These sourdough scones are soft, tender, and lightly sweet. They came together around a jar of lilac sugar tucked away in the pantry, with raspberries and lemon. A raspberry cream glaze finishes them- sweet, playful, and flecked with vanilla bean. This is very much a fruit-and-flower scone at heart, and easy to adapt. Other berries work just as beautifully, and the florals can shift with the season-chamomile, lavender, whatever you have close by. Enjoy them warm, thickly glazed.
Ingredients
Butter. Unsalted and cold.
Heavy cream. Adds moisture and fat contributing to a tender and flaky scone.
Sourdough discard. Cold from the fridge and no older than two weeks!
Egg yolk. Add richness and help bind the dough.
All Purpose Flour. Hayden All Purpose Sonora is my go to.
Floral Infused sugar. For a lovely floral flavor. Lilac, lavender and chamomile…
Lemon Zest. Rubbed into the sugar for a bright lemony flavor.
Raspberries. Fresh or frozen. Blueberries also pair beautifully with florals.
How to Make the Perfect Sourdough Scones
After dozens of scones I have picked up a few tips and tricks along the way.
- Freeze your butter ahead. I like to use a cheese grater to grate the butter and store it in an airtight container in the freezer.
- Cold ingredients make the flakiest scones. Use sourdough discard from the fridge (not older than two weeks), cold egg yolk and cream.
- After assembling the scones freeze them before baking.
- Enjoy shortly after baking.
- For the glaze, I use heavy cream for a berries and cream vibe, but feel free to use lemon juice for something more zingy.
Floral Scones with Raspberry Vanilla Bean Glaze
Ingredients
10 tbsp (140 g) butter, cold
1/2 cup (125g) heavy cream , plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 egg yolk, cold from the fridge
2 cups + 2 tbsp (260g)all purpose flour
1/2 cup (100 g) floral infused sugar (lilac, lavender, chamomile)
Zest of 1 lemon, I love meyer lemons
1 tbsp baking powder
1/2 tsp salt
1 cup (140g) raspberries
Vanilla Bean Raspberry Glaze
2 cups (240g) powdered sugar
Seeds from half vanilla bean
1 cup (140g) fresh or frozen raspberries, defrosted
2 tbsp heavy cream, milk or lemon juice
Instructions
Make the scones
- Line a baking sheet with parchment paper.
- Using the large holes of a box grater, grate the butter. Transfer to a bowl and place in the freezer.
- In a medium bowl, whisk together the heavy cream or sour cream, discard and egg yolk.
- In a large bowl, add the sugar and lemon zest. Using your fingertips massage the zest into the sugar to release it’s oils. Add the flour, sugar, baking powder and salt and whisk to combine. Using a fork, toss the grated butter to coat. Then stir in the sourdough mixture until just combined. Knead the dough a few times to bring it together. Add the berries and gently combine.
- Pour the dough onto a work surface and wait it together to form a 2 inch disc. Cut into 8 wedges. Place on the sheet pan and freeze until firm, about 30 minutes or up to 8 hours. If freezing for longer then 8 hours, wrap the scones in plastic wrap in a freezer safe bag.
- Preheat the oven to 375. Brush the tops of the scones with cream and sprinkle with sugar. Bake for 22-25 minutes, or until golden and cooked though.
- Allow to cool before glazing.
To make the glaze
- Sift the powdered sugar into a bowl.
- Place the raspberries into a fine mesh strainer set over another bowl. Smash the berries releasing as much juice as possible. Measure out 2 tablespoons of raspberry juice and add the the bowl of powdered sugar along with the cream. Scrape the seeds of half a vanilla bean and whisk until smooth and creamy.
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