Sourdough Discard Savory Herb & Cheddar Scones

Sourdough Discard Savory Herb & Cheddar Scones ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup cold unsalted butter, cut into small cubes
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp fresh chives, minced
• 1 tbsp fresh parsley, minced
• 0.5 tsp rosemary, finely chopped (optional)
• 0.5 cup sourdough discard (unfed)
• 0.25 cup heavy cream
• 1 large egg yolk
• 1 tbsp milk or water

Watch how to make Sourdough Discard Savory Herb & Cheddar Scones

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Sourdough Discard Savory Herb & Cheddar Scones

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until thoroughly combined.
3. Add 1/2 cup cold unsalted butter cubes to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Stir in 1 cup shredded sharp cheddar cheese, 2 tablespoons minced fresh chives, 1 tablespoon minced fresh parsley, and 1/2 teaspoon finely chopped rosemary (if using) into the flour mixture, distributing them evenly.
5. In a separate small bowl, combine 1/2 cup sourdough discard and 1/4 cup heavy cream. Pour this wet mixture into the dry ingredients.
6. Using a fork or your hands, gently mix until just combined and a shaggy dough forms. Be careful not to overmix, which can lead to tough scones.
7. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into an 8-inch round that is about 1-inch thick. Use a 2.5-inch round cutter or a knife to cut out 8 wedges.
8. Place the scones on the prepared baking sheet, leaving about 1 inch between them. For an optional golden top, whisk 1 large egg yolk with 1 tablespoon milk or water and brush lightly over the tops of the scones.
9. Bake for 18-22 minutes, or until the scones are golden brown on top and a wooden skewer inserted into the center comes out clean. The internal temperature should be around 200-210°F (93-99°C).
10. Transfer the baked scones to a wire rack to cool slightly before serving. These are best enjoyed warm, perhaps with additional butter or jam.

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