Italian Herbs and Cheese Sourdough Scones
These Italian Herbs & Cheese Sourdough Scones are buttery, flaky, and packed with savory flavor. Made with tangy sourdough discard, aromatic herbs, and melty cheese, they're perfect for breakfast, brunch, or a cozy snack!
Servings: 8 scones
Equipment
- Mixing bowl
- Measuring cups & spoons
- Food scale
- Cheese grater
- Baking sheet
- Parchment paper
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
- 100 grams cold sourdough discard fed or unfed
- 130 grams buttermilk or heavy cream
- 1 tablespoon heavy cream for brushing
For the Inclusions
- 113 grams blend of shredded Italian cheeses Asiago, Romano, & Parmesan
- 2 teaspoons Italian seasoning plus more for topping
- optional add-ins: bacon or ham keep around 100 grams
Instructions
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 blend of cheeses & Italian seasoning) until evenly distributed into the dry mixture. I use an even amount of each type of cheese.
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 Italian herbs and cheese 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. Italian herbs and cheese sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush, top, & bake
- When ready to bake the Italian herbs and cheese sourdough scones preheat the oven to 400 degrees F.
- Brush each scone with heavy cream & top with a little more Italian seasoning and grated Parmesan cheese, 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 Italian Herbs & Cheese Sourdough Scones are perfect on their own but even better with a side of garlic herb butter, whipped cream cheese, or a warm marinara sauce!
- Italian herbs and cheese 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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- Refrigerate the dough before baking: For Italian herbs and cheese 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.
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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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- Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.
