Sourdough Jalapeno Cheddar Scones
My sourdough jalapeno cheddar scones are ridiculously easy and delicious! With each bite you get pieces of jalapeno and cheddar cheese. They're perfectly soft on the inside and flaky on the outside with a buttery taste! My husband and I have enjoyed these scones for just about every occasion. From lunch to breakfast to snacking with guests. I hope you love them as much as we do and PBH readers here on the blog!
Ingredients
- 2 cups all-purpose flour
- 3/4 tsp sea salt
- 2 tsp baking powder
- 1/2 cup cold salted stick butter (it has to be cold and not margarine)
- 1 cup sourdough discard
- 1/4 cup milk
- 2 cups shredded mild cheddar cheese
- 1/3 cup diced jalapeños (about 2 medium jalapeños)
Instructions
Make the Dough
- Preheat oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Combine flour, salt, and baking powder in a large bowl.
- Grate butter with a large holed cheese grater (or use a fork to cut the butter into flour to form pea size pebbles). Stir to evenly distribute into flour mixture.
- Add diced jalapenos and shredded cheese. Mix to evenly combine into a crumbly dry mixture
- Add sourdough discard and milk. Mix until a shaggy dough forms then use your hands to combine it fully. (TIP: If your dough won't come together and is too dry, your starter is less hydrated than mine. Add 1-2 extra Tbsp of milk. If your dough is sticky and too wet, your starter is more hydrated than mine. Add a 1-2 extra Tbsp of flour.)
Shape Scones
- On a lightly floured surface, turn your scone dough out onto the countertop.
- Use your hands to gently knead it for 15 seconds to bring everything together. But don't overwork the dough!
- Use your hands again to shape the dough into a 2-3 inch thick disk.
- Take a knife or bench scraper and cut dough into 8 pieces like a pie.
Bake Scones
- Place scones on the prepared baking sheet, 2" apart so they aren't touching.
- OPTIONAL – At this point you can either continue the recipe or place the sheet pan of scones fridge for 12-24 hours to long ferment for more fermentation benefits or to give you more time. Cover top of the pan with another sheet pan or Saran wrap.
- Bake for 18-20 minutes. The bottom of the scones should be golden brown. Place on cooling rack to cool and enjoy!
Notes
Please see blog post for all kinds of helpful tips and storage information.
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency.No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.
Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!