These sourdough cheese scones are tender and cheesy with a hint of fresh chives
PREPRATION TIME:
- yield: 8-12
- prep time: 10 MINUTES
- cook time: 15 MINUTES
- additional time: 1 HOUR
- total time: 1 HOUR 25 MINUTES
Ingredients:
- 350g (2 3/4 cups*) all-purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 113g (1/2 cup) unsalted butter, cold and cubed
- 200g (7oz) grated cheese
- 100g (1/2 cup) sourdough discard starter
- 2 Tbsp fresh chives, finely chopped
- 190g-210g (3/4 cup+) cold milk
TOPPING:
- 2 Tbsp milk
- Grated cheese
Instructions:
-
- In a bowl combine the flour, baking powder, and salt and stir. Chop the cold butter into cubes and add it to the dry ingredients. Use a pastry cutter to cut the butter into pea-sized crumbs, ensuring the pieces stay cold and don’t melt into the flour. Alternatively, use a cheese grater to grate the cold butter.
- Stir in the grated cheese and chopped chives.
- Add in the sourdough discard starter and half the milk. Fold it together and add in only as much milk as is needed to create a shaggy dough that just holds together when pressed.
- Tip this dough out onto a lightly floured bench and push it into a shaggy rectangle of about 7×10 inches (17cm x 25cm).
- Lift up the bottom third of the dough and bring it into the middle. Bring down the top third of the dough and fold this over, like you’re folding a pamphlet.
- Turn the dough 90° so it’s lengthwise in front of you, then push or use a rolling pin to gently push it into another 7×10 inches (17cm x 25cm) rectangle. Repeat the folding process once more.
- Turn the dough 90° so it’s lengthwise in front of you, then push or use a rolling pin to gently push it into another 7×10 inches (17cm x 25cm) rectangle.
- Cut it into 8 pieces for large scones or 12 pieces for small scones.
- Place the cut scones into the fridge for at least an hour, but up to 24 hours.
- Preheat the oven to 428°F/220°C regular oven.
- Brush the scones with milk and top with grated cheese.
- Bake for approximately 14-20 minutes until golden brown. If you made 12 smaller scones they will need less time than 8 bigger scones.
- Serve the scones hot with a pat of butter.
Notes:
*the cup sizes given are US-size cups. Note that these are smaller than metric. For best results use a kitchen scale and measure in grams.
**You can use what cheese you like in these sourdough scones, but those with a stronger flavor are preferable, such as cheddar cheese. Alternatively use a mixture of different cheeses to bring the flavor, such as mixing a milder Edam cheese with stronger parmesan.
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
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