Bacon and Cheddar Scones

by Jamie on February 29, 2012

Post image for Bacon and Cheddar Scones

Breakfast. It’s really never been my thing. Now don’t get me wrong, I love Belgian Waffles, home fries, and biscuits as much as I like cheesecake, but I’ve never been an early morning eater. In fact, I’m not a morning person at all – Brian will tell you that you probably shouldn’t even try to look me in the eye until around 10 a.m. Oh, and I’m definitely not a morning talker – so as you’ve probably assumed, I don’t get invited to breakfast very often.

I prefer to start my day with a latte and nothing more. My appetite rolls in around mid-morning. That also happens to be the same time that I actually seek out human interaction. During the week, my breakfast typically includes hard boiled egg whites, cottage cheese or an apple with crunchy peanut butter. Clearly weekdays equal me being pretty boring, in regards to the first meal of the day and beyond.

Weekends, however, are another matter entirely. Brunch is a meal I can get behind wholeheartedly. I get to sleep in, I get copious amounts of bacon…what’s not to love?

I came across two savory scone recipes last week and took it as a sign that they should be on this past weekend’s brunch menu. Bacon and Cheddar Scones totally personified Sunday morning this week. Savory, crunchy, just a little bit sinful and indulgent – they are perfect for sharing with family and friends on a lazy weekend day. In fact, I have plans to make these again just for my bacon-loving dad very soon. You guys know I don’t repeat recipes, so I hope you know that these scones are pretty darn spectacular!
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Bacon and Cheddar Scones

February 29th, 2012

Yield: 8 large scones

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup sour cream
1 large egg
1 cup shredded cheddar cheese
1/2 pound bacon, cooked, cooled, and chopped
2 tablespoons finely chopped chives
1/4 cup heavy cream

Directions:

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:

- If you really want to take these to the next level, slice a scone in half and top each half with a fried egg.
- These scones are best served the day they are made.

My Baking Addiction inspired by Sargento Cheddar Scones. Adapted from All Recipes and King Arthur Flour.


{ 42 comments… read them below or add one }

Living The Sweet Life February 29, 2012 at 10:01 pm

I simply adore and sort of scone but Bacon Cheddar scones are in a class all on their own. That’s mostly because they are phenomenal – – fresh from the oven, so the entire house smells of the smokey bacon. *yuummmm*

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Nicholle {Montalvo Country} February 29, 2012 at 10:05 pm

Absolutely. Making. These. Like, calling in sick to make them tomorrow. They look so good I’m wishing I had scratch & sniff computers.

Nicholle
http://www.welcometomontalvocountry.blogspot.com

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Anabel March 4, 2012 at 10:57 am

Oh Nicole you made me laugh out loud with your scratch n sniff comment!

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Jennifer @ Peanut Butter and Peppers February 29, 2012 at 10:27 pm

Looks amazing! I know these would be a hit with my husband and his friends!!

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hanna February 29, 2012 at 10:33 pm

Would turkey bacon be an okay substitute?

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Jean (Lemons and Anchovies) February 29, 2012 at 11:05 pm

I am exactly the same way about breakfast. Instead of latte, I’m usually good to go with a couple of cups of black tea. However, I can easily get behind these scones. Would love to try these sometime.

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Lyn @LovelyPantry March 1, 2012 at 12:56 am

These are lovely. I believe you when you say they are spectacular!

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Nicole March 1, 2012 at 1:59 am

Cheese and bacon in a scone?! Im in love! I am going to have to make these ASAP. Thanks for the awesome recipe.

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Villy @ For the love of Feeding March 1, 2012 at 4:15 am

The note at the bottom, with the fried egg, just took this (already amazing) scone to another level.. A breakfast feast!

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The Mrs @ Success Along the Weigh March 1, 2012 at 8:27 am

I’ve been intimidated by scones but with this combo, I’m just gonna have to get over that!

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Cookbook Queen March 1, 2012 at 8:36 am

Oh these look amazing!! I can get behind anything with cheese and bacon.

And I wake up starving. True story.

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Rachel @ Baked by Rachel March 1, 2012 at 9:05 am

I can totally get behind these! Yum!!

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Urban Wife March 1, 2012 at 9:20 am

These are right up my alley. Breakfast is my favorite meal!

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the tasty tRuth March 1, 2012 at 9:26 am

I AM a morning person; however, my appetite also takes a while to wake up. I usually go with a small serving of yogurt, but when I’m having an extra crazy morning, a baked good can be so heavenly! Yum.

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Meghan March 1, 2012 at 9:30 am

This looks awesome! Perfect thing to bring to a St. Patty’s Day party since we start in the morning in Chicago!

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Suzi March 1, 2012 at 9:43 am

I was Lol reading your post as I felt like I was hearing my sister speak. She too, has what I describe as a severe dislike of the morning hours. So much so that when we are together in the morning I actually fear speaking to her:) I, on the other hand LOVE the mornings! It is my “ME” time or my “ME & my husband” time. We sit with a cup of coffee and just talk or if I am alone, I bird watch and relax before the crazy of the day starts. I love to eat in the morning as well. Usually something small but as for the pictured scones….I’d take them!!!

This will be a weekend breakfast treat for sure!!

Thanks for the morning laugh & the recipe!

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Mireia March 1, 2012 at 10:13 am

We never eat brunch in Spain but we totally should! The recipe looks great :)

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Rowlettgirl March 1, 2012 at 12:10 pm

I just made these and had them for breakfast along with scrambled eggs. All I can say is OMG!! What a fast and easy breakfast treat these would be made ahead. Just cut out your dough triangles, put them on a baking sheet and freeze. Then pop in the oven and voila! Thanks for the recipe!

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Natalie @ Cooking for My Kids March 1, 2012 at 1:43 pm

I am more of a late morning breakfast/brunch girl myself. Eating first thing in the morning is rough. Unfortunately, my children are the same way, which is not always the best when it comes to a school schedule. But, these scones are something that I think we could all look forward to….even at a ridiculous early morning school day hour. :)

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Erin @ Dinners, Dishes, and Desserts March 1, 2012 at 2:23 pm

Saw these on Pinterest, and had to see the recipe! Hubby just suggested I make a bacon and cheddar scone instead of a sweet variety. This looks delicious!!!!

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Jen @ Jen's Favorite Cookies March 2, 2012 at 4:46 pm

This looks like a great breakfast idea! Who doesn’t love bacon and cheddar cheese? YUM!

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Rosa March 3, 2012 at 4:58 pm

Those look absolutely gorgeous! What an awesome combination. Totally up my alley.

cheers,

Rosa

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leslie March 3, 2012 at 8:30 pm

I am soooo not a morning person either..oh wait, I am not a morning, noon or night person! :)
These sound great, I love scones..sweet or savory…and variety!

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Daisy@Nevertoosweet March 4, 2012 at 1:44 pm

I’m just like you! I don’t like waking up in the morning but I love brunch and I love brunch food hehe it’s always so comforting and filling to eat :) these scones are perfect with a THICK THICK layer of butter hehe

Thanks for sharing!

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Brittany March 6, 2012 at 1:46 am

Bacon and cheddar and scones, oh my! Looks amazing. :)

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Sarah March 6, 2012 at 11:53 am

This is hands down the best basic scone recipe (all ingredients until you get to the cheese that is.) I’ve been making these scones for months, adding chocolate chips for dessert scones, and when I make plain I simply add a touch of almond extract and eat with jam and tea (I’m an anglo-phile)! I also add a simple glaze when they come out of the oven, confectioners sugar and a bit of water (2-3 tsp per 1/2 cup sugar) to make it barely runny, then I spoon it over the hot scones. Anyways…I was very very very excited to see the addition of bacon. I love bacon with my whole heart, as does my husband. I am excited to make these additions this weekend and become the most popular person in my house. I’m the only person in my house besides my husband, but it’s still nice to feel special. Thanks for posting.

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Sarah March 6, 2012 at 12:01 pm

I forgot to add that there’s 1/3 cup sugar in the regular scone recipe!

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Laurene Cota March 7, 2012 at 10:54 pm

I made these this morning, and they were so delicious! Everyone absolutely loved them. They do taste better eaten right away. Fabulous recipe!

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Amber March 10, 2012 at 5:06 am

These are DIVINE. I added some sauteed onions to these as well, I could eat every single one myself haha.

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Kelly March 24, 2012 at 5:10 pm

I made these for a morning breakfast with friends. Honestly, I wish I had made more. The went off the plate really fast. I luckily had saved on back for my husband to try when he got home that night (I am glad I did). Now he wants me to make them every weekend. I like Amber’s idea of adding sauteed onions. Thanks for the recipe.

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Anne April 21, 2012 at 11:32 am

These are AMAZING. My daughter asked if she could just live on them with nothing else. (Smart girl). Thanks for the recipe!

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Jamie April 21, 2012 at 11:52 am

Anne-
So glad to hear that you and your daughter enjoyed them. Have a great weekend.
-Jamie

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Anne April 22, 2012 at 12:43 pm

I made my second batch of these in two days. :-) This time I adapted them to making them in my Kitchen Aid food processor. I used bread flour and regular butter because it’s what I had. The butter also was not frozen. First I pulsed the flour, baking powder and baking soda. I omitted the salt because I used salted butter. Then I cut the chilled butter up and pulsed it into the flour mix. Next I added the bacon, chives, and cheese and pulsed. I whisked the sour cream and egg separately and added small amounts and pulsed. Then it was still too crumbly, so I added about 2 T. whipping cream. I formed them as directed and baked them on a baking stone with no parchment paper. They were PERFECT! This will definitely become one of my go-to recipes! Thanks again for posting!

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GA girl October 18, 2012 at 4:58 pm

Thanks for the tip of using a baking stone. I have one but never used.

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GA girl October 18, 2012 at 4:56 pm

Wow! What a nice place to visit. I’ll try the pump’kin bread after dinner now that I’ve just made my pie mix! I’ll do the scones in the am too. But really anxious to find out more about using the stone. Got one last year for Christmas and mt husband tried to tell me it was a stepping brick for the garden, We don’t have a garden!!!! But I didn’t know what all one could do with a stone and was embarrassed to ask. If one can use it for scones that gives me many more ideas. Do you oil it? And how do you clean it? Thanks to any “nice” replies forI am serious now.

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Holly February 1, 2013 at 2:16 pm

Do you think the dough would freeze well so that I could bake half one weekend and the other half later? It’s just my husband and I (plus a picky toddler) and I would not want all that mouth-watering bacon to go to waste! :)

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MBA April 11, 2013 at 5:13 pm

Holly-
I haven’t attempted to freeze the dough but I don’t see why not. Stop back and let us know how they turned out. Have a great day!
-Jamie

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maria February 7, 2014 at 9:55 pm

These were easier than I thought. Very good. Thank you!

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Van March 2, 2014 at 12:19 pm

I made these this morning and it was yummy! i topped it with an egg as well. Thanks for the recipe.

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Jamie March 2, 2014 at 6:20 pm

Van-

That sounds delicious! I’m so happy that you enjoyed the recipe. Have a great day and thank you for following MBA!

-Jamie

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Savannah June 21, 2014 at 2:11 pm

What do you do with the heavy cream?

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Jamie June 26, 2014 at 11:04 pm

Hi Savannah,
As it states in Step #6: “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.”
– Jamie

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