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Savory sourdough scones on a baking sheet
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Savory Sourdough Scones

Savory scones loaded with chives, smoky bacon, and melty cheddar. With a light sourdough tang and irresistible cheese-crisp edges, they’re perfect for breakfast, soup, or salad.
Prep Time20 minutes
Cook Time22 minutes
Chill Time20 minutes
Total Time1 hour 2 minutes
Course: Breakfast, Side Dish, Snack
Servings: 8 scones
Author: Karie

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

Shaping scones: I used a 3-inch biscuit cutter. You can cut the scones into any shape or size you like, but you may need to adjust the baking time slightly.