Sharp Cheddar and Chive Sourdough Scones`
Another day, another sourdough recipe! Today I bring one a favorite at our house, sharp cheddar and chive sourdough scones with a butter and garlic drizzle. This is a great breakfast item as well as a side to soups and more. Sourdough scones are just another great way to use some of your sourdough discard.
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This sourdough scone recipe can be made right away or it can be refrigerated for 24 hours to develop true sourdough with all the gut healing benefits.
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Cheddar and Chive Sourdough Scones
Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 tsp salt
- 1 tbsp baking powder
- 1/2 cup unsalted butter cold/frozen I like to grate the butter into the flour. It is the easiest way to incorporate it.
- 6 oz grated cheese
- 1/2 cup sourdough starter/discard
- 3 tbsp fresh chives
- 3/4-1 cup cold milk or heavy cream may vary depending on your flour etc
Topping
- 2 tablespoon milk
- 1/4 cup grated cheese
Garlic Herb Butter Topping
- 3 tablespoons butter
- 1 teaspoon garlic salt
Instructions
- In a large mixing bowl combine the flour, baking powder, and salt. Stir. Grate your butter and add it to the dry ingredients.
- Work the butter into the flour until they are pea sized. If you grate the butter it is much easier to do and takes little time.
- Stir in the chives and grated cheese into the flour mixture.
- Add the sourdough discard and half of the milk. Use a fork to fold it all together. Continue to add a small amount of milk until it is a shaggy dough. You want it to hold together when you press it together.
- Take the dough out onto a lightly floured surface and shape it into a rectangle. Push it together so that all the dough stays together. You can use a bench scraper for this to make it more manageable.
- Fold the top third of the dough over to the center and the bottom third of the dough over the top of that and reshape it. Like you are folding a piece of paper.
- Shape the dough into another rectangle and repeat the folding process one more time.
- Shape it again into a rectangle and then cut the dough. with a knife into squares or triangles. Whatever shape you prefer your scones to be.
- Place them on a baking sheet (you can line. it with parchment paper or a silicone baking sheet and put them in the fridge for 30 minutes to 1 hour. You can also put them in the freezer to make them cool off faster.
- Pre-heat your oven to 425 degrees F.
- Remove the scones from the fridge and brush them with milk and some grated cheese.
- PLace in the oven and bake for 15-20 minutes
- Once they are baked golden brown, bring them out of the oven and brush them with the garlic butter sauce.
- Let them cool for about 10 minutes and then enjoy!
- You can store these in an airtight container for 2-3 days. They are best served warm
Tips
- Add bacon, or other cheeses to make this even more savory of a dish.
- You can also freeze the scones for 30 minutes before baking to expedite the baking process.
- Change the fillings according to what you want. Add jalapenos, different cheeses, sausages, sun dried tomatoes, basil and cheese. There are os many. different ways to make these.
- You can also make these sweet by adding fruit like blueberries or cranberries, chocolate chips. You can add orange zest to the fruit scones to make them even more flavorful.
- Use cold butter! This is key to the flakiness you want in these scones. Use a cheese grater to grate the butter to make it easier to mix without it melting.
- Brush the top of the scones with milk or egg wash to give it a shiny crisp top.
The texture of these flakey scones is so tender and the flavor with the chives and sharp. cheddar cheese is spot on. These tender scones will be a sure fire hit in your house. I. love. that you do not need a food processor. or pastry blender to make these scones. I love simple recipes that require just my hands.
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