Bacon Cheddar Sourdough Scones
These bacon cheddar sourdough scones are flaky, savory, and deeply satisfying. Sharp cheddar, crispy bacon, and tangy sourdough starter come together in a tender crumb with golden, crisp edges. They’re perfect for breakfast, brunch, or alongside soups and salads.
Using sourdough discard adds complexity without making the scones sour, while cold butter and minimal mixing ensure a light, layered texture.
Ingredients (Makes 8 Scones)
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2 cups (250 g) all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ tsp black pepper (optional)
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½ cup (115 g) cold unsalted butter, cubed
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1 cup sharp cheddar cheese, grated
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¾ cup cooked bacon, chopped
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½ cup sourdough starter discard (unfed)
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⅓ cup cold heavy cream or milk
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1 egg
Optional Add-Ins
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Chopped chives or green onions
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Smoked paprika
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Garlic powder
Instructions
1. Prep the Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
3. Cut in the Butter
Add cold butter and work it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Small butter pieces are key for flakiness.
4. Add Cheese and Bacon
Fold in cheddar cheese and bacon until evenly distributed.
5. Mix Wet Ingredients
In a separate bowl, whisk sourdough starter, cream, and egg until smooth.
6. Combine
Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix. The dough should be slightly sticky.
7. Shape the Scones
Turn dough onto a lightly floured surface. Pat into a round about 1 inch thick. Cut into 8 wedges.
Place scones on prepared baking sheet, spacing slightly apart.
8. Bake
Bake for 18–22 minutes, until golden brown and cooked through.
Cool slightly before serving.
Tips for Perfect Sourdough Scones
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Use cold butter and cold dairy
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Handle dough gently
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Sharp cheddar gives the best flavor
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Sourdough discard works best unfed
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Chill shaped scones 10 minutes before baking for extra rise
Serving Suggestions
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Serve warm with butter
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Pair with eggs for breakfast
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Excellent alongside soups or chili
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Great for brunch boards
Storage & Freezing
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Store at room temperature up to 2 days
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Refrigerate up to 5 days
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Freeze baked or unbaked scones up to 2 months
Reheat gently in the oven for best texture.
Variations
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Swap cheddar for Gruyère or aged Swiss
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Add jalapeños for heat
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Use smoked cheddar for deeper flavor
Final Thoughts
Bacon cheddar sourdough scones strike the perfect balance between savory richness and tender crumb. They’re easy to make, freezer-friendly, and impressive enough for guests—yet simple enough for everyday baking.