Sourdough Party Scones (dried beef cheese ball)
These savory sourdough party scones are inspired by classic dried beef cheese ball dip, packed with creamy cheese, chives, and hearty beef for the ultimate throwback snack in baked form.
Servings: 8 scones
Equipment
- Mixing bowl
- Measuring spoons & food scale
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
- 250 grams (2 cups) all-purpose flour
- 12 grams sugar
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 100 grams unsalted butter cold & grated
- 100 grams cream cheese cold & cubed into 1/4 inch chunks
- 100 grams sourdough discard cold
- 80 grams buttermilk or heavy cream
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 tablespoon heavy cream for brushing the scones
For the inclusions
- 100 grams dried beef finely chopped
- 3 green onions finely sliced
- 120 grams sharp cheddar cheese shredded
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 of cheese 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.
Notes
Can I swap the dried beef out with other meat? Yes, you can absolutely swap the dried beef for chopped ham, cooked bacon, or even prosciutto—just be sure it’s fully cooked and not too wet before mixing it in.
Tips for success
- Use frozen butter & cream cheese: before mixing the dough, ensure the butter & cream cheese has been in the freezer for at least 15-30 minutes.
- Freeze 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.
