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From our kitchen

Herby Ricotta Sourdough-Discard Scones

Tender, peppery discard scones layered with cold butter, herby ricotta, and plenty of cheese—deeply savory and best eaten warm.

Yield
8 scones
Style
Savory sourdough-discard quick bread
Freshly baked herby ricotta sourdough-discard scones topped with melted cheese

Gather

Ingredients

Scone dough

  • 300 g all-purpose/whole-wheat flour blend
  • 12 g baking powder
  • 5 g sugar
  • 2-3 g salt, using less if the ricotta tastes salty
  • Plenty of black pepper
  • 113 g very cold butter
  • 152 g herby ricotta
  • 100 g sourdough discard
  • 60-75 g grated Parmesan, sharp cheddar, or a mix
  • 1-2 teaspoons finely minced fresh rosemary
  • 1 teaspoon finely chopped fresh oregano, or ½ teaspoon dried
  • Milk or cream, only if needed

Optional topping

  • Milk or cream for brushing
  • Flaky salt
  • Extra grated cheese
  • More black pepper

Before you mix

  • Keep the butter and discard cold until you are ready to mix.
  • Line a baking sheet with parchment.

Bake the scones

Method

Eight chilled triangular herby ricotta scones shaped and ready to bake
Shaped, chilled, and ready for the oven.

  1. Heat the oven

    • Heat the oven to 220°C / 425°F and line a baking sheet with parchment.

  2. Mix the dry ingredients

    • Whisk together the flour, baking powder, sugar, salt, and plenty of black pepper.

  3. Work in the butter

    • Grate the cold butter directly into the flour and toss gently until every shred is coated.
    • Use your fingertips to flatten a few pieces, but leave plenty of visible butter bits.

  4. Add the savory bits

    • Stir in the grated cheese, rosemary, and oregano.

  5. Bring the dough together

    • Add the ricotta and discard.
    • Fold with a fork or dough scraper until the mixture becomes a shaggy dough, then gently squeeze it together with your hands.
    • If dry flour remains after several folds, add milk 1 tablespoon at a time.
    • Stop as soon as the dough holds together. It should look rough, not smooth or wet.

  6. Build the layers

    • Turn the dough onto a lightly floured surface and pat it into a rectangle about 2-3 cm thick.
    • Fold it in thirds like a letter, rotate it, and repeat once more. This creates flaky layers without overworking the dough.

  7. Cut and chill

    • Pat the dough into a circle about 2.5-3 cm thick and cut it into 8 wedges.
    • Place the wedges a few centimeters apart on the prepared baking sheet.
    • Chill for 20-30 minutes in the refrigerator, or 10-15 minutes in the freezer.

  8. Top and bake

    • Brush the tops lightly with milk or cream and add extra cheese, pepper, or flaky salt if desired.
    • Bake for 17-22 minutes, until deeply golden at the edges and cooked through.
    • With the whole-wheat blend, judge by browning and firmness rather than waiting for pale little bakery ghosts.

  9. Cool briefly

    • Cool for 10 minutes before eating. Best served warm, naturally.