Bacon Cheddar Cheese Scones
These savory scones feature crispy bacon, sharp cheddar, and fresh chives in a tender, flaky dough. Perfect for breakfast, brunch, or paired with soups, they’re easy to make, freezer-friendly, and satisfying with every bite.
Equipment
- 2 mixing bowls
- Fork or wooden spoon for mixing
- Pastry blender or 2 knives
- Measuring Cups and Spoons
- Cutting board
- Sharp Knife
- Plastic wrap
- Baking Sheet
- Parchment paper or silicone baking mat
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon sugar
- ¼ teaspoon fine salt or sea salt
- ½ cup unsalted butter chilled
- ⅔ cup sharp cheddar cheese coarsely shredded
- 4 strips bacon cooked and crumbled
- ¼ cup fresh chives finely chopped
- 1 cup heavy whipping cream
- 1 –2 tablespoons extra cream for brushing
- 1 large egg
Instructions
- Prepare Dry Ingredients: Start by gathering a large mixing bowl and sifting together the dry ingredients. Add 2 ¼ cups all-purpose flour, 1 ½ tablespoons baking powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon sugar, and ¼ teaspoon fine salt into the bowl. Use a whisk to evenly distribute the baking powder and soda throughout the flour. This ensures that your scones rise uniformly and have a light, fluffy texture.
- Incorporate Butter: Next, cut ½ cup chilled unsalted butter into small cubes. Using a pastry blender or two sharp knives, cut the butter into the flour mixture until the crumbs resemble coarse peas. This step is crucial for creating flakiness; the butter pieces will melt during baking, forming tender layers in your scones.
- Add Cheese, Bacon, and Chives: Gently fold in ⅔ cup shredded sharp cheddar, 4 crumbled cooked bacon strips, and ¼ cup finely sliced fresh chives into the butter-flour mixture. Take care not to overmix—fold just until the ingredients are evenly distributed. The cheese will add richness, the bacon a smoky flavor, and the chives a bright, fresh note.
- Mix Wet Ingredients: In a separate medium bowl, whisk together 1 cup heavy cream and 1 large egg until fully combined. This mixture will bind your scone dough and contribute to its tender, moist interior.
- Combine Wet and Dry Ingredients: Make a well in the center of your dry ingredients and pour in the cream-egg mixture. Stir gently with a fork or wooden spoon until the dough begins to come together. It may look a bit crumbly—this is normal. If you notice some dry crumbs at the bottom that aren’t sticking, add 1 teaspoon of cream at a time and gently fold them in. This ensures no dry spots in your scones.
- Lightly Knead the Dough: Turn the dough out into the bowl (or onto a lightly floured surface) and knead it gently about 5 times. The goal is to bring the dough together without overworking it, which can make scones tough. Stop once the dough forms a cohesive, slightly sticky ball.
- Shape and Chill the Dough: Divide the dough into two equal portions. Flatten each into a rough disc about 6 inches in diameter and 1 inch thick. Wrap each disc tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 24 hours. Chilling allows the butter to firm and the flavors to meld, resulting in beautifully flaky scones.
- Preheat the Oven and Prepare Baking Sheet: About 10–15 minutes before baking, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Properly preparing your baking surface prevents sticking and ensures even browning.
- Shape the Scones for Baking: Remove the chilled dough from the refrigerator. On a lightly floured surface, gently press each disc to ensure it’s evenly thick. Using a sharp knife, cut each disc into 8 equal wedges, creating classic scone shapes. Transfer the wedges carefully onto the prepared baking sheet, leaving about 2 inches between each scone to allow room for rising.
- Brush with Cream: Lightly brush the tops of each scone with 1–2 tablespoons of extra cream. This step promotes a golden, glossy finish while baking. It’s a small detail that makes a big difference in appearance and texture.
- Bake to Golden Perfection: Place the scones in the preheated oven and bake for 25–27 minutes, or until the tops are deep golden brown and the sizzling sound has mostly stopped. Rotate the baking sheet halfway through if needed for even baking. The scones should be firm to the touch but tender inside.
- Cool Slightly and Serve: Remove the scones from the oven and let them cool on the baking sheet for 5 minutes. Serve warm, ideally with a pat of butter. These scones are best enjoyed fresh but can also be stored or frozen for later.
Notes
- Measuring Flour Accurately: Use the scoop-and-sweep method for flour to avoid dense scones. Too much flour can make the dough dry, while too little can cause spreading.
- Butter Matters: Always use cold, unsalted butter. This ensures the scones remain flaky rather than heavy. Cutting the butter into pea-sized pieces creates pockets that puff during baking.
- Mixing Gently: Avoid overmixing the dough. Overworking develops gluten, which can make scones tough. Stir just until the dough comes together.
- Chilling is Crucial: Refrigerating the dough for at least 1 hour helps the scones hold their shape and develop layers. Overnight chilling enhances flavor and texture.
- Baking Consistency: Brush with cream before baking for a golden, glossy top. Watch carefully in the final minutes—scones can brown quickly.
