Bacon Cheddar Scones

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These bacon cheddar scones are the perfect balance of rich, cheesy, and savory flavors.

Course Breakfast, brunch, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Chill Time 20

Total Time 55

Servings servings

Calories 385

Author Lily Ernst

Ingredients

2 1/2 cups (315g) all-purpose flour plus more for work surface and kneading
2 Tbsp granulated sugar
1 Tbsp baking powder
1 tsp salt
½ cup (114g) cold unsalted butter cubed
¾ cup (180ml) cold buttermilk plus more for brushing top of scones
1 large egg
1 cup cheddar cheese grated
¾ cup cooked bacon chopped
¼ cup jalapeno peppers or chives finely chopped (optional)

Instructions

In a large mixing bowl, toss together the flour, sugar, baking powder, and salt.
2 1/2 cups (315g) all-purpose flour, 2 Tbsp granulated sugar, 1 Tbsp baking powder, 1 tsp salt
Work in the butter using a pastry cutter or fork until the mixture resembles coarse meal with some larger pieces remaining.
½ cup (114g) cold unsalted butter
Stir in the chopped bacon, grated cheese, and jalapeño or chives if using.
1 cup cheddar cheese, ¾ cup cooked bacon, ¼ cup jalapeno peppers or chives
Whisk together the buttermilk and egg in a measuring cup.
¾ cup (180ml) cold buttermilk, 1 large egg
Pour the wet ingredients over the dry ingredients and mix until the dough comes together.
Scrape the dough onto a floured surface. With floured hands, gently knead the dough into a shaggy ball.
Flatten and shape into a 6″ circle and cut into 8 wedges.
Transfer onto a parchment paper-lined baking sheet and chill in the fridge for 20 minutes.
Brush the surface with more buttermilk. Bake at 400F for 20-25 minutes or until golden brown.

Notes

Leftovers can be kept in an airtight container at room temp for 2 days or refrigerated for up to 5 days. Warm up in the microwave or oven before serving.

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