These bacon cheddar scones are moist, tender and so so satisfying. They are the perfect thing to make for breakfast for a big gathering. You can even prep the scones a day ahead and have them ready to bake in the morning.
How To Make Bacon Cheddar Scones Step-By-Step
Step 1 - Preheat your oven to 425ºF. Prepare your bacon, ham, and shallots. I diced up my bacon, shallots, and ham and put them on a sheet pan, and baked until crispy. Transfer to a sheet pan with a paper towel to drain the grease and then into the freezer to cool down while you prepare your dough. You can also do this the day before.
Step 2 - Grate your cold butter then place it into the freezer to keep it cold.
Step 3 - Combine your flour, salt, sugar, garlic powder, and baking powder in a large bowl. Mix to combine.
Step 4 - Add your frozen grated butter and toss to combine until the butter is coated with the flour mixture.
Step 5 - Add in your bacon, ham, shallots, and chopped scallions. Toss to combine.
Step 6 - Add your buttermilk in ¼ cup at a time, mixing with your hand or a fork until the dough is barely sticking together. The wetter your dough is and the more you work it, the tougher your scones will be.
Step 7 - Transfer your shaggy dough to the countertop. Press it together with your hands into a rectangle that is about 1" thick.
Step 8 - Cut your scones into about 12 even rectangles.
Pro-Tip: Traditionally, scones are cut into wedges. I prefer a rectangle over a wedge so that the scone bakes evenly. The points of wedges can get dried out.
Step 9 - Arrange your scones onto your parchment-lined baking sheet and brush with egg wash (one egg plus one Tablespoon of water whisked together). Sprinkle some flaky salt on top.
Step 10 - Bake for about 25 minutes or until your scones are golden brown.
Step 11 - Immediately after taking your scones out of the oven, brush with melted butter and sprinkle more chopped scallions on top if you prefer.
I actually doubled this recipe to make a huge batch of scones for a Holiday brunch. They were such a hit! Serve them up with some eggs and fresh coffee.
- Cheese grater
- 20 ounces Pastry Flour or All Purpose Flour
- 1 teaspoons Salt
- ½ teaspoon garlic salt
- 2 Tablespoons Baking Powder
- 4 teaspoons sugar
- 8 ounces cold butter grated and stored in the freezer
- 8 ounces shredded cheddar cheese
- 1 ounce scallions or chives finely chopped plus more for sprinkling
- ½ medium shallot diced
- 4 ounces thick cut bacon
- 4 ounces ham or bacon
- 14 ounces buttermilk
- 4 ounces melted butter for brushing on top of scones
- 1 Tablespoon flaky salt optional
- 1 large egg
- 1 Tablespoon water
- Preheat your oven to 425ºF with the rack in the center of the oven. Line sheet pan with some parchment paper.
- Place your bacon, chopped shallots and ham onto a sheet pan and bake in the oven until crispy. Set aside to cool and then place into the freezer while your prepare your dough.
- Grate your cold butter and put it into the freezer to keep it cold. Cold butter equals a flakier scone.
- Combine your flour, salt, garlic salt, baking powder, and sugar in a large mixing bowl.
- Add the shredded frozen butter and toss with a spoon until the mixture looks crumbly and the butter is evenly coated in the flour mixture.
- Add in your cheese, chopped chives, chilled bacon, ham and shallots and toss to combine.
- Add in ¼ of your cream mixture and gently mix with your hand or a spoon. Add in another ¼ cup and mix. Repeat with ¼ cup of milk until the dough is barely sticking together. If you dont use all the milk its ok. The wetter the dough, the tougher your biscuits will be.
- Place your dough onto the counter top and push it together with your hands into rectangle that is about 1" thick.
- Use a knife to cut the dough into 12 equal pieces. I prefer to cut into a rectangle instead of a wedge so that the scone bakes evenly.
- Brush the tops of the scones with egg wash (1 egg plus 1 Tablespoon of water whisked together) and sprinkle some flaky salt on top.
- Bake in the oven for 25 minutes or until they are golden brown.
- Once your scones are done baking, immediately brush with melted butter and sprinkle more chopped scallions on top.
- Store leftover scones in a sealed container in the fridge, refresh in the oven before serving.