Honey Bacon Cheddar Scones

an eggless Bacon Cheddar Scone on a plate with a cooling rack with more scones on the background.

These scones are Ah-Mazing!! The scones are tender and fluffy but still incredibly hearty. Of course, the bacon cheddar combo is always a good one. The honey also adds a special touch, making these scones even more irresistible.

Course Breakfast

Cuisine European

Prep Time 10

Cook Time 23

Total Time 33

Servings scones

Calories 385kcal

Author Oriana Romero

Equipment

Ingredients

4 – 5 bacon strips, chopped
2 cups (280 g) all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon black pepper
10 tablespoons (140 g) unsalted butter, cold and diced
3/4 cup (180 ml) heavy cream (plus more for brushing)
1 tablespoon honey
1 cup (113 g) cheddar cheese, very coarsely grated

Instructions

In a medium skillet over medium heat, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Set aside.
Whisk together the flour, baking powder, salt, and pepper in a large bowl.
Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
Mix the heavy cream and honey in a bowl.
Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until the dough comes together. Toss in crisp bacon and cheese.
Turn the dough out onto a floured surface. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees,fold it over itself, and flatten it again. Repeat this step 2 more times,taking care not to overwork the dough. Then, form it into an 8-inch disk about 1” (2.5cm) thick, cover it with plastic wrap, and refrigerate it for 30 minutes.
After 30 minutes, cut the disk into 8 wedges with a sharp knife.
Transfer to a parchment-lined cookie sheet, leaving a 1/2-inch space between each wedge, and pop your tray into your fridge for 15 minutes while you heat the oven.
Preheat oven to 375º F (190º C).
Bake for 20 to 23 minutes, or until golden brown. Remove from the oven and let cool slightly on the baking sheet.
Serve warm.

Notes

STORE: Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.

FREEZE: Just follow these simple steps:

Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen,
Place them in a single layer in a freezer-friendly bag or container. Freeze for up to a month.

Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.

RECIPE TIPS:

Butter. For best results, toss your butter in the freezer for 15 minutes to an hour before you begin making this recipe. When you cut the frozen butter into the dry ingredients, you will create crumbs. These crumbs are essential to have scones with a flaky center while keeping the edges crumbly and crisp.
Don’t overwork scone dough. It’s important not to overwork the dough and never roll it too thin. Doing so will make the scone lose the flaky, moist, and delicious crumbly texture.
Refrigerate before baking. Keeping scone dough as cold as possible prevents over-spreading, so don’t skip this step.
Do Not Overbake. Overbaked scones will be dry and hard, so pay attention to them while they’re in the oven.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition