Blt On Cheese Scone Recipe
Crisp bacon, lettuce, and fresh tomatoes with mayo on a homemade cheese scone.
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Ingredients
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Cheese Scones
Bacon & Toppings
Method
Cheese Scones
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Combine dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp salt, 1 tsp granulated sugar, and 1 tsp black pepper until evenly combined.
- 3
Cut in butter
Add 6 tbs cold, cubed unsalted butter to the dry mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- 4
Add cheese
Fold in 1 cup freshly grated sharp cheddar cheese until evenly distributed through the flour-butter mixture.
- 5
Mix wet ingredients
In a separate small bowl, whisk together 3 tbs milk, 3 tbs buttermilk, and 1 large egg until combined.
- 6
Form dough
Make a well in the center of the dry ingredients and pour in the milk-buttermilk-egg mixture. Stir gently with a wooden spoon or spatula until a shaggy dough forms. Do not overmix; the dough should be slightly sticky but hold together. If dough seems too dry, add up to 1 tbs additional milk; if too wet, sprinkle in up to 1 tbs flour.
- 7
Shape and cut scones
Turn the dough out onto a lightly floured surface, gently pat to a 1-inch thick round. Use a 3½ to 4-inch biscuit cutter (or a sharp knife) to cut 4 scones. Press scraps together gently to cut a fifth if desired, but avoid overworking the dough. Place scones on the prepared baking sheet about 1 inch apart.
- 8
- 9
Bake
Bake in the preheated 425°F (220°C) oven for 12–16 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Rotate pan halfway through baking for even color.
- 10
Cool
Remove scones from oven and transfer to a wire rack. Let cool for 8–10 minutes before slicing in half horizontally.
Bacon & Assembly
- 11
Cook the bacon
While scones bake, preheat a large skillet over medium heat. Add 8 bacon slices in a single layer (work in batches if necessary). Cook 3–5 minutes per side, or until crispy to your preference. Transfer cooked bacon to a paper towel–lined plate to drain. If you prefer, keep bacon warm in a low oven (200°F/95°C).
- 12
Prepare tomato and lettuce
Slice the ripe tomato into 1/4-inch thick slices. Season tomato slices lightly with 1/4 tsp salt and 1/4 tsp black pepper. Rinse and pat dry 4 lettuce leaves and set aside.
- 13
Split and toast scones
When scones are cool enough to handle, slice each in half horizontally. Optional: spread 1 tsp softened butter on cut sides and toast cut-side down in a skillet over medium-low heat for 1–2 minutes until lightly golden. Alternatively, toast under a broiler for 30–60 seconds, watching closely.
- 14
Assemble BLT on scone
Spread 1 tsp mayonnaise on each bottom half of the scones (total 4 tsp used). Layer lettuce leaves evenly across the mayo, then place 2 slices of cooked bacon per sandwich (4 scones -> 2 slices each). Top bacon with 2–3 tomato slices per scone (depending on size). Put the top scone halves in place to complete each sandwich.
- 15
Serve
Serve immediately while bacon is warm and scone is tender. If making ahead, keep scone bottoms and toppings separate and assemble just before serving to keep scones from becoming soggy.
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