Feta & Hot Honey Discard Scones
Savory, sweet, and just the right amount of heat—this Feta & Hot Honey Sourdough Scone is everything you didn’t know you needed in a scone.
Equipment
- Large Mixing Bowl
- Kitchen scale
- Sheet Pan
- Grater
- round cake pan, optional
Ingredients
For the Hot Honey
- 1 cup honey
- 2 tablespoons red pepper flakes
- 1 teaspoon apple cider vinegar
For the Scones
- 375 grams all purpose flour
- 7 grams salt
- 12 grams baking powder, about 1 tablespoon
- 113 grams unsalted butter, frozen or very cold, about 1/2 cup
- 100 grams sourdough discard
- 100 grams half and half (or 40 grams whole milk + 60 grams heavy cream)
- 1 large egg
- 75 grams hot honey
- 140 grams feta cheese, crumbled (5 ounce container)
- 10 grams sliced green onion or chives
- extra cream for brushing on top
- extra hot honey to drizzle after baking
- flakey sea salt, to sprinkle on top, optional
Instructions
Make the Hot Honey
- In a small sauce pan combine honey and red pepper flakes over medium heat. Let mixture come to a small simmer, mix well and remove from heat.
- Add 1 teaspoon apple cider vinegar and stir well. Let cool.
- After 30 minutes, taste the honey for heat level. Once at the desired heat, strain the pepper flakes and store honey in a glass jar with a lid for up to 3 months.
- For a spicier honey, don’t strain the pepper flakes.
Make the Scones
- In a large mixing bowl, combine flour, sugar, salt and baking powder. Mix well.
- Grate the stick of butter and add to your dry ingredients. Gently fluff the butter into the mixture.
- Add the feta cheese and green onion/chives and gently mix. Place in freezer to keep cold.
- In a separate mixing bowl, combine sourdough discard, half and half, eggs and hot honey. Whisk well making sure everything is combined and there aren’t large clumps of sourdough discard.
- Add wet ingredients into the dry ingredient bowl and gently mix until just combined. Do not overmix. If mixture is too dry, add a tiny splash of milk. If mixture is too wet, add some extra flour. Dough should be crumbly, but still hold its shape.
- Line a 9-inch cake pan with plastic wrap. Add scone dough into the cake pan and gently press until the dough fills the pan and is evenly distributed.
- Place scones into freezer to chill 30 minutes or place in the fridge up to 24 hours.
- Preheat oven to 425 °F
- Using a knife or a bench scraper, cut the round scone dough into 8 even pieces. Place on a parchment-lined sheet pan.
- Brush the tops of the scones with half and half or milk. Sprinkle with flakey sea salt and/or crumbled feta if desired.
- Bake at 425 °F for 15-20 minutes until scones are cooked through and golden brown.
- Drizzle with hot honey and enjoy while warm.
Notes
These scones are best enjoyed warm. But if you have any leftovers, store in an airtight container.
Scone dough freezes really well, so these are great to make ahead of time. If you want to freeze your scone dough, simply shape your dough into the round and then cut into 8 even triangles. Then wrap entire disc in plastic wrap and freeze. Bake scones directly from frozen, but you'll need to add a couple extra minutes to the bake time.
