Bacon and Cheddar Sourdough Scones
These savory sourdough cheddar and bacon scones are the perfect way to use up sourdough discard and enjoy a rich, cheesy breakfast or snack. Packed with sharp cheddar, crispy bacon, chives, and a tender, flaky texture, they’re a delicious twist on traditional scones.
Carmyn's Notes
These sourdough bacon and cheddar scones are everything you want in a savory scone. Flaky, buttery, and packed with flavor. Perfect for breakfast, brunch, or a quick snack, they’re hearty and satisfying.
The sourdough discard adds a subtle tang that pairs perfectly with the sharp cheddar and crispy bacon. They’re golden on the outside, tender on the inside, and honestly hard to stop eating!
Just like our lemon poppy seed scones, the dough comes together easily, and they bake up in about 20 minutes. Serve them warm with a pat of butter or on their own - they're that good!
Enjoy! xx
Ingredients & Substitutions
- Dry Ingredients: You'll need all-purpose flour, granulated sugar, garlic powder, baking powder, fine salt, and black pepper.
- Wet Ingredients: You'll need unsalted butter, a large egg, heavy cream, sourdough discard, and milk.
- Add-ins: Cooked bacon, sharp cheddar cheese, and fresh chives or green onions. Swap bacon with cooked, crumbled sausage if you don't have bacon.
Before You Begin
- Sourdough Discard Flavor: The longer your sourdough discard sits in the fridge, the more pronounced its tangy flavor becomes. Using fresh discard will give your scones a milder sourdough taste.
- Pre-cooked Bacon: Swap in 1 cup of store-bought crumbled bacon to save time instead of cooking your own.
How to Make
Step 1
In a medium-sized bowl, whisk all-purpose flour, granulated sugar, garlic powder, black pepper, fine sea salt, and baking powder.
Step 2
Use a cheese grater to grate the cold butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter.
Step 3
Whisk the sourdough discard, egg, heavy cream, and milk in a large bowl. Pour it into the dry ingredients along with the bacon, cheddar, and chives, and mix gently with a dough whisk or fork. The dough will be crumbly, so resist adding more liquid.
Step 4
Dump the dough onto a lightly floured surface and use your hands to press and shape it into an 8" disc.
Step 5
Cut the scone dough into eight even wedges using a bench scraper or a large sharp knife.
Step 6
Place the slices onto a baking sheet lined with parchment paper with space between each wedge.
You can bake immediately or cover the baking sheet with plastic and place it in the fridge to chill for up to 2 days.
Step 7
When you're ready to bake, preheat the oven to 400°F (204°C).
Bake for 20–23 minutes or until the scones are golden brown. Remove from the oven and allow them to cool completely on the baking sheet.
Step 8
Serve warm or at room temperature.
How to Store
Storage: Leftover scones can be stored at room temperature for up to 4–5 days, covered with plastic wrap or in an airtight container.
Freezing: Once cooled, wrap each scone tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: These scones are delicious at room temperature, but if you prefer warm, microwave for 10–15 seconds until heated through.
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Bacon and Cheddar Sourdough Scones
INGREDIENTS
Dry Ingredients
- 2 cup + 2 teaspoons (250 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoons (3 g) garlic powder
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (2.5 g) fine salt
- ¼ teaspoon (0.5 g) black pepper
- 1 cup (4 oz.) sharp cheddar cheese (shredded)
- ⅓ cup (13 g) chives (sub green onions)
- 8 oz (227 g) cooked and crumbled bacon
Wet Ingredients
- ½ cup (113 g) butter (cold)
- 1 egg
- 2 tablespoons (30 g) heavy cream
- ½ cup (125 g) sourdough discard
- ¼ cup (60 grams) whole milk
INSTRUCTIONS
- In a medium-sized bowl, whisk 2 cup + 2 teaspoons (250 g) all-purpose flour, 1 tablespoon (12 g) granulated sugar 1 teaspoons (3 g) garlic powder, 2 teaspoons (8 g) baking powder, ½ teaspoon (2.5 g) fine salt, and ¼ teaspoon (0.5 g) black pepper together.
- Use a cheese grater to grate ½ cup (113 g) butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter.
- Whisk ½ cup (125 g) sourdough discard, 2 tablespoons (30 g) heavy cream, ¼ cup (60 grams) whole milk and 1 egg in a large bowl. Add the wet ingredients, 1 cup (4 oz.) sharp cheddar cheese, ⅓ cup (13 g) chives, and 8 oz (227 g) cooked and crumbled bacon to the flour mixture and mix with a dough whisk or fork. The dough will be crumbly, so resist adding more liquid.
- Dump the dough onto a lightly floured surface and use your hands to press and shape it into an 8" disc.
- Cut the scone dough into eight even wedges using a bench scraper or a large sharp knife.
- Place the slices onto a baking sheet lined with parchment paper with space between each wedge. You can bake immediately or cover the baking sheet with plastic and place it in the fridge to chill for up to 2 days.
- When you're ready to bake, preheat the oven to 400°F (204°C). Bake for 20–23 minutes or until the scones are golden brown. Remove from the oven and allow them to cool completely on the baking sheet.
I had some leftover bacon to use up and wanted to make these but I was out of heavy cream and chives. So I used some garlic and chive cream cheese instead and they turned out great! Loved them!
We loved them. Moorish full of flavour & a little treat cut in half & put butter or cream cheese or eat plain they are just Yummy
These look amazing! Can they be long fermented? Our crew really does better with fermented grains.
Yes, you can.
It was an amazing scone! It came together perfectly- I was very pleased with the results
These scones were a hit! The only thing I did different was add chopped jalapeno. Amazing!!!
Very nice. Love the texture and so fast and easy to make. I think next time i would add a little more garlic and salt and maybe some different spices to add a stronger flavor. My husband made breakfast sandwiches with them and they were amazing.
Amazing scones! The only tweak was 1 tsp. of sugar not 1 Tbsp.