Bacon Cheddar Scones

Remember a couple weeks ago when I made these super yummy banana berry muffins which also happen to be really healthy?  Well, these are sort of the opposite of that (except the delicious part, of course).  I like to bring in breakfast treats for my coworkers when we have to work weekends.  I think it makes being at work on Saturday just a bit more tolerable.  I always have fun deciding what to make, and it was a no-brainer that a bacon cheddar scone was going to be a huge hit.  I left one at home for Ben when he woke up and sure enough, after being at work for a few hours, I received a text from Ben stating, “Best scones ever!”  Of course the bacon cheddar combo is always a good one, and the addition of scallions and lots of black pepper rounds out the flavor nicely.  The scone itself is both tender and fluffy, but still incredibly hearty.  And if there is one positive thing about such a calorie-laden scone, it’s that it certainly kept me full until dinnertime.  I did feel the full 2 teaspoons of black pepper seemed a little much for my taste.  If you love black pepper then by all means, go for it!

Bacon Cheddar Scones
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For the scones:
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
1½ cups grated cheddar cheese
4 green onions, thinly slices
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)

For the egg wash:
1 large egg
2 tbsp. water

Preheat the oven to 400˚ F.  In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine.  Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas.  (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.)  Add in the grated cheese and mix just until incorporated.

Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture.  Stir by hand just until all the ingredients are incorporated.  If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball.  Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk.  Slice the dough into 8 to 10 wedges.

In a small bowl combine the egg and water and whisk together.  Brush each wedge lightly with the egg wash.  Transfer the scones to an ungreased baking sheet.  Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Source: adapted from The Pastry Queen by Rebecca Rather

28 Responses

  1. Hi Annie- These look great! I have a Sunbeam brand stand mixer which does not have the paddle attachment, only regular beaters and dough hooks. Do you think either of those would be okay to use, and which one? Thanks!

    • Mary Beth,
      I’m not familiar with Sun Beam mixers and I’m not sure what their “regular” beaters look like, but that would be my best guess. It’s really easy to do by hand though, so that’s definitely an option.

  2. I love Rebecca Rather! These are truly the best scones I’ve ever had and I was so happy they were easy to replicate at home.

  3. I am making these this weekend! They look scrumptious!

  4. The Pastry Queen is one of my very favorite cook books. I love these scones.
    Have you tried the Brownie Torte on p. 102? It’s INCREDIBLE.

    • Sarah,
      Not yet, but it’s definitely on my list, along with 99% of the other recipes in the book 🙂

  5. Hey Annie! I just posted the same recipe a few minutes ago. I just checked my Google Reader for the first time this morning and saw this on there. Too funny! 🙂

  6. These sound soooo good. I made your raspberry oatmeal scones last weekend for part of Easter brunch. They were delicious!

  7. Oh my! Annie, how scrumptious! I’m already dreaming up the perfect soup to go with these. 🙂

  8. What can be better than cheese and bacon in a scone? YUM!

  9. Great recipe, Annie! I just made these, and I plan on posting about them either tomorrow or this weekend. They are SO unbelievably easy and delicious. I plan on keeping a few but sending the rest to my husband’s office!

  10. I made these for breakfast and they are FANTASTIC!! I LOVE your blog, I recently spoke to my MOPS group about meal planning and passed your blog along to those moms-it is my favoriter food blog. Seriously, EVERYTHING I make from here turns our soo good! Thank you so much for sharing your talent and passion!!!!!

  11. I love the Pastry Queen! I’ve had this recipe flagged for years now and haven’t gotten around to making them! Thanks for the reminder! They look so delicious! Creamy bacon & cheese goodness?? I’ll take some!

  12. Incredible! I am bookmarking these right away so that I can make them at my next brunch. Thank you so much for sharing.

  13. These look amazing! What a great idea for a scone 🙂

  14. Those look so hearty & delicious… a perfect breakfast!

  15. I made these this afternoon. BEST EVER I could have eaten all 8. I had to stop myself at one for testing.

  16. Quite a hit. Feeding a pair of hungry manfolk in the morning without getting up for the rest of the week makes them extremely worth it, and they cleaned up easier than expected! One of them suggested a bit of garlicky goodness, or maybe some sour creme – my buttermilk was tame this go-round. Will make again, thank you! ❤

  17. Annie, these scones are to die for! I made them for a breakfast basket for my husband’s grandmother. While I was packing them, my husband kept eating the left over ones! I’ll be posting the recipe soon in my blog, giving you all the credits!!

  18. yes, bacon & cheddar are the BEST combo. will have to make these for my mom-in-law’s bday coming up soon. i know she’d love them.

  19. I new the in-laws were coming for a weekend so I made this a week in adavance to “test” them. We ate two and loved them. We froze the rest and the next weekend when my in-laws were there, heated them up in the oven for the perfect Saturday morning breakfast.

    Thanks 🙂

  20. These were fabulous. I paired them with our dinner. Pork and green salad and my kids and husband were loving them. Thank you so much for posting such beautiful pictures of the things you create!

  21. OMG. I made these for a brunch I’m hosting tomorrow for my sons baptism and they are sooo good. Before you ask how I know this since the baptism is tomorrow…. I made them up and flash froze them prior to baking. I decided I owed it to my guests to try one out before tomorrow and I did. I should have doubled the recipe… Thank you!

  22. Annie,

    Can these be frozen??? Before or after baking?


    • Mary,
      Pretty much any scone can be frozen before baking. Just add a few minutes to the original baking time and bake straight from the freezer.

      • Annie,

        Thanks a zillion! I can’t wait to try these this Memorial Day weekend. If they turn out the way I anticipate (thanks to your pics and notes) I plan to make dozens for family visits throughout the summer. I’m excited because it’s so filling and incorporates the meat and cheese with the bread… all I need to do is make the eggs! 🙂

        Also, I wanted you to know how much I have enjoyed your site. My recipe collection has grown thanks to you. I am especially in love with the baked eggs. As one who never liked eggs for breakfast – I’m hooked! The Royal Icing has changed my life too. 🙂

        Thanks again!

  23. As I promised, here is the link where I posted the recipe 🙂

  24. We just made these tonight and they were phenomenal! Will definitely be using this recipe for years to come, it was soooooo simple!

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