The Breakfast Situation Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Place a wire rack on a second baking sheet for bacon.

Combine dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until evenly distributed.

Cut in butter

Add 3/4 cup cold unsalted butter, cubed, to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add cheese and seasonings

Fold in 1 1/2 cups grated sharp cheddar, 2 tablespoons chopped chives (if using), and 1/2 teaspoon cracked black pepper so they're evenly distributed through the flour-butter mixture.

Make the dough

In a separate small bowl, whisk 1 cup buttermilk with 1 large egg. Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon or rubber spatula until the dough just comes together. Do not overmix — it should be shaggy but cohesive. If dough is very sticky, sprinkle up to 2 tablespoons additional flour, 1 tablespoon at a time.

Shape scones

Turn the dough out onto a lightly floured surface and gently pat it into a 9-inch round about 1 to 1 1/4 inches thick. Using a bench scraper or sharp knife, cut the round into 8 equal wedges. Alternatively, shape into a 2-inch-thick square and cut into 8 triangles.

Egg wash

Beat 1 egg with 1 teaspoon milk or cream. Brush the tops of the scones lightly with the egg wash to encourage browning.

Bake scones

Place scones on the prepared baking sheet spaced about 1 inch apart. Bake in the preheated 425°F (220°C) oven for 15–18 minutes, or until golden brown on top and cooked through. Remove from oven and transfer to a wire rack to cool slightly.

Prepare bacon

While the scones bake, arrange 8 slices thick-sliced bacon on the wire rack over a baking sheet (this allows fat to drip away and promotes even crisping).

Bake bacon

Place the bacon in the oven alongside the scones for the last 12–16 minutes of scone baking time, depending on thickness and desired crispness. For very thick slices, 16–20 minutes may be needed. Check at 12 minutes and rotate the tray if necessary. Remove bacon when it's reached your preferred doneness and drain briefly on paper towels. Sprinkle with 1/4 teaspoon coarse sea salt if desired.

Assemble each portion

Split 4 warm Bacon Cheddar Scones in half horizontally. On the bottom half place 2 slices of the baked thick-sliced bacon (folded if needed to fit). Add one slice of the sweet element (listed as 'sweet slice' — e.g., a thin slice of honeyed butter, maple-glazed ham slice, or a thin slice of maple-candied fruit) on top of the bacon. Place the top scone half over the sweet slice.

Finish and optional drizzle

If desired, drizzle 1/2 tablespoon maple syrup or honey over each assembled scone for a sweet-savory contrast. Serve each with a small side of mixed greens tossed lightly (optional).

Serve warm

Serve immediately while scones are warm and bacon is still slightly crisp. Leftover scones keep for 2 days at room temperature in an airtight container or up to 4 days refrigerated; reheat at 325°F (160°C) for 8–10 minutes.

If serving with mixed greens, toss 2 cups mixed greens lightly with a splash of olive oil, a pinch of salt, and a squeeze of lemon. Offer additional maple syrup or honey for guests to add to taste.