Bacon and cheese scones are buttery, flakey, and cute as a button. Made with flour, butter, baking powder, and all the usual pantry staples you use for any biscuits, these are perfect morning, noon, or night.
We had a tricky time discerning what to call 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. Originally published April 23, 2012.–Renee Schettler Rossi
Bacon and Cheese Scones
- 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 stick unsalted butter (4 oz), 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.