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Cheddar Bacon Cream Scones Made with Self-Rising Flour and Whipping Cream
Cheddar Bacon Cream Scones are fluffy, savory scones made with strong cheddar cheese and crispy bacon bits. Perfect for brunch recipes, easy baking ideas, and homemade bread lovers.
Loaded with strong cheddar cheese and crispy bacon bits
Why You Will Love and Enjoy Cheddar Bacon Cream Scones
- They’re cheesy, savory, and ready in under 45 minutes.
- No rubbing butter into flour, just mix and bake.
- Perfect for brunch, lunch boxes, or with a bowl of soup.
Cheese and Bacon Scones
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18 to 20 medium scones 1x
- Category: Breakfast and Brunch
- Method: Baking
Description
These Cheddar Bacon Cream Scones are golden on the outside, soft inside, and seriously hard to stop eating. They’re simple, no rubbing butter into flour, mix, press, bake, and enjoy while they’re still warm.
Ingredients
- 500ml (2 cups) cake flour
- 500ml (2 cups) Self-Rising flour
- 30ml (6 tsp) baking powder
- Large pinch of salt
- Sprinkle chili pepper (optional)
- 375ml (1 1/2 cups) strong cheddar cheese, grated
- 85g (about 3/4 cup) bacon bits, cooked and cooled
- 30ml (6 tsp) vegetable oil
- 473ml (1 carton) whipping cream, cold
- 2 XL eggs
- Extra flour for dusting
- 1 egg for egg wash
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line a baking tray with baking paper or lightly grease it.
- In a large bowl, sift together the 500ml (2 cups) cake flour, 500ml (2 cups) self-rising flour, 30ml (6 tsp) baking powder, a large pinch of salt, and a sprinkle of chili pepper if using. Sifting really helps keep the scones light.
- Add the 375ml (1 1/2 cups) strong cheddar cheese and 85g (about 3/4 cup) bacon bits to the flour mixture.
- Toss them through the flour so they’re coated. This keeps them from sinking to the bottom while baking.
- In a separate bowl, whisk the 2 XL eggs with the 473ml whipping cream until smooth, then stir in the 30ml vegetable oil.
- Pour the cream mixture into the flour mixture. Using a metal spoon, gently mix until the dough just comes together. Don’t overmix; it creates tough scones. The dough should feel soft and slightly sticky but not wet. If it’s too dry, add 1 to 2 tbsp extra cream.
- Turn the dough out onto a well-floured surface.
- Sprinkle a little flour on top and press it out gently to about 2cm thick.
- Fold the dough in half over itself once, then gently flatten again with the palm of your hand. This quick fold helps create light layers.
- Cut out scones using a round cutter dipped in flour. Press straight down and lift. Do not twist, or you’ll seal the edges, and they won’t rise properly.
- Place the scones close together on the tray so they help each other rise. Beat 1 egg and lightly brush the tops only.
- Bake at 350⁰F (180⁰C) for 20 to 25 minutes, until well risen and golden brown on top.
- If your oven runs cool, you can increase it slightly to 375⁰F (190⁰C) for the last 5 minutes.
- Cool slightly on a wire rack and serve warm with butter.
- They’re best the day they’re baked, but you can reheat them for a few minutes the next day, and they’re still lovely.
Notes
Created, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
These Scones come out fluffy, cheesy, and just a little indulgent thanks to whipping cream. They are simple enough for a weekday bake but good enough for guests.
Cheddar Bacon Cream Scones deliver everything you want from a savory bake: golden tops, soft centers, and bold cheddar bacon flavor in every bite. The method is straightforward, the ingredients are simple, and the results feel impressive enough to serve to guests while still being easy enough for an ordinary day.
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