<\/p>\n
\t\t\tHere is a savory scone framework into which you can substitute different flours, cheeses, herbs, and even meat like diced ham or pepperoni. Because the recipe uses an egg, they\u2019re scones and not biscuits, but you\u2019re free to call them whatever you like. This batch was made with red fife whole grain flour, which is fragrant and flavorful and also compliments the sharp cheddar cheese and fresh dill. They\u2019re great plain, with more butter, or try a delicious sweet-and-savory combo with some strawberry jam.
\n[Jump to recipe]
\nPrepped ingredients
\nIngredient Tips
\nThe baking powder leavening in this recipe is boosted by the acidity of 100 grams of sourdough discard. If you don\u2019t have sourdough discard, use buttermilk, which is acidic, instead of heavy cream. Also, add 50 grams flour and 50 grams water or milk to the ingredient list to make up for the missing starter.
\nFor less absorbent flour choices such as all purpose or high extraction flours and einkorn flour, you can hold back about 3 Tbsp\/45 grams of the heavy cream to use only if needed.
\nGrate the frozen butter and pop it back into the freezer until you\u2019re ready to use it. This takes less time than you might think and makes mixing the dough easier in the long run. Plus your scones will be extra tender and flaky.
\nSee the recipe notes section for details on salt and cheese quantities.
\nPerfect bits of butter
\nTender and full of flavor
\nCheck out the Photo Gallery after the recipe for process photos.<\/p>\n
\tSourdough Cheddar Dill Scones<\/p>\n
\t These whole wheat cheddar and dill scones with sourdough discard are flaky, flavorful, tender, and moist; everything a homemade scone should be. Enjoy them right out of the oven or warmed in the microwave for 5-10 seconds. They make a scrumptious savory snack, breakfast, or meal accompaniment.<\/p>\n
Ingredients<\/p>\n
1 3\/4 cups red fife whole grain flour (230 grams) <\/p>\n
1 Tbsp baking powder (14 grams) <\/p>\n
1 tsp sugar (4 grams) <\/p>\n
1\/2 – 1 tsp salt (2-5 grams) * <\/p>\n
1\/8 tsp ground black pepper or cayenne pepper if you want spiciness (0.5 grams) <\/p>\n
6 Tbsp unsalted butter, frozen and grated (85 grams) <\/p>\n
1\/4 cup fresh dill, chopped (16 grams) <\/p>\n
1 egg, beaten <\/p>\n
1\/2 cup + 3 Tbsp heavy cream, divided (165 grams) <\/p>\n
1\/3 cup sourdough starter discard (100 grams) <\/p>\n
1 – 1 1\/2 cups shredded sharp cheddar cheese (90-135 grams) ** <\/p>\n
milk to brush on the top of the scones before baking<\/p>\n
Instructions <\/p>\n
\t\t Grate the frozen butter and return it to the freezer until ready to use, no need to cover it. <\/p>\n
\t\t Wash, pat dry, and chop the dill. Set it aside. <\/p>\n
\t\t In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper. <\/p>\n
\t\t Add the grated butter and dill to the flour mixture and stir with a spatula. <\/p>\n
\t\t In a second bowl, holding back about 3 Tbsp of the heavy cream, whisk the 1\/2 cup heavy cream (120g) with the sourdough starter and egg. <\/p>\n
\t\t Drizzle in this mixture while stirring. Add the reserved heavy cream if needed to incorporate the flour. <\/p>\n
\t\t Fold the shredded cheese in with your hands. Transfer the dough to a flat surface, flatten it a bit, fold it to make layers, and flatten again in a disk shape. If you plan to make wedge shaped scones rather than use a biscuit cutter, make two equal-sized disks. <\/p>\n
\t\t Wrap with plastic and chill the dough in the freezer for about 10 minutes while the oven preheats to 400\u00b0F. <\/p>\n
\t\t Grease or line a baking sheet with parchment paper. <\/p>\n
\t\t Remove the dough from the freezer, unwrap, and place it on a lightly floured work surface. With a rolling pin or your hands, flatten the disk to about 9″ diameter and use a 2.5″ biscuit cutter to cut out circles. Dip the cutter in flour if the dough begins to stick. Re-form the scraps to cut more for a total of about 12 biscuits. If you made two disks for wedge scones, roll them until they’re about 3\/4″ thick and cut 4 or 6 wedges per disk for 8 or 12 scones in total. <\/p>\n
\t\t Transfer the scones to a baking sheet, brush the tops with milk or diluted heavy cream, and bake for 16 minutes until the cheese on top begins to toast up. Adjust the baking time upward for larger scones. <\/p>\n
\t\t Serve warm or re-heat in the microwave for 10-15 seconds. Store in a closed container for about 4 days or wrap tightly and freeze.<\/p>\n
Notes
\n\t* The salt is given as a range and should be adjusted based on the cheese variety\/amount. 3\/4 tsp coarse salt worked well with 90 grams of sharp cheddar in this batch. I would use less salt if I increased the cheddar amount or if I used parmesan or cured meat.\u00a0** While 90 grams cheddar seemed like a lot of cheese going in, the end result wasn’t super cheesy. If you’re looking for a lot of cheese flavor, try the higher end of the range given.<\/p>\n
Photo Gallery<\/p>\n","protected":false},"excerpt":{"rendered":"
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