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A tray of bacon, egg, and Cheddar scones
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4.88 / 8 votes

Bacon, Egg, and Cheddar Scones

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.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 461

Ingredients

For the mix-ins

  • 3 strips bacon
  • 2 large eggs

For the scones

  • 2 cups unbleached all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 5 tablespoons unsalted butter, cold
  • 2 large eggs, cold
  • 3/4 cup heavy cream, cold
  • 2 ounces Cheddar cheese, shredded (1/2 cup), cold

For the egg wash

  • 1 large egg
  • 2 tablespoons cold water
US - Metric

Instructions

Heat the oven

  • Crank the oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Cook the mix-ins

  • Cook the 3 strips bacon in a skillet over medium heat, flipping once, until the fat has rendered and the bacon is cooked but still pliable, 4 to 6 minutes. Drain on paper towel and cut into 1/2-inch-wide (12 mm) strips.
  • In the same pan, lightly scramble the 2 large eggs your favorite way. Spoon the eggs onto a plate and break them into 1-inch (2.5 cm) chunks. Let cool completely.

Mix the scone dough

  • Dump the 2 cups unbleached all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon table salt into a large bowl and whisk to combine.
  • Cut the 5 tablespoons unsalted butter into the flour until it's completely incorporated using 2 knives, a pastry blender, or your best kitchen tools: your hands.
  • Beat the 2 large eggs and the 3/4 cup heavy cream in a medium bowl until combined.
  • Pour the egg mixture over the flour and gently stir, just to incorporate the eggs. Don't overmix.
  • Fold the 2 ounces Cheddar cheese, scrambled eggs, and cooked 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.
  • Plop the dough onto a well-floured work surface. Pat the dough into a rectangle about 12 by 4 by 3/4 inch (30 by 10 by 2 cm) high. Cut the dough into three 4-inch (10 cm) squares. Cut the squares on the diagonal to form six triangles.

Brush the scones with egg wash

  • Place the scones at least 1 inch (2.5 cm) apart on the baking sheet. Beat the 1 large egg with 2 tablespoons cold water and brush the tops of the scones.
    If you're not utterly hangry, slide the baking sheet into the fridge for 30 minutes to set the dough so it doesn't spread during baking.

Bake and serve

  • Bake the scones for 10 to 12 minutes, or until golden brown. Remove and serve warm.

    ☞ TESTER TIP: 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 300°F (150°C) warm oven.

Notes

Food Processor Variation
Fit a food processor with the steel blade and pulse the flour, baking powder, and salt to combine (Step 4). Add the cold butter and pulse until it is completely incorporated (Step 5). Add the egg mixture from Step 6 and pulse just to incorporate the eggs; do not overmix (Step 7). Dump the flour-and-butter mixture into a clean bowl, then fold in the Cheddar, scrambled eggs, and bacon by hand as directed (Step 8).

Nutrition

Serving: 1scone | Calories: 461kcal | Carbohydrates: 34g | Protein: 14g | Fat: 30g | Saturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 229mg | Sodium: 588mg | Fiber: 1g | Sugar: 1g