Sun-Dried Tomato Sourdough Scones

These Sun-Dried Tomato Sourdough Scones are a savory twist on the classic, combining the rich, tangy flavor of sun-dried tomatoes with the subtle depth of sourdough discard. They’re buttery, tender, and bursting with flavor—perfect for a cozy brunch, a savory snack, or alongside a bowl of soup. This recipe is a delicious way to use up your discard and turn it into something special and satisfying.

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.

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 sun-dried tomato 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.

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

How to make sun-dried tomato sourdough scones: step-by-step

ngredients

• 250 grams of all-purpose flour
• 12 grams of sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 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:

• 1/2 cup scallions (chopped)
• 100 grams sharp cheddar cheese (shredded)
• 50 grams Parmesan cheese (grated)
• 60 grams sun-dried tomatoes (chopped and drained/patted dry of oil)

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, pepper, 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.

• Reserve 20-30 grams of the cheese mixture for topping the scones. Then mix in the inclusions (cheese blend, scallions, and sun-dried tomatoes) 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 Sun-Dried Tomato 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/freezer for at least 30 minutes to 1 hour. Sun-dried tomato sourdough scones can be refrigerated overnight and baked in the AM if desired.

Brush, top, & bake

• When ready to bake the sun-dried tomato sourdough scones preheat the oven to 400 degrees F.

• Brush each scone with heavy cream & top with the reserved cheddar/Parmesan cheese blend, 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 Sun-dried tomato sourdough scones are perfect on their own but even better with a side of garlic herb butter, or whipped cream cheese.

• Sun-dried tomato sourdough scones last 2-3 days in the refrigerator in an airtight container.

More sourdough scone recipes

• Ham Cheese & Chive Sourdough Scones
• Everything Bagel Sourdough Scones (with cheese!)
• Italian Herbs and Cheese Sourdough Scones
• Coconut Cream Pie Sourdough Scones