Sourdough Raspberry Lemon Scones
This Sourdough Raspberry Lemon Scones Recipe is a delicious breakfast pastry to enjoy with your coffee and friends.
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)
Nutrition
Serving: 1gCalories: 271kcalCarbohydrates: 54gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 53mgSodium: 180mgPotassium: 90mgFiber: 2gSugar: 29gVitamin A: 158IUVitamin C: 6mgCalcium: 110mgIron: 1mg
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