How to Make Easy Sourdough Raspberry Lemon Scones 

Welcome back to The Midnight Mustard Seed! Today, I’m sharing a sourdough scone recipe for lemon raspberry scones that are perfect for a cozy afternoon tea, a special Mother’s Day brunch, or simply treating yourself to a yummy summer treat. These sourdough discard scones are bursting with juicy raspberries, a tangy lemon flavor, and topped with a sweet, zesty glaze that elevates them to coffee shop quality. This easy recipe uses sourdough starter discard to create tender scones with a flaky, golden brown texture. Ready to bake the best scones you’ve ever tasted? Let’s get started!

What’s so good about a scone?

Scones are one of my favorite things to bake—they’re versatile, forgiving, and a great snack to have on your table for guests or hungry toddlers. This basic scone recipe incorporates sourdough starter discard (or active sourdough starter if you prefer) for a subtle tang that pairs beautifully with sweet raspberries and fresh lemon zest. The result? Fluffy scones with pockets of cold butter that bake up perfectly golden brown. Using sourdough discard is a great way to reduce waste while adding depth to your scone recipes. Whether you’re a seasoned baker or trying scones for the first time, this recipe yields beautiful scones that are sure to impress.

These lemon raspberry scones are also endlessly customizable. Swap raspberries for fresh blueberries to make lemon blueberry sourdough scones, or toss in white chocolate chips for extra decadence. They’re perfect for serving with a cup of tea or coffee or as a standout treat at your next family gathering. Let’s get started making these simple but delicious scones!

Ingredients:

Here’s what you’ll need to make this recipe. Most of these are basic ingredients you likely have in your pantry or can grab at your local grocery store:

•  2 cups all-purpose flour (plus more if needed to shape your scones) 

•  1/2 cup granulated sugar

•  1 tablespoon baking powder (for that perfect rise)

•  1/2 teaspoon salt

-1 tsp vanilla extract

•  1 1/2 sticks (12 tbsp) unsalted butter, frozen (pro tip: use a cheese grater to shred it!)

•  1/2 cup sour cream

•  1/4 cup sourdough starter discard (or active starter)

•  1 large egg

•  1 cup fresh raspberries (or frozen raspberries—don’t thaw!)

•  Zest of 1 lemon (for that fresh lemon zest pop)

•  2 tablespoons fresh lemon juice (for the dough and glaze)

For the Lemon Glaze:

•  1 cup powdered sugar

• 3 tbsp unsalted butter

•  2–3 tablespoons fresh lemon juice (adjust for desired consistency)

-lemon zest

Optional Favorite Add-Ins:

•  Swap raspberries for fresh blueberries or try sourdough blueberry scones.

•  Add chocolate chips or white chocolate for a sweeter twist.

•  Experiment with orange scones by substituting lemon zest with orange zest.

Step-by-Step: How to Make Sourdough Lemon Raspberry Scones

1. Prep Your Ingredients

Preheat your oven to 400°F and line a sheet pan with parchment paper or a parchment-lined baking sheet. Grate your frozen butter using a cheese grater—this creates those pockets of cold butter that ensure tender scones. If you don’t have a grater, cut the butter into small cubes and keep it chilled. Cold butter is key to achieving that flaky texture.

In a large mixing bowl, combine flour, sugar, baking powder, lemon zest, and salt to create your dry ingredients. Whisk them together to ensure even distribution. This flour mixture forms the base of your scone dough.

2. Mix the Wet Ingredients

In a small bowl, whisk together the sour cream, sourdough starter discard, egg, vanilla extract, and fresh lemon juice. This is your wet ingredients mixture. The sourdough discard adds a subtle tang and enhances the texture, while the lemon juice brings that tangy lemon flavor to life. If your discard is particularly thick, you may need a little bit of extra liquid like heavy cream to balance it out.

3. Combine Wet and Dry Ingredients

Add the grated frozen butter to the flour mixture. Use a pastry cutter or pastry blender to cut the butter into the flour until it resembles coarse crumbs. You can also use a food processor for this step, but pulse carefully to avoid overmixing. Those butter pieces are what make your scones fluffy and tender when the butter melts during baking.

Pour the wet ingredients into the large bowl with the dry ingredients. Gently fold with a spatula until just combined. If the dough feels too dry, add a splash of lemon juice,heavy cream, or a little milk to bring it together. Avoid overworking the dough to keep it light and airy.

4. Add the Raspberries

Gently fold in the fresh raspberries or frozen berries. Be careful not to crush them, as they can release too much juice and make the dough soggy. A bench scraper is a great idea for folding delicate ingredients like this without overmixing. If using frozen raspberries, don’t thaw them—this helps maintain the dough’s structure.

5. Shape the Scone Dough

Turn the scone dough onto a lightly floured surface. Pat it into a large mound, about 1-inch thick. Use a biscuit cutter, pizza cutter, or sharp knife to cut the dough into 8 wedges or rounds. For uniform beautiful scones, a biscuit cutter is your best friend. Place the unbaked scones on the prepared baking sheet, leaving space between them for even baking. If you want to prep these ahead, wrap the unbaked scones in plastic wrap and store them in the fridge overnight for baking the next day.

6. Bake to Perfection

Bake the scones for 18–22 minutes, or until golden brown and cooked through. The aroma of sweet raspberries and fresh lemon zest will fill your kitchen. Love the smell of fresh lemon scones! Try my favorite nontoxic lemon blueberry scone candle HERE. Once baked, transfer the scones to a cooling rack or wire rack to cool slightly.

7. Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar, zest,  and fresh lemon juice to create a sweet glaze. Adjust the consistency with more juice for a thinner glaze or more sugar for a thicker one. Drizzle the lemon glaze over the warm scones for that perfect tangy lemon flavor. Let the glaze set for a few minutes before serving.

Storing and Serving Your Scones

Store any leftover scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, wrap them tightly in plastic wrap and freeze. Reheat in a 350°F oven for 5–7 minutes to restore their flaky texture.

Serve these delicious scones with a cup of tea or coffee for a cozy afternoon tea experience. They’re also a great idea for gifting or bringing to a brunch. Want to mix it up next time? Try adding chocolate chips or swapping raspberries for fresh blueberries to create sourdough blueberry scones.

Tips for the Best Scones Every Time

•  Keep butter cold: Frozen butter is essential for fluffy scones. If it starts to soften, pop it back in the freezer for a few minutes.

•  Don’t overmix: Overworking the dough can lead to tough scones. Mix until just combined.

•  Use a light touch with berries: Fresh raspberries or frozen berries are delicate, so fold them in gently with a bench scraper.

•  Chill the dough: If the dough feels too soft, refrigerate it for 15 minutes before shaping to help the butter stay cold.

•  Experiment with add-ins: Try white chocolate, chocolate chips, or even make orange scones for a fun twist.

This sourdough scone recipe is a celebration of simple ingredients and sweet summer fruits. The sourdough discard adds a unique flavor profile, while the fresh raspberries and lemon glaze make these scones feel seasonally special. Whether you’re baking for a Mother’s Day brunch, a cozy afternoon tea, or just because, these lemon raspberry scones are sure to become one of your favorite things to bake.

For more sourdough recipes and baking inspiration, check out my other posts on The Midnight Mustard Seed. I can’t wait to see your beautiful scones in action. Happy baking!