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.
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.