Sourdough Party Scones (dried beef cheese ball)

These savory sourdough party scones are a delicious tribute to one of my favorite nostalgic party snacks: dried beef cheese ball dip. The idea came together during a cozy recipe brainstorm with my dear friend Morgan, who shares my love for all things sourdough!

We were reminiscing about the iconic dip—its tangy dried beef, rich cream cheese, and hint of oniony chive—and thought, why not bake those flavors into a tender sourdough scone? After a few rounds of testing (and plenty of taste-testing!), we finally landed on the perfect balance of flavor and texture. These scones are rich, satisfying, and full of personality—just like the recipe journey we shared.

What is dried beef cheese ball dip?

Dried beef cheese ball dip is a beloved party classic, known for its creamy base of cream cheese blended with savory dried beef, green onions or chives, and a touch of seasoning.

It’s rich, salty, and just a little tangy—often served chilled with crackers or veggies at family gatherings and holiday get-together. This scone was inspired by that unmistakable flavor combination. Instead of serving it as a spread, we baked those same comforting ingredients into a tender, savory sourdough scone—capturing all the nostalgia of the dip in a warm, flaky bite.

Our journey to the perfect scone

Our journey to the perfect scone was full of laughter, trial and error, and a whole lot of cheese.

Morgan (@mos_dOugh) and I tested this recipe five times, playing with different ways to bring the creamy, savory essence of dried beef cheese ball dip into a sourdough scone. We tweaked the ratio of cheese to beef, debated how to add the cream cheese, and experimented with how to fold everything in without losing that tender, flaky texture.

By the fourth and fifth tries, we finally nailed it—the flavor was spot on, the texture just right, and the scone truly captured the nostalgic magic of the original dip. It’s everything we hoped for when we first dreamed up this bake together.

It’s moments like these that remind me how rewarding it is to recipe test and bake alongside a dear friend.

Tips for success

• Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 15-30 minutes.

• Refrigerate the dough before baking: For sourdough party scones to hold their shape, I recommend freezing 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.

• Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.

How to make sourdough party scones: step-by-step

Ingredients

• 250 grams (2 cups) of all-purpose flour
• 12 grams of sugar
• 1/4 teaspoon salt
• 1 teaspoon garlic powder
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 100 grams of unsalted butter (cold & grated)
• 100 grams of cream cheese (cold & cubed into 1/4 inch chunks)
• 100 grams of cold sourdough discard (fed or unfed)
• 80 grams of buttermilk or heavy cream
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 1 tablespoon heavy cream for brushing

For the inclusions:

• 100 grams finely chopped dried beef
• 3 green onions (finely sliced)
• 120 grams shredded sharp cheddar cheese (reserve 20 grams for topping the scones)

Equipment

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

Instructions

Make the dry mixture

*Tip: place the butter and cream cheese 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, garlic powder, 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.

• Cube the cold cream cheese into 1/4 inch chunks and toss it in the flour mixture until evenly coated.

• Fold in the shredded beef, cheese (reserve 20 grams for topping the scones), and green onions until evenly distributed.

Make the wet mixture & combine

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

• 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 sourdough party 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. Sourdough party scones can be refrigerated overnight and baked in the AM if desired.

Brush, top, & bake

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

• Brush each scone with heavy cream & top with the reserved cheddar cheese and bake for 23-25 minutes depending on how crispy you want the edges. To check for doneness, insert a toothpick into the center of a scone—it should come out clean.

• Once out of the oven, let the sourdough party scones cool for 5–10 minutes before digging in!

• Sourdough party scones last 2-3 days in the refrigerator in an airtight container.

More savory sourdough scone recipes

• Ham Cheese & Chive Sourdough Scones
• Sun-Dried Tomato Sourdough Scones
• Everything Bagel Sourdough Scones (with cheese!)
• Italian Herbs and Cheese Sourdough Scones