I dare you to stop eating these! Seriously, when I make these scones, someone (usually my husband) has to take them away from me. These buttery, bacony, cheesy delights are heaven in one easy bite. Perfect for brunch, they would also make for a great lunch alongside a bountiful salad. To take these scones over the top, add a pinch of grated cheese to the top of each one before you slide them into the oven.–Kim Laidlaw
LC Nomenclature Note
We had a tricky time discerning what name was more apt for these cute-as-a-button, buttery little bundles of bacony, cheesy goodness. Say something’s a scone and that summons notions of a special sort of flakey, buttery baked good. Call something a biscuit and that brings about similar yet distinct expectations. Not that you can go wrong either way with these little lovelies, whether served morning, noon, or night. What say you?
Bacon and Cheese Scones Recipe
- Quick Glance
- 30 M
- 45 M
- Makes about 4 dozen
- 3 slices thick-cut applewood-smoked bacon
- 2 cups all-purpose flour, plus more for the work surface
- 2 teaspoons baking powder
- 1 cup finely grated Asiago or Gruyere cheese, plus more for sprinkling if you please
- Pinch of kosher salt (if you add 1/4 teaspoon, you’ll be just fine)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (4 ounces) unsalted butter, cold, cut into chunks
- 1 large egg
- 3/4 cup heavy cream or whole milk
- 1. Preheat the oven to 400°F (204°C) and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment paper.
- 2. In a skillet, fry the bacon over medium-low heat until lightly crisped, about 5 minutes. Transfer the bacon to a cutting board and finely chop it.
- 3. In a food processor, dump the flour, baking powder, cheese, salt, and pepper and pulse briefly to mix. Add the butter and pulse until the mixture looks like coarse meal.
- 4. In a small bowl, whisk together the egg and cream or milk until blended. Pour the egg mixture into the processor and pulse just until the dough begins to pull away from the sides of the bowl and come together into a ball. The dough will be quite sticky.
- 5. Turn the dough onto a lightly floured work surface. Gently knead in the bacon by sprinkling the surface of the dough with some of the chopped bacon, folding the dough onto itself, and then repeating the sprinkling and folding until all of the bacon is incorporated. Be careful not to overhandle the dough. Then bring the dough together into a ball. Using a lightly floured rolling pin, roll out the dough to 1⁄2 inch thickness. Using a 1 1⁄2-inch biscuit cutter, cut out as many scones as you can. Gather the scraps of dough, roll out, and cut out more scones. Space the scones evenly on the prepared baking sheet. Sprinkle the tops of the scones with additional cheese, if desired. [Editor’s Note: We strongly encourage you to abide by this suggestion.]
- 6. Bake until the scones are golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly before serving, if you can stand to wait.
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Bacon and Cheese Scones Recipe © 2012 Kim Laidlaw. Photo © 2012 Eric Wolfinger. All rights reserved.