Lemon Glazed Black Raspberry Scones
Leftover sourdough discard transforms into beautiful purple scones with the help of some black raspberries from the garden. Great texture and even better flavor!
Servings: 24 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.
Notes
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.