One Saturday morning, Kev brought home a savory Cheddar Bacon Scones from the bakery down the street. I must have scowled. “Savory Cheddar Bacon Scones? Were they all out of the sweet rolls?” I asked. I’m not a huge fan of bacon, or cheddar, and I take my scones sweet. Sometimes you say just as much by what you don’t say. And I’ve never said bacon before on this site, and probably never said “cheddar bacon scones” in the same sentence. I’ve also never said eggs benedict. Or meatloaf. Or hotdogs. Or goat cheese. Or shrimp. Or oysters. Or beer, unless it has to do with beer bread. I’m down with beer bread. “How do you have a food blog?” they say. And then I remind them of the hiring process, or the lack thereof.
I also probably wouldn’t spring for savory cheddar bacon scones at a bakery, but maybe things are changing. I’m learning that there’s a lot to appreciate about a savory combo, and that’s especially true in this cheddar bacon scones recipe. After several stubborn attempts at turning down a bite of the savory cheddar bacon scones, I caved. We usually share a couple pastries among the three of us, but I usurped the cheddar bacon scones all to myself. And I have ever since. It’s a little bit sweet, plenty salty, with a mild earthy onion flavor, and a crispy cheddar shell. I had to figure out how to make them at home. So I did.
One of Kev’s favorite quotes is “healthy things grow and growing things change.” Maybe I’m changing. One savory cheddar bacon scone at a time.
There’s something about the added flavor of the bacon bits and the crispiness of the cheddar in this scone that feel familiar. The onions also add an unexpected mild earthy flavor that can rival any sweet scone you’ve tried before.
2016 is the year of spreading my chicken wings. I ate eggs benedict for the first time a couple weeks ago. Joined snapchat, though it took me a couple days to actually talk during a snap. And started a nomcast (a live interactive web show). I fumbled my words, saying triangle instead of rectangle, but I made scones live in my kitchen. If you’re new to scones, biscuits, and pie crusts, check it out! We can fly (or at least flap) together.
A little bit sweet, plenty salty, with a mild earthy onion flavor, and a crispy cheddar shell. Head this way for a video demonstration.
Ingredients
Scale
3 strips of fresh cut bacon
1/2 c. + 1 tbsp. heavy cream
1 egg + 1 yolk
2 c. unbleached all-purpose flour
3 tbsp. pure cane sugar
1 tbsp. aluminum-free baking powder
3/4 tsp. kosher salt
6 tbsp. unsalted butter, chilled
2–3 green onions
1/3 c. cheddar cheese, grated
Instructions
Ahead of time, cook bacon to a crisp. Place cooked bacon on a couple paper towels to absorb any wetness. Set aside.
Preheat oven to 425°. Line baking sheet with a Silpat or parchment paper. Set aside.
Assemble wet and dry ingredients. In a liquid measuring cup, add heavy cream and eggs. In a large bowl, add flour, sugar, baking powder, and salt.
Using a pastry fork or whisk, stir together dry ingredients. Cut butter into the dry mixture a tablespoon at a time. Using a pastry blender, cut butter into flour until mixture resembles a coarse meal. Butter should be pea sized.
Whisk together wet ingredients and pour over flour mixture. Stir together with the pastry fork being sure not to over stir. Mixture will be very crumbly.
Working quickly, finely chop bacon and green onions. Stir into scone mixture.
Turn mixture out onto a clean surface or Silpat. Pat dough into a rectangle, using a pastry bench to pull in the crumbles. Cut the dough in half using the pastry bench and stack one on top of the other, placing any lingering crumbles in between the stacks. Repeat this 1-2 times more if dough is still on the dry side.
Once ready, press dough into a square, about 1.25″ thick. Using the pastry bench, cut out 9 square scones. Place evenly apart on the Silpat. Top with grated cheese. Bake for about 15 minutes or until golden and cooked through. Serve warm. Best eaten same day.
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these look fantastic! i can only imagine them with an egg and some greens. while you’re deconstructing things, think you can figure out how sun street breads on 46th & nic makes their raspberry cream scones? they’re sweet … you’d like them. my son eats them by the half-dozen … it would be cheaper to be able to make my own. okay? awesome. thanks. 😉
Ohhhh we love Sun Street! It was the first bakery we went to after moving here. I searched “best biscuits in the twin cities”. Because of that search, I’ve yet to try their scones. Sounds like that needs to happen! Thanks for the tip!
What is a blog if not a place to spread your wings and try new recipes out of our comfort zone?! I love that you’re tackling so many new things – totally inspirational! I’m thinking my man would gleam with excitement if he saw me whipping up a batch of these…due time.
Oh goodness, I think you just made my dream scone. I have never felt so longingly far from my kitchen as I do right now in wanting to make these! Yay for chicken wings, nomcasts (can’t wait to check it out!) and these unbelievable scones.
Ever since your nomcast last Friday, I have been dying for these scones! Thanks again for all the wonderful technique tips – I cannot wait to make these. My mouth is watering already!
these look fantastic! i can only imagine them with an egg and some greens. while you’re deconstructing things, think you can figure out how sun street breads on 46th & nic makes their raspberry cream scones? they’re sweet … you’d like them. my son eats them by the half-dozen … it would be cheaper to be able to make my own. okay? awesome. thanks. 😉
Ohhhh we love Sun Street! It was the first bakery we went to after moving here. I searched “best biscuits in the twin cities”. Because of that search, I’ve yet to try their scones. Sounds like that needs to happen! Thanks for the tip!
What is a blog if not a place to spread your wings and try new recipes out of our comfort zone?! I love that you’re tackling so many new things – totally inspirational! I’m thinking my man would gleam with excitement if he saw me whipping up a batch of these…due time.
They are such a masculine scone with enough sweetness to lure the feminine side.
Oh goodness, I think you just made my dream scone. I have never felt so longingly far from my kitchen as I do right now in wanting to make these! Yay for chicken wings, nomcasts (can’t wait to check it out!) and these unbelievable scones.
Your comments always put a huge smile on my face. Thanks for that!
Yum! I make cheddar & onion biscuits, but I like this scone form a lot too!
Kari
http://www.sweetteasweetie.com
yummm!
ahhhhhhh so good!
Ever since your nomcast last Friday, I have been dying for these scones! Thanks again for all the wonderful technique tips – I cannot wait to make these. My mouth is watering already!
Thanks for the love and for tuning in. Heart swollen!
let those wings let you fly……. starting with egg benedict and savory scones. i like where you’re headed, girl. xo
❤️