Perfect Savory Sourdough Cheese Scones

Sourdough cheese scones are the ultimate comfort food—a flaky, tender, and savory delight enriched with the tang of sourdough and the boldness of cheese. These scones are not only versatile but also an excellent way to utilize leftover sourdough starter. Add a sprinkle of fresh chives, and you’ve got a golden-brown treat that works for breakfast, snacks, or side dishes.

In this guide, you’ll find everything you need to know to create these heavenly scones, from ingredient insights to baking techniques.

Why Use Sourdough Discard?

The sourdough discard—the unfed starter left over from regular feedings—is a goldmine for baking. With its slightly acidic profile, it softens the dough and enhances flavor. While it’s not active enough to make bread rise, it adds a unique tang and tender texture to baked goods like these scones.

Ingredient Breakdown: What You Need and Why

Let’s dive into the core ingredients that make these scones irresistibly delicious:

1. All-Purpose Flour
A versatile flour that provides structure, creating a balanced texture between crumbly and fluffy.

2. Baking Powder
Acts as the primary leavening agent, ensuring your scones rise beautifully.

3. Salt
Enhances the flavors and balances the tang of the sourdough.

4. Butter
Cold, cubed butter is essential for flaky layers. Its moisture turns to steam during baking, creating air pockets.

5. Sourdough Starter Discard
Imparts tangy depth and works with the baking powder to keep the scones light.

6. Cheese
Strong cheeses like cheddar or parmesan deliver bold flavor. You can mix cheeses for a more complex taste.

7. Fresh Chives
Offer a mild onion-like flavor and a fresh, vibrant look. Alternatives include green onions or shallots.

8. Milk
Brings moisture to the dough. Adjust the amount to achieve a shaggy, cohesive texture.

Optional Additions: Experiment with other herbs like rosemary or thyme for a unique twist.

Mastering the Technique: Tips for Perfect Scones

1. Keep Ingredients Cold
Cold butter is crucial. Warm butter blends too much with the flour, reducing flakiness. Chill your tools and ingredients for better results.

2. Don’t Overwork the Dough
Handle the dough gently to avoid tough scones. Overmixing activates gluten, leading to denser results.

3. Lamination for Layers
Laminating the dough (folding it like a pamphlet) creates airy layers. This step mimics the process used in croissants.

4. Refrigerate Before Baking
Chilling the scones allows the butter to solidify, resulting in a better rise and flakier texture.

5. Cheese Topping
Adding grated cheese on top before baking gives the scones a golden, crusty finish.

From Dough to Oven

1. Prepare the Dough Base

• Combine flour, baking powder, and salt in a bowl.
• Incorporate cold, cubed butter using a pastry cutter or your fingers until it resembles coarse crumbs.

2. Add Flavor

• Stir in grated cheese and finely chopped chives for bursts of flavor.

3. Mix Wet Ingredients

• Add sourdough discard and half the milk. Gently fold in until a shaggy dough forms. Add more milk as needed.

4. Shape and Laminate

• Turn the dough onto a floured surface. Shape it into a rectangle and fold it into thirds.
• Rotate 90°, roll out again, and fold. Repeat once more for extra layers.

5. Chill and Bake

• Cut the dough into squares and refrigerate for at least 1 hour.
• Preheat your oven to 428°F (220°C). Brush scones with milk and top with cheese.
• Bake until golden, about 14-20 minutes.

Fermented Sourdough Scones: The Overnight Magic

Want deeper flavor? Let the sourdough starter ferment the dough overnight in the refrigerator. This step breaks down starches, enhancing taste and texture.

Serving Suggestions and Storage

• Serve Warm: Straight from the oven with butter or as a side to soups and stews.
• Storage: Keep scones in an airtight container for up to 4 days or freeze for 3 months. Reheat in the oven or microwave.

Sourdough Cheese Scones Recipe:

These sourdough cheese scones are tender and cheesy with a hint of fresh chives.

• Yield: 8-12 scones
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 25 minutes

Ingredients

• 350g (2 ¾ cups) all-purpose flour
• 1 Tbsp baking powder
• ¾ tsp salt
• 113g (½ cup) unsalted butter, cold and cubed
• 200g (7 oz) grated cheese (e.g., cheddar, parmesan)
• 100g (½ cup) sourdough discard starter
• 2 Tbsp fresh chives, finely chopped
• 190-210g (¾ cup) cold milk

Topping:

• 2 Tbsp milk
• Grated cheese

Instructions

1. Combine Dry Ingredients: Mix flour, baking powder, and salt in a bowl.
2. Cut in Butter: Add cold butter cubes and cut them into the dry ingredients until pea-sized crumbs form.
3. Incorporate Cheese and Chives: Stir in grated cheese and chives.
4. Mix Dough: Add sourdough discard and half the milk. Mix gently, adding more milk as needed to form a shaggy dough.
5. Laminate Dough: On a floured surface, shape dough into a rectangle. Fold into thirds, roll out, and repeat twice more.
6. Cut Scones: Divide dough into 8-12 pieces. Chill for at least 1 hour.
7. Bake: Preheat oven to 428°F (220°C). Brush scones with milk, top with cheese, and bake for 14-20 minutes until golden.
8. Serve: Enjoy warm with butter or your favorite spread.

Notes

• For stronger flavor, use aged cheddar or a mix of cheeses.
• Refrigerating the dough enhances texture and flavor.
• Use metric measurements for best results.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 497mgCarbohydrates: 28gFiber: 1gSugar: 1gProtein: 8g