but don't overwork it trying to make it smooth.
- Press the dough out into a rough 20 cm (8-inch) circle.
- Cut into eight wedges using a sharp knife or dough scraper, wiping the blade between cuts so you get a clean edge rather than dragging raspberries through the dough.
- Transfer the wedges to the prepared baking sheet, spacing them apart.
- Brush the tops with milk or cream and sprinkle with a little extra sugar, demerara if you have it for crunch.
- Bake for 16-18 minutes. Frozen fruit adds extra moisture, so these need a minute or two longer than my other scones, look for good golden colour around the edges rather than going by time alone.
- Cool on the tray for 10 minutes, then transfer to a wire rack.
Notes
GLAZE OR DRIZZLE OPTIONS:
Vanilla bean glaze. Whisk 80g icing sugar with 1-2 tablespoons whole milk or double cream and a scraping of vanilla bean paste until you get a thick, pourable consistency. Drizzle over cooled scones and let it set for 10 minutes before serving. This keeps things simple and lets the raspberry and white chocolate stay the main event.
White chocolate glaze. Melt 50g white chocolate with 1 tablespoon double cream in short bursts in the microwave, stirring between each, until smooth and glossy. Drizzle while still warm and slightly loose, it firms up as it cools. This one doubles down on the white chocolate rather than introducing a new flavour, so it reads as more deliberate than decorative.
Nutrition
Calories: 350kcalCarbohydrates: 49gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 50mgSodium: 228mgPotassium: 105mgFiber: 2gSugar: 21gVitamin A: 356IUVitamin C: 3mgCalcium: 117mgIron: 2mg
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