- 1 cup flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons cold butter
- 1 package (12 ounces) bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/3 cup fresh snipped chives
- 1 cup (226 grams) sourdough starter or discard
- 1/3 cup (generous) + 2 tablespoons heavy cream, divided
- Preheat oven to 425 degrees, and line an 11-by-17-inch baking sheet with parchment paper or silicone baking sheet.
- Whisk together the flour, salt, baking powder, and sugar.
- Cut in the butter with a pastry blender or fork until the mixture is crumbly, with some of the butter remaining in larger pieces.
- Mix in the cheese, chives and bacon until evenly distributed.
- Add in the sourdough starter and 1/3 cup of cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add a little more cream until the dough comes together.
- Transfer the dough to a well-floured work surface.
- Pat the dough into a smooth 10-inch disk about 3/4-inch thick and cut into 8 evenly-sized wedges.
- Transfer the scones to the prepared baking sheet.
- Brush the scones with a bit of heavy cream (about 2 tablespoons in total) to help them brown.
- Bake the scones in the middle or upper third of the oven for 22 to 24 minutes, until they’re golden brown.
- Remove them from the oven, and cool right on the pan.
- Serve warm, or at room temperature.
- Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.
The inspiration for this recipe (with directions without sourdough starter) can be found here.