Description
These cheddar bacon brunch scones are buttery, savory, and just a little indulgent, perfect for slow mornings or casual guests. They come together fast, don’t need fancy tools, and smell amazing while baking.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold
- 1 cup shredded cheddar cheese
- 1/3 cup cooked bacon, crumbled (or bacon bits)
- 2 tbsp chopped fresh chives
Instructions
- Heat the oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
- Set it aside so it’s ready when the dough is done.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, 1/2 tsp garlic powder, and 1/2 tsp kosher salt until everything’s evenly mixed.
- Add 1/2 cup cold, unsalted butter, cubed, and use your fingers to rub it into the flour mixture until it resembles coarse crumbs with some pea-sized bits remaining. That’s what gives the scones their flaky texture.
- Pour in 3/4 cup cold buttermilk, then gently stir in 1 cup shredded cheddar cheese, 1/3 cup cooked bacon, and 2 tbsps chopped fresh chives.
- Mix just until a soft, slightly sticky dough forms. Don’t overdo it.
- Turn the dough out onto a lightly floured surface.
- Knead it gently 3 to 4 times, just enough to bring it together without smoothing it out too much.
- Pat or roll the dough into an 8-inch circle, about 1 inch thick.
- Cut it into 8 wedges using a sharp knife or bench scraper.
- Place the scones onto the prepared baking sheet, leaving a little space between them.
- Bake for 18 to 20 mins, until the tops are lightly golden, and the scones feel set when touched.
- Let them cool for a couple of minutes, then serve warm with butter while they’re at their best.
Notes
Created, prepared, tried, and tested Mona
