Sourdough Savory Scones with Herbs and Cheese

Sourdough Savory Scones with Herbs and Cheese ingredients

• 0.75 cup active sourdough discard (100% hydration)
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 0.5 tsp salt
• 6 tbsp unsalted butter, cold & cubed
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp fresh chives, chopped
• 1 tbsp fresh thyme, chopped
• 0.5 cup whole milk, cold
• 1 ea large egg
• 1 tbsp milk or water

How to make Sourdough Savory Scones with Herbs and Cheese

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
3. Cut in Butter: Add 6 tablespoons (85g) cold unsalted butter, cut into small cubes, to the dry ingredients. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Add Cheese and Herbs: Stir in 1 cup (113g) shredded sharp cheddar cheese, 2 tablespoons chopped fresh chives, and 1 tablespoon chopped fresh thyme until evenly distributed.
5. Add Wet Ingredients: In a separate bowl, whisk together ¾ cup (180g) active sourdough discard and ½ cup (120ml) cold whole milk. Pour the wet mixture into the dry ingredients.
6. Form the Dough: Mix with a fork or spatula until just combined and a shaggy dough forms. Be careful not to overmix. Turn the dough out onto a lightly floured surface. Gently knead it just a few times (3-4 turns) to bring it together, forming a rough disk about 1-inch (2.5 cm) thick.
7. Cut the Scones: Using a 2.5-inch (6 cm) round cutter, cut out scones. Rework scraps gently and cut out any remaining scones. You should get about 8 scones.
8. Prepare for Baking: Arrange the scones on the prepared baking sheet, leaving about an inch between each. In a small bowl, whisk together 1 large egg with 1 tablespoon of milk or water to make an egg wash. Gently brush the tops of the scones with the egg wash.
9. Bake: 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.
10. Cool & Serve: Transfer the baked scones to a wire rack to cool slightly before serving warm.

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