Sourdough Bacon Cheddar Scones Recipe: A Delicious Twist !

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Looking for a savory, mouthwatering treat that combines the tangy goodness of sourdough with the rich flavors of bacon and cheddar? These Sourdough Bacon Cheddar Scones are the perfect addition to your breakfast, brunch, or snack lineup. Easy to make and packed with flavor, this recipe is sure to become a favorite.

Why You’ll Love These Sourdough Bacon Cheddar Scones

Scones are a versatile baked good, and this recipe takes them to the next level with the addition of sourdough starter, crispy bacon, and sharp cheddar cheese. Whether you’re a seasoned baker or a beginner, these scones are simple to prepare and offer a delightful balance of textures and flavors. The sourdough adds a subtle tang, while the bacon and cheddar bring a savory, satisfying richness. Plus, they’re perfect for meal prepping or serving at gatherings!

Equipment

Baking sheet: For baking the scones evenly; line with parchment paper or a silicone mat to prevent sticking.
Mixing bowls: A large bowl for combining dry ingredients and a smaller one for wet ingredients if needed.
Pastry cutter or forks: To cut cold butter into the flour mixture for flaky texture.
Whisk or fork: For mixing dry ingredients thoroughly.
Spatula or wooden spoon: For stirring in fillings and wet ingredients.
Sharp knife or bench scraper: To cut the dough into wedges.
Pastry brush (optional): For applying egg wash for a shiny crust.
Oven thermometer: To ensure accurate oven temperature.
Cooling rack: For cooling scones evenly after baking.

What You’ll Need

Here’s what you’ll need to make these delicious Sourdough Bacon Cheddar Scones:

🥓 5 slices cooked bacon, chopped (about ½ cup)
- Use: Bacon adds a smoky, salty, and crispy texture that complements the creamy cheese and tangy sourdough.
- Substitutions: If you prefer a lighter option, use turkey bacon or omit bacon entirely and add ½ cup of sautéed mushrooms or sun-dried tomatoes for a vegetarian twist. For a different flavor, try pancetta or prosciutto, though they’ll be less crispy.
🧀 1 cup shredded cheddar cheese
- Use: Cheddar provides a sharp, melty richness that pairs perfectly with bacon and sourdough.
- Substitutions: Swap cheddar for other cheeses like Gouda, Swiss, or even a spicy pepper jack for a kick. If you’re dairy-free, use a vegan cheese shred that melts well, though the flavor profile will change slightly.
🧈 4 oz cream cheese
- Use: Cream cheese adds moisture and a creamy texture, helping bind the ingredients while contributing a subtle tangy flavor.
- Substitutions: Substitute with mascarpone for a richer taste or Greek yogurt for a lighter option. For dairy-free, use a vegan cream cheese alternative, ensuring it’s firm enough to handle mixing.
🧄 ½ tsp garlic powder
- Use: Garlic powder enhances the savory profile, adding depth without overpowering the other flavors.
- Substitutions: Use 1–2 cloves of minced fresh garlic (sautéed first to remove raw bite) or onion powder for a milder flavor. For a no-garlic option, try a pinch of smoked paprika for smokiness.
🌾 2 cups all-purpose flour
- Use: Flour forms the structure of the scones, providing a tender yet sturdy base.
- Substitutions: Use whole wheat flour for a heartier texture (reduce to 1¾ cups and add extra milk), or a gluten-free 1:1 baking flour for a gluten-free version. Bread flour can work but will make the scones denser.
🧂 1 tsp salt
- Use: Salt enhances all the flavors and balances the richness of the cheese and bacon.
- Substitutions: If using unsalted butter, increase salt to 1¼ tsp. For a low-sodium diet, reduce to ½ tsp, but note the flavor may be milder.
🥄 1 tsp baking powder
- Use: Baking powder is the leavening agent that helps the scones rise and become fluffy.
- Substitutions: If you’re out, use ¼ tsp baking soda plus ½ tsp cream of tartar, but adjust for freshness as baking powder loses potency over time.
🧊 ¼ cup cold salted stick butter
- Use: Cold butter creates flaky layers by melting and steaming during baking.
- Substitutions: Use unsalted butter and add extra salt, or substitute with coconut oil (solid, not melted) for a dairy-free option, though the flavor will be less rich.
🍞 ½ cup sourdough starter (fed or discard)
- Use: Sourdough starter adds tanginess and acts as a natural leavening agent, contributing to the unique flavor and texture.
- Substitutions: If you don’t have starter, mix ¼ cup flour with ¼ cup milk and let it sit for 30 minutes to mimic some fermentation, though the flavor won’t be as complex.
🥛 ¾ cup milk
- Use: Milk provides moisture and helps bind the dough, ensuring a tender crumb.
- Substitutions: Use buttermilk for extra tang, almond milk, or oat milk for a dairy-free option. If using a non-dairy milk, ensure it’s unsweetened to avoid altering the flavor.

Step-by-Step Instructions

Follow these expanded, detailed steps to ensure your scones turn out golden, flaky, and full of flavor. Each step includes tips, explanations, and additional details to help you succeed.

1. Prepare Your Workspace and Preheat the Oven

Action: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Tips: Check your oven temperature with an oven thermometer, as ovens can vary. If your oven runs hot, reduce the temperature to 375°F. Parchment paper is reusable and reduces cleanup, but a light greasing of the pan works too if you’re out of parchment.

2. Mix Dry Ingredients Thoroughly

Action: In a large mixing bowl, combine the flour, salt, baking powder, and garlic powder. Use a whisk or fork to mix until there are no lumps and the ingredients are evenly distributed.
Explanation: This step ensures leavening agents and seasonings are evenly spread, preventing uneven rising or flavor pockets.
Tips: Sift the flour if it’s lumpy, and measure it by spooning it into the measuring cup and leveling it off (don’t pack it) for accuracy. If you’re unsure about garlic powder freshness, smell it—it should be pungent.

3. Incorporate Cold Butter for Flaky Texture

Action: Add the cold butter to the dry ingredients. Use a pastry cutter, two knives, or your fingertips to cut the butter into the mixture until it resembles coarse crumbs (pea-sized pieces are ideal).
Explanation: Keeping the butter cold is key to creating those desirable flaky layers. As the butter melts in the oven, it releases steam, which lifts the dough.
Tips: If the butter starts to soften, pop the bowl in the freezer for 5 minutes. For a quicker method, grate frozen butter and mix it in. Avoid overworking—you want visible butter chunks.

4. Add Fillings Evenly

Action: Stir in the chopped bacon, shredded cheddar, and cream cheese until they are evenly distributed throughout the dry mixture. Use a spatula or wooden spoon for this step.
Explanation: Distributing the fillings evenly ensures every bite has a balanced flavor of bacon, cheese, and creaminess.
Tips: If your cream cheese is too soft, chill it for 10 minutes before chopping or crumbling it into smaller pieces. For extra flavor, reserve a tablespoon of cheddar to sprinkle on top before baking.

5. Combine Wet Ingredients

Action: Pour in the sourdough starter and milk. Stir gently with a spatula or wooden spoon just until the dough begins to come together. Stop mixing as soon as no dry flour remains—overmixing can make the scones tough.
Explanation: The sourdough starter and milk hydrate the dough and activate the leavening, while minimal mixing preserves the tender texture.
Tips: If the dough seems too dry, add an extra tablespoon of milk, but add it sparingly. If it’s too wet, dust with a little more flour. The dough should be slightly sticky but manageable.

6. Shape the Dough on a Floured Surface

Action: Turn the dough out onto a lightly floured surface. Gently pat and shape it into a circle about 1 inch thick. Avoid kneading or overworking the dough.
Explanation: Shaping by hand keeps the dough light and prevents the butter from melting too much, which could make the scones dense.
Tips: Use a bench scraper to help shape if the dough is sticky. If you prefer uniform scones, use a rolling pin, but don’t roll too thin—1 inch is ideal for height and texture.

7. Cut and Arrange the Scones

Action: Use a sharp knife or bench scraper to cut the dough circle into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Explanation: Cutting into wedges ensures even baking and portion sizes. Spacing prevents the scones from merging during baking.
Tips: For cleaner cuts, dip your knife in flour between slices. If you prefer smaller scones, cut into 10–12 pieces and reduce baking time by 2–3 minutes.

8. Add an Egg Wash (Optional Step for Shine)

Action: For a golden, shiny crust, whisk 1 egg with 1 tablespoon of water and brush it lightly over the tops of the scones using a pastry brush.
Explanation: This step is optional but adds professional appeal and helps toppings (like extra cheese) stick.
Tips: If you skip the egg wash, the scones will still taste great but may have a paler top.

9. Bake Until Golden Brown

Action: Place the baking sheet in the preheated oven and bake for 18–22 minutes, or until the tops are golden brown and the edges are slightly crisp. Rotate the pan halfway through for even baking.
Explanation: Baking at a high temperature ensures a crisp exterior and soft interior. The golden color indicates the scones are fully cooked.
Tips: Check for doneness by tapping the top—if it sounds hollow, they’re ready. If they’re browning too quickly, tent with foil for the last 5 minutes.

10. Cool and Serve

Action: Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for the best flavor and texture.
Explanation: Cooling slightly prevents the scones from breaking apart when moved, and serving warm maximizes the melty cheese and crispy bacon.
Tips: Pair with butter, jam, or even a dollop of sour cream for dipping. Store leftovers in an airtight container.

Tips for Perfect Sourdough Bacon Cheddar Scones

Use Cold Ingredients: Ensure your butter and cream cheese are cold to achieve a flaky texture.
Sourdough Starter: You can use either fed or discard sourdough starter. If using discard, your scones will have a slightly tangier flavor.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Reheat in the oven for best results.

How to Store & Reheating

Storage: Allow scones to cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, place in a freezer-safe bag or container and freeze for up to 1 month.
Reheating: To restore freshness, reheat room-temperature scones in a 350°F oven for 5–10 minutes. For frozen scones, thaw overnight in the refrigerator, then reheat in the oven. Avoid microwaving, as it can make them soggy.
Tip: Wrap individual scones in foil before reheating to prevent them from drying out.

What to Serve With?

Beverages: Pair with coffee, tea, or a cold glass of milk to balance the savory flavors.
Spreads: Serve with butter, cream cheese, or a light jam for added richness.
Sides: Accompany with a fresh fruit salad, scrambled eggs, or a side of soup for a hearty brunch.
Dips: Offer a side of sour cream, chive dip, or even a spicy mustard for dipping.
Occasions: Great for breakfast, brunch gatherings, or as a savory snack with a side salad.

FAQs

What if I don’t have sourdough starter?

If you don’t have sourdough starter, you can substitute it with an additional ¼ cup of flour and ¼ cup of milk, though the tangy flavor will be less pronounced.

Can I use a different type of cheese?

Yes! While cheddar adds a sharp, savory flavor, you can substitute it with other cheeses like mozzarella, Parmesan, or even a spicy jalapeño cheddar for an extra kick.

Can I make these scones ahead of time?

Absolutely! You can prepare the dough, shape it into wedges, and refrigerate it overnight. Bake fresh in the morning for a warm, delicious treat.

How do I store and reheat leftovers?

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to a month. Reheat in a 350°F oven for 5–10 minutes.

Can I add other ingredients?

Yes! Feel free to customize your scones with additions like chopped green onions, herbs (such as rosemary or thyme), or even a dash of black pepper for extra flavor.