Pastries of any kind are my favorite thing to make, eat, and share. As far as scones go, the sweet variety are my go-to, but this time I thought I'd try a savory version. (Although let's not forget about Double-Glazed Pumpkin Spice Scones.) I loved the combination of the cheddar, saltiness of the bacon, and the depth of flavor that the green onion provides. Hubby is still more of a fruit scone fan, so that leaves more of these Savory Bacon and Cheddar Scones for me!
These savory scones are great for breakfast or brunch, or if you would like to serve them as biscuits, they're great that way too. All you need to do is cut them in circles instead of wedges. Should you find that you don't eat all of these in one setting, please avoid re-heating them in the microwave. Scones lose their crispiness when microwaved and can almost take on a chewy texture. For best re-heating results, place scones on a baking sheet or a piece of aluminum foil in a 375 degree oven for 5-7 minutes until warmed through. Believe me, the results are almost as good as fresh baked.
PrintSavory Bacon and Cheddar Scones
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 8
Ingredients
- 5 slices thick-cut bacon, cooked and crumbled
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
- ½ cup (1 stick) unsalted butter, cut into cubes
- 1 ½ cups sharp cheddar, grated
- ½ cup thinly sliced green onions
- ½ teaspoon black pepper
- 1 cup heavy cream
- 2 additional tablespoons heavy cream (for brushing)
Instructions
- Preheat oven to 400 degrees F.
- Cook bacon until crisp. Let drain on paper towels, and crumble into small pieces. Set aside.
- In a large bowl, sift or whisk together the flour, baking powder, sugar, salt, and pepper.
- Using a pastry cutter, two forks, or your fingers: cut in the butter until the butter is incorporated but small lumps still remain.
- Stir in cheddar cheese, bacon, and green onion.
- Add 1 cup of cream and combine by hand just until a sticky dough comes together. Do not overmix the dough or your scones will be tough instead of light and flaky.
- Turn dough out onto a lightly floured surface. Shape into a large circle, about ¾-inch thick. Cut into 8 wedges and arrange 1 inch apart on a parchment or Silpat-lined baking sheet.
- Brush the top of each wedge with the remaining 2 tablespoons of cream.
- Bake 20-25 minutes until golden.
- Let cool on baking sheet 5 minutes before removing. Serve warm.
- Enjoy!
Notes
These would also be great as biscuits. Follow recipe as written, but cut into circles with a biscuit cutter instead of cutting into wedges. Bake as directed.
Adapted from: Food Network
Michelle
These look tasty. I used to make savoury scones for picnics. We'd just have them cold with butter. :)
Mandy
They would be great at a picnic! Butter makes everything better, doesn't it? Thanks for visiting!