Savory Bacon, Cheddar, & Scallion Scones
These flaky and tender savory scones are stuffed with cheddar cheese, crispy bacon, and fresh scallions. Perfect for breakfast or brunch, they're ready to eat in less than 1 hour!
Ingredients
- 4 tablespoon unsalted butter frozen
- 2 cups all-purpose flour *See notes below for measuring*
- 1 cup shredded sharp cheddar cheese
- 3/4 cup crispy bacon
- 2/3 cup thinly sliced green onion
- 4 teaspoons granulated sugar
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup + 2 tablespoons heavy cream cold
- 1 egg lightly beaten
- Flaky sea salt optional
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Grate the frozen butter into a bowl and keep in the freezer until ready to use.
- In a large bowl, combine the flour, frozen butter, cheese, bacon, green onions, sugar, baking powder, salt, garlic powder, and onion powder.
- Make a well in the center of the bowl and pour in the cold cream. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps and hydrating all of the dough at the bottom of the bowl. Then, chill the bowl in the fridge for 15 minutes.
- Once rested, dump the dough onto a lightly floured surface and gently press the clumps together into an 8” round. Cut into 8 scones, then place each one onto a parchment-lined baking tray. Chill the tray in the fridge while the oven preheats to 400 F/205 C.
- When the oven is ready, brush the tops of the scones with some of the lightly beaten egg (or heavy cream), sprinkle with flaky sea salt (optional), and bake for 15-20 minutes, until the tops are golden brown.
- Cool the tray on a wire rack for 10 minutes, then enjoy!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Substitutions: Feel free to use white cheddar, mild cheddar, or any other kind of cheese and additions like ham, herbs, etc.
Storage: Keep the baked savory scones at room temperature in an airtight container for up to 3 days. You can reheat them in the microwave or oven until warm for serving. To freeze, store the cut scones in an airtight container for up to 1 month. They can be baked straight from the freezer!
