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
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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, baking powder, salt, sugar, garlic powder, & pepper.
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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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Mix in the inclusions (cheese & rosemary) until evenly distributed in the dry mixture.
Make the wet mixture & combine
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In a separate bowl whisk together the sourdough discard, Greek yogurt, egg, and heavy cream (or buttermilk if using) until well combined.
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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
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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. Rosemary cheddar sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush & Bake
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When ready to bake the rosemary cheddar sourdough scones preheat the oven to 400 degrees F.
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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.
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Once out of the oven, let the scones cool for 5–10 minutes before digging in.
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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.
