These Sourdough Cheese Scones are fluffy and full of cheesy goodness! With a lovely tang from the sourdough, they’re perfect for breakfast or a snack anytime.
Making these scones is a breeze! I love enjoying them warm, maybe with a little butter on top. Trust me, they disappear quickly at my house! 🧀💨
Key Ingredients & Substitutions
All-purpose flour: This is the base for the scones, helping them stay fluffy. If you’re looking for a healthier option, you can use whole wheat flour, but the texture may be a little denser.
Cheddar cheese: Sharp cheddar adds flavor, but feel free to swap in other cheese like Gruyère or Pepper Jack for a different taste. Sometimes I mix cheeses for a surprise!
Sourdough starter: An active sourdough starter is best, but if you don’t have it, you can use plain yogurt or another type of cheese, like cream cheese, for a similar tang.
Butter: Cold butter makes the scones flakier. If you prefer a dairy-free option, use coconut oil or a plant-based butter substitute. Be aware it may change the flavor a bit.
How Do I Get My Scones to Rise and Stay Fluffy?
The key to fluffy scones is to keep your dough cold and handle it minimally. When you mix the wet and dry ingredients, fold them gently to avoid overworking. The less you handle the dough, the airier and fluffier the final scones will be!
- Keep butter and ingredients cold until you’re ready to mix.
- Don’t twist the cutter when cutting out scones, as this can seal the edges.
- Pat the dough into a thick round instead of rolling it out, which helps keep the layers distinct.
Following these tips will help you achieve perfect height and texture in your scones! Happy baking!
Sourdough Cheese Scones
Ingredients
- 2 cups (240g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup (50g) cold unsalted butter, cut into small cubes
- 1 cup (240g) active sourdough starter (unfed or discard)
- 1/2 cup (120ml) buttermilk (or milk with 1 tsp lemon juice)
- 1 1/2 cups (150g) sharp cheddar cheese, grated
- 1 large egg (for egg wash, optional)
Time Needed
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake, making a total of around 30-35 minutes from start to finish. You’ll have warm, delicious scones in no time!
Instructions
1. Preheat the Oven
First, heat your oven to 425°F (220°C) and line a baking sheet with parchment paper or give it a light greasing. This ensures your scones won’t stick!
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This helps everything combine evenly for a nice rise!
3. Cut in the Butter
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, mix it until you see coarse crumbs, with some pieces about the size of peas.
4. Add the Cheese
Stir in the grated cheddar cheese so it’s evenly distributed. Cheese makes everything better, right?
5. Combine Wet Ingredients
In a separate bowl, combine the sourdough starter and buttermilk. Mix them until they’re nicely blended.
6. Make the Dough
Gently pour the wet mixture into the dry ingredients. Use a spatula or your hands to fold it together until a soft dough forms. Don’t worry if there are a few flour spots—just mix enough to bring it together!
7. Shape the Dough
Turn the dough out onto a lightly floured surface and gently pat it into a round shape about 1 to 1.5 inches thick. This will help keep the scones thick and fluffy.
8. Cut the Scones
Using a floured biscuit cutter (about 2.5 inches in diameter), cut out your scones, making sure not to twist the cutter. This helps them rise better! Gather any leftover dough, re-pat, and cut more scones until it’s used up.
9. Prepare for Baking
Place the scones on your prepared baking sheet, leaving a little space between each one so they don’t stick together.
10. Optional Egg Wash
If you’d like a shiny finish, beat the egg and brush it on top of each scone. This step is optional but adds a nice touch!
11. Bake
Pop the scones into your preheated oven and bake for 15-20 minutes, or until the tops are golden brown. You can check doneness by inserting a toothpick in the center; if it comes out clean, they’re ready!
12. Cool and Serve
Remove your scones from the oven and let them cool on a wire rack for a few minutes. They’re best enjoyed warm!
13. Enjoy!
Slice them open and add butter or your favorite spread. These scones are perfect for breakfast, a snack, or any time you crave something delicious!
These scones have a delightful tang from the sourdough starter and bursts of cheesy flavor throughout. Enjoy making and sharing them!
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add 1/2 tsp to help with binding.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1/2 cup of regular milk with 1 tsp of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it thickens slightly.
How Do I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 1 month. To reheat, just warm them in the oven for a few minutes!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in herbs like chives or spices like garlic powder for extra flavor. You can also add other cheeses or even bacon bits for a savory twist!