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Bacon and Cheese Scones Recipe


Bacon and Cheese Scones: Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pepper, and paprika. Cut the butter into the flour mixture with a pastry blender or two knives until you have coarse crumbs. Stir in the grated parmeson, bacon, and chives. Add about 3/4 cup (180 ml/grams) of the buttermilk to the flour mixture and stir just until the dough starts to come together. Add more buttermilk, if needed. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently until it comes together. Form into a 7 inch (18 cm) round. Use a 3 inch (7.5 cm) round biscuit cutter to cut the dough into circles. Place the scones on the baking sheet spacing about 2 inches (5 cm) apart. Gather up any scraps, re-roll, and cut out the remaining scones. Brush the tops of the scones with cream or milk and top with a sprinkling of grated parmesan.

Bake for about 18 minutes or until golden brown and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes about 7-8 scones.

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Bacon and Cheese Scones:

2 cups (260 grams) all purpose flour

1 tablespoon (15 grams) granulated white sugar

1 1/4 teaspoons (5 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon (1 gram) ground paprika

6 tablespoons (85 grams) cold unsalted butter, diced

1/2 cup (40 grams) grated parmesan cheese (can use a sharp cheddar)

1/4 cup (25 grams) cooked bacon, cut into bite sized pieces (about 4 slices)

2 tablespoons chives, finely chopped (can use green onions)

3/4 - 1 cup (180 - 240 ml/grams) cold buttermilk


Cream or Milk

Grated Parmesan