These sourdough cheese scones are fluffy and cheesy—perfect for breakfast or a snack! With a touch of tang from the sourdough, they are super tasty and easy to make.
Every time I bake these, the kitchen fills with a wonderful aroma. I love to enjoy them warm with a bit of butter. You just can’t beat a cheesy treat! 🧀
Key Ingredients & Substitutions
Sourdough Starter: Using an unfed or discard starter adds a tasty tang. If you don’t have sourdough starter, you can replace it with plain yogurt or a mix of milk and a bit of lemon juice for a similar effect.
Flour: All-purpose flour is ideal here, but you can substitute with whole wheat flour for a nuttier flavor. Just keep in mind that it may affect the texture slightly!
Cheese: Sharp cheddar gives great flavor, but feel free to mix it up. Monterey Jack, Gouda, or even a bit of crumbled feta can spice things up if you want something different.
Buttermilk: If you don’t have buttermilk on hand, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes. This will mimic buttermilk’s tanginess!
How Do You Create Fluffy Scones Without Overmixing?
The key to fluffy scones is to keep the dough light and avoid overmixing. Start by combining your dry ingredients, then cut in the cold butter until the mixture resembles coarse crumbs. Next, add the sourdough starter and buttermilk gently.
- Mix until just combined—it’s okay if there are some dry lumps. You want to preserve those little bits of butter that will create steam while baking!
- When you turn the dough out, use a light touch. Pat it into a round instead of rolling it out. This helps keep the air in the dough for a fluffier scone.
- When cutting out the scones, press straight down; twisting can seal the edges, inhibiting rising.
Follow these tips for scones that are light, airy, and delicious! Enjoy baking! 🥐
How to Make Sourdough Cheese Scones
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter (unfed or discard)
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons (56g) cold unsalted butter, cubed
- 1 cup (100g) shredded sharp cheddar cheese
- 1/2 cup (120ml) buttermilk
- 1 large egg (for egg wash, optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 12-15 minutes to bake. Allow a few minutes for cooling, and you can enjoy your delicious scones in about 30-40 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While it heats up, line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined so your scones rise properly.
3. Incorporate the Butter:
Add the cubed cold butter into the flour mixture. Using your fingers or a pastry cutter, cut the butter into the flour until the mixture looks like coarse crumbs with small pea-sized pieces of butter. This step is important for flaky scones!
4. Add the Cheese:
Stir in the shredded cheddar cheese until it’s evenly distributed throughout the mixture.
5. Combine with Sourdough Starter:
Now, add the sourdough starter to your dry ingredients. Mix gently but thoroughly to bring everything together.
6. Add Buttermilk:
Pour in the buttermilk gradually, stirring just until you have a dough that’s slightly sticky but manageable. Be careful not to overmix—this keeps your scones light and fluffy!
7. Shape the Dough:
Turn the dough out onto a floured surface. Gently pat it into a round that’s about 1 inch (2.5 cm) thick. Remember, the goal is to handle it as little as possible!
8. Cut Out Scones:
Using a floured round cutter (about 2.5 to 3 inches in diameter), cut out scones and place them on your prepared baking sheet. Gather any scraps, re-pat the dough, and continue cutting until all the dough is used.
9. Optional Egg Wash:
If you want a nice golden finish, beat the egg and brush it over the tops of the scones before baking!
10. Bake:
Bake the scones for 12 to 15 minutes or until they’re golden brown and cooked through. The smell will be incredible!
11. Cool and Serve:
Remove the scones from the oven and let them cool slightly on a wire rack. They are best served warm, so enjoy them right away with a bit of butter or your favorite spread!
12. Enjoy!
Your fluffy, cheesy sourdough scones are ready to be devoured. Perfect for breakfast or a snack anytime!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that the scones may be denser, so you might want to add an extra tablespoon or two of buttermilk to help maintain the moisture content.
How Should I Store Leftover Scones?
To store leftovers, place them in an airtight container at room temperature for up to 2 days. If you want to keep them for longer, you can freeze them; just wrap them tightly in plastic wrap and then place them in a freezer bag for up to a month.
Can I Make These Scones Gluten-Free?
Absolutely! You can use a 1:1 gluten-free all-purpose flour blend to make these scones gluten-free. Just ensure that the blend contains xanthan gum to help with the texture.
What Cheese Can I Use Besides Cheddar?
Feel free to experiment with different cheeses! Gouda, Monterey Jack, or even feta cheese work wonderfully. Just remember that the flavor will change based on the cheese you choose, so pick one you love!
