Sourdough Cheese Scones

If you have sourdough discard sitting in your fridge, this is what you should make with it. These sourdough cheese scones are tender and flaky with a crispy, cheesy crust and are one of my favorite things to make with discard starter. The dough is quick to put together, and after a rest in the fridge they bake up tender and flaky with a crispy, cheesy top.

These are sourdough discard cheese scones made with a simple fold technique that builds the best flaky layers. The sourdough discard acts like a slightly acidic liquid which tenderizes the dough the same way buttermilk would. It doesn’t provide any leavening here (that’s what the baking powder is for), but it does add a very subtle tang that works beautifully with a sharp cheddar.

Key ingredients and why

• All-purpose flour gives these scones the right balance of structure and tenderness.
• Baking powder is what makes them rise nice and tall. Make sure yours is fresh, because old baking powder is one of the most common reasons scones come out flat. A full tablespoon might look like a lot, but it’s the right amount for this amount of flour.
• Unsalted butter, cold and cubed, is cut into the flour. Keeping it cold matters because those butter pieces stay whole through mixing, and when they hit the hot oven, the water in the butter turns to steam. That steam helps the scones rise and pushes the layers apart, giving you that light, flaky texture.
• Sourdough discard adds a mild acidity that inhibits gluten development and it keeps the scones tender.
• Grated cheese goes both into the dough and on top. Inside, it melts into pockets throughout the crumb. On top, it bakes into a golden, slightly crispy crust. A sharp cheese with a strong flavor makes the biggest difference here, because mild cheeses kind of disappear.
• Chives add a gentle onion flavor and a pretty pop of green. Completely optional but highly recommended.

Method

1. Cut the cold butter into the dry ingredients.

1. Cut until the mixture resembles coarse, pea-sized crumbs. Work quickly so the butter stays cold.

1. Add the grated cheese and chives and stir it through.

1. Whisk the sourdough discard starter with milk to loosen it.

1. Make a well in the middle of the flour mixture and pour in the milk and starter and mix into a shaggy and quite dry dough.

1. Turn the dough out and shape it into a rectangle.

1. Fold the dough in thirds, like a letter, then repeat the roll and fold.

1. Roll it out once more and cut into 8 or 10 pieces

1. Brush with milk and top with more cheese.

1. Bake until deep golden brown and puffed.

1. Serve warm with a pat of butter.

Tips

1. Keep everything cold. Warm butter will make greasy and more dense scones. If your kitchen is warm, put the flour in the freezer for 10 minutes before you start, and work quickly once the butter is in.
2. Don’t overwork the dough. There should still be dry, floury patches when you tip it out of the bowl. It comes together as you fold it.
3. How much milk to add. The sourdough discard varies in hydration, so the amount of milk you need will vary too. Add it gradually and these scones are better when the dough is too dry rather than too wet. A dough that’s too wet will spread, and the layers will merge together. If it’s a little dry, the folds will bring it together.
4. The lamination. The fold technique is what creates the flaky layers in these scones.
5. Chilling is important. The 1-hour rest in the fridge firms the butter back up after all the handling, and gives you cleaner layers. You can chill them for up to 24 hours, which makes this a great make-ahead recipe.
6. For a longer ferment. If you want more sourdough flavor and easier digestion, refrigerate the shaped scones for 8 hours or overnight (up to 3 days). The longer cold rest lets the bacteria in the starter slowly break down the starches in the flour.
7. Burnt bottoms. If your oven runs hot from the bottom, place the scones on a higher rack, or stack two baking trays together to add insulation. A silicone baking mat can also help.

Storing

Baked scones keep covered at room temperature for up to 4 days. Reheat in the microwave or a low oven.

To freeze unbaked scones, shape and cut them, then freeze on a lined tray. Once solid, transfer to a freezer bag. Bake from frozen at 428°F/220°C, adding 5-6 minutes to the bake time. You can also freeze fully baked scones for up to 3 months.

Sourdough Cheese Scones

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

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 1 hour 

Total Time 1 hour 25 minutes

Course Sourdough

Cuisine American

Servings 10

Calories 274 kcal

Ingredients

• 350 g all-purpose flour
• 1 Tbsp baking powder
• 3/4 tsp salt
• 113 g unsalted butter cold and cubed
• 200 g grated cheese*
• 2 Tbsp fresh chives finely chopped
• 180 g cold milk plus more as needed
• 100 g sourdough discard starter

Topping

• 2 Tbsp milk
• Grated cheese

Instructions 

• Whisk the flour, baking powder, and salt together in a large bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to cut it in until the mixture resembles coarse, pea-sized crumbs. Work quickly so the butter stays cold. 350 g all-purpose flour, 1 Tbsp baking powder, 3/4 tsp salt, 113 g unsalted butter
• Stir in the grated cheese and chopped chives. 200 g grated cheese*, 2 Tbsp fresh chives
• Stir the sourdough discard into about half the milk to loosen it, then pour it into the flour mixture. Fold together with a spatula, then add more milk, 1 tablespoon at a time, until the dough just holds together when pressed. It should be shaggy and with some dry patches. 100 g sourdough discard starter, 100 g sourdough discard starter
• Tip the dough out onto a lightly floured surface and push it into a rough rectangle about 7×10 inches (17x25cm).
• Lift the bottom third of the dough and fold it into the middle. Fold the top third down over it, like folding a letter.
• Turn the dough 90°, then press or roll it back out to 7×10 inches. Fold in thirds again.
• Turn the dough 90° once more and press or roll out to 7×10 inches one last time.
• Cut into 8 pieces for large scones or 10 pieces for small ones.
• Place on a lined baking tray and refrigerate for at least 1 hour, or up to 24 hours.
• When ready to bake, preheat the oven to 428°F/220°C (regular, not fan).
• Brush the tops of the scones with milk and sprinkle over a little extra grated cheese. 2 Tbsp milk, Grated cheese
• Bake for 12-16 minutes until deep golden brown. Smaller scones will need less time. Serve hot with a pat of butter.

Notes

• Cheese: Use a cheese with a strong flavor for the best result. Sharp cheddar is the classic choice. You can also mix cheeses, such as cheddar with a little parmesan or gruyere.
• Sourdough discard: Unfed discard that has been sitting for a while works best here. The more acidic it is, the more tender and slightly tangy the scones will be. Active, recently fed starter works too.
• Milk quantity: The amount you need depends on the hydration of your discard. Start with less and add more gradually. A dough that’s too wet will spread rather than rise.
• Make ahead: Shaped, unbaked scones can be refrigerated for up to 3 days or frozen. Bake from frozen, adding 5-6 minutes to the bake time.
• Both US customary and metric measurements are provided. Use the toggle to switch between the two.

Nutrition

Serving: 1 scone Calories: 274kca lCarbohydrates: 28g Protein: 8g Fat: 14g Saturated Fat: 8g Polyunsaturated Fat: 4g Cholesterol: 38mg Sodium: 497mg Fiber: 1g Sugar: 1g