Sourdough Cheddar Bay Scones (Red Lobster Dupe)

I think we all know the infamous cheddar bay biscuits served at Red Lobster, and these Sourdough Cheddar Bay Scones (Red Lobster Dupe) are a delightful spin on the well-loved classic! Layers of butter and cheddar cheese topped with garlicky butter- these are the perfect savory side for dinner or just to enjoy by themselves!

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Let’s make some scones!

Dry Ingredients:

2 1/8 cups (255 g) ap flour

2 teaspoons baking powder

1 teaspoon baking soda 

1/2 teaspoon sea salt 

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dill (optional)

Wet Ingredients: 

1/2 cup (113 g) salted butter, cold and grated 

1/2 cup (120 g) sourdough discard, cold

1 1/2 cup (170 g) shredded sharp cheddar cheese, cold 

1/2 Tablespoon (12 g) raw honey 

3/4 cup (180 g) half and half, cold 

Note: half and half can be substituted with 1/2 cup (120 g) milk and 1/4 cup cream (60 g)

Garlic Butter Topping:

1/4 cup (60 g) salted butter, melted for brushing

2 teaspoons dried or fresh parsley 

1/2 teaspoon garlic powder 

Step 1: Grate your butter

Using a cheese grater, grate your cold butter. You can also cut it into very small pieces but I find grated butter works best. You can also use your food processor for this with a grating attachment.

Step 2: Mix your dough

Sift together flour, baking powder, baking soda, salt, garlic powder, onion powder, and dill. Incorporated butter with a fork or dough whisk with dry ingredients until it’s well coated in dry ingredients. Mix in cheese and coat butter and cheese well with flour. Add starter and honey. Cut into dough with a pastry cutter or fork. Add milk and cream. Continue to mix until dough is formed a crumby ball, then knead just until dough comes together. 

For additional fermentation flatten dough into a disc and wrap in plastic, refrigerating dough overnight.

Step 3: Shape your scones

Flatten dough onto a floured surface. Preheat oven to 400 F. Line a cookie sheet with parchment or a silicone mat.

To make wedged scones: form a circle with your dough about 1 1/2 inches thick. Mark dough into 8 wedges and cut with a pastry knife. Arrange on a parchment lined tray.

To make biscuits: Roll out dough to about 1/2 inch thickness. Cut out biscuits with small round cookie cutter or a mason jar (I use these cookie cutters for everything, https://amzn.to/404tG4J). Continue to gather scraps together and cut circles with remaining dough. Don’t over knead you want your butter to stay cold.

Step 4: Bake your scones

Transfer scones/biscuits to parchment lined cookie sheet. Bake at 400 degrees for 20 mins or until golden brown.

Step 5: Make your butter topping

While scones bake, whisk together your butter with the garlic and parsley.

Brush warm butter mixture over scones immediately when you remove from oven. Serve warm! Enjoy!

Storing Tips:

• Store in airtight container on counter for up to 5 days. Gently reheat for 15 seconds in microwave before enjoying.

Makes 12-14 biscuits or 8 scones