Cheddar Bacon Scones
You will enjoy these cheddar bacon scones for any meal. They’re buttery, cheesy and crispy, and made with homemade scone dough.
Servings: 12
Equipment
- Pastry Cutter Optional
- Rolling Pin Optional
- Round Cookie Cutter 2 or 3-Inch
Ingredients
- ½ Cup whole milk
- ¼ Cup + 2 Tablespoons heavy cream
- 1 Tablespoon white vinegar
- 2 ⅓ Cups all-purpose flour
- 2 Teaspoons baking powder
- 1 Teaspoon salt
- ½ Cup salted butter cubed and chilled
- 16 Ounces bacon cooked and chopped (keep the grease)
- 2 Tablespoons bacon grease optional
- 6 Ounces white cheddar in ¼-inch cubes
- 6 Ounces sharp cheddar in ¼-inch cubes
- 1 egg white
- 1 Teaspoon parsley freshly chopped
Optional Topping:
- salt flakes
Instructions
- Preheat the oven to 350 degrees F and prepare a large baking sheet by lining it with parchment paper.
- In a small bowl, mix together the milk, ¼ cup of cream, and white vinegar, set aside.
- In a large bowl, sift together the flour, baking powder, and salt.
- Add the cubed chilled butter and bacon grease (if using) to the flour mixture and use a pastry cutter or your hands to cut the butter into the flour until the mixture looks like pebbles and sand.
- Add both of the cubed cheeses and the bacon (reserve a couple tablespoons of bacon to use as a garnish later) and mix well.
- Add the milk mixture to the dry ingredients and mix until a shaggy crumbly dough begins to form.
- Turn the crumbly dough out onto a lightly floured surface. Pat the dough into a ball, then press or roll the dough to about an inch thickness.
- Using a 2 or 3-inch round cookie cutter, cut straight down into the dough and lift straight back up without twisting. Place the disk of dough onto the prepared baking sheet. Continue to do this until all of the dough has been used.
- Whisk together the cream and egg white, then brush the tops of all of the scones with the egg mixture.
- Bake the scones in the preheated oven for 15 to 20 minutes until lightly golden on top.
- Remove from the oven and let them cool on a wire rack.
- Top with remaining bacon and freshly chopped parsley. For an extra bit of saltiness, also add a pinch of flaked salt.
Notes
Don't overwork the dough: Just get it to the point where it is just sticking together.
A little curdle is fine: When you mix the milk/cream with the vinegar it will begin to thicken and/or curdle a little. This is normal.
Use cold or even frozen butter: The cold butter will coat the flour which creates crumbs that melt and steam. This creates that flakiness that you want in a scone.
A little curdle is fine: When you mix the milk/cream with the vinegar it will begin to thicken and/or curdle a little. This is normal.
Use cold or even frozen butter: The cold butter will coat the flour which creates crumbs that melt and steam. This creates that flakiness that you want in a scone.
Nutrition
Calories: 657kcal | Carbohydrates: 20g | Protein: 10g | Fat: 60g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 581mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 0.04mg | Calcium: 262mg | Iron: 1mg
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