Raspberry Lemon Sourdough Scones

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The perfect sweet treat for summer 🍋🇺🇸

There are few flavor combinations that taste more like summer than bright lemon and juicy raspberries—and these Raspberry Lemon Sourdough Scones are proof of it.

They're buttery, incredibly tender, and bursting with fresh raspberries in every bite, while the lemon zest adds just the right amount of brightness to balance the richness of the dough.

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Don't toss that discard!

One of my favorite things about this recipe is that it gives leftover sourdough discard a delicious purpose!

Instead of tossing it out, you can turn it into bakery-style scones with crisp golden edges, soft flaky layers, and a sweet lemon glaze that ties everything together.

Whether you're enjoying them with your morning coffee, serving them at brunch, or bringing them to a summer gathering, they're guaranteed to disappear quickly.

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RASPBERRY LEMON SOURDOUGH SCONES

Scone Ingredients:

• 2 1/4 cups (280g) unbleached, all-purpose wheat flour

• 1 TB. baking powder

• 1/2 tsp. pink Himalayan salt

• 1/2 cup. (100g) organic cane sugar

• 1/2 cup frozen butter (cubed or shredded)

• 2/3 cup (160g) sourdough discard

• 1/2 cup (60g) whole milk

• 1 tsp. vanilla extract

• Zest of 1 lemon

• Juice of 1/2 lemon (approx. 2-3 TB)

• 1/2 cup (60g) frozen raspberries (frozen is important to help moderate moisture)

Glaze Ingredients (optional):

• 2 TB. whole milk

• 1 cup powdered sugar

• 2-3 TB. raspberries (puréed)

Instructions:

1. Preheat oven to 400ºF.

2. For extra flavor, zest the lemon & soak in the juice of 1/2 lemon prior to baking.

3. Combine the flour, baking powder, salt, and sugar in a medium sized bowl.

4. Shred or cube the frozen butter (the smaller the pieces, the flakier the scone) and add to the dry mixture. Gently mix with your hands until the butter resembles pea-sized crumbs.

5. In a separate bowl, combine the sourdough discard, milk, vanilla extract, and lemon zest/juice mixture. Mix with a spoon or spatula until smooth. Add to dry mixture and gently combine with hands until the dough starts to come together.

6. Add the frozen raspberries and continue to mix (note: be GENTLE. the more your mix, the less flaky the scone will be).

7. Form the scone dough into a plate-sized disc (approx. 8" in diameter and 1.5" thick) and pat together with your hands. (OPTIONAL: I like to wrap the disc of scone dough in plastic wrap and freeze at least overnight— to bake, I take it out while my oven preheats so it’s easier to cut into pie pieces before baking.)

8. Cut into 8 pie pieces and space apart on a cooking sheet (parchment paper preferred). Brush whole milk on each scone before baking for a crispy shine.

9. Bake @ 400°F for 18-22 min or until the edges are slightly golden.

10. While the scones are baking, whisk together the glaze.

11. Let scones cool before drizzling the glaze over each scone.

Enjoy!