Bacon Cheddar Scones

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.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings scones

Calories 401kcal

Author Elizabeth Marek

Equipment

Cheese grater

Ingredients

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

Egg Wash

1 large egg
1 Tablespoon water

Instructions

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.

Notes

Keep all your ingredients very cold for the flakiest and most tender scones

You can make your scones the day before and store them in the fridge on a parchment lines sheet pan covered with plastic wrap until you are ready to bake them.

If your hands are hot, use a fork or a spoon to mix your dough to avoid melting the butter.

Nutrition