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White Chocolate Raspberry Sourdough Scones

Name: White Chocolate Raspberry Sourdough Scones
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Ingredients: 150 g Butter; 90 g Millet Flour; 90 g Sorghum Flour; 160 g Arrowroot Powder; 15 g Baking Powder; 80 g Maple Sugar; 5 g Salt; 125 g Sourdough Discard; 5 g Vanilla Bean Paste; 60 g Raw Cream; 1 Egg; 90 g White Chocolate Chips; 30 g Freeze Dried Raspberries; 100 g Powdered Sugar; 10 g Raw Milk or Milk Substitute

These Gluten-Free Sourdough Scones are tender, buttery, and perfectly crumbly with a subtle sourdough tang that adds incredible depth of flavor. Golden on the outside and soft in the center, they bake up beautifully for the perfect balance of rich and delicate texture. They’re perfect served warm with butter, jam, or alongside a hot cup of coffee or tea for the ultimate cozy bakery-style treat.

Prep

15m

Cook

1h

Total

1h 15m

White Chocolate Raspberry Sourdough Scones

These Gluten-Free Sourdough Scones are tender, buttery, and perfectly crumbly with a subtle sourdough tang that adds incredible depth of flavor. Golden on the outside and soft in the center, they bake up beautifully for the perfect balance of rich and delicate texture. They’re perfect served warm with butter, jam, or alongside a hot cup of coffee or tea for the ultimate cozy bakery-style treat.

Prep

15m

Cook

1h

Total

1h 15m

Ingredients

Method

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Step 1

Shred the butter with a cheese grater and place in a bowl in the freezer until ready to add in.

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For

8

M

I

150

g

Butter, shredded

90

g

Millet Flour

90

g

Sorghum Flour

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Notes

Additional Allergens/Modifications
Egg: use egg replacer (I suggest Bob Red Mills)
Dairy: sub dairy free alternative for butter, cream, white
chocolate chips, and milk.