Bacon and Cheddar Scones
User Reviews
5
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Servings
8 large scones
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Course
Breakfast
Bacon and Cheddar Scones
Description
The Bacon and Cheddar Scones recipe features a dough made with all-purpose flour, baking powder, baking soda, and salt, integrating frozen butter grated directly into the flour to achieve a crumbly texture that produces a light, flaky scone. Sour cream and egg add moisture and richness, binding the dough together along with shredded cheddar cheese, chopped cooked bacon, and finely chopped chives for a combination of smoky, cheesy, and fresh flavors.
After mixing, the dough is formed into a disk and cut into triangular scones before baking in a hot oven to develop a golden exterior with a tender interior. The cheddar melts slightly into the dough, while bacon pieces add bursts of savory crispness. Chives contribute a mild onion-like note that lifts the flavor profile.
These scones are best served warm on the day they are made, possibly with an egg topping for a more substantial meal. Their hearty nature suits them for breakfast or brunch, complementing eggs, preserves, or butter. They can also work well as a savory snack or alongside soups and salads.
For best results, using frozen butter allows better flaking in the crumb. Pressing the dough firmly helps achieve cohesion despite initial dryness. Brushing with cream before baking adds a subtle sheen and helps with browning. Serve shortly after baking for optimal texture.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter frozen, unsalted
- ½ cup sour cream
- 1 egg large
- 1 cup cheddar cheese shredded
- ½ pound Bacon cooked, cooled, and chopped
- 2 tablespoons chives finely chopped
- ¼ cup heavy cream
Instructions
- 1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- 2. In a medium bowl, mix flour, baking powder, baking soda and salt. Using the large holes of a box grater, grate the frozen butter into flour mixture. Use the tips of your fingers to work in the butter (the dough will be crumbly).
- 3. In a small bowl, whisk the sour cream and egg until smooth.
- 4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Stir in the cheese, bacon and chives until they are well incorporated into the dough.
- 5. Use your hands to press the dough against the bowl into a ball. At first it may seem like there isn’t enough liquid, but as you press, the dough will come together.
- 6. Place the dough on a lightly floured surface and pat into a 7-inch disk about 3/4-inch thick. Use a sharp knife to cut the dough into 8 triangles; place the scones onto prepared baking sheet. Use a pastry brush to lightly brush the tops of the scones with heavy cream, this will help you achieve a nice golden brown color. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Notes
- These scones are best enjoyed the day they are baked to maintain freshness and texture.
- For added richness, split a scone and top each half with a fried egg before serving.
User Reviews
Overall Rating
5
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