Bacon and Cheddar Sourdough Scones
Savory sourdough cheddar and bacon scones made with discard—flaky, cheesy, and perfect for breakfast, brunch, or a hearty snack.
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 all-purpose flour, 1 tablespoon granulated sugar 1 teaspoons garlic powder, 2 teaspoons baking powder, ½ teaspoon fine salt, and ¼ teaspoon black pepper together.
- Use a cheese grater to grate ½ cup 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 sourdough discard, 2 tablespoons heavy cream, ¼ cup whole milk and 1 egg in a large bowl. Add the wet ingredients, 1 cup sharp cheddar cheese, ⅓ cup chives, and 8 oz 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.
Notes
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.
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.
Nutrition
Serving: 1sconeCalories: 555kcalCarbohydrates: 52gProtein: 21gFat: 29g