Bacon Cheddar Scones Recipe
Everyone loves scones, but savory scones sometimes get overlooked. This Bacon Cheddar Scones recipe will be the star of the show! Full of flavor and melt in your mouth incredible!
When I go to a coffee shop or bakery the first thing I look at is scones. I LOVE scones but don’t always make them for myself. Then, there is the whole choice of sweet scones or savory scones. Typically I am “team sweet”, but these Bacon Cheddar Scones may have converted me. These are amazing for any brunch, delicious with dinner, and flavorfully inspiring. You have to try these!
How to make Bacon Cheddar Scones
In a large bowl, whisk together your dry ingredients; flour, sugar, salt and baking powder. Using a pastry blender or your hands, cut in butter until mixture is crumbly.
Tip: Grate the chilled butter with a cheese grater. Makes it much easier to blend into the dry ingredients
In a small bowl, whisk together eggs, buttermilk or cream. I think these are even more amazing when you use the cream but both taste fantastic.
Add the liquid ingredients, bacon, cheese and chives to dry ingredients and stir until moistened, and mixture is well combined and holds together.
Now that everything is mixed, Sprinkle a small amount of flour onto parchment paper or counter.
*Parchment makes for easy cleanup.
Press the dough into 8 inch circle, about ¾ inch thick. Use a sharp knife to cut the circle into 8 wedges. Some people prefer round scones. You can totally cut this out with a round cutter too.
Brush the tops of the unbaked scones with additional buttermilk or cream.
Divide triangles and place on baking sheet lined with parchment paper or silicone mat, leaving enough space for the scones to expand when cooked.
Here is the key. Place in refrigerator for 15-30 minutes. Yes, you want the dough chilled. This also means you can roll these out in advance and just remove from the fridge and pop them in the oven when ready to bake.
Preheat oven to 400 degrees F and bake for 20-25 minutes or until golden brown.
Gluten Free
I have made gluten free scones many times. The biscuity texture of the scone works well with gluten free flour. Just substitute the gluten free flour of your choice.
I have personally been using King Arthur Brand Gluten Free Flour Blend and have had good results. Totally not sponsored, just something that works for me.
Prep Ahead
I mentioned above that these are great to prep ahead and then bake prior to serving. Since this dough needs chilled you can make it the night before, roll, cut, and chill. Just cover in the fridge with plastic wrap. When ready to bake remove and bake at 400.
Refrigerate: You can refrigerate the dough for 24-48 hours in advance of baking.
Freezer: Freeze it in a zip top bag or other airtight container for 1 month. If you choose to freeze, thaw for 30 minutes before baking. You may also need a couple extra minutes bake time depending on how frozen the dough is.
Serving
Storage
If you have any scones left (which I doubt) you can store them in an airtight container at room temperature for 2 days.
Bacon Cheddar Scones
Equipment
Ingredients
- 2 cups flour
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup unsalted butter grated and very cold or frozen
- ¾ cup buttermilk or heavy cream, plus more for brushing on top
- 1 egg
- 1 cup cheddar cheese shredded
- 4 pieces bacon cooked and chopped finely
- 2 tablespoons dried chives or fresh
Instructions
- In a large bowl, whisk together flour, sugar, salt and baking powder
- Using a pastry blender or your hands, cut in butter until mixture is crumbly
- In a small bowl, whisk together eggs, buttermilk or cream
- Add liquid ingredients, bacon, cheese and chives to dry ingredients and stir until moistened, and mixture is well combined and holds together
- Sprinkle a small amount of flour onto parchment paper or counter
- Press dough into 8 inch circle, about ¾ inch thick
- Brush top with additional buttermilk or cream
- Using a sharp knife, cut circle into 8 wedges
- Divide triangles and place on baking sheet lined with parchment paper or silicone mat, leaving enough space for the scones to expand when cooked
- Place in refrigerator for 15-30 minutes
- Preheat oven to 400 degrees F
- Bake for 20-25 minutes or until golden brown
- Remove from oven and cool slightly
- Serve warm or room temperature
- Store leftovers in airtight container at room temperature
