These Sharp Cheddar and Chive Sourdough Scones are a tasty treat! They are flaky, cheesy, and filled with the fresh taste of chives. Perfect for breakfast or a snack!
Whenever I make these, the entire house smells heavenly. They’re so good that I usually make a double batch—because trust me, they’ll disappear fast! 😄
Making these scones is super simple! Just mix, shape, and bake. I love serving them warm with a pat of butter—yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the scones. You can use whole wheat flour for a nuttier taste, but it’ll change the texture slightly. Just remember to adjust the liquids as needed!
Sourdough Starter: I love using discard sourdough starter here. If you don’t have any, plain yogurt or even applesauce can be a good substitute, but it will alter the flavor a bit.
Sharp Cheddar Cheese: Sharp cheddar really gives these scones a bold flavor. If you prefer something milder, go for mild cheddar or even mozzarella. You can also try different cheeses like Gruyère for a unique twist!
Fresh Chives: Chives add a fresh onion flavor. If you’re out, green onions or even dried herbs like parsley can work as substitutes. I always keep a bit of fresh chives on hand when I make this!
Buttermilk: If you don’t have buttermilk, simply mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This homemade version adds the same tanginess!
How Do I Achieve the Perfect Scone Texture?
The key to great scones is to handle the dough gently. Overmixing can lead to tough scones, and nobody wants that! Here’s how to get it just right:
- Start with cold butter — it keeps the scones flaky. Cut it into small cubes and quickly mix it into the dry ingredients.
- Add wet ingredients until just combined. Use a fork for gentle mixing to avoid overworking the dough.
- When shaping the dough, pat it out instead of rolling it. This keeps air in the dough for a lighter texture.
Following these steps makes a huge difference. I promise your scones will be light and airy with that perfect buttery flavor!
Sharp Cheddar And Chive Sourdough Scones
Ingredients You’ll Need:
For the Scones:
- 2 cups all-purpose flour
- 1 cup cooked and drained sourdough starter (discard or discard portion)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh chives, finely chopped
- 3/4 cup buttermilk (plus extra for brushing)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and approximately 20 minutes for baking. Overall, you can have these delicious scones ready to enjoy in about 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare
First, preheat your oven to 400°F (200°C). While that’s heating up, line a baking sheet with parchment paper. This will keep your scones from sticking and make clean-up a breeze!
2. Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, baking soda, and sugar. Make sure everything is well combined for even flavor throughout your scones.
3. Cut in the Butter
Add the cold butter cubes into the flour mixture. Use a pastry cutter or your fingers to cut the butter into the mixture. You want it to look like coarse crumbs with little pea-sized pieces of butter. This step is super important for fluffy scones!
4. Add Cheese and Chives
Next, stir in your shredded sharp cheddar cheese and finely chopped fresh chives. Make sure they are evenly mixed into the dough for a nice cheesy flavor in every bite!
5. Combine Wet Ingredients
In a separate bowl, mix your sourdough starter with the buttermilk. This will help create the perfect moist texture for your scones.
6. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Gently mix with a fork or spatula just until everything is combined. Be careful not to overmix—the dough should be slightly sticky but still hold together nicely.
7. Shape the Dough
Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. No need to roll it out; just shape it with your hands for a rustic look!
8. Cut the Scones
Using a sharp knife or a bench scraper, cut the circle into 6 to 8 triangular wedges. Try to press straight down to maintain the layers of dough.
9. Arrange on Baking Sheet
Place the scone wedges on your prepared baking sheet, making sure to space them slightly apart so that they have room to rise and bake evenly.
10. Brush for Browning
Using a little extra buttermilk, brush the tops of the scones. This will help them get a beautiful golden color as they bake.
11. Bake the Scones
Bake your scones in the preheated oven for 18-22 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them so they don’t burn!
12. Cool and Serve
Once baked, remove the scones from the oven and let them cool slightly on a wire rack. Enjoy them warm with a little butter or your favorite spread!
Yum! Enjoy your homemade Sharp Cheddar and Chive Sourdough Scones — a perfect treat for breakfast or tea time!
Can I Use Regular Flour Instead of All-Purpose Flour?
Yes, you can use regular flour, but keep in mind that all-purpose flour gives the best texture for scones. If you want to experiment, you can also try whole wheat flour for extra nutrition—just adjust the liquid ingredients slightly if the dough feels too dry.
How Should I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you need to keep them longer, you can freeze them! Just wrap them tightly in plastic wrap, then place in a zip-top bag. To reheat, thaw at room temperature and warm them up in the oven.
Can I Omit the Chives?
Absolutely! If you’re not a fan of chives, you can leave them out or substitute them with other herbs like dill or parsley, depending on your preference. The cheddar flavor will still shine through!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 3/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in your recipe — it’ll mimic buttermilk’s tanginess!