If you are looking for tender and flavorful savory scones, these are it. These garlic parmesan sourdough scones are so soft they practically melt in your mouth. Mixed into the dough is finely grated parmesan cheese and sautéed garlic which add so much flavor without impacting the texture. Making the dough takes 20 minutes or less and they can be in the oven. There is a quick bake and a long ferment option as well as instructions for freezing. But be warned, if you make a batch, there is a good chance you will be making them over and over again!
Sourdough
This is the last recipe for the summer scone series of 2025. If you like this one, be sure to check out some of the new scones such as double chocolate, maple bacon, coffee, lavender blackberry, and bacon cheddar. All made with sourdough discard and every one of them a great recipe that is just as delicious as the last.
Adding active sourdough starter to a recipe can take the place of commercial yeast. I haven’t made anything with store bought yeast for years, so our cinnamon rolls, bread, bagels, and donuts are all leavened with sourdough.
I also hate when the discard gets discarded and wasted so I add it to recipes whenever I have some on hand. Quick breads, cake donuts, tortillas, blueberry buckle, you name it. I love the subtle tang it adds to the recipe and the extra layer of flavor that results.
I wrote an e-book for those who are overwhelmed by everything sourdough like I was when I started. If that you, or you know someone who is struggling, check out “The Art of Sourdough“! It also has our go to sourdough bread recipe bread and butter cracker recipe.
Tools
Sauce pan
Wooden spoon or spatula – For stirring the garlic.
Cheese grater – this is only in not using pre-grated cheese.
Measuring cups
Measuring spoons
Liquid measuring cup – A kitchen scale can also be used.
Bench scraper – This is one of my favorite, and most used kitchen tools!
Sheet tray
Parchment paper
Ingredients
Mix-ins
Garlic: Fresh garlic is going to give you the most incredible flavor. Minced garlic will work in a pinch, but if you have a spare minute, chop up a few cloves of fresh garlic. It is so fresh and potent, and the aroma is heavenly.
Olive oil: There is so little of this in the recipe it is hardly worth adding into the ingredients list. However, a tiny bit is needed to sauté the garlic. Butter can also be used.
Dough
Flour: All-purpose flour works really well and yields a great texture. I get the unbleached and organic and buy in bulk from Azure standard when I can.
Baking powder: Because we are not using the starter in place of yeast, we need a chemical leavener to get these to puff up.
Sugar: A little sugar helps to balance the savory flavors and the salt.
Salt: Personally, I do not think a recipe is complete without a pinch of salt. One of my favorite brands of salt is Crucial Four because of the high mineral content.
Butter: Salted butter is what I buy and use in just about all my recipes. However, unsalted butter will work just as well.
Sourdough discard: You cannot have garlic parmesan sourdough scones without some sourdough! Adding the discard into a recipe like this is a great way to use it up so it isn’t wasted.
Parmesan cheese: The star of the show. I use a wedge of cheese and grate it fresh. Pre-grated cheese can be used, however there can be coatings added to the cheese to keep it from sticking together.
Heavy whipping cream: Because of the high fat content in heavy cream, it will provide scones that are much richer than if something like milk was used.
Parmesan: I like to top each scone with a light dusting of cheese for a garnish and a bit of extra flavor in each bite. This is optional!
Additional ingredients and substitutions
Parmesan cheese powder: This is that cheese that comes in that green and clear plastic container that is often sprinkled on pizza. If I am being honest, I haven’t tried this type of cheese in these scones. It would add into the dough just fine. However, there is often cellulose as an added filler ingredient, and I don’t love eating that. So, if you can find a brick of parm, use that! Freshly grated is going to taste the best anyway.
Wild garlic: You can totally substitute wild or homegrown garlic. There is no need to use store bought garlic!
Active sourdough starter: The sourdough does not have to be discard. However, a little extra cream might be needed to pull the dough together because active starter is usually thicker than discard.
Let’s make garlic parmesan sourdough scones!
Preparing the mix-ins
Start by preheating the oven to 400 degrees.
If you are using fresh garlic, finely chop it until there is one Tbsp. This is usually 3-5 cloves depending on the size. Do not use a garlic press.
Heat a small saucepan on the stove over medium heat and add a little butter or olive oil. Once that is warm add, in the chopped garlic.
Stir the garlic and sauté until fragrant and turning golden brown. Transfer to a small bowl and set aside.
Grate the parmesan cheese if needed. Set aside.
Making the dough
In a large bowl add flour, baking powder, sugar, and salt. Stir to combine.
Slice the butter into the dry ingredients and break it in by hand until the pieces are the size of marbles. Do not overmix. The best way to do this is make the “money, money, money” motion and repeat it with chunks of flour coated butter between fingers and thumb.
There are many other options for adding the butter into the flour mixture. Such as, using a pastry cutter, food processor, pastry blender, or grating in frozen butter using a cheese grater. These work, but I find they all get the butter chunks too small. I much prefer to do it by hand to make sure the butter does not get mixed in too much.
Pour in the sourdough discard and gently mix until evenly distributed.
Sprinkle in the cup of parmesan and mix. If the cheese is added with the wet ingredients, it can get clumpy, so it is best to mix it separately.
Add in the cream and mix until a soft dough forms. Add a little extra flour if the dough is sticky, or a bit more cream to pull the dough together if needed. Do not overmix.
Shaping and baking
Turn the dough out onto a lightly floured countertop and shape into a log.
Divide the dough in half and shape each half into a disk that is 6 inches across.
Using a bench scraper or sharp knife, divide both disks into 8 equal pieces.
Transfer the scones onto a parchment lined sheet tray.
Sprinkle the tops of the scones with a few teaspoons of grated parmesan if desired.
Bake for 10 minutes, rotate the pan, and bake for another 5-7 minutes or until the cheese is golden. Cool on a wire rack if desired.
Enjoy!
Storing
Store any leftover scones covered or in an airtight container for up to 5 days at room temperature.
Freezing
The dough for these garlic parmesan sourdough scones freezes so well. Make the dough as directed above. Shape and divide the disks, then wrap them in plastic wrap. Place the wrapped disks into a freezer bag and store in the freezer for up to six months.
When ready to bake, place the frozen scones onto a parchment lined sheet tray. Sprinkle a little grated parmesan onto the top of each scone. Bake for 10 minutes, rotate the tray, and bake for another 7-9 minutes, or until the cheese is lightly golden brown. For best results, do not allow the dough to thaw before baking.
Long ferment garlic parmesan sourdough scones
To get the gut healthy benefits from sourdough, the dough needs time to ferment so the flour can get broken down. To do so, make the dough as directed above. Shape and divide the disks, then wrap them in plastic, parchment, or a beeswax wrap. Store the wrapped scone dough in the fridge overnight or up to 48 hours.
When ready to bake, place the scones onto a prepared baking sheet. Sprinkle a little bit of cheese on the top of the scones. Bake in a preheated oven for 6-8 minutes or until the cheese it lightly golden. For best results, do not allow the scones to come to room temperature before baking.
Tips for success
Fresh ingredients: The best flavor is going to come from using fresh garlic and freshly grated parmesan. Pre chopped or grated will be fine, but the fresher the better.
Cold butter: Having the butter stay in small chunks is one of the keys to yield fluffy scones. Not keeping hands in the dough for too long helps to keep the butter cold. Having the butter in the fridge until ready to slice it into the dry ingredients will also keep it from softening too much.
Not overmixing: Once the cream is added and the flour fully incorporated, stop mixing. There is no need to knead the dough as if it were bread dough. This will not only mix in the butter too much, but it will start to develop gluten which will make them more of a tough scone.
Thank you
I hope you love this recipe as much as we do. It is always such a delight hearing about how much you enjoyed one of the sourdough discard recipes, or what you think could be improved. So, thank you for leaving a comment! Don’t forget to share with friends and family so they too can enjoy making garlic parmesan sourdough scones. Thank you!
Garlic Parmesan Sourdough Scones
These scones are so soft and savory. Parmesan cheese is baked into the dough and sprinkled on top, and the sauteed garlic isn't overpowering. The subtle tang of the sourdough really puts these scones over the top.
Ingredients
- 1 Tbsp. Garlic (finely chopped)
- 1 tsp. Butter or olive oil
- 1 3/4 cup Flour
- 1 Tbsp. Baking powder
- 2 tsp. Sugar
- 1 tsp. Salt
- 6 Tbsp. Butter (Cold)
- 3/4 cup Sourdough discard
- 1 cup Parmesan cheese (finely grated)
- 4 1/2 oz. Cream
- 1/2 cup Parmesan for garnish (optional)
Instructions
- Start by preheating the oven to 400 degrees.
- If you are using fresh garlic, finely chop it until there is one Tbsp.
- Heat a small saucepan on the stove over medium heat and add a little butter or olive oil. Once that is warm add in the chopped garlic.
- Stir the garlic and sauté until fragrant and turning golden brown. Transfer to a small bowl and set aside.
- In a large bowl add flour, baking powder, sugar, and salt. Stir to combine.
- Slice the butter into the dry ingredients and break it in by hand until the pieces are the size of marbles. Do not overmix.
- Pour in the sourdough discard and gently mix until evenly distributed.
- Sprinkle in the cup of parmesan and mix. If the cheese is added with the wet ingredients, it can get clumpy, so it is best to mix it separately.
- Add in the cream and mix until a soft dough forms. Add a little extra flour if the dough is sticky, or a bit more cream to pull the dough together if needed. Do not overmix.
- Turn the dough out onto a lightly floured countertop and shape into a log.
- Divide the dough in half and shape each half into a disk that is 6 inches across.
- Using a bench scraper or sharp knife, divide both disks into 8 equal pieces.
- Transfer the scones onto a parchment lined sheet tray.
- Sprinkle the tops of the scones with a few teaspoons of grated parmesan if desired.
- Bake for 10 minutes, rotate the pan, and bake for another 5-7 minutes or until the cheese is golden.
- Store any leftover scones covered or in an airtight container for up to 5 days at room temperature.
- Enjoy!
Notes
Long ferment scones
To get the gut healthy benefits from sourdough the dough needs time to ferment so the flour can get broken down. To do so, make the dough as directed above. Shape and divide the disks, then wrap them in plastic, parchment, or a beeswax wrap. Store the wrapped scone dough in the fridge overnight or up to 48 hours.
When ready to bake, place the scones onto a prepared baking sheet. Bake in a preheated oven for 6-8 minutes or until the cheese it lightly golden. For best results, do not allow the scones to come to room temperature before baking.
This recipe for garlic parmesan sourdough scones contains affiliate links. To learn more about how we use them, click here.
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