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Breakfast. It’s really never been my thing. Now don’t get me wrong, I love Belgian Waffles, home fries, and biscuits as much as I like cheesecake, but I’ve never been an early morning eater. In fact, I’m not a morning person at all – Brian will tell you that you probably shouldn’t even try to look me in the eye until around 10 a.m. Oh, and I’m definitely not a morning talker – so as you’ve probably assumed, I don’t get invited to breakfast very often.
I prefer to start my day with a latte and nothing more. My appetite rolls in around mid-morning. That also happens to be the same time that I actually seek out human interaction. During the week, my breakfast typically includes hard boiled egg whites, cottage cheese or an apple with crunchy peanut butter. Clearly weekdays equal me being pretty boring, in regards to the first meal of the day and beyond.
Weekends, however, are another matter entirely. Brunch is a meal I can get behind wholeheartedly. I get to sleep in, I get copious amounts of bacon…what’s not to love?
I came across two savory scone recipes last week and took it as a sign that they should be on this past weekend’s brunch menu. Bacon and Cheddar Scones totally personified Sunday morning this week. Savory, crunchy, just a little bit sinful and indulgent – they are perfect for sharing with family and friends on a lazy weekend day. In fact, I have plans to make these again just for my bacon-loving dad very soon. You guys know I don’t repeat recipes, so I hope you know that these scones are pretty darn spectacular!
[pinit]
Bacon and Cheddar Scones
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter frozen
- ½ cup sour cream
- 1 large egg
- 1 cup shredded cheddar cheese
- ½ pound bacon cooked, cooled, and chopped
- 2 tablespoons finely chopped chives
- ¼ cup heavy cream
Instructions
- 1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- 2. In a medium bowl, mix flour, baking powder, baking soda and salt. Using the large holes of a box grater, grate the frozen butter into flour mixture. Use the tips of your fingers to work in the butter (the dough will be crumbly).
- 3. In a small bowl, whisk the sour cream and egg until smooth.
- 4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Stir in the cheese, bacon and chives until they are well incorporated into the dough.
- 5. Use your hands to press the dough against the bowl into a ball. At first it may seem like there isn’t enough liquid, but as you press, the dough will come together.
- 6. Place the dough on a lightly floured surface and pat into a 7-inch disk about 3/4-inch thick. Use a sharp knife to cut the dough into 8 triangles; place the scones onto prepared baking sheet. Use a pastry brush to lightly brush the tops of the scones with heavy cream, this will help you achieve a nice golden brown color. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
These are AMAZING. My daughter asked if she could just live on them with nothing else. (Smart girl). Thanks for the recipe!
Anne-
So glad to hear that you and your daughter enjoyed them. Have a great weekend.
-Jamie
I made these for a morning breakfast with friends. Honestly, I wish I had made more. The went off the plate really fast. I luckily had saved on back for my husband to try when he got home that night (I am glad I did). Now he wants me to make them every weekend. I like Amber’s idea of adding sauteed onions. Thanks for the recipe.
These are DIVINE. I added some sauteed onions to these as well, I could eat every single one myself haha.
I made these this morning, and they were so delicious! Everyone absolutely loved them. They do taste better eaten right away. Fabulous recipe!
I forgot to add that there’s 1/3 cup sugar in the regular scone recipe!
This is hands down the best basic scone recipe (all ingredients until you get to the cheese that is.) I’ve been making these scones for months, adding chocolate chips for dessert scones, and when I make plain I simply add a touch of almond extract and eat with jam and tea (I’m an anglo-phile)! I also add a simple glaze when they come out of the oven, confectioners sugar and a bit of water (2-3 tsp per 1/2 cup sugar) to make it barely runny, then I spoon it over the hot scones. Anyways…I was very very very excited to see the addition of bacon. I love bacon with my whole heart, as does my husband. I am excited to make these additions this weekend and become the most popular person in my house. I’m the only person in my house besides my husband, but it’s still nice to feel special. Thanks for posting.
Bacon and cheddar and scones, oh my! Looks amazing. :)
I’m just like you! I don’t like waking up in the morning but I love brunch and I love brunch food hehe it’s always so comforting and filling to eat :) these scones are perfect with a THICK THICK layer of butter hehe
Thanks for sharing!
I am soooo not a morning person either..oh wait, I am not a morning, noon or night person! :)
These sound great, I love scones..sweet or savory…and variety!
Those look absolutely gorgeous! What an awesome combination. Totally up my alley.
cheers,
Rosa