Sourdough Cheese Scones
These sourdough cheese scones are tender and cheesy with a hint of fresh chives.
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 7x10 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 7x10 inches. Fold in thirds again.
- Turn the dough 90° once more and press or roll out to 7x10 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: 1sconeCalories: 274kcalCarbohydrates: 28gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 38mgSodium: 497mgFiber: 1gSugar: 1g
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