Cheesy Garlic Sourdough Scones

eight sourdough garlic bread scones arranges on a decorative tray.

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5 from 9 votes

Golden cheesy garlic sourdough scones with tender layers, rich garlic butter, and cheesy goodness in every bite.

Prep Time10

Cook Time14

Total Time24

Servings:

Author: Emily Christensen

Equipment

Ingredients

Scone

280 grams All-purpose flour 2 cups
5 grams Baking powder 1 teaspoon
5 grams Baking soda 1 teaspoon
5 grams Salt 1 teaspoon
113 grams Butter ½ cup, frozen
120 grams Sourdough discard ½ cup, cold
1 Large egg 50 grams, cold
75 grams Whole milk ⅓ cup, cold
150 grams Mozzarella cheese 1¼ cup, shredded
50 grams Parmesan cheese ½ cup, shredded
4 grams Minced garlic ½ Tablespoon
2 Tablespoons Fresh parsley

Topping

56 grams Butter ¼ cup, melted
2 grams Garlic powder 1 teaspoon
1 Tablespoon Fresh parsley

Instructions

In a large bowl, combine the all-purpose flour, baking soda, baking powder, and salt. 280 grams All-purpose flour, 5 grams Baking powder, 5 grams Baking soda, 5 grams Salt
Shred the frozen butter with a cheese grater and toss it into the dry ingredients. 113 grams Butter
Add mozzarella cheese, parmesan cheese, garlic, and parsley to the dry ingredients.150 grams Mozzarella cheese 50 grams Parmesan cheese, 4 grams Minced garlic, 2 Tablespoons Fresh parsley
In a separate bowl, mix together wet ingredients including the cold sourdough discard, egg, and milk.
120 grams Sourdough discard, 1 Large egg, 75 grams Whole milk
Pour the wet ingredients into the dry ingredients and mix with a fork or Danish dough whisk until the dough begins to come together. Try not to overwork the dough as it can result in a tough scone.
Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together.
If after 10-15 seconds the flour is not incorporating slowly add a teaspoon or two of milk to the dough until the flour incorporates. The dough should stay somewhat dry not sticky.
Shape the dough into an 8 to 10-inch circle.
Cut the dough into 8 equal wedges using a bench scraper or a sharp knife.
Place the dough wedges on a prepared baking sheet lined with parchment paper.
Bake scones in a preheated oven at 425°F for 13-14 minutes or until they are lightly golden brown on the edges and top. Don’t over-bake or they will get dry. Remove from the oven and transfer to a wire rack.
In a small bowl, whisk together the melted butter, garlic powder and fresh parsley. 56 grams Butter, 2 grams Garlic powder, 1 Tablespoon Fresh parsley
Brush the tops with the butter mix and serve warm.

Notes

Use cold ingredients. One of my best tips for flaky, tender scones is to use cold discard and frozen butter. The colder the ingredients, the better. If your discard is at room temperature and/or butter is not frozen, place the scones in the refrigerator for at least 30 minutes or more to chill before baking, or the scones will spread.
Don’t over knead the dough. It will be flaky when mixing. Over kneading will turn a tender scone into a tough scone due to the gluten development.
Fresh Herbs. I prefer using fresh parsley but in a pinch you can replace this with dried herbs like parsely or italian seasoning.

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