“The best scones you’ve ever made!” That’s what the Mr. said with such enthusiasm I was thrown off when I noticed he had eaten a couple off the cooling rack when he got home from work. He’s a donut fan. I don’t think he can stop at Kwik Trip without picking up a box of glazers. Me, I am a scone fan and I generally refuse a donut. Since he is a donut guy, when he raves about a scone I made, I take notice. It helps that these little treats are lemon glazed black raspberry scones.
Black raspberries are his favorite fruit and we grow a lot of them. I generally process them into beautiful deep purple jam and then freeze what we don’t eat. Then I pulled out a bag of them to top my yogurt and granola with and decided some scones were in order. I had freshly doubled sourdough starter. I had time. And I was in the mood to change up the recipe a little.
When I turned 33, I made it a goal to perfect my scone recipe. At the time, a parent of a former student of mine shared that she always freezes her butter before making scones. Honestly, I didn’t listen. I don’t like to have to plan that far ahead. But I tried it this time and I am digging the results. I also added more fruit than normal–a whole cup! Again, I am digging the results!
Ready to give these beauties a try? Let’s go!
Your Ingredients to Lemon Glazed Black Raspberry Scones
- 6 tablespoons butter, diced small and then put into the freezer for at least 40 minutes
- 2 ½ cups all purpose flour (I use this great heritage blend from Sunrise Flour Mill
- ½ teaspoon salt
- ½ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¾ -2 cups sourdough discard
- ½ teaspoon vanilla extract
- 1 ½ tablespoons lemon juice
- 1 cup black raspberries, frozen
Glaze Ingredients
- ¾ cup powdered sugar
- 2-3 tablespoons lemon juice
A couple notes before you get started:
Don’t thaw the raspberries, but you may want to break them apart a bit. Also, if you don’t have black raspberries I would substitute blackberries. They aren’t the same, but will give a similar flavor profile. If those aren’t available either, frozen red raspberries would work too!
Some lemon zest would be a great addition in the dough as well or even into the glaze. Feel free to add it.
Glaze is a highly subjective flavor. If you want more lemon flavor, feel free to put ¼ teaspoon lemon extract or some zest. If you dig a sweeter scone, feel free to add less juice and let the powdered sugar flavor shine more.
Let’s get baking!
Preheat the oven to 400 degrees. In a medium mixing bowl, combine the flour, salt, sugar, baking soda, and baking powder. Stir in frozen butter. Add 1 ¾ cup starter, lemon juice, vanilla, and black raspberries. Work in by hand, incorporating the flour into the starter, turning as you go. I almost always have to add more starter in the end. The dough will be moist due to the berries warming up and breaking apart. It will be okay.
Once fully incorporated, cut dough into four equal pieces. Form each piece into a one inch thick disc on a parchment lined baking sheet and cut into 6-8 pizza slices using a dough scraper, a turner, or even a pizza cutter. I usually form and then flip the discs before cutting.
Bake at 400 degrees for 15-18 minutes, until the scones are firm to the touch. Remove and allow to cool. These are great on their own, but if you want to glaze them, feel free! Combine about ¾ cup powdered sugar and 2 tablespoons lemon juice in a liquid measuring cup. Whisk until smooth. Give it a taste test and see if you need more lemon. If you like a thicker glaze, use ¼ teaspoon extract and then 1 tablespoon lemon juice. Drizzle over cooled scones. Then devour your black raspberry scones!
Boring dry ingredients.. Mix in some frozen butter. Add fresh sourdough discard, 
some vanilla and lemon juice, and black raspberries. Mix, mix, mix Form into discs. Don’t worry about your hands! Bake! So good!
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Lemon Glazed Black Raspberry Scones
Ingredients
- 6 tablespoons butter diced small and then put into the freezer for at least 40 minutes
- 2 ½ cups all purpose flour
- ½ teaspoon salt
- ½ cup white sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 ¾ -2 cups sourdough discard
- ½ teaspoon vanilla extract
- 1 ½ tablespoons lemon juice
- 1 cup black raspberries frozen
Glaze Ingredients
- ¾ cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat the oven to 400 degrees.
- In a medium mixing bowl, combine the flour, salt, sugar, baking soda, and baking powder. Stir in frozen butter.
- Add 1 ¾ cup starter, lemon juice, vanilla, and black raspberries.
- Work in by hand, incorporating the flour into the starter, turning as you go. Add more starter if necessary. The dough will be moist due to the berries warming up and breaking apart.
- Once fully incorporated, cut dough into four equal pieces.
- Form each piece into a one inch thick disc on a parchment lined baking sheet and cut into 6-8 pizza slices using a dough scraper or turner.
- Bake at 400 degrees for 15-18 minutes, until the scones are firm to the touch.
- Remove and allow to cool.
- Combine about ¾ cup powdered sugar and 2 tablespoons lemon juice in a liquid measuring cup. Whisk until smooth. Give it a taste test and see if you need more lemon. If you like a thicker glaze, use ¼ teaspoon extract and then 1 tablespoon lemon juice. Drizzle over cooled scones.
