Everything Bagel Sourdough Scones (with cheese!)

If you love everything bagels and flaky scones, these Everything Bagel Sourdough Scones with Cheddar are the perfect savory mashup! Infused with tangy sourdough, bold everything bagel seasoning mixed right into the dough, and melty cheddar cheese in every bite, these scones are packed with flavor. They have a golden, crisp exterior and a soft, tender crumb, making them a perfect breakfast, brunch, or snack option.

Whether enjoyed warm with a smear of butter or served alongside your favorite spread, these scones bring all the cozy, bakery-style goodness to your kitchen with a unique sourdough twist!

Why I love this recipe

As noted in my Ham Cheese & Chive Sourdough Scones, I have never been a huge fan of scones. However, I realize that scones are incredible if I add ingredients with extra flavor and moisture! These everything bagel sourdough scones fall nothing short of that. Here are just a few reasons why I love them:

• 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.

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 everything bagel sourdough scones

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 of sharp cheddar cheese (grated)
• 2 tablespoons of everything bagel seasoning

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 cheese & everything bagel seasoning) until evenly distributed into the dry mixture.

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 everything bagel 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. Everything bagel sourdough scones can be refrigerated overnight and baked in the AM if desired.

Brush and bake

• When ready to bake the everything bagel sourdough scones preheat the oven to 400 degrees F.

• Brush each scone with heavy cream and bake for 20-25 minutes depending on how crispy you want the edges.

• Upon removing them from the oven, brush them with melted butter and top them with some everything bagel seasoning.

• They pair wonderfully with whipped cream cheese!

• Everything bagel sourdough scones last 2-3 days in the refrigerator in an airtight container.

More sourdough scone recipes

• Ham Cheese & Chive Sourdough Scones
• Sourdough Raspberry Scones (& a lemon glaze!)
• Cranberry Orange Sourdough Scones (with an orange glaze!)
• Sourdough Pumpkin Scones (with a maple glaze)