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.

Cakes and Bakes: Sourdough cheese scones

Yield: Makes 12

Cakes and Bakes: 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

Cakes & Bakes: Sourdough Focaccia

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sourdough focaccia loaf

I hunted around the internet for a sourdough focaccia recipe that I liked the look of and finally came across one on the Grain Mill Wagon blog. It’s easy to prepare, I left the dough to prove overnight in the coldest room in the house then, in the morning, added the toppings and popped it in the oven.

It was lovely teamed with a big green salad, a bowl of olive oil and balsamic vinegar for dipping into and glass of wine!

Cakes & Bakes: Sourdough Focaccia

Cakes & Bakes: Sourdough Focaccia


  • Dough
  • 1½ cups fed & bubbly sourdough starter
  • ¾ cup water
  • 1½ tsp sea salt
  • 1½ tbsp olive oil (I used about double this amount as I felt my dough was a bit dry)
  • 2½ cups freshly ground flour of your choice (plus more)
  • Toppings
  • sliced tomatoes (I omitted this)
  • chopped garlic (I used a mini bulb of Italian Malvi Cervati garlic that comes in a woven basket from Lidl - you just thinly slice the bulb - there are no cloves to fiddle with!)
  • chopped fresh herbs (I just used sprigs of fresh rosemary)
  • olive oil
  • sea salt
  • fresh ground black pepper
  • grated cheese (optional)


  1. In a medium bowl, stir together sourdough starter, water, sea salt and olive oil
  2. Pour flour onto the wet mixture and stir to incorporate
  3. Continue to add flour little by little until you have a nice, easy kneading consistency. If your dough is too dry, add a little more water
  4. Pull the dough out onto your counter top and knead for a few minutes. You're looking for a soft and smooth (not sticky) dough
  5. Cover your dough with a cloth and allow it to rest for at least 20 to 30 minutes
  6. Generously oil a large rolled cookie sheet or use your pizza stone with parchment paper
  7. Roll out the dough into your desired shape (rectangle or circle)
  8. Gently gather up the rolled dough and transfer it into the cookie sheet or pizza stone
  9. If needed, roll it out some more or use your fingers to spread/stretch the dough to fit the cookie sheet or pizza stone
  10. Cover with clingfilm and let it rise in a warm place for at least 8 hours
  11. Preheat oven to 450°F/230°C/Gas Mark 8
  12. Brush the dough with olive oil and top it with tomatoes, garlic, herbs, sea salt and black pepper.
  13. Drizzle more olive oil on top
  14. Bake for 15-25 minutes or until crust is lightly browned. Slice it up and serve it hot. Enjoy!

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Cakes & Bakes: Spelt sourdough

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spelt sourdough loaf made using Breadtopia's recipe

We bought some Yorkshire Organic Millers spelt flour from Bear Co-op, our local health food shop, later going online to research spelt sourdough recipes.

sourdough starter with bag of Yorkshire Organic Millers strong bread flour

We found a great one on the Breadtopia website. What makes it extra useful is that Eric Rusch guides you through with an accompanying video. Being able to see his “stretch & fold” no-knead method in action is really helpful!

530 gms whole spelt flour
350 gms water
10 gms salt
3 tbs honey or sugar or 2 tbs agave
¼ cup sourdough starter

Follow the directions in Breadtopia‘s 2-part video below, then bake the loaf at 230°C for 45 minutes or until the bread’s internal temperature is 90-95°C

We’ve added this loaf to the Cake Duchess’ #TwelveLoaves group – the first of many more hopefully!

Domestic Superhero Five Little Chefs Fantastic Thursday

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Use your loaf

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freshly-baked sourdough loaf still in its tin

We’ve been experimenting with bread recently…

Sliced wholemeal sourdough loaf on a bread board

…in particular, sourdough bread.

Sourdough starter with its ingredients: flour, milk & yoghurt

It begins with making a starter. This is a living, breathing culture. There are various methods of making a starter – flour & water, flour & apple juice – ours is a mixture of flour, milk & natural yoghurt. No extra yeast is added, it relies on naturally occurring yeast in the flour and air. The starter is ‘fed’ daily – we feed ours with:

  • 4 tablespoons strong white bread flour
  • 3 tablespoons milk
  • 1 tablespoon natural yoghurt

Some bakers have nurtured the same starter for decades… even centuries!

vintage bowl with sourdough dough

A portion of starter is added to flour & water for each new loaf – along with any additional ingredients such as seeds, cheese, honey etc.

freshly-baked wholemeal sourdough loaf on a cooling rack

We’ve been very pleased with the results!

sliced sourdough loaf showing the crumb

The bread has a lovely open texture and distinctive sourdough smell & taste.

Ploughman's platter with slices of sourdough bread

It’s great with all kinds of food – it’s particularly good with different cheeses, cooked meats, pickles etc – it was, in fact, ideal as part of this traditional Ploughman’s lunch.

And when it’s past its best, it makes great breadcrumbs for future use!

If you fancy having a go yourself, here are a few links to websites & books that we’ve found helpful:

Our ‘bread’ bookmarks

The Handmade Loaf, Dan Lepard

Bread: River Cottage Handbook No 3, Daniel Stevens

Bread Matters: Why and How to Make Your Own, Andrew Whitley

Dough, Richard Bertinet

Crust: Bread to Get Your Teeth into, Richard Bertinet

ARTISAN BREAD IN 5 MINUTES A DAY: The Discovery That Revolutionizes Home Baking, Jeff Hertzberg & Zoe Francois