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.
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
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.