Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- In a separate small bowl, whisk together the sourdough discard, heavy cream, and the egg until the mixture is smooth and well-combined.
- 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.
- 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.
- 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.
- Cook Time: 35 minutes