Breakfast Scone Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange 6 bacon strips on a rimmed baking sheet lined with foil or parchment in a single layer. Bake for 12–18 minutes, turning halfway if needed, until crisp but not overly dark. Remove to paper towels to drain and cool, then chop into bite-sized pieces. Reserve any rendered bacon fat for another use or discard.

Make scrambled eggs

In a medium bowl whisk together 4 large eggs, 2 tbsp milk, 0.5 tsp salt, 0.25 tsp black pepper, and 1 tbsp chopped chives until blended. Heat a nonstick skillet over medium-low heat and add 1 tbsp butter. When butter is melted and foam subsides, pour in egg mixture. Cook slowly, stirring gently with a spatula to form soft curds, about 3–5 minutes. Remove from heat when just set (slightly underdone is fine). Fold in chopped bacon (reserve a few pieces for garnish if desired). Set scrambled egg and bacon mixture aside to cool slightly.

Reduce oven to 425°F (220°C) and position a rack in the center. Line a baking sheet with parchment.

Combine dry ingredients

In a large mixing bowl whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 1 tsp sugar, and 1 tsp fine salt until evenly distributed.

Cut in butter

Cut 6 tbsp cold unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add cheese

Stir in 1 cup grated cheddar cheese so it is evenly distributed through the crumbly mixture.

Add liquids and form dough

Make a well in the center and pour in 3 tbsp cold whole milk and 1/2 cup cold heavy cream. Using a fork or rubber spatula, gently fold until the dough comes together in a slightly sticky mass. Do not overwork—stop when most flour is incorporated but dough still shaggy. If dough is too dry, add up to 1 tbsp more milk. If too wet, sprinkle 1 tbsp flour.

Incorporate filling

Gently fold the cooled scrambled egg and bacon mixture into the dough, leaving some bacon pieces aside for topping if desired. Work carefully so eggs remain in chunks; if eggs are very moist, drain briefly on paper towels before adding. Pat the dough onto a lightly floured surface to a 1-inch thick round about 8 inches across.

Cut scones

Using a 3-inch round cutter, cut out 6 scones, reassembling scraps and re-rolling gently as needed to get 6 total. Transfer scones to prepared baking sheet, spaced 1–2 inches apart.

Egg wash

Whisk 1 large egg with 1 tsp water and brush the tops of scones lightly. Sprinkle remaining bacon pieces and a little extra grated cheddar on top if desired.

Bake scones in preheated 425°F (220°C) oven for 12–16 minutes, until tops are golden brown and scones are cooked through. Rotate the pan halfway through for even color. Remove to a wire rack and cool 5 minutes before serving. Serve warm.

Make dressing

In a small bowl whisk together 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.25 tsp salt, and 0.125 tsp black pepper until emulsified.

Assemble salad

In a large bowl combine 4 cups mixed baby greens, 0.5 cup halved cherry tomatoes, and 0.5 cup thinly sliced cucumber. Just before serving, toss the greens with the dressing to lightly coat.

Place one warm cheese, bacon & egg scone on each plate alongside a generous portion of dressed greens. Optionally garnish scones with additional chopped chives and a few extra bacon pieces. Serve immediately.