Bacon Cheddar Scones
These Bacon Cheddar Scones are loaded with crispy bacon, melted cheddar cheese, and fresh chives, making them the perfect addition to your breakfast or brunch spread. Quick, easy, and utterly delicious!
Tips for Amazing Bacon Cheddar Scones
Tips
Freeze the Butter: For the flakiest scones, freeze the butter and then grate it using a box grater. This ensures the butter stays cold and distributes evenly throughout the dough, creating light, flaky layers.
Chill the Dough: After mixing the dough, let it chill in the refrigerator for about 15-20 minutes before baking. This helps the scones hold their shape and results in a better texture.
Buttermilk Substitute: If you don’t have heavy cream on hand, you can use buttermilk instead. It adds a slight tanginess that pairs well with the savory ingredients.
Prevent Overmixing: Mix the dough just until it comes together. Overmixing can lead to tough scones. The dough should be slightly shaggy and crumbly but hold together when pressed.
How to Store Leftover Scones
Room Temperature Storage:
- Once cooled completely, store the scones in an airtight container at room temperature. They will stay fresh for up to 2 days.
Refrigeration:
- If you prefer to keep them a bit longer, you can refrigerate the scones. Place them in an airtight container or wrap them individually in plastic wrap to prevent them from drying out. They will keep for up to 5 days in the refrigerator.
Freezing:
- For longer storage, scones can be frozen. Place the cooled scones on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Once frozen, transfer the scones to a resealable freezer bag or an airtight container. They can be frozen for up to 2 months.
FAQs (Frequently Asked Questions)
Ingredients
- ¼ cup unsalted butter
- ¾ cup plus 2 tablespoons heavy cream
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup cheddar cheese, shredded off the block
- ½ cup chives, freshly chopped
- ½ cup bacon, cooked and crumbled (about 4-5 slices)
Instructions
- Cut the butter into small cubes and place back into the refrigerator or freezer until ready to use. Preheat the oven to 375°F, and line a baking sheet with parchment paper.¼ cup unsalted butter
- In a medium bowl, whisk together ¾ cup of heavy cream and the egg. Set aside.1 large egg
- In a separate, large bowl, whisk together the flour, baking powder, and salt. Add the cold butter to the dry ingredients and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.2 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt
- Add the shredded cheddar cheese, chopped chives, and crumbled bacon to the flour mixture. Use a fork to toss and combine.1 cup cheddar cheese½ cup chives½ cup bacon
- Pour the wet ingredients into the dry ingredients. Stir until everything is well mixed. The mixture will look slightly dry and shaggy but should hold together when pressed. If it doesn’t, add an additional teaspoon or two of heavy cream.
- Turn the dough out onto a lightly-floured surface. Form the dough into a round disc, about ¾ – 1 inch thick. Use a pastry brush to apply the remaining 2 tablespoons of heavy cream to the top of the dough.
- Use a sharp knife or bench scraper to cut the dough into 8 equal, triangle-shaped pieces. Transfer the scones to the prepared baking sheet and place them about 2 inches apart.
- Bake for 16 to 18 minutes, or until the edges and tops are lightly browned.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 scone. Actual calories will vary.
- If you cut the scones into 6 triangles instead of 8 (like I did for the photos), you’ll need to add more baking time.