Description
Indulge in these buttery, flaky Smoked Bacon and Cheddar Scones — a savory twist on the classic favorite. Perfect for breakfast, brunch, or snacking. Quick to make, full of smoky flavor, and irresistibly cheesy!
Ingredients
(Find exact measurements in the recipe card below)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup cold unsalted butter, cubed
- ¾ cup cooked smoked bacon, crumbled
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp chopped chives or green onions (optional)
- ¾ cup milk or heavy cream
- 1 large egg (for dough)
- 1 egg + 1 tbsp milk (for egg wash)
Optional Add-ins:
- ¼ tsp smoked paprika or cayenne for a mild heat
- ¼ cup grated Parmesan for extra cheesiness
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Cook the Bacon:
In a skillet, cook the bacon until crispy. Transfer to paper towels and crumble once cooled. - Mix Dry Ingredients:
In a large mixing bowl, whisk together flour, baking powder, salt, and black pepper. - Cut in Butter:
Add cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. - Add Cheese and Bacon:
Stir in the shredded cheddar, bacon, and chives (if using). - Combine Wet Ingredients:
In a separate bowl, whisk together milk (or cream) and one egg. Pour into the dry ingredients and gently stir until just combined — don’t overmix. - Shape the Dough:
Turn dough onto a lightly floured surface. Gently knead 3–4 times to bring it together. Flatten into a 1-inch thick round. - Cut and Prepare for Baking:
Cut into 8 wedges or rounds using a biscuit cutter. Place on the baking sheet. Brush tops with egg wash. - Bake:
Bake for 15–18 minutes, until golden brown and puffed up. - Cool and Serve:
Allow scones to cool for 5 minutes on a wire rack before serving warm with butter or a dollop of sour cream.
Notes
- Use Cold Ingredients: Cold butter and milk ensure flaky scones.
- Don’t Overmix: Overworking the dough makes the scones dense instead of light.
- Customize It: Add jalapeños for spice or swap cheddar for Swiss or gouda.
- Storage: Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5.
- Freeze Ahead: Freeze unbaked scones and bake straight from frozen (add 2–3 minutes to bake time).
- Prep Time: 20 minutes
- Cook Time: 20 minutes