The Ultimate Guide to Sourdough Cheese Scones Using Discard
Introduction
If you’re a sourdough baker, you probably have a jar of sourdough discard sitting in your fridge, waiting for a purpose. What better way to use it than in these golden, fluffy Sourdough Cheese Scones? These savory scones are a perfect blend of sharp cheddar and tangy sourdough flavor, giving you the best of both comfort baking and sustainability.
These scones are quick to make, require no yeast, and are ready in under 30 minutes. Whether you’re serving them for brunch, alongside soup, or as a snack with butter, they deliver bold flavor with a light, crumbly texture.
Why These Cheese Scones Work So Well
- 🧂 Savory & Rich Flavor – A perfect marriage of aged cheddar and sourdough tang.
- 💡 Zero Waste Baking – Repurpose sourdough discard instead of throwing it away.
- 🧈 Tender Texture – Soft, buttery inside with a slightly crisp golden top.
- 🕒 Quick & Simple – No rising required; ready in less than half an hour.
- 🍞 Versatile – Enjoy them plain, or add herbs, spices, or even cooked bacon.
What Is Sourdough Discard?
Sourdough discard is the portion of starter you remove before feeding. While it’s no longer active enough to raise bread, it’s packed with flavor and can be used in recipes like pancakes, muffins, and these cheese scones.
Its acidity helps tenderize the dough, and the fermented taste pairs beautifully with rich, savory ingredients like cheese and herbs.
Best Cheese for Scones
- Sharp Cheddar – The classic choice; bold, salty, and melts perfectly.
- Parmesan – For extra umami flavor.
- Gruyère or Swiss – Milder options with a creamy melt.
- Pepper Jack – For a spicy twist.
You can also mix cheeses for a custom blend.
Ingredient Breakdown
Here’s what you’ll need to create these irresistible cheese scones:
- All-purpose flour – The base that holds the dough together.
- Baking powder – Gives the scones lift and fluffiness.
- Salt – Enhances flavor, especially in savory bakes.
- Cold unsalted butter – Creates a tender, flaky crumb.
- Grated cheese – Usually sharp cheddar, folded into the dough.
- Sourdough discard – Adds flavor and moisture.
- Milk or cream – Helps bind everything together.
Optional additions include garlic powder, black pepper, paprika, chives, or even mustard powder for an extra savory punch.
How to Make Sourdough Cheese Scones
Step 1: Prep Your Oven & Pan
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Step 3: Cut in the Butter
Add cold, cubed butter and use a pastry cutter or your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
Step 4: Add Cheese & Flavorings
Stir in the shredded cheese and any additional seasonings (like black pepper or herbs).
Step 5: Stir in Wet Ingredients
Add the sourdough discard and just enough milk or cream to bring the dough together. Mix gently—do not overwork the dough.
Step 6: Shape the Dough
Turn the dough onto a floured surface and pat it into a round disk about 1 inch thick. Use a knife or biscuit cutter to cut into wedges or rounds.
Step 7: Bake
Place the scones on the prepared tray. Optionally brush with milk or egg wash for a glossy top. Bake for 18–20 minutes, or until golden and crisp on top.
Tips & Tricks
- 🧊 Keep Butter Cold – Cold butter is key to flaky layers.
- 🔥 Hot Oven Is Crucial – Start with a preheated oven for a quick rise.
- 🧄 Add Flavor Boosters – Garlic powder, Dijon mustard, or herbs like thyme or chives work wonders.
- 🧀 Cheese in the Center – For extra gooeyness, fold a bit of cheese into the center of each scone before baking.
- 🥶 Freeze Ahead – Freeze raw, unbaked scones and bake from frozen—just add 2–3 minutes to bake time.
Serving Suggestions
- For Breakfast: Serve warm with butter and jam or alongside eggs.
- With Soup: Pair with tomato soup, potato leek soup, or chili.
- For Brunch: Add to a spread with bacon, roasted veggies, and coffee.
- As a Snack: Enjoy on their own or with a pat of cream cheese.
How to Store & Reheat
- Room Temperature: Store in an airtight container for 2 days.
- Fridge: Keeps up to 5 days. Reheat in a toaster oven or microwave.
- Freezer: Freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for 10–12 minutes.
Quick Recipe Card
Sourdough Cheese Scones (Using Discard)
Description:
These savory cheese scones are the perfect way to use up sourdough discard. They’re soft, fluffy, and full of sharp cheddar flavor—ready in under 30 minutes!
Prep Time: 10 minutes
Cook Time: 18–20 minutes
Total Time: 30 minutes
Servings: 8 scones
Best For: Breakfast, brunch, snacks
Diet: Vegetarian, Sourdough discard-friendly
🛒 Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup sourdough discard (unfed)
- ¼ cup milk or cream (plus more if needed)
- Optional: black pepper, garlic powder, chopped herbs
👩🍳 Instructions
- Preheat oven to 400°F (200°C). Line a baking tray with parchment.
- In a bowl, whisk flour, baking powder, and salt.
- Cut in cold butter until mixture resembles crumbs.
- Stir in cheese and any seasonings.
- Add sourdough discard and just enough milk to form a dough.
- Shape into a 1-inch thick round. Cut into 8 wedges or circles.
- Place on tray, brush with milk or egg if desired.
- Bake for 18–20 minutes or until golden.