Cakes and Bakes: Sourdough cheese scones

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Sourdough cheese scones with a mug of tea | H is for Home

This week, I’ve made a batch of sourdough cheese scones. I’ve made sweet scones before, I’ve made savoury scones before but I’ve never used sourdough in a scone recipe before. They’re quick to make, quick to cook and alas – quick to consume too!

You can double up on the recipe and, after the egg-wash stage, put a dozen in the freezer to cook off another day.

Sourdough cheese scones

Yield: Makes 12

Sourdough cheese scones


  • 100g/3½oz sourdough starter (100% hydration)
  • 350g/12oz self-raising flour
  • 1tsp salt
  • 1tsp baking powder
  • 85g/3oz cold butter, cubed
  • 75g/2½ grated cheese (something like a mature cheddar)
  • 250g/9oz buttermilk


  1. Preheat the oven to 220ºC/425ºF/Gas mark 7 (about 200ºC if you have a fan oven)
  2. Grease a large, shallow baking tray
  3. In a bowl, mix the flour, cream of tartar and salt. Add the butter and rub with your fingers (or use a pastry blender) until it resembles fine crumbs
  4. Make a well in the dry flour mixture and add the buttermilk and sourdough starter and combine using a flexible plastic dough scraper/cutter. Add the cheese and blend
  5. Transfer the dough onto a lightly floured surface and pat it down to so it's about 4cm thick
  6. Make into scones using a round pastry cutter
  7. Carefully transfer to the greased tray and brush the top of each scones with a bit of beaten egg or milk
  8. Bake until risen and golden on the top, about 12-15 minutes