Sourdough Discard Cheese Scones
If you're looking for a delicious alternative to bread, these Sourdough Discard Cheese Scones are a must-try. The sharpness of mature cheddar cheese and the mild acidity of sourdough make these Sourdough Discard Cheese scones a perfect savoury treat. Try them with a warming bowl of soup, slathered with salted butter (my favourite!), or enjoy them as a light lunch with ham and salad.
Ingredients
- 300 g plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 85 g butter
- 1-2 tsp herbes de Provence
- 100 g sourdough discard
- 100 ml milk
- 1 tsp apple cidre vinegar
- 1 tbsp mustard
- approx 150g mature cheddar cheese you might want to add more for more cheese flavour!
- Extra milk to glaze
Instructions
- Preheat the oven to 200°C with the baking tray in it.
- I like to make this recipe in my Kitchen Aid stand mixer, but you can also easily make it by hand. Mix together the flour, baking powder, salt, butter and herbs in your stand mixer with the paddle attachment, or by rubbing the mixture with your finger tips.
- Meanwhile, heat the milk until lukewarm and add the vinegar to the milk so that the milk curdles.
- When the flour and butter mixture ressembles bread crumbs add the milk mixture, sourdough discard, mustard and 100g of cheese (keep the rest of the cheese to top the scones with). Mix until the dough only just comes together. Be careful not to over mix as this will make the scones tough. The dough will be quite dry, this is normal.
- Turn out the dough onto a lightly floured surface and shape it into a round disc, about 2.5cm (1 inch) thick. Using a bench scraper, cut the disc into 8 equal parts.
- Place the scones onto the hot baking tray, brush with milk and sprinkle with cheese. Bake in the preheated oven for approx 18 minutes.
- Serve hot with salted butter on it's own, or with a cosy bowl of soup!