If you love a good savory bake, these Rosemary Cheddar Sourdough Scones are about to be your new breakfast obsession. They’re buttery, tender on the inside, perfectly golden on the outside, and packed with sharp cheddar and fresh herbs. I also sneak in Greek yogurt for extra moisture and a little boost of protein, you’d never know, but it makes such a difference.
These savory scones make the best quick breakfast, side for soups and salads, or cozy afternoon snack with a cup of tea. Plus, they bake up beautifully, freeze well, and come together in under an hour!
I actually made this recipe as a fun collab with my friend Noelle (@h3artofthehome), who just shared the most incredible high-protein chocolate chip scones made with cottage cheese (yes, cottage cheese…and they’re unreal!)
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.
FAQ
Can I use low-fat or nonfat Greek yogurt?
Full-fat Greek yogurt is best for this recipe. The fat helps create tender scones with good structure, while lower-fat versions can make them softer and slightly gummy.
Can I use sourdough discard instead of active starter?
Yes. Both active starter and discard work well here since the rise mostly comes from baking powder.
How can I make these without sourdough starter?
You can replace the sourdough starter with an equal amount of flour and milk or water. For example, replace 100g starter with 50g flour and 50g liquid.
Can I freeze these scones?
Absolutely. Freeze baked scones and reheat as needed, or freeze unbaked scones and bake straight from frozen, adding a few extra minutes to the bake time.
Can I change the cheese or herbs?
Yes. Sharp cheddar works beautifully, but you can swap in gouda, gruyère, or pepper jack. Fresh thyme or chives also work well in place of rosemary.
How do I keep my scones tender and not dry?
Avoid overmixing the dough and don’t overbake. The dough should be slightly shaggy, and the scones should come out lightly golden with soft centers.
Tips for success
- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
- Freeze the dough before baking: For rosemary cheddar sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes to an hour before baking.
- 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.
- Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.
How to make Rosemary Cheddar Sourdough Scones (with Greek Yogurt): step-by-step
Ingredients
Dry Ingredients:
- 250 grams (2 cups) all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 3 grams (1/2 teaspoon) salt
- 12 grams (1 tablespoon) sugar
- 1/4 teaspoon garlic powder
- Black pepper to taste
- 70 grams (5 tablespoons)unsalted butter (cold and grated)
Wet Ingredients:
- 150 grams (2/3rd cup) full-fat Greek yogurt
- 100 grams (1/2 cup) sourdough discard (cold and no more than a week old)
- 1 large egg
- 15 grams (1 tablespoon) heavy cream or buttermilk
Inclusions:
- 100 grams (1 cup) sharp cheddar cheese (grated)
- 1 tablespoon fresh or dried rosemary
Equipment
- Mixing bowl
- Measuring spoons/food scale
- Cheese grater
- Baking sheet
- Parchment paper
Instructions
*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, baking powder, salt, sugar, garlic powder, & pepper.
- 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.
- Mix in the inclusions (cheese & rosemary) until evenly distributed in the dry mixture.
Make the wet mixture & combine
- In a separate bowl whisk together the Greek yogurt, sourdough discard, egg, and heavy cream (or buttermilk if using) until well combined.
- Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to over-mix 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 cream. If it feels too tacky add some extra flour.
Shape the rosemary cheddar 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 freezer for at least 30 minutes to 1 hour. Rosemary cheddar sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush & Bake
- When ready to bake the rosemary cheddar sourdough scones preheat the oven to 400 degrees F.
- Brush each scone with heavy cream and sprinkle with extra cheddar cheese or flaky sea salt if desired and bake for 20-25 minutes or until the edges start to brown.
Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.
- Once out of the oven, let the scones cool for 5–10 minutes before digging in.
- Rosemary cheddar sourdough scones last 2-3 days in the refrigerator in an airtight container.
More savory sourdough scone recipes
- Zucchini Cheddar Sourdough Scones
- Everything Bagel Sourdough Scones (with cheese!)
- Jalapeno Cheddar Bacon Sourdough Scones
- Ham Cheese & Chive Sourdough Scones
Rosemary Cheddar Sourdough Scones (with Greek Yogurt)
Savory cheddar rosemary sourdough scones made with Greek yogurt for extra protein. Soft, flavorful, and an easy way to use sourdough discard for breakfast, snacks, or brunch. Ready in under an hour!
Equipment
- Mixing bowl
- Measuring spoons & food scale
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
Dry Ingredients
- 250 grams (2 cups) all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 3 grams (1/2 teaspoon) salt
- 12 grams (1 tablespoon) sugar
- 1/4 teaspoon garlic powder
- Black pepper to taste
- 70 grams (5 tablespoons) unsalted butter (cold and grated)
Wet Ingredients
- 100 grams (1/2 cup) sourdough discard (cold & no more than a week old )
- 150 grams (2/3rd cup) full-fat Greek yogurt
- 1 large egg
- 15 grams (1 tablespoon) heavy cream or buttermilk
Inclusions
- 100 grams (1 cup) sharp cheddar cheese (grated )
- 1 tablespoon fresh or dried rosemary
Instructions
-
*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, baking powder, salt, sugar, garlic powder, & pepper.
-
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.
-
Mix in the inclusions (cheese & rosemary) until evenly distributed in the dry mixture.
Make the wet mixture & combine
-
In a separate bowl whisk together the sourdough discard, Greek yogurt, egg, and heavy cream (or buttermilk if using) until well combined.
-
Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to over-mix 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 cream. If it feels too tacky add some extra flour.
Shape the rosemary cheddar 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 freezer for at least 30 minutes to 1 hour. Rosemary cheddar sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush & Bake
-
When ready to bake the rosemary cheddar sourdough scones preheat the oven to 400 degrees F.
-
Brush each scone with heavy cream and sprinkle with extra cheddar cheese or flaky sea salt if desired and bake for 20-25 minutes or until the edges start to brown.
Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.
-
Once out of the oven, let the scones cool for 5–10 minutes before digging in.
-
Rosemary cheddar sourdough scones last 2-3 days in the refrigerator in an airtight container.
Notes
Can I use low-fat or nonfat Greek yogurt? Full-fat Greek yogurt is best for this recipe. The fat helps create tender scones with good structure, while lower-fat versions can make them softer and slightly gummy.
Tips for success:
- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
- Freeze the dough before baking: For rosemary cheddar sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes to an hour before baking.
- 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.
- Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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