If you’ve been looking for a savory scone that’s tender, buttery, and loaded with mix-ins, these Sourdough Scones with Bacon & Cheddar are about to become your new favorite. They bake up golden on the outside, soft on the inside, and full of flavor thanks to sharp cheddar, smoky bacon, and fresh chives.
The sourdough discard adds subtle tang and moisture that keeps these scones from ever feeling dry or crumbly. Any little pieces of cheese that end up on the outside of the scones melt in the oven and turn into tiny, golden cheese crisps. They add a salty, toasty bite — honestly one of the best parts of the whole scone.
For more savory sourdough bakes, check out my Roasted Garlic Parmesan Sourdough Bread and Cheesy Sourdough Bread.
Why this recipe works
- Sourdough discard adds flavor + tenderness without making the dough sticky.
- Cold butter creates flakey layers that rise tall in the oven.
- Cubed cheddar melts into soft pockets and creates little crunchy cheese crisps.
- Chilling the shaped scones ensures they hold their structure while baking.
Recipe overview
⏱️ Prep: ~20 minutes • Bake: 17–22 minutes
🍴 Yield: 8–10 scones, depending on cutter size
💪 Skill level: Beginner
😋 Flavor profile: Buttery, savory, lightly tangy, with pockets of melted cheddar and crispy bacon. Pairs well with: Soups, salads, eggs, salted butter.
How to make sourdough scones
Find the full ingredients list and detailed recipe instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make this recipe:
- Mix the dry ingredients. Whisk together the flour, sugar, baking powder, salt, and pepper.
- Cut in the butter. Use a pastry blender or your fingers to work the cold butter into the flour until sandy with pea-sized pieces.
- Fold in mix-ins. Stir in the cubed cheddar, chopped bacon, and chives.
- Add the wet ingredients. Whisk the cream, egg, and sourdough discard together, then gently fold into the dry mixture.
- Bring the dough together. Knead the dough very lightly, just enough for it to hold together.
- Shape the scones. Pat the dough into a ¾-inch thick rectangle, cut it into thirds, and stack the pieces on top of each other. Pat it back out into a ¾-inch thick rectangle and cut out rounds using a biscuit cutter.
- Brush and chill. Brush the tops with cream and sprinkle with a little extra salt and pepper. Chill the scones thoroughly before baking.
- Bake until golden. Bake until puffed and beautifully golden on top.
Pro baking tips for sourdough discard scones
Keep everything cold. Cold butter = taller, flakier scones. Keep the butter, cream, and egg cold when you’re prepping everything for the dough. You can choose to grate frozen butter or dice it into cubes before adding it to the dry ingredients. And be sure to chill the shaped scones before baking for the best rise.
Use cubed cheddar, not shredded. I prefer to cut the cheddar into small cubes so the cheese melts into pockets rather than disappearing. Best of all, any cheddar that bakes out onto the edges forms irresistible little cheese crisps.
Handle the dough gently. Over-working the dough can make scones tough. Stop kneading as soon as the dough comes together.
Cook the bacon until super crispy. I like to chop the bacon into 1/4-inch strips before cooking, as I feel the bacon cooks up crispier this way. You could also cook full slices and chop the bacon after cooking & cooling. Crisp bacon will yield the best texture in the scones!
Don’t skip the chill. Just 20–30 minutes in the fridge or freezer helps the butter re-firm for better texture and final shape of the scones.
Make them any size and shape you like, but make sure to adjust the baking time accordingly. I used a 3-inch biscuit cutter for these.
What to serve with savory scones
These sourdough discard scones are incredibly versatile. Try them:
- As a base for breakfast sandwiches: Slice the scones in half, warm or toast them slightly and layer with eggs, cheese, and greens.
- Alongside cozy soups: They’re especially delicious with potato leek soup, corn chowder, butternut squash soup, and chili.
- With entree salads: Think hearty kale salads, roasted vegetable salads, or any dish that needs a savory, buttery side.
- As a brunch centerpiece: Serve warm with salted butter, scallion cream cheese, or a drizzle of hot honey.
Variations
Swap the cheddar for Gruyère, pepper jack, gouda, or sharp white cheddar.
Try different herbs: Rosemary or thyme work well in place of the chives.
Try ham instead of bacon: Dice it into small cubes before folding into the dough.
Make them spicy: Add chopped pickled jalapeños or a pinch of cayenne.
Cut squares instead of rounds. Use a sharp knife to cut the scones into squares.
Storage
Store cooled scones in an airtight container at room temperature for up to 3 days.
How to reheat scones: Place scones on a baking sheet in a 300°F oven for 8–10 minutes. You can also slice them in half and place under the broiler until lightly toasted, 2-4 minutes.
Make-ahead & freezing
These sourdough scones are easy to work into busy schedules. Prep them ahead so you can have hot, fresh scones on demand.
To make ahead:
- Mix the dough the day before & cut out the scones.
- Place them on a parchment-lined baking sheet, then cover and refrigerate for up to 24 hours.
- Bake as directed.
These scones can also be frozen for baking later. To freeze unbaked scones:
- Mix & shape the scones.
- Freeze the unbaked scones on a baking sheet until solid, then transfer to an airtight container or freezer bag for up to 2 months.
- Bake straight from frozen (no thawing needed) adding just 2–4 extra minutes to the bake time.
FAQs about sourdough scones
Use unfed sourdough discard straight from the fridge. You don’t need an active, bubbly starter here because the scones get their lift from baking powder.
This recipe assumes a 100% hydration discard (equal flour:water by weight). If your discard is much thicker, increase the cream slightly; if it’s runnier, add a tablespoon more flour.
These are chemically-leavened scones — baking powder does the lifting, so don’t expect bread-like fermentation. The use of sourdough discard here is to add flavor.
Sure! The results will be a slightly tangier flavor. Use full fat buttermilk for the best results.
If you make Sourdough Scones with Bacon & Cheddar, please leave a star rating and comment below. I’d love to hear what you think or answer any questions. Thank you!
Savory Sourdough Scones
Equipment
- Biscuit cutter optional
- Baking sheet
Ingredients
- 1 ¾ cups all purpose flour
- 1 ½ tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 ounces (6 tbsp) unsalted butter, cold, diced
- 4 slices bacon, sliced in ¼-inch strips & cooked
- ½ cup cheddar cheese, cut into very small cubes
- 1 tablespoon fresh chives, minced
- ⅓ cup heavy cream
- 1 egg
- ½ cup sourdough discard
Instructions
- Whisk together dry ingredients (1 ¾ cups flour, 1 ½ tbsp sugar, 1 T baking powder, ½ tsp salt, and ¼ tsp pepper).
- Cut in the butter. Use a pastry blender or your fingers to work the 3 oz cold butter into the flour until sandy with pea-sized pieces.
- Add mix-ins. Fold in chopped cooked bacon, ½ cup diced cheddar, and 1 T chives until evenly distributed.
- Mix in wet ingredients. In a liquid measuring cup, stir together ⅓ cup cream, 1 egg, and ½ cup sourdough discard. Make a well in the center of the dry ingredients and pour in wet ingredients. Mix gently with a wooden spoon or spatula until it forms a dry, shaggy dough.
- Knead lightly & shape. Pour mixture out onto a clean dry surface and knead gently with your hands just until it starts to come together. Pat the dough out into a ¾-inch thick rectangle. Slice the rectangle roughly into thirds and stack the pieces on top of each other. Pat dough back out into a ¾-inch thick rectangle. Cut out rounds of dough using a floured biscuit cutter. Re-roll and cut dough as needed.
- Brush & chill. Place scones on a parchment-lined baking sheet about two inches apart. Brush the tops with cream and sprinkle with a little salt and pepper. Chill until solid, at least 20 minutes.
- Bake. Preheat oven to 400° F. Bake scones until golden on top and solid in the middle, about 17-22 minutes.
Notes
Did you try this recipe?
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