These sourdough cheese scones are a tasty treat that mix tangy sourdough with melty cheese. They’re perfect for breakfast or a snack, and easy to make!
Who doesn’t love the smell of fresh scones baking? I like to enjoy mine warm, maybe with a bit of butter, while doing my best to resist eating them all at once! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your scones. You can substitute with whole wheat flour for a nuttier flavor, but the texture will be denser. I’ve also had success using a gluten-free blend if you’re avoiding gluten.
Baking Powder: This helps the scones rise. If you’re out of baking powder, you can use baking soda (1/4 teaspoon) with a little vinegar or lemon juice (1/2 teaspoon) to achieve the same effect.
Cheddar Cheese: Mature cheddar has a bold flavor that’s perfect in scones. If you want something milder, go for mild cheddar or try a blend of parmesan and mozzarella for a different twist. Cheese extra can also bring unique flavors.
Sourdough Starter: Active sourdough starter is key for that tangy flavor. If you don’t have it, you can substitute with yogurt or buttermilk, but the flavor will differ. I personally love the sourdough kick!
Milk: You can use any milk you prefer, whether dairy or plant-based. Oat milk works great in scones for a subtle sweetness, while almond milk keeps it nutty.
What’s the Best Way to Knead Dough for Scones?
Kneading dough for scones might seem tricky, but it’s all about being gentle. Follow these steps to get it right:
- Turn the dough out onto a floured surface and sprinkle a little flour on top.
- Use your palms to gently press down and fold the dough over itself. Do this just a few times—about 3 to 5 folds should do.
- Don’t overwork it; the dough should still be slightly sticky and a bit shaggy. This helps keep the scones light and fluffy.
Trust me, being gentle is the key here! You want a tender biscuit, not a tough scone.
How to Make Sourdough Cheese Scones
Ingredients You’ll Need:
- 250g (2 cups) all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 50g (1/4 cup) cold unsalted butter, diced
- 150g (1 1/4 cups) mature cheddar cheese, grated
- 120g (1/2 cup) active sourdough starter (unfed, at room temperature)
- 150ml (2/3 cup) milk, approximately
- 1 large egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe will take about 25 minutes total: 10 minutes for preparation and 15 minutes for baking. Plus, they’re super quick to whip up for a delightful snack or breakfast dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 220°C (425°F). This is essential for getting those scones perfectly golden. While that’s heating, line a baking sheet with parchment paper or a silicone baking mat—this will prevent sticking!
2. Combine Dry Ingredients:
In a large mixing bowl, mix together the all-purpose flour, baking powder, and salt. Give it a good stir—this will help the baking powder distribute evenly.
3. Add Butter:
Next, toss in the cold, diced butter. Using your fingertips, rub the butter into the flour mixture until it looks like coarse breadcrumbs. Don’t be afraid to get your hands in there; this step adds a lovely flakiness!
4. Cheese, Please:
Now it’s time to fold in the grated cheddar cheese. Make sure to set aside a little for the topping. Mix gently so the cheese is evenly distributed but don’t overdo it!
5. Incorporate the Wet Ingredients:
Add your sourdough starter and around 100ml of milk to the mixture. Use a knife or spatula to mix it into a soft, slightly sticky dough. If it feels a bit dry, you can add more milk, one tablespoon at a time, until it comes together.
6. Knead Gently:
Flour your surface lightly and turn the dough out onto it. Knead very gently—just a few times until it barely holds together. Remember, if you overwork it, your scones will lose that airy softness!
7. Cut the Scones:
Flatten the dough to about 3cm (1.2 inches) thick and use a floured round cutter (about 6cm/2.5 inches) to cut out your scones. Gather any scraps, roll them out gently, and cut more scones. Place each cut scone on the prepared baking sheet.
8. Add Toppings:
Brush the tops of the scones with the beaten egg for a lovely golden finish. Don’t forget to sprinkle the reserved cheese on top—yum!
9. Bake the Scones:
Pop them into your preheated oven for 12-15 minutes or until they rise and turn a delightful golden brown!
10. Cool and Serve:
Once they’re out of the oven, let the scones cool slightly on a wire rack before serving. Enjoy them warm, either on their own or with a pat of butter for an extra treat!
These scones are a fantastic combination of sourdough tang and cheesy goodness. Enjoy every bite! 😊
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, keep in mind that the texture will be denser, so you may want to reduce the amount slightly and add a bit more liquid if needed.
What Can I Use If I Don’t Have Sourdough Starter?
If you don’t have sourdough starter, you can replace it with yogurt or buttermilk for a similar tang. However, your scones will have a different flavor. Just make sure to adjust the liquid content accordingly!
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the scones—just wrap them well and place them in a freezer bag. To reheat, pop them in the oven at a low temperature until warmed through.
Can I Add Other Ingredients to the Scones?
Absolutely! Feel free to add herbs like chives or add-ins like cooked bacon, ham, or different cheeses like feta for a unique twist. Just keep in mind that these additions may alter the moisture level, so adjust your liquid as necessary.
