Sourdough Bacon, Cheddar & Chive Scones


  • 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


  1. Preheat oven to 425 degrees, and line an 11-by-17-inch baking sheet with parchment paper or silicone baking sheet.
  2. Whisk together the flour, salt, baking powder, and sugar.
  3. Cut in the butter with a pastry blender or fork until the mixture is crumbly, with some of the butter remaining in larger pieces.
  4. Mix in the cheese, chives and bacon until evenly distributed.
  5. 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.
  6. Transfer the dough to a well-floured work surface.
  7. Pat the dough into a smooth 10-inch disk about 3/4-inch thick and cut into 8 evenly-sized wedges.
  8. Transfer the scones to the prepared baking sheet.
  9. Brush the scones with a bit of heavy cream (about 2 tablespoons in total) to help them brown.
  10. Bake the scones in the middle or upper third of the oven for 22 to 24 minutes, until they’re golden brown.
  11. Remove them from the oven, and cool right on the pan.
  12. Serve warm, or at room temperature.
  13. 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.

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