Bacon Cheddar Scones Recipe
Make Bacon Cheddar Scones Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Scone Dough
Egg Wash & Finish
Method
Scone Dough
- 1
Prep and preheat
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Place a metal baking sheet or pizza stone in the oven if you want a crisper bottom (optional).
- 2
Cook and prepare bacon
Cook bacon until crisp (pan-fry, bake at 400°F on a rack, or use your preferred method). Drain on paper towels, let cool slightly, then chop into roughly 1/4-inch pieces. Measure 8 slices worth (about 3/4 to 1 cup chopped).
- 3
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1 tsp fine sea salt until evenly distributed.
- 4
Cut in the butter
Add the 6 tbsp cold cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining (small visible bits of butter will create flakiness). Work quickly to keep butter cold.
- 5
Fold in cheddar and bacon
Stir 1.5 cups grated sharp cheddar and the chopped crisp bacon into the flour-butter mixture so they are evenly distributed. Reserve a small handful of cheddar for topping if you plan to use it.
- 6
Mix wet ingredients
In a separate bowl or large measuring cup, whisk together 1 cup cold buttermilk, 1 large egg, and 1 tsp Dijon mustard (if using) until combined.
- 7
Form the dough
Make a well in the center of the dry mixture and pour in the wet mixture. Using a rubber spatula or wooden spoon, gently mix until the dough just comes together—do not overmix. If the dough seems very dry, add additional buttermilk 1 tbsp at a time up to 2 tbsp until it holds together. The dough will be slightly shaggy but cohesive.
- 8
Shape the scones
Turn the dough out onto a lightly floured surface and gently pat it into a 7- to 8-inch circle about 3/4- to 1-inch thick. Do not overwork. Use a bench scraper or sharp knife to cut the circle into 8 wedges, or use a 2.5- to 3-inch round cutter to cut rounds, rerolling scraps once.
Egg Wash & Finish
- 9
Prepare egg wash
In a small bowl, beat 1 large egg with 1 tsp cold water until combined. This will give the scones a glossy finish.
- 10
Brush and top
Place the wedges or rounds on the prepared baking sheet, spacing about 1 inch apart. Lightly brush the tops with the egg wash. Sprinkle the reserved extra shredded cheddar and a pinch (about 1/4 tsp divided) of coarse or flaky sea salt over the tops if desired.
- 11
Bake
Bake in the preheated 400°F (200°C) oven for 16–20 minutes, rotating the pan once halfway through, until the scones are golden brown on top and a toothpick inserted into the center comes out with a few moist crumbs (not raw dough). Thicker scones may take closer to 20–22 minutes.
- 12
Cool and serve
Transfer the scones to a wire rack and let cool for 10 minutes before serving. They are best warm; store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in a 350°F (175°C) oven for 8–10 minutes from room temperature (longer from frozen).