Sourdough Cheesy Scones
Bite into these buttery, flaky cheesy sourdough scones made with your starter discard. They're perfect for breakfast or with soups and stews.
Servings 16 to 18
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Ingredients
- 4 ½ cups Unbleached All-Purpose flour
- 1 ½ tbsp baking powder
- ¼ cup granulated sugar
- 1 tsp salt
- ¾ cup salted butter (1 ½ stick cold cubed)
- 1 cup milk + 1 tablespoon (divided)
- 1 cup sourdough discard
- ½ cup Colby jack cheese cubed
- 2 large eggs
Instructions
- Preheat your oven to 350 °F and line a baking sheet with a silicone mat or parchment paper.
- In a large mixing bowl, whisk the flour, sugar, and baking powder.
- Add cubed cheese and whisk until the cheese is all coated with flour.
- Add your cold cubed butter. With 2 forks mix until you have peas size mixture. Set aside.
- In a medium size bowl or a big measuring cup (I like one with a pour spout), mix 1 cup of milk, sourdough discard, and eggs. Mix until you have a nice smooth mixture
- Pour the egg/milk mixture into the flour. Mix until all of the wet is incorporated into the flour. Don’t over-mix. Don’t be alarmed you will still have dry flour and it is ok.
- Transfer the mixture to a clean, slightly floured surface and knead for 3 to 4 minutes, until all the dry flour is incorporated. It will be sticky at the beginning but once the flour gets all incorporated you will have a nice smooth dough.
- Roll the dough into a circle, about ¾ inch thick
- With a round 2 ½" cutter, cut the dough into your scones.
- Place the cut scones onto your prepared baking sheet keeping 2 inches apart.
- *NOTE* I needed to make 2 batches, so I put the unbaked cut scones onto a plate in the fridge while waiting.
- Bake in a preheated oven for 18 to 20 minutes or until you have a nice golden color on top.
Notes
- I know it might sound weird, but you do need the sugar. The sugar keeps your scones from becoming chewy.
- When mixing your butter, I use 2 forks and do a movement of cutting like you will with a fork and a knife for steak or criss cross movement.
- I also have done this recipe with shredded butter. I shred the butter the night before and put in the freezer until I am ready to use them. Works really well.
- When you add the egg/milk mixture to the flour don’t be alarm if you have dry flour left and no more liquid. This means it is time to knead. You can do 2 ways. On a clean flour surface pour the mixture on the counter and knead, even the loose dry flour, you will need it. It will be sticky. Keep kneading. Depending on where you are at, you may need to add some flour. I am in Florida and I know I usually need to add 1 to 2 tablespoons of flour.
- Because my kitchen is always hot, if I have dough waiting to get in the oven, I usually put them back in the fridge.
Nutrition
Calories: 265kcal | Carbohydrates: 34g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 254mg | Potassium: 190mg | Fiber: 1g | Sugar: 4g | Vitamin A: 362IU | Calcium: 107mg | Iron: 2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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