Try some of these delicious scones for breakfast, brunch, or anytime. They last up to a week when stored in an air-tight container, but don’t expect them to hang around that long.
Bacon and Cheddar Scones
Wheel cutter or knife (Fat Daddio's WC)
Pastry cutter, or forks
5 slices thick-cut bacon, cooked and crumbled
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1/2 cup (1 stick) unsalted butter, cut into cubes
1 1/2 cups sharp cheddar, grated
1/2 cup thinly sliced green onions
1/2 teaspoon black pepper
1 cup heavy cream
2 additional tablespoons heavy cream (for brushing)
- Preheat oven to 400 F.
- Cook bacon until crisp. Let drain on paper towels, and crumble into small pieces. Set aside.
- In a large bowl, sift or whisk together the flour, baking powder, sugar, salt, and pepper.
- Using a pastry cutter, two forks, or your fingers: cut in the butter until the butter is incorporated but small lumps still remain.
- Stir in cheddar cheese, bacon, and green onion.
- Add 1 cup of cream and combine by hand just until a sticky dough comes together. Do not overmix the dough or your scones will be tough instead of light and flaky.
- Turn dough out onto a lightly floured surface. Shape into a large circle, about 3/4-inch thick. Cut into 8 wedges and arrange 1 inch apart on a parchment or silicone baking mat-lined baking sheet.
- Brush the top of each wedge with the remaining 2 tablespoons of cream.
- Bake 20-25 minutes until golden.
- Let cool on baking sheet 5 minutes before removing. Serve warm. Store in air-tight container up to one week.
Check out the Best Way to Cook Bacon.