Description
These savory bacon, cheddar, and scallion scones are a delightful treat perfect for breakfast or brunch. Crispy bacon, sharp cheddar cheese, and fresh green onions come together in a flaky, buttery scone dough, baked to golden perfection and topped with a sprinkle of flaky sea salt for an extra burst of flavor.
Ingredients
Scale
Scones
- 4 tablespoon unsalted butter, frozen
- 2 cups all-purpose flour
- 1 cup shredded sharp cheddar cheese
- 3/4 cup crispy bacon
- 2/3 cup thinly sliced green onion
- 4 teaspoons granulated sugar
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup + 2 tablespoons heavy cream, cold
Topping
- 1 egg, lightly beaten
- Flaky sea salt, optional
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set aside to ensure easy cleanup and prevent sticking.
- Grate frozen butter: Grate the frozen unsalted butter into a bowl and keep it in the freezer until ready to use, which helps create flaky layers in the scones.
- Combine dry ingredients and mix: In a large bowl, combine the all-purpose flour, frozen grated butter, shredded sharp cheddar cheese, crispy bacon, thinly sliced green onions, granulated sugar, baking powder, fine sea salt, garlic powder, and onion powder, mixing gently to distribute ingredients evenly.
- Add cream and form dough: Make a well in the center of the dry mixture and pour in the cold heavy cream. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop the dough, letting it fall through your fingers to break up clumps and hydrate all dry ingredients; chill the dough in the fridge for 15 minutes.
- Shape and cut scones: After chilling, turn the dough onto a lightly floured surface and gently press it into an 8-inch round. Cut into 8 equal scones and place each on the prepared baking tray lined with parchment paper. Chill the tray in the fridge while preheating the oven.
- Prep and bake: Preheat the oven to 400 F (205 C). Brush the tops of the scones with the lightly beaten egg or heavy cream, then sprinkle with flaky sea salt if desired. Bake for 20 minutes until the scones are golden brown on top.
- Cool and serve: Remove the scones from the oven and cool on a wire rack for 10 minutes before serving, allowing flavors to settle and scones to firm up slightly.
Notes
- Measure your dry ingredients properly using the spoon-level method to avoid packing flour, or better yet, use a kitchen scale for precise measurements.
- You can substitute different cheeses such as white cheddar or mild cheddar, and add other ingredients like ham or fresh herbs for variation.
- Store baked scones in an airtight container at room temperature for up to 3 days. Reheat in the microwave or oven before serving.
- For longer storage, freeze the cut scones in an airtight container for up to 1 month and bake directly from the freezer when ready.
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 65 mg
