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Sourdough Cheddar Dill Scones
Here 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’re scones and not biscuits, but you’re 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’re great plain, with more butter, or try a delicious sweet-and-savory combo with some strawberry jam.
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Prepped ingredients
Ingredient Tips
The baking powder leavening in this recipe is boosted by the acidity of 100 grams of sourdough discard. If you don’t 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.
For 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.
Grate the frozen butter and pop it back into the freezer until you’re 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.
See the recipe notes section for details on salt and cheese quantities.
Perfect bits of butter
Tender and full of flavor
Check out the Photo Gallery after the recipe for process photos.
Sourdough Cheddar Dill Scones
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.
Ingredients
Instructions
Notes
* 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.
** 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.
Photo Gallery
Shopping List
Mockmill 100 Grain Mill
Sourdough Starter (Dry)
Heirloom Red Fife Wheat Berries
Red Fife Whole Grain Flour
Breadtopia’s Choice Kitchen Scale
$18.00Flour Duster
Extra Long Bench Knife by Lamson — Walnut Handle
USA Pan Half Sheet Pan
$23.00Sourdough Cheddar Dill Scones