These Sharp Cheddar and Chive Sourdough Scones are a tasty treat! They are flaky, cheesy, and have a nice hint of chive. Perfect for breakfast or a snack with your tea.
I love how easy they are to whip up, especially since they use leftover sourdough! You’ll want to enjoy these warm and maybe with a pat of butter—yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the structure of the scones. If you’re looking for a healthier option, you can swap in whole wheat flour, but it may change the texture slightly, making them denser.
Sourdough Starter: Using an unfed or discard starter adds a unique flavor to the scones. If you don’t have any, you could use plain yogurt or even sour cream for some tang.
Sharp Cheddar Cheese: The cheese gives a deliciously salty and creamy flavor. If sharp isn’t available, feel free to go with medium cheddar or even a combination of cheeses like Monterey Jack or Gruyère.
Fresh Chives: Chives add a lovely mild onion flavor. If you’re out of chives, green onions can work well, too. Dried chives can be used in a pinch, just keep in mind they’re more concentrated.
Buttermilk: This ingredient keeps the scones moist and adds flavor. If you don’t have buttermilk, you can create your own by mixing regular milk with a teaspoon of vinegar or lemon juice and letting it sit for a few minutes.
What’s the Best Way to Cut in Butter for Flaky Scones?
Cutting in the butter properly is key to achieving flaky scones. Here’s my method for success:
- Start with cold butter. It helps when you cut it into the flour mixture as it won’t melt away immediately.
- Use a pastry cutter, fork, or even your fingertips to break the butter into tiny pieces. Aim for crumbs that resemble peas mixed with flour. Don’t overmix!
- Remember, the butter should still have visible chunks. This will create steam when baking, giving you those lovely layers.
Follow these tips, and you’ll get perfectly airy and tasty scones every time!
How to Make Sharp Cheddar and Chive Sourdough Scones
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups (260g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar
Wet Ingredients:
- 1/2 cup (120g) sourdough starter (unfed or discard)
- 3/4 cup (180ml) buttermilk, plus more if needed
- 1 large egg (for egg wash, optional)
For the Scones:
- 6 tbsp (85g) cold unsalted butter, cubed
- 1 cup (100g) sharp cheddar cheese, shredded
- 2 tbsp fresh chives, finely chopped
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 15-20 minutes to bake. You’ll have delicious scones ready in about 30-35 minutes total! Perfect for a quick breakfast or snack.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). While it heats, line a baking sheet with parchment paper, so the scones don’t stick.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined. This is the base of your scone mixture.
3. Cut in the Butter:
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with small pea-sized pieces of butter. This step is crucial for flaky scones!
4. Add Cheese and Chives:
Stir in the shredded sharp cheddar cheese and the finely chopped chives. Make sure they are evenly mixed throughout the flour mixture for the best flavor in every bite.
5. Combine Wet Ingredients:
In a separate bowl, mix together the sourdough starter and buttermilk. This wet mixture will help bring your scones together.
6. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently mix with a spatula or wooden spoon until everything is just combined. If the dough seems too dry, you can add a tablespoon of buttermilk at a time until it forms a shaggy dough.
7. Knead the Dough:
Turn the dough out onto a lightly floured surface. Gently knead it 4-5 times just until it comes together. Don’t overwork it; you want it light and flaky!
8. Shape and Cut the Scones:
Shape the dough into a circle about 1-inch thick. Use a sharp knife to cut the circle into 8 equal triangular wedges. This doesn’t have to be perfect; rustic shapes are lovely too!
9. Prepare for Baking:
Place the wedges on the prepared baking sheet, leaving some space between each one. If desired, beat the egg and brush the tops of the scones for a shiny, golden finish.
10. Bake the Scones:
Put the baking sheet in the oven and bake for 15-20 minutes. The scones should be golden brown, and you can test them by inserting a toothpick; it should come out clean when they are done.
11. Cool and Serve:
Once baked, remove them from the oven and let them cool slightly on a wire rack. Serve warm and enjoy these delightful sharp cheddar and chive sourdough scones as a breakfast treat or a savory snack at any time of the day!
Can I Use All-Purpose Flour Instead of Whole Wheat?
Yes, all-purpose flour works perfectly for this recipe! If you prefer whole wheat, it can be used, but the scones may turn out denser and have a slightly nuttier flavor.
How Can I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat in the oven to enjoy them warm!
What if I Don’t Have Buttermilk?
No worries! You can easily make a substitute by combining 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens, and you’ll have homemade buttermilk ready to use!
Can I Add Other Ingredients?
Absolutely! Feel free to customize your scones by adding other ingredients like chopped cooked bacon, spinach, or different types of cheese for a unique twist on flavor!
