Sourdough Scones with Bacon and Cheddar

These Sourdough Scones with Bacon and Cheddar are absolutely to die for. They remind me a bit of a cheddar bay biscuit, but for some reason putting it in scone form and adding bacon seems to make it more acceptable for a breakfast food. Not only will these sourdough scones melt in your mouth, but they are a great way to use up all that extra sourdough discard, IYKYK.

Sourdough scones with bacon and cheddar on a sheet pan

Three reasons to love this recipe:

1. These sourdough scones use up a lot of discard. If you have hopped on the sourdough bandwagon you know that sourdough discard is something you have on hand all the time, yet still treat it preciously because you know you its worth. Though many sourdough discard recipes seem to fall more on the sweet side of the spectrum, I enjoy that these are a savory way to enjoy.

2. Sourdough scones seem fancy, but they actually are relatively easy. If you can cut butter into flour then you will be set. If you haven’t before, no worries, I got you. At the end you will be impressing your friends and family with a product that looks like it took a lot of effort, when in reality you spent minimal time and money on it.

3. Bacon, cheddar cheese, green onions and sourdough discard are ingredients that I nearly always have on hand. Making these sourdough scones so very easy to throw together without making an extra trip to the store. I also think I can count on one hand the amount of people I know that wouldn’t love this classic flavor combination. Yum! If you love this flavor combo, be sure to check our my Quiche Lorraine recipe as well!

Sourdough scones with bacon and cheddar on a sheet pan

Frequently Asked Questions:

How can I get sourdough discard?

If you don’t have a sourdough starter or discard of your own there are a few different ways you can get your hands on some. The easiest way is to ask a friend or family member. 99% of sourdough bakers that I know are always willing to share their starter, so don’t be afraid to shoot a message to that person you have on social media baking with sourdough. Additionally, you could ask a bakery in your area. If neither of these are options for you then you could purchase a dehydrated starter off of etsy, or even start your own starter if you have the time and patience.

Do these scones need to ferment overnight?

This is really optional. Cold fermentation helps to get a lot of the health benefits out of sourdough and it also helps to make the gluten in products like scones easier to digest. If you are someone who is sensitive to gluten then I personally would ferment these scones in the fridge overnight. If not, I have had success with making them immediately as well.

Can I make the scone dough in a food processor

It may work to food process the ingredients together until you get to the cheddar, bacon and green onion. Then unfortunately, the texture turns out undesirable in my opinion. The easiest way to get the best texture for these sourdough scones is to use a pastry blender or butter knives to cut the butter into the dry ingredients.

Steps to making sourdough scones

How to make this recipe:

  1. Combine Dry Ingredients in a Bowl

    Add flour, baking powder, granulated garlic, and salt in a bowl.

  2. Cut in Cold Butter

    Cut the butter into small cubes, using a pastry blender, or two butter knives, blend butter into the dry ingredients until it is broken down into very small pieces.

  3. Add Bacon, Cheddar and Green Onion

    Add shredded cheddar cheese, crumbled bacon and sliced green onion, mix until dry ingredients coat the toppings.

  4. Add Honey and Discard

    Mix in the honey and sourdough discard until the mixture is combined.

  5. Add Heavy Cream

    Mix until the dough is smooth and combined.

  6. Shape Dough and Refrigerate

    Shape the dough into a flat disc. Cover the dough in plastic wrap, and place in the fridge. Refrigerate for at least 30 minutes, but up to 24 hours. If you are sensitive to gluten, you would want to let the dough ferment longer.

  7. Preheat Oven, Prepare the Pan and Cut the Dough

    Preheat your oven to 425 degrees fahrenheit. Prepare a baking sheet with unbleached parchment paper and place the disc on it. Using a bench scrapper or sharp knife. Cut the disc like a pizza or pie into 8 pieces. You will keep the dough together as the scones bake.

  8. Brush the Tops and Bake the Scones

    Brush the tops with a bit of heavy cream, bake for 30 minutes

  9. Let Scones Cool, Cut and Divide

    Sprinkle with Flaky Salt on top. These scones should be refrigerated after cooled because they contain bacon and cheese. I typically will microwave my left over scones for about 15 seconds until they are just slightly over room temperature.

Sourdough scones with bacon and cheddar on a sheet pan
Print Recipe
5 from 2 votes

Sourdough Scones with Bacon and Cheddar

Savory sourdough scones with bacon, cheddar cheese and green onion. These scones are delectable with a melt in your mouth texture and all they gut healthy sourdough benefits.
Prep Time25 minutes
Cook Time30 minutes
Fermentation Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Bacon and cheddar, Sourdough discard, Sourdough Scones
Servings: 8 scones

Ingredients

  • 6 pieces Cooked Bacon, crumbled.
  • 1 ½ cups All purpose, organic flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp granulated garlic
  • ½ cup salted butter cold
  • 1 cup Shredded Cheddar Cheese
  • cup Green onion chopped
  • 1 tbsp Honey
  • 1 cup Sourdough discard
  • cup heavy cream
  • Flaky salt for topping

Instructions

  • Preheat your oven to 425℉
  • In a large mixing bowl, combine the flour, salt, granulated garlic and baking powder
  • Cut cold butter into small cubes. You want to make sure the butter is really nice and cold for this step. Using a pastry blender, cut the butter into the dry ingredients until the butter is fully coated in dry ingredients and is broken down into very small pieces.
    Butter cut into cubes for sourdough scones
  • Add in the crumbled bacon, shredded cheese and green onion. Mix until the toppings/additions are coated in the dry ingredients.
  • Add the sourdough discard and the honey. Mix until the wet ingredients are evenly distributed.
  • Add up to ⅓ of the heavy cream into the mixture. You want a consistency similar to cookie dough, you do not want it to be too runny at all.
  • Shape the dough into a disc. If you are planning to cold ferment, wrap the dough in plastic wrap and refrigerate for up to 24 hours. If you do not wish to cold ferment, place the disc on a parchment paper lined baking sheet and let it rest in the fridge for 30 minutes.
    Sourdough scone dough ball
  • On the cookie sheet, cut the dough with a bench scrape into 8 pieces. You want to cut this like a pizza or pie. Leave the scones in a circle to bake. Brush the tops with heavy cream.
  • Bake the scones for 30 minutes, or until tops are golden brown.
  • Let the scones rest at least 10 minutes. Sprinkle with flaky salt and enjoy!

Notes

These scones store well in the refrigerator for up to one week.  

10 responses to “Sourdough Scones with Bacon and Cheddar”

  1. Caroline Clark Avatar

    Can these be frozen?

    1. Ashley @ Homegrown Havens Avatar

      I haven’t personally tried to freeze this exact recipe yet. However, I have frozen other baked goods and they seem to turn out okay. I would think if you fully bake it first, cool, then freeze it would work out.

      1. Caroline Clark Avatar

        Thanks Ashley! They are in the oven now! Will comment back what I think as well as how the leftovers stored in freezer :)

        1. Ashley @ Homegrown Havens Avatar

          Great! I can’t wait to hear how it goes!

  2. Janeree Avatar

    5 stars
    These are fantastic!!

    1. Ashley @ Homegrown Havens Avatar

      Yay! I am so glad you liked them :)

  3. Elaine Avatar

    5 stars
    I made these tonight! Delicious!!

    I changed it a little. Made 2 smaller rounds and cut each one in 8ths. I pull my scones apart because I love the crispy edges and baked them for 16 minutes.
    Will definitely make these again.

    1. Ashley @ Homegrown Havens Avatar

      That’s a great idea! Glad you enjoyed them :)

  4. Arianne Avatar

    What’s the difference between cold fermenting for up to 24 hrs verses the 30 minute fridge rest? I mean outside of gluten sensitivities. Does it change texture or taste?

    1. Ashley @ Homegrown Havens Avatar

      You may notice more of the “sour” taste but otherwise it is mostly just for gluten sensitivities so it is optional!

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Hi! I’m Ashley!

A city girl turned farm wife trying to share healthy recipes while figuring out the ropes of homesteading.

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