Savoury Cheese & Bacon Scones
Soft, rich and buttery scones filled with cheddar cheese, honey-glazed bacon bits and chives. A great breakfast or side dish option. Simple to make!
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Servings: 8 scones
Ingredients
- 150 grams streaky bacon or cubed bacon
- 15 grams honey
- 250 grams regular flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- ¼ tsp ground white pepper
- ½ tsp salt
- 130 grams cheddar cheese or cheese of choice grated and chilled, see notes
- 15 grams chives finely diced, about 3 tbsp
- 115 grams butter frozen, grated
- 1 large egg cold, separated
- 220 ml buttermilk cold
Instructions
- Start by dicing the bacon into small cubes, if using streaky bacon, and sauté on a medium heat until crispy. Just before removing it from the heat, add 15 ml (1 tbsp) honey and sauté for 30 seconds. Set aside to cool.
- Whisk flour, baking powder, baking soda, garlic powder, cayenne pepper, salt, and white pepper together in a large bowl. Add in the chives and chilled shredded cheese.
- Grate the frozen butter using a box cutter - don't grate too finely, medium shreds. Add the butter to the flour mixture and combine with your fingers, two forks or a pastry cutter until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Add 170ml of chilled buttermilk and the egg yolk (save egg white for step 5) to a small container. Add in the honey-glazed bacon bits and mix until combined. Pour over the flour-cheese mixture and then mix until the dough clumps together.
- Tip the dough onto a clean and floured, work surface and lightly press the dough together. Add a sprinkle of flour if the dough seems too sticky, or a tbsp of cold buttermilk if it's too dry. Do not over work the dough otherwise the butter will start to soften. Do not knead but rather press it into a rectangular shape (or shape of choice) with 1/2 thumbs height and, with a sharp knife cut into 8 pieces or however big you'd like them. Place the scones on a lined baking sheet, 8 cm apart.
- Refrigerate for a minimum of 15 minutes or until the oven has preheated. Once the scones are in the fridge, preheat the oven to 204℃/400℉.
- Bake for 25 minutes or until golden brown around the edges and on top. Remove from the oven and cool for a few minutes on the baking sheet before devouring.
Video
Notes
- Cheese: I like using cheddar cheese because it's sharp so it delivers a lot of flavour. The orange from the cheddar cheese also adds a lovely color but you can use whatever cheese you fancy - woohoo!
- Meat: You can use bacon or whatever cured meat you like, like ham, salami etc. You can also use cubed bacon if you prefer.
- Storing: Leftover scones keep well at room temperature for 2 days or in the refrigerator for up to 5 days. Scones become softer by day 2.