Sourdough Raspberry Lemon Scones can be made without bulk fermentation, so they are perfect to wake up and make!
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Sourdough is one of the most fun things in the kitchen to experiment with. It’s so forgiving and there are endless possibilities. Some days I just look at what I have to go with in my refrigerator and go with it.
Sourdough Raspberry Lemon Scones
Sourdough Raspberry Lemon Scones by nature are a dryer pastry. That’s why I add icing on top of mine. I know that’s not as common, or even proper maybe? But I like the way it looks better. I also add an extra egg yolk to help fluff them up a little.
Scones originated in Scotland in the 1500s as a staple for the poor. In the 19th century it was adopted by the English for afternoon tea which is how they got popular. They adapted them into a more sweet, lighter pastry than the Scottish and paired them with jams. I’ve been to both Scotland and England and they still love their scones.
Tips to making great Sourdough Raspberry Lemon Scones:
Use frozen butter – this helps with the flakiness of the scone.
Cold liquids – Keeps the mixture cold while working with it so butter doesn’t melt.
Chill the dough – for 30 minutes to an hour at least. This helps them to stop from spreading as much.
Pastry cutter – Use a pastry cutter if it’s warm or if your hands are hot to not warm up the dough.
Other sourdough recipes to try besides Sourdough Raspberry Lemon Scones:
Benefits of Sourdough are immense compared to your standard American bread from the store. They include easier digestion, better blood sugar control, enhanced nutrient absorption, improved gut health and more. It is also said that since it is less processed, there are more vitamins and minerals present in this bread.
Sourdough Raspberry Lemon Scones
Equipment
- 1 Whisk
- 1 Pastry Cutter (Optional)
Ingredients
Dry Ingredients
- 2 Cups Organic Flour
- ½ Cup Sugar
- 1 Tbsp Baking Powder
- 1 Stick Frozen Butter
- 1½ Cups Raspberries
Wet Ingredients
- ½ Cup Sourdough Discard
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 3 Tbsp Heavy Cream
- ½ Lemon, Juice squeezed into mixture
Topping (Optional)
- ½ Lemon, juice squeezed into mixture
- 1 Cup Powdered Sugar
- ½ Tsp Vanilla Extract
- Zest of lemon (I grate it a couple of times over the mixture)
Instructions
- In one bowl combine, flour, sugar, and baking powder.
- Grate frozen butter into the mixture and lightly fold together.
- Place raspberries on top and put to the side.
- Mix wet ingredients together.
- Gently fold the wet ingredients into the dry ingredients.
- On your floured silicone mat, roll the dough into a circle, about 8" in diameter and 2" thick.
- Place on baking sheet about 2" apart and place in the fridge for 30 minutes to set.
- Preheat the oven to 400℉ and brush tops with heavy cream.
- Bake for 20 minutes or until golden brown.
- Once cooled, ice the scones with your topping and serve. (Optional)
I’ve been wanting to try making scones. Thanks for the recipe!
These look so good! I am going to try make them this week.