These fluffy sourdough cheese scones are a delicious treat! With a cheesy flavor and a golden crust, they are perfect for breakfast or a snack.
Let’s face it, who can resist warm scones straight from the oven? I love enjoying them with butter or just as they are. They disappear fast in my house! 😋
Key Ingredients & Substitutions
Sourdough Starter: Ensure your starter is active and bubbly for the best rise. If you’re out of sourdough, try using yogurt or a bit of baking powder mixed with some vinegar as a substitution.
Flour: All-purpose flour works great, but you can substitute whole wheat flour for a healthier twist. Just note, the scones might be denser.
Cheese: Sharp cheddar is my go-to for its flavor, but feel free to use Gruyère, mozzarella, or any cheese you enjoy. Mixing cheeses is also a fun option!
Buttermilk: If you don’t have buttermilk, combining milk with lemon juice or vinegar is a perfect substitute. Just let it sit for about five minutes before using.
How Can You Achieve Fluffy, Tender Scones?
Getting your scones light and fluffy is all about handling the dough properly. Here are some tips to nail it:
- Keep your ingredients cold, especially the butter. This helps create layers that make the scones rise beautifully.
- Mix the dough just until it comes together. Over-mixing can lead to tough scones.
- After patting it out, fold the dough a couple of times. This creates air pockets for fluffiness.
- Don’t twist the biscuit cutter when cutting out the scones. Just press straight down to keep edges sharp for the best rise.
Following these simple steps will give you bakery-quality scones that are perfect every time! Enjoy your baking adventure!
How to Make Sourdough Cheese Scones
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter (active, fed, and bubbly)
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar (optional)
- 4 tbsp (56g) cold unsalted butter, cut into small cubes
- 1 to 1 1/4 cups (240-300ml) shredded sharp cheddar cheese (or any good melting cheese)
- 3/4 cup (180ml) buttermilk (or milk with 1 tbsp vinegar or lemon juice)
- 1 large egg (for egg wash)
Time Needed:
This recipe will take about 10 minutes to prep and around 15 minutes to bake, so you’ll have fresh scones ready to enjoy in just about 25 minutes! Plus, they can be served warm right out of the oven.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While that’s heating up, line a baking sheet with parchment paper or a silicone mat. This makes for easy cleanup!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar (if using). This combination helps your scones rise beautifully.
3. Cut in the Butter:
Add the cold cubed butter into the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until it looks like coarse crumbs with small pea-sized pieces of butter. This is the secret to flaky scones!
4. Add the Cheese:
Gently stir in the shredded cheese, making sure it’s evenly distributed throughout the flour mixture.
5. Combine Wet Ingredients:
Now, add the sourdough starter and half of the buttermilk to the bowl. Mix gently with a spoon or spatula. Continue to add the remaining buttermilk a little at a time until the dough comes together. The dough should be soft but not sticky—avoid over-mixing it!
6. Shape the Dough:
Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 to 1 inch thick. Fold the dough over itself a couple of times to create layers, which helps with fluffiness, then pat it down again to the same thickness.
7. Cut Out the Scones:
Use a floured round biscuit cutter (about 2.5-3 inches in diameter) to cut out the scones. Press straight down without twisting to keep the edges sharp, which helps them rise. Gather any scraps, pat them down gently, and cut out more scones until you’ve used all the dough.
8. Bake:
Place the scones on the prepared baking sheet, leaving about an inch between them. In a small bowl, beat the egg with a tablespoon of water and brush this mixture over the tops of the scones to give them a lovely golden finish.
9. Cool and Enjoy:
Bake in the preheated oven for about 12-15 minutes until they are golden brown and puffed up. Once they’re out of the oven, let them cool on a rack for a few minutes. Serve warm with butter, and enjoy!
These scones are wonderfully cheesy with a light, tender crumb thanks to the sourdough. Perfect for breakfast, brunch, or a snack at any time of day!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind the scones may be denser. You might need to increase the liquid slightly as whole wheat flour absorbs more moisture.
What Cheese Varieties Work Best in These Scones?
While sharp cheddar is a favorite, you can also use Gruyère, mozzarella, or a blend of your favorite cheeses. Just make sure the cheese melts well for the best flavor and texture!
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. When you’re ready to bake, just roll out and cut the scones as directed. They may take an extra minute or two in the oven if they’re really cold.
How Should I Store Leftover Scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. To keep them fresh longer, you can refrigerate them for up to 5 days. Reheat in the oven for a few minutes to bring back their fluffy texture before serving.