Bacon and Cheese Scones

I had some friends over for brunch this past weekend and decided to make scones for the first time. I was pretty anxious to make something in my new mixer so thought I’d break it in on a brand new recipe. I went with a more savory scone for my first attempt, although I plan to make my Nana’s recipe for sweet milk scones soon…

3 c all-purpose flour
1 tbsp baking powder
1 tsp salt
1-2 tsp ground black pepper (I used 1 tsp and could taste the pepper)
8 tbsp cold unsalted butter, cut into small cubes
1 1/2 cups grated cheese (I used Colby Jack because it’s what I had, but cheddar would also be good)
10 slices bacon, cooked and crumbled into small pieces
1 c buttermilk (plus 1/2 c as needed)

For the egg wash
1 egg
2 tbsp water

Preheat the oven to 400 degrees. Combine the flour, baking powder, salt, and pepper in an electric mixer with the paddle attachment. Add the butter and mix on low until the mixture is crumbly and the butter pieces are about the size of small peas. (Instead of an electric mixer, you can also use two knives to cut the butter into the dry ingredients).

Mix in the grated cheese, then mix in the bacon and 1 cup of buttermilk. Stir by hand, just until all the ingredients are incorporated. Add additional buttermilk, 1 tbsp at a time, if dough is too dry. Form the dough into a ball and place it on a lightly floured surface. Pat the dough into an 8-inch disk and slice the dough into 8 wedges.

Wisk together the egg and water. Lightly brush egg wash on top of each wedge.

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Transfer the wedges to an ungreased baking sheet. Bake for 18-20 minutes or until a toothpick comes out clean. Voila!

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These scones came out doughy and flavorful. They were also very filling. They kept well for the next two days stored in a large Ziploc bag. Great for breakfast, brunch, or even a weekend snack!


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