Cheddar and Chive Sourdough Scones – Easy Discard Recipe

Buttery and delicious, these cheddar chive sourdough scones are the perfect savory alternative to a classic recipe. With gorgeous flecks of green chives and golden cheddar, they will wow whether for breakfast, brunch, or paired with a bowl of soup.

They are an easy recipe for using up discard sourdough starter (or active!), and can be baked the same day or long fermented (I’ve included instructions for both methods.) You can also switch out the cheddar and chives to make some other tasty, savory combinations. (Check out my ideas below!)

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

Kitchen Equipment

Ingredients to Note

• Unsalted, frozen butter – Using unsalted butter allows you to control the amount of salt in the recipe. However, I have tested this recipe with salted butter, and it did taste just fine; it just may depend on which salted butter you use. Using frozen butter helps keep the scones from spreading as much.
• Sourdough starter – I like using active starter and allowing the cheddar and chive sourdough scone dough to ferment for better nutrition; however, you can use discard in this recipe, as there is baking powder to assist in the leavening. (See my tip below regarding chilling if you use discard starter.)
• Whole milk – You may need adjust this amount by a tablespoon either way, depending on the moisture content of your starter.
• Chives – Fresh chives taste and smell amazing!! I haven’t personally tried this recipe with dried chives, but if you want to do so, substitute them at a 1:3 (dry : fresh) ratio, and let me know in the comments how they turned out!
• Cheddar cheese – I used Tillamook medium cheddar cheese for this recipe, but feel free to substitute with your favorite cheddar. I have not tried using vegan cheese, but let me know if you try it!
• Extra egg yolk – This extra egg yolk adds richness to the dough.
• Heavy cream – You can also substitute for whole milk, but the cream is delicious!

Tips for Cheddar Chive Sourdough Scones

• Don’t overmix the dough – Overmixing scone dough can develop more gluten than you need, resulting in a tough or dense scone.
• Chill before baking – This really applies if you decide to try this recipe with discard, as your dough won’t have been fermenting in the refrigerator. Chilling helps the butter in the dough harden up, helping your scones not spread as much when baked.
• Mix the chives and cheese into the dry ingredients – Be sure to incorporate the chopped chives and shredded cheese into the dry ingredients for better distribution (and to avoid overmixing).

Storage Instructions for Sourdough Scones

To store these cheddar chive sourdough scones, place in an airtight container and store at room temperature for up to 3 days, or in the refrigerator for up to one week.

Frequently Asked Questions

Flavor Variations for Cheddar Chive Sourdough Scones

If you want to create a variation on these savory scones, try using some of the following add-ins:

• Crumbled bacon
• Finely diced ham
• White cheddar
• Finely diced jalapeños
• Sun-dried tomatoes
• Shredded parmesan

More Sourdough Scone Recipes

If you like these scones, check out these!

Pumpkin Sourdough Scones with Maple Glaze

Chocolate Chip Sourdough Scones

Maple Pecan Sourdough Scones

Cranberry Orange Sourdough Scones

Blackberry Sourdough Scones

Lemon Blueberry Sourdough Scones

Cherry Sourdough Scones

Step-by-Step Instructions for Sourdough Scones

Same-Day Method

1. Combine the flour, sugar, baking powder, and salt in a large mixing bowl and whisk together.
2. Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces. Then add the shredded cheese and chopped chives to the flour mixture, and toss to coat.

3. Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.

4. Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.

5. Cover the scones (with plastic wrap or something air-tight) and chill for 30 minutes.

6. When ready to bake, preheat the oven to 400 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, brush the tops of the unbaked scones with heavy cream, and bake for 20-25 minutes, or until lightly golden on the tops and edges. Remove and allow to cool for 5 minutes.

Long-Fermentation Method

1. Combine the flour, sugar, baking powder, and salt in a large mixing bowl and whisk together.
2. Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces. Then add the shredded cheese and chopped chives to the flour mixture, and toss to coat.

3. Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.

4. Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.

5. Cover the scones (with plastic wrap or something air-tight) and allow to ferment in the refrigerator for 8-72 hours.

6. When ready to bake, preheat the oven to 400 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, brush the tops of the unbaked scones with heavy cream,and bake for 20-25 minutes, or until lightly golden on the tops and edges. Remove and allow to cool for 5 minutes.

Cheddar and Chive Sourdough Scones

Buttery and delicious, these cheddar chive sourdough scones are the perfect savory alternative to a classic recipe. With gorgeous flecks of green chives and golden cheddar, they will wow whether for breakfast, brunch, or paired with a bowl of soup.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Breakfast, Brunch, Snack

Cuisine American, British

Servings 8

Calories 352 kcal

Ingredients

  

• 2 cups all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• ¼ tsp black pepper
• ¾ tsp garlic granules
• 8 Tbsp unsalted butter 1 stick, frozen and then grated
• 1 cup shredded cheddar cheese
• ⅓ cup chopped fresh chives
• ½ cup active sourdough starter can use discard
• 1 egg + 1 egg yolk cold
• ¼ cup whole milk cold,
• 2 Tbsp heavy cream

Instructions

 

Same-Day Method

• Combine the flour, sugar, baking powder, and salt in a large mixing bowl and whisk together.
• Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces. Then add the shredded cheese and chopped chives to the flour mixture, and toss to coat.
• Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
• Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet. Brush the tops of the unbaked scones with heavy cream.
• Cover the scones (with plastic wrap or something air-tight) and chill for 30 minutes.
• When ready to bake, preheat the oven to 400 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 20-25 minutes, or until lightly golden on the tops and edges. Remove and allow to cool for 5 minutes.

Long Fermentation Method

• Combine the flour, sugar, baking powder, and salt in a large mixing bowl and whisk together.
• Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces. Then add the shredded cheese and chopped chives to the flour mixture, and toss to coat.
• Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
• Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
• Cover the scones (with plastic wrap or something air-tight) and allow to ferment in the refrigerator for 8-72 hours.
• When ready to bake, preheat the oven to 400 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, brush the tops of the unbaked scones with heavy cream, and bake for 20-25 minutes, or until lightly golden on the tops and edges. Remove and allow to cool for 5 minutes.

Notes

Don’t overmix the dough – Overmixing scone dough can develop more gluten than you need, resulting in a tough or dense scone.

 

Chill before baking – Chilling helps the scones not spread too much.

 

Adjust milk if needed – Depending on the moisture content of your sourdough starter, you may need to adjust the amount of milk, one tablespoon at a time.

 

Cheese grater – Use a cheese grater to get the frozen butter in the right size pieces.

 

 

Keyword cheddar chive, easy discard recipes, scones, sourdough, sourdough discard, sourdough scones

There you have it! I hope you enjoy a batch of these delicious scones sometime soon!