Everything Bagel Sourdough Scones (with cheese!)
These Everything Bagel Sourdough Scones are infused with savory everything bagel seasoning in the dough, blended with melty cheddar cheese, and baked to golden perfection for a flavorful, flaky treat.
Servings:
8
scones
Equipment
- Mixing bowl
- Measuring spoons & food scale
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
Dry Ingredients
- 250 grams all-purpose flour
- 12 grams sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 113 grams unsalted butter (cold and grated)
Wet Ingredients
- 100 grams cold sourdough discard (fed or unfed)
- 130 grams buttermilk or heavy cream
- 1 tablespoon heavy cream (for brushing)
For the inclusions
- 100 grams sharp cheddar cheese (grated )
- 1 & 1/2 tablespoons everything but the bagel seasoning (plus more for topping)
Instructions
Make the dry mixture
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*Tip: place the butter in the freezer for 15-30 minutes before mixing the dough
Line a baking sheet with parchment paper.
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In a large mixing bowl combine the flour, sugar, salt, baking powder, and baking soda.
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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.
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Then mix in the inclusions (grated cheese & everything bagel seasoning) until evenly distributed into the dry mixture.
Make the wet mixture & combine
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In a separate bowl mix together the cold sourdough discard and buttermilk (or heavy cream if using).
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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
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On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges.
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Place each wedge on the baking sheet and place it into the freezer 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
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When ready to bake the everything bagel sourdough scones preheat the oven to 400 degrees F.
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Brush each scone with heavy cream and bake for 20-25 minutes depending on how crispy you want the edges. A toothpick should come out clean if inserted into the middle of a scone.
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Upon removing them from the oven, brush them with melted butter and top them with some everything bagel seasoning.
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They pair wonderfully with whipped cream cheese!
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Everything bagel sourdough scones last 2-3 days in the refrigerator in an airtight container.
Notes
Tips for success
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- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
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- Freeze the dough before baking: For everything bagel sourdough 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.
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- Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.
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- 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.
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- Overmixing: Make sure not to overmix the dough, this will result in a dry scone.
