Ingredients:

  • 2 cups (250 g) All-Purpose Flour
  • 1 Tbsp (15 g) Baking Powder
  • 1 tsp (5 g) Caster Sugar (optional)
  • 1 tsp (5 g) Fine Sea Salt
  • 8 Tbsp (115 g) Unsalted Butter, cold & cubed
  • 1 cup (100 g) Mature Cheddar Cheese, grated
  • 1/4 cup (10 g) Fresh Chives, finely chopped
  • 3/4 cup (175 g) Sourdough Discard (100% hydration, unfed)
  • 1/4 cup (60 ml) Whole Milk or Buttermilk, cold
  • 1 large Egg, lightly whisked (for glaze)
  • 1 tsp (5 ml) Milk or Cream (for glaze)

Instructions:

  1. Preheat the oven to 400°F (200°C / Gas Mark 6). Line a baking sheet with parchment paper. In a small bowl, whisk the sourdough discard and cold milk/buttermilk together until smooth. Set aside.
  2. In the large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using).
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or two knives to cut the butter into the flour until the pieces resemble small peas and coarse meal. Work quickly to keep the mixture cold.
  4. Stir in the grated cheddar and chopped chives until evenly distributed.
  5. Pour the discard/milk mixture into the dry ingredients. Use a fork or a spatula to gently mix until just combined. The dough will look shaggy and slightly sticky. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently pat it into a rough circle or rectangle about 3/4-inch (2 cm) thick.
  7. Use a sharp, lightly floured cookie cutter (2.5-inch/6-7 cm) to cut out rounds, pressing straight down without twisting. Alternatively, cut the dough into 8 equal wedges. Place the scones onto the prepared baking sheet.
  8. Place the baking sheet in the freezer for 10–15 minutes. This chilling step helps the butter firm up, ensuring maximum rise and flakiness.
  9. Whisk the egg and teaspoon of milk/cream for the glaze. Brush the tops of the cold scones generously.
  10. Bake for 18–20 minutes, or until the tops are beautifully golden brown and the internal temperature reaches 200°F (93°C). Transfer the hot scones to a wire rack immediately. Serve warm or at room temperature.