Perfect Cheese Scones with sourdough discard

These cheese scones are a great way to use your sourdough discard, I developed these for my friend Liz who frequently laments the poor quality of coffee shop scones. Liz, this ones for you mate! They’re quick to make and this batch went so fast that I didn’t even get a fancy picture of one plated!

Recipe

• 3 Cups/375g All Purpose Flour
• 2 Tbsp Baking Powder
• 1 Tsp Salt
• 1/2 Tsp Smoked Paprika
• 1/4 Cup/ 60g COLD Unsalted Butter (If you only have salted, use no salt in the recipe, or half a tsp if you must.
• 1 1/2 Cups/150g Mature Cheddar Cheese – use a strong cheese for good flavour, nobody likes a disappointing cheese scone like the ones in chain coffee shops.
• 1/2 Cup Sourdough Starter Discard
• 1/2 Cup Cold Milk
• Extra grated cheese for the tops of the scones

Method

Preheat your oven to 220C / 420F – Scones need a hot oven to get a quick rise!

Get a big bowl and mix together the dry ingredients.

Cut the cold butter (it must be fridge cold) into small blocks and then rub the butter into the dry ingredients using your fingers. The mix will form what look like light breadcrumbs.

Add the grated cheese and toss it through the bread crumbs lightly.

Take your sourdough starter and milk and pour into the mix.

Now fold the dry into the wet. FOLD DO NOT MIX OR KNEAD. You want to fold the ingredients together to avoid getting chewy scones. Folding will create those beautiful puffy layers when the scones are baking. If the mix seems too dry, just add a little more milk, but don’t over do it.

Flatten your mixture out to about 3-4cm thick and then cut into eight pieces using a dough knife.

Place the slices on a baking sheet with parchment paper so that the pieces are not touching. If they are too close they will end up sticking together.

Put the extra grated cheese on top and stick them in the oven for 22-25 minutes. They will be golden brown when they are ready to come out.

Serve warm as they are, with soup, with breakfast scramble or a fried egg, or with a little butter. They’re best in the first 2-3 days if they last that long. they also freeze well if you vacuum seal them.

Optional Extras

Try adding bacon bits, spring onions/scallions, sun dried tomatoes, Jalapeños or one of your other favourite flavour boosters. I like mine with a teaspoon of chilli flakes added!

Grow – Eat – Repeat!

If you enjoy this recipe, please let me know, and share it with your friends! Don’t forget to follow along on instagram @moonsnailmicrostead Thanks a million!