Savory Sourdough Discard Breakfast Scones (Easy Recipe)

Savory sourdough discard scones with sweet Italian sausage, Havarti cheese, and fragrant Provençal herbs. Perfect for breakfast or a midday snack.

Why You’ll Love These Savory Scones

sourdough herb and cheese breakfast scones freshly baked

This one is for the savory scone lovers, especially my mom. She has always preferred a savory bake over a sweet one, and honestly, I do too.

These sourdough discard scones are rich, flaky, and deeply comforting, filled with sweet Italian sausage, creamy Havarti, and fragrant herbs. They feel equally at home next to eggs in the morning or alongside soup for lunch.

The Herbes de Provence brings a soft, aromatic warmth that makes these scones feel a little elevated, but still approachable. They’re the kind of bake you make once and immediately understand why they become a favorite.

What Is Herbes de Provence?

Herbes de Provence is a classic French herb blend that traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.

sourdough discard scones baked with 3 kinds of cheese, 5 kinds of herbs, what a mouthful hahah.

That said, these scones are very forgiving. If you don’t have the full blend, feel free to use any mix of your favorite dried herbs you already have on hand. Thyme, rosemary, oregano, or basil all work beautifully here.

Ingredients & Substitutions

Dry Ingredients

• 2 cups + 2 teaspoons (250 g) all-purpose flour

• 2 teaspoons (8 g) baking powder

• 1 to 1½ teaspoons Herbes de Provence

• ½ teaspoon fine salt

• ¼ teaspoon black pepper

• ⅓ cup (13 g) chopped green onions or chives

Savory Add-Ins

• 8 oz (227 g) sweet Italian sausage, cooked and crumbled

• 1 cup (4 oz) Havarti cheese, shredded

  • Swiss, fontina, mozzarella, or cheddar also work well

Wet Ingredients

• ½ cup (113 g) cold unsalted butter

• 1 large egg

• 2 tablespoons (30 g) kefir

  • Heavy cream works as an easy substitute

• ½ cup (125 g) sourdough discard

• ¼ cup (60 g) milk

  • Oat, almond, whole milk, or 2 percent

Before You Begin

Sweet Italian sausage, herbs, cheese, sourdough discard scones I brought to a womens bible study

Sourdough Discard Flavor: Older discard will give a more pronounced tang, while fresh discard keeps the flavor mild and balanced.

Cook and Cool the Sausage: Cook the sweet Italian sausage fully and let it cool before mixing into the dough. This keeps the butter cold, which is key for flaky scones.

How to Make Herbes de Provence Sourdough Scones

Step 1

In a medium bowl, whisk together the flour, baking powder, Herbes de Provence, salt, and black pepper.

Step 2

Grate the cold butter directly into the flour mixture using a cheese grater. Toss with a fork to coat and separate the butter pieces.

Step 3

In a skillet over medium heat, cook the sweet Italian sausage until fully cooked and lightly browned. Remove from heat and allow to cool slightly.

Step 4

In a large bowl, whisk together the sourdough discard, egg, kefir or cream, and milk. Add the wet mixture to the dry ingredients along with the cooked sausage, shredded Havarti, and green onions.

Mix gently with a fork or dough whisk until just combined. The dough will be crumbly. Do not overmix or add extra liquid.

Step 5

Turn the dough out onto a lightly floured surface and gently press it into an 8-inch disc.

breakfast sausage, cheese, herb sourdough discard scones

Step 6

Cut the dough into 8 even wedges using a sharp knife or bench scraper. Transfer to a parchment-lined baking sheet, spacing the wedges slightly apart.

You can bake immediately or refrigerate the scones for up to 24 hours for deeper flavor.

Step 7

Preheat the oven to 400°F (204°C). Bake for 20 to 23 minutes, or until lightly golden and set in the center.

Step 8

Remove from the oven and let cool slightly. Serve warm or at room temperature.

Storage & Reheating

wow, that color is blinding, a result of lots of sharp cheddar

Storage: Store leftover scones at room temperature for up to 4 to 5 days in an airtight container.

Freezing: Wrap cooled scones tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating: Warm in the microwave for 10 to 15 seconds or reheat in the oven until heated through.

From My Kitchen

These are my mom’s favorites. Savory, comforting, and easy to reach for when you want something filling but not heavy. Perfect with coffee in the morning, or tucked into a lunch break when you want something homemade.