Italian Herbs and Cheese Sourdough Scones

Golden, flaky, and packed with rich, savory flavor—these Italian Herbs & Cheese Sourdough Scones are the perfect balance of comfort and indulgence. A blend of aromatic herbs and melty cheese weaves through every buttery bite, while the tangy depth of sourdough brings an irresistible complexity. Whether enjoyed fresh from the oven or paired with your favorite soup, these scones are a delicious twist on classic Italian flavors. If you love the combination of cheese and herbs in a soft yet crispy bite, this recipe is about to become a new favorite!

Why I love this recipe

• Moist and flavorful: These scones are incredibly moist and packed with flavor, thanks to the perfect balance of ingredients.

• Make-ahead convenience – The dough can be prepared and refrigerated for up to 24 hours before baking, making it perfect for busy mornings or hosting brunch.

• Sourdough- The addition of sourdough starter adds a pleasant depth and balance to the scones. An older sourdough discard can be used since this is a savory scone.

Let’s talk Italian herbs & cheese!

• The Perfect Cheese Trio – This recipe features Asiago, Romano, and Parmesan, each bringing a unique depth of flavor. Asiago adds a creamy nuttiness, Romano brings a bold, salty bite, and Parmesan ties it all together with its rich umami taste.

• Classic Italian Herbs – I use a basic Italian seasoning blend for that perfect herby balance—think oregano, basil, thyme, and rosemary. It’s an easy way to get big flavor without overcomplicating things.

• Endless Possibilities! – Feel free to switch up the cheeses (cheddar, gouda, or even mozzarella for a melty bite) or play around with fresh vs. dried herbs. You can even add garlic powder or red pepper flakes for extra punch!

Tips for success

• Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.

• Refrigerate the dough before baking: For everything bagel sourdough scones to hold their shape, I recommend refrigerating them for at least 30 minutes to an hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.

• Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.

• Sourdough discard: To ensure the scones hold their flaky texture use sourdough discard that’s been chilling in the fridge. An older discard can be used since this is a savory recipe.

• Overmixing: Make sure not to overmix the dough, this will result in a dry scone.

How to make Italian herbs and cheese sourdough scones: step-by-step

Ingredients

• 250 grams of all-purpose flour
• 12 grams of sugar
• 1/4 teaspoon salt
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 113 grams of unsalted butter (cold & grated)
• 100 grams of cold sourdough discard (fed or unfed)
• 130 grams of buttermilk or heavy cream
• 1 tablespoon of heavy cream for brushing

For the inclusions:

• 113 grams blend of shredded Italian cheeses (Asiago, Romano, & Parmesan)
• 2 teaspoons of Italian seasoning plus more for topping
• Optional add-ins: bacon or ham (around 100 grams)

Equipment

• Mixing bowl
• Measuring spoons/food scale
• Cheese grater
• Baking sheet
• Parchment paper

Make the dry mixture

*Tip: place the butter in the freezer for 15-30 minutes before mixing the dough

• Line a baking sheet with parchment paper.

• In a large mixing bowl combine the flour, sugar, salt, baking powder, and baking soda.

• Next, grate the frozen butter into the mixture and use a fork or dough scraper to cut the butter into the flour, resembling coarse crumbs.

• Then mix in the inclusions (grated blend of cheeses & Italian seasoning) until evenly distributed into the dry mixture. I use an even amount of each type of cheese.

Make the wet mixture & combine

• In a separate bowl mix together the cold sourdough discard and buttermilk (or heavy cream if using).

• Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to overmix here, some dry flour bits are okay. The dough should be stiff and slightly tacky. If the dough does not come together add a little more buttermilk or cream.

Shape the Italian herbs and cheese sourdough scones

• On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges.

• Place each wedge on the baking sheet and place it into the refrigerator for at least 30 minutes to 1 hour. Italian herbs and cheese sourdough scones can be refrigerated overnight and baked in the AM if desired.

Brush, top, & bake

• When ready to bake the Italian herbs and cheese sourdough scones preheat the oven to 400 degrees F.

• Brush each scone with heavy cream & top with a little more Italian seasoning and grated Parmesan cheese, and bake for 20-25 minutes depending on how crispy you want the edges.

• Once out of the oven, let the scones cool for 5–10 minutes before digging in. These Italian Herbs & Cheese Sourdough Scones are perfect on their own but even better with a side of garlic herb butter, whipped cream cheese, or a warm marinara sauce!

• Italian herbs and cheese sourdough scones last 2-3 days in the refrigerator in an airtight container.