These sharp cheddar and chive sourdough scones are a tasty mix of cheesy goodness and fresh herbs. They’re perfect for breakfast or a snack anytime!
Honestly, what’s better than the smell of freshly baked scones? I love slathering mine with a bit of butter. It’s like a hug in every bite! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This flour is a staple for scones, giving them structure. You can substitute with whole wheat flour for a heartier flavor, but the texture may change slightly. I find that a blend of both gives a lovely balance!
Sourdough Starter: You can use either fed or unfed starter. If you don’t have sourdough, you can mix 1 cup of plain yogurt or buttermilk with a teaspoon of baking soda as a substitute, but the flavor will differ.
Milk: Whole milk gives richness, but if you prefer a lighter scone, use low-fat milk. Buttermilk adds tanginess, which I really enjoy in these scones! I’ve used both and love them equally.
Sharp Cheddar Cheese: Sharp cheddar is a must for its bold flavor! If you’re not a fan, try Gruyère or a mild cheddar. A dairy-free alternative could be cashew cheese or nutritional yeast for flavor.
Chives: Fresh chives brighten the flavor. You can replace them with green onions or even thyme for a different taste. I personally love the mild onion flavor chives bring!
How Do I Cut in Butter Properly?
Cutting in the butter is crucial for flaky scones! You want to achieve that crumbly texture that makes them tender. Here’s how to do it:
- Start with very cold butter, it helps maintain the scone’s flakiness.
- Use a pastry cutter, fork, or your fingers to break the butter into the flour mixture.
- Work quickly until the mixture resembles coarse crumbs with pea-sized pieces. Don’t overwork it—you want to see small bits of butter!
This technique creates pockets of butter that melt during baking, leaving you with light and flaky scones. Happy baking!
How to Make Sharp Cheddar and Chive Sourdough Scones
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon sugar
Wet Ingredients:
- 1 cup (240g) sourdough starter (unfed, discard or fed)
- ½ cup (120ml) milk (whole or buttermilk)
- ½ cup (115g) unsalted butter, cold and cubed
- 1 large egg (for egg wash, optional)
Mix-Ins:
- 1 cup (100g) sharp cheddar cheese, grated
- 2 tablespoons fresh chives, finely chopped
How Much Time Will You Need?
This recipe takes about 25 minutes of prep time and 15-18 minutes of baking, giving you a total time of around 40-45 minutes. With all that cheesy, herby goodness waiting for you, it’s well worth it!
Step-by-Step Instructions:
1. Preheat Oven:
First, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to help with easy clean-up later.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Give them a good whisk together until they’re well blended!
3. Cut in Butter:
Add the cold, cubed butter into the bowl with your dry ingredients. Using a pastry cutter, fork, or even your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. This step is important for achieving that lovely flaky texture!
4. Add Cheese and Chives:
Now, stir in the grated sharp cheddar cheese and finely chopped fresh chives until they are evenly distributed throughout the mixture.
5. Combine Wet Ingredients:
In a separate bowl, whisk together the sourdough starter and milk until the mixture is smooth and combined. This will help keep your scones nicely moist!
6. Form Dough:
Pour the wet ingredients into the dry mixture. Using a spatula or wooden spoon, stir everything together gently until just combined. The dough will be slightly sticky but manageable—avoid overmixing to keep the scones tender!
7. Shape Scones:
Turn the dough out onto a lightly floured surface. Pat it down into a round about ¾-inch thick. Using a sharp knife or bench scraper, cut the dough into 6 to 8 triangular wedges, just like slicing a pizza!
8. Prepare for Baking:
Transfer the scones to your prepared baking sheet, making sure to space them apart. If you want that golden finish, beat the egg with a tablespoon of water and brush it over the tops of the scones.
9. Bake:
Pop the scones in your preheated oven and bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. The smell will be amazing!
10. Cool and Serve:
Once baked, remove them from the oven and let them cool slightly on a wire rack. Enjoy your scones warm or at room temperature, and feel free to serve them with butter, jam, or alongside your favorite soups.
Enjoy your flavorful and flaky Sharp Cheddar and Chive Sourdough Scones!
Can I Use Other Types of Cheese?
Absolutely! You can experiment with different cheeses such as Gruyère, Monterey Jack, or even a mix of cheeses. Just keep in mind that this will change the flavor profile of your scones.
How Can I Make the Dough Less Sticky?
If your dough is too sticky, try lightly flouring your work surface and your hands while shaping the scones. Make sure not to add too much flour, as this can lead to tougher scones. Alternatively, chilling the dough for 15-20 minutes can help make it easier to handle.
Can I Freeze the Scones?
Yes, you can! To freeze, shape the scones and place them on a baking sheet in the freezer until frozen. Then, transfer them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
How Should I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you want them to last longer, consider refrigerating them or freezing them as mentioned above. To reheat, just pop them in the toaster oven or microwave briefly.