White Chocolate Raspberry Sourdough Scones

There are people who wake up early and cheerfully greet the sunrise - I'm not one of those people.😅  In fact, if you see me awake before 6:00 AM, there's usually a very specific reason and most of the time it's catering prep that forces me to set an early alarm while everyone else in the house is still sleeping.  And this will probably come as a surprise to absolutely no one but when the kids are here visiting, they don't really appreciate it when their sleep gets disrupted at 5 am because I'm moving through the kitchen with all the grace of a raccoon rummaging through a campground cooler.🤣  

Last week it wasn't an early morning fruit tray to prep, it was an early morning flight that got me out of bed before the crack of dawn.  I wasn't excited about waking up early but knowing that there was a White Chocolate Raspberry Scones waiting for me on the kitchen counter, made it just a little bit more tolerable.😋

I made this batch of sourdough scones a few weeks ago and after sampling one (or five😉) I tucked the rest of them away in my freezer for just these early morning occasions.😋   A buttery, golden, flaky scone with pops of fresh raspberry, sweet white chocolate chips and a creamy vanilla glaze won't make me love waking up before dawn, but they will make early mornings significantly more delicious.  I'm not a morning coffee drinker so I don't crave caffeine when I first wake up but my body does want sugar for an early morning kick start.😂

White Chocolate Raspberry Sourdough Scones
380 grams all-purpose flour
65 grams sugar
1 Tablespoon baking powder
1/2 teaspoon salt
8 Tablespoons, chilled and grated
6 ounces fresh raspberries
1/2 cup white chocolate chips
2 large eggs
100 grams sourdough discard
50 grams heavy cream
1 Tablespoon milk
1 teaspoon vanilla 
1/2 teaspoon almond 

Vanilla Almond Glaze
3/4 cup powdered sugar
1 Tablespoon milk
1 teaspoon vanilla 
1/2 teaspoon almond extract
pinch of salt

Whisk together flour, sugar, salt and baking powder.

Mix in butter until spread throughout and coated with flour.

Stir in raspberries and white chocolate chips.  

Whisk together sourdough starter and eggs.  

Stir in heavy cream, milk, vanilla and almond extract. 

Add starter mixture to flour mixture and stir together with a spoon.  

Transfer dough to counter and pat into an 8" circle.  

Cut the disk into 8 triangles.  

Arrange triangles on a silpat lined baking sheet so they are not touching. 

Freeze scones for 10 minutes.  Preheat oven to 425.  

Bake 16-18 minutes.  

​Whisk together glaze ingredients.  

Drizzle glaze over warm scones.  

Ciao!

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