These bacon, egg, and Cheddar scones combine all our breakfast faves in a scrumptious handheld package that’s less messy than an English muffin with parts that can slide in all directions. You’re welcome.
What's the secret to making scones?
What we really mean is what’s the secret to making tender yet superlatively flaky scones? Here, a few simple things to make certain you achieve scone satisfaction.
Keep your ingredients cold
What causes scones to be flaky is the moisture in the cold butter meeting the hot blast of the oven and evaporating into steam, which lifts and separates the layers of scone. You want to ensure the butter stays as cold as possible until it goes into the oven. Keeping the other ingredients cold helps keep the ambient temperature of the dough nice and frigid.
Don’t overmix the dough
Handling the tough can toughen the resulting scones. So be delicate.
Use as little flour as possible
Too much flour can create a dense dough that’s more reticent to let those layers lift. The dough may be slightly sticky but that’s fine. Don’t add more flour than the recipe indicates.
Bacon, Egg, and Cheddar Scones
- Quick Glance
- 10 M
- 35 M
- Makes 6
Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
In a large bowl or the work bowl of a food processor fitted with a steel blade, sift the flour, baking powder, and salt together. Cut the butter into the flour until it’s completely incorporated by using 2 knives, a pastry blender, your hands, or the food processor.
In a medium bowl, beat 2 of the raw eggs and the cream until combined. Gently stir or process just to incorporate the eggs into the flour and butter; do not overmix. If using the processor, dump the flour-and-butter mixture into a clean bowl.
Fold the cheese, scrambled eggs, and bacon into the flour mixture. The dough will be sticky and chunky. Stir and knead the dough as little as possible while evenly distributing the cheese, scrambled eggs, and bacon throughout.
Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12-by-4-by-3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles.
Place the scones at least 1 inch apart on the baking sheet. Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones. If you have the time, place the baking sheet in the fridge for 30 minutes to help set the dough so it doesn’t spread during baking.
Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm. (The scones truly are best served straight from the oven and not hours or days later although you can refrigerate any leftovers and heat them in a warm oven.) Originally published January 1, 2010.
Recipe Testers' Reviews
This recipe is one of those that I saw and said "Why didn't I think of that?" Followed by, "I'm glad someone did!" These scones were amazing. My family has long been fans of bacon, egg and cheese sandwiches but this form of what we loving call a BEC just takes it to another level. Baking the BEC into a buttery, flaky scone is a masterstroke.
The best part for home bakers is that it's not hard at all. It was a tad challenging mixing the dough enough to evenly distribute the bacon, egg, and cheese but not so much as to toughen the dough but really, just a tad. The dough was very easy to work with, not overly sticky. And the best part was that we were eating them within an hour.
The only other thing to say is, "Where have you been all my life?"
These were really delicious. All the elements of an egg muffin, but better. Flaky and tender with melting cheese and bites of egg punctuated by flecks of crisp bacon. And they were a cinch to put together; hardly more effort than making bacon and scrambled eggs alone. They were definitely best eaten freshly baked, but the leftovers reheated well enough.