Sourdough Cheese Herb Scones

Source: Jessica Prentice, Wise Food Ways

Recipe Type: | Seasons: , , ,

Serves 7

1 cup sourdough
¼ cup lard, butter, or combination
¼ cup sprouted spelt flour, or unbleached white flour, plus more as needed
¼ teaspoon baking soda
½ teaspoon salt
1 tablespoon arrowroot powder
¼ cup packed grated cheddar cheese, preferably sharp
1 teaspoon dried herbs such as oregano, thyme, sage, and marjoram or 1 tablespoon minced fresh herbs


  1. Preheat the oven to 375˚ F and grease a cast-iron skillet with lard or butter. Put skillet in the oven to get it hot.
  2. In a bowl, cut together the sourdough and lard or butter, and then mix with a spoon until well combined.


  3. In a smaller bowl, mix the flour, baking soda, salt, arrowroot powder, cheese, and herbs. If you’re using dried herbs, rub them between the palms of your hands before adding to the flour—this helps release their flavor.
  4. Add the flour mixture to the sourdough mixture and combine gently but thoroughly. If the mixture seems wet, add a bit more flour.
  5. Carefully remove the skillet from the oven.
  6. Using a ¼-cup measure, put mounds of dough onto the skillet. Return the skillet to the oven.
  7. Bake for 25 to 30 minutes or until done. Serve with butter. I like to eat these scones with scrambled eggs for breakfast.


Making sourdough:
Sourdough means many different things to different people. This is how to prepare sourdough for the recipes in this book

Take 1 tablespoon of sourdough starter and mix it together with ½ cup filtered water and 1 cup freshly ground whole wheat (or spelt) flour in a clean jar. Allow to sit for 8 hours at room temperature or between 48 hours and 1 week in the refrigerator before using it in a recipe. You can use it at room temperature, or cold. Each time you cook with your sourdough, save 1 tablespoon of starter, mix with ½ cup water plus 1 cup flour and store in the fridge for the next recipe. You can keep your starter going indefinitely that way. Mine is about 15 years old.

The best way to get a good sourdough starter is from a friend or an artisanal bakery. There are some people online who will send you some of their dehydrated starter for next to nothing, which is very generous of them. I don’t recommend making a starter with commercial yeast. The great thing about a real sourdough starter is that it is made up of wild yeasts—that’s what you want. Try G.E.M. Cultures at for sourdough as well.

These recipes comes from Jessica Prentice’s new book, Full Moon Feast: Food and the Hunger for Connection.

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