sourdough chive scones

One of the first things that starts growing in our garden this time of year (and that we can eat) is chives! It feels so good to start eating fresh things again, even if they are simply herbs. To celebrate the occasion, I’m sharing with you my favourite Sourdough Chive Scones recipe. This recipe is INSANELY easy, and basically the savoury version of my Sourdough Strawberry Shortcakes. They’re super simple to make and best enjoyed fresh out the oven with PLENTY of butter (dairy-free, of course).

Just look at all those lovely air pockets! I know it’s not the norm, but savoury scones are a big win in my house. We love making them for lunch during the springtime and in a family of garlic lovers, you can’t really go wrong with a little bit of chives. For this recipe, you’re going to need your sourdough starter to be super light – for this reason, we’re feeding it with JUST white flour today. I do like a wholemeal scone, but really nothing beats a good old white flour scone. Enough chit chat – let’s get baking!


sourdough chive scones


  • 1/2 cup unsweetened oat milk
  • 1 tbsp apple cider vinegar
  • 1/2 cup bubbly sourdough starter
  • 1/4 cup extra virgin olive oil
  • 2 1/2 cups plain flour
  • 1 cup fresh chives, finely chopped
  • 1/2 tsp fine sea salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda


In the evening

  1. To begin, add the unsweetened oat milk and apple cider vinegar to a bowl and mix to combine. Let sit for 10 minutes until it thickens slightly. This creates a ‘vegan buttermilk’ which helps to make the scones beautiful and rich.
  2. Whilst the ‘buttermilk’ thickens, add to a bowl your sourdough starter, olive oil, and flour. Using your fingers or the back of a fork, work the ingredients together until a stringy dough starts to form.
  3. Add in the ‘buttermilk’ a little bit at a time and work it into the sourdough mixture with a wooden spoon until a dough starts to form. You might not need to add all of the ‘buttermilk’ – just until a smooth, not sticky dough is created.
  4. Add in the chives and knead in the bowl for a couple of minutes until they are evenly dispersed throughout. Scrape down the sides of the bowl and cover with a damp tea towel.
  5. Leave the dough to ferment at room temperature overnight (8-12 hours).

In the morning

  1. In the morning, preheat your oven to 180˚C (350˚F) and uncover your dough. Add in the salt, baking powder, and baking soda.
  2. With a spoon, gently work the added ingredients into the dough. You want to make sure they’re fully incorporated but be careful not to overwork the dough, otherwise you’ll end up with hockey pucks, not scones.
  3. Turn the dough out onto a lightly-floured surface and let sit for 5-10 minutes. After this time, use your fingers to push out the dough, stretching and flattening it gently until it is 1-inch thick.
  4. Take a 2-3-inch cookie cutter and cut out disks from the dough. When doing this, simply press down into the dough to cut – no twisting! Otherwise the edges will seal, and you won’t get a good rise in the scones.
  5. Place each scone onto a lined baking tray. Brush with a little plant milk before baking in the oven for 25-30 minutes until they’re well risen and gently golden brown.
  6. Serve warm from the oven, slice in half and spread generously with butter (dairy free). Enjoy these scones for lunch or afternoon tea and savour the flavours of early spring!

I hope you love these Sourdough Chive Scones as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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Hey, I'm Katherine. Welcome to my portfolio, my creative space. Here, you'll find an amalgamation of all my work - recipe creation, ebooks, writing, photography, and videography.

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