Bacon and cheese scones are buttery and flakey and made with flour, butter, baking powder, and all the usual pantry staples you have on hand for any biscuits. Perfect morning, noon, or night.
Bacon and Cheese Scones
- Quick Glance
- 30 M
- 45 M
- Makes 48 scones
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.
In a skillet, fry the bacon over medium-low heat until lightly crisp, about 5 minutes. Transfer the bacon to a cutting board and finely chop it.
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.
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.
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.]
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. Originally published April 23, 2012
Recipe Testers' Reviews
In one word: dangerous. These mini scones are so good they're dangerous. I used Gruyère in mine and the flavor paired so well with the smoky bacon it was heavenly. These are easy to make, present beautifully, and are a perfect size for a brunch or snack. They bake up flaky, tall and light. These scones are so easy to pop in your mouth.
The bigger the group you make them for, the better, because there will not be any leftovers, regardless of how many people at your party.
“Addictive” is the word I would use for these delectable little morsels. I’m not a baker, but even I could make this recipe and have them turn out perfect. But I would call them biscuits instead of scones. The recipe worked exactly as written.
I chose to use Asiago cheese this time around, but will try them again using Gruyère. I felt the mild taste of the Asiago is almost lost amongst the bacon, but you did get that saltiness, almost as if you using Parmesan. On half the scones, I used extra cheese on top. I left the other half plain. I wasn’t sure how the cheese would bake up, so I just used a little bit. Next time I will be more generous with the cheese on top.
I ended up with five dozen scones, and they all fit on one pan. I wasn’t sure how they would taste with a salad, as suggested in the recipe, but it was surprisingly good. I can also see these being served with a loaded baked potato soup or corn chowder.