Sourdough Discard Cheddar Scones

If you have a sourdough starter, you know the struggle of having extra discard. Instead of throwing it away, you can turn it into these incredibly flaky and savory Sourdough Discard Cheddar Scones. These scones are a perfect marriage of tangy sourdough flavor and sharp, melted cheddar cheese.

The beauty of using sourdough discard in scones is the depth of flavor it adds. Even though the discard isn’t used for rising—that is what the baking powder is for—it provides a tender crumb and a delicious tang that balances the richness of the butter and cheese. Whether for breakfast or a side for dinner, these will quickly become a household favorite.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 8
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 320 kcal
• Protein: 8g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 1g
• Sugar: 2g
• Sodium: 550mg

Why Make This Sourdough Discard Cheddar Scones

You should make these scones because they are the ultimate solution to kitchen waste. Sourdough discard is a valuable ingredient that adds moisture and a unique fermented flavor profile that you simply cannot get from standard flour and milk recipes. They are much more flavorful than your average store-bought pastry.

Additionally, these scones are incredibly versatile. They have a wonderful “short” texture, meaning they are buttery and crumbly rather than bready. The addition of sharp cheddar creates little pockets of toasted cheese that everyone loves. They are quick enough for a weekend morning but impressive enough for a brunch party.

How to Make Sourdough Discard Cheddar Scones

Making these scones is a simple process that focuses on keeping your ingredients cold. Follow these steps to ensure you get those beautiful, flaky layers every single time.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cold unsalted butter (cubed)
• 1 cup sharp cheddar cheese (shredded)
• 1/2 cup sourdough discard
• 1/3 cup heavy cream (plus extra for brushing)
• 1 large egg
• 1/4 cup fresh chives (optional)

Directions

Step 1: Preparation

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat so the scones don’t stick.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Ensure there are no large clumps so the leavening agents are evenly distributed.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until it looks like coarse crumbs with some pea-sized pieces of butter remaining. This cold butter is what creates the flaky layers.

Step 4: Whisk Wet Ingredients

In a separate small bowl, whisk together the sourdough discard, heavy cream, and the egg until the mixture is smooth and well-combined.

Step 5: Form the Dough

Pour the wet ingredients into the dry ingredients. Add the shredded cheddar cheese and optional chives. Use a spatula to gently fold everything together until a shaggy dough starts to form. Do not overmix.

Step 6: Shape and Chill

Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Cut the circle into 8 even wedges. Place the wedges on the prepared baking sheet and put them in the freezer for 15 minutes to firm up the butter.

Step 7: Bake to Golden Perfection

Brush the tops of the chilled scones with a little extra heavy cream. Bake for 18-22 minutes, or until the scones are tall and a deep golden brown on the tops and bottoms. Let them cool slightly before serving.

How to Serve Sourdough Discard Cheddar Scones

These scones are best served warm, right out of the oven. You can serve them plain or split them open and spread on some salted butter. They also pair excellently with a hot bowl of tomato soup or chili. For a fancy brunch, serve them alongside scrambled eggs and crispy bacon.

How to Store Sourdough Discard Cheddar Scones

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To keep them longer, you can refrigerate them for up to a week. For the best texture, reheat them in a 350°F oven for about 5 minutes to crisp up the exterior again. You can also freeze baked scones for up to 3 months.

Expert Tips for Perfect Sourdough Discard Cheddar Scones

The most important tip is to keep your butter and discard cold. If the butter melts before it hits the oven, you will lose those flaky layers. If you feel the dough getting too warm, pop it in the fridge for a few minutes. Also, avoid overworking the dough; mix just until the flour disappears to keep the scones tender rather than tough.

Delicious Variations

Feel free to customize this recipe! You can add cooked, crumbled bacon for a smokier flavor, or swap the chives for finely minced jalapeños if you like a bit of heat. If you prefer different cheeses, Gruyère or pepper jack work beautifully in place of the sharp cheddar.

Frequently Asked Questions

Q: Does my sourdough discard need to be active?

No, it does not. You can use discard straight from the refrigerator. Since we are using baking powder and baking soda for the rise, the starter is there for flavor and moisture.

Q: Can I use milk instead of heavy cream?

Yes, you can use whole milk, but the scones will be slightly less rich. Heavy cream provides the best fat content for a tender, bakery-style scone.

Q: Can I make the dough ahead of time?

Absolutely. You can shape the scones and keep them in the refrigerator overnight, or freeze the unbaked wedges. Just bake them directly from the freezer, adding a few extra minutes to the bake time.

Q: Why did my scones spread too much?

This usually happens if the butter was too soft or the oven wasn’t hot enough. Make sure to chill the dough before baking and ensure your oven is fully preheated.

Q: Can I use whole wheat flour?

You can replace up to half of the all-purpose flour with whole wheat flour. Note that the scones may be slightly denser and might require a tablespoon more of cream.

Conclusion

Sourdough Discard Cheddar Scones are a delicious, savory treat that makes the most of your baking supplies. They are incredibly satisfying to make and even better to eat. Once you taste the combination of tangy sourdough and melted cheese, you’ll find yourself making extra starter just so you have the discard ready for another batch!

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