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One Bowl Muffin Pan Scones. Quick and Easy Savory Scones with Cheese and Bacon
Bake up these One Bowl Muffin Pan Scones with just a handful of ingredients. Light, fluffy, and perfect with bacon and cheese for a no-mess breakfast treat.
If you love warm, buttery scones but hate dealing with cutters, sticky dough, or extra cleanup, this recipe’s for you. Everything goes into one bowl, no rolling needed, and you can tweak it however you like, sweet or savory.
Why you’ll love these One Bowl Muffin Pan Scones:
- One bowl, zero fuss, minimal cleanup
- Fluffy on the inside, golden edges outside
- Perfect for breakfast, brunch, or snack time
- Freezer-friendly and super adaptable
- Tastes great plain or loaded with cheese and bacon
Quick and Easy One Bowl Muffin Pan Scones are a cozy breakfast treat. Cheese or bacon makes them extra special. Bake a batch and enjoy a warm, comforting morning.
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One Bowl Muffin Pan Scones
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 scones depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy
Description
These fluffy One Bowl Muffin Pan Scones are buttery, golden, and easy to make in under 30 minutes! Perfect for breakfast or brunch with bacon and cheese for a savory twist.
Ingredients
Dry:
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt (omit if using bacon bits)
Wet:
- 1/4 cup oil (any neutral oil works great)
- 1 egg
- 1 1/2 cups tepid milk
Optional Extras:
- 1/4 cup cooked bacon bits
- 1/2 cup sharp shredded cheese (cheddar works best)
Instructions
- In a big bowl, whisk together 2 cups flour, 4 tsp baking powder, and ½ tsp salt (skip the salt if you’re tossing in ¼ cup bacon bits later).
- Stir in any extras you like; those bacon bits or ½ cup shredded cheese make these scones so good.
- In a smaller bowl, whisk together ¼ cup oil, 1 egg, and 1½ cups tepid milk until smooth.
- Pour the wet mix into your dry mix. Stir until there are no flour pockets left; it’s fine if it’s a bit lumpy. Don’t overmix or you’ll lose that tender crumb.
- I’ve tried everything from paper liners to metal pans, but honestly, a silicone muffin mold works best.
- Scones pop right out without sticking. If you only have a regular muffin pan, spray it well with non-stick spray or brush with oil.
- Use an ice cream scoop (lightly coated in oil or spray) to drop even portions into each cup. They’ll puff up beautifully.
- Bake at 180°C / 350°F for about 20 minutes, or until a toothpick in the center comes out clean.
- If you’re using silicone, flip them onto a cooling rack, then pop them back in the oven for 5 minutes to crisp the bottoms.
- These are best fresh but can be stored airtight for two days or frozen for up to a month. Pop in the air fryer or oven to reheat.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Esme Slabs (own creation) from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 155
- Sugar: 0.1 g
- Sodium: 169.3 mg
- Fat: 7.7 g
- Saturated Fat: 1.9 g
- Trans Fat: 0.1 g
- Carbohydrates: 17.9 g
- Fiber: 0.6 g
- Protein: 4.2 g
- Cholesterol: 21.3 mg
Bake these soft, quick, One Bowl muffin pan scones, golden and fluffy, in 20 minutes fast breakfast.
Quick and Easy One Bowl Muffin Pan Scones are golden on the outside and tender inside, baked without fuss in just one bowl. The option to add cheese or bacon makes them a versatile treat for breakfast or brunch that everyone will enjoy immediately.
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Thanks so much for sharing with us at Full Plate Thursday, 772!
Merry Christmas,
Miz Helen
Thanks Miz Helen. This is such a lovely treat to make and keep in the fridge.
These would be great for breakfast on the go! Featuring you at Wednesdays in the Studio!
Thank you so much for the feature Jennifer, highly appreciated, and will pop in tomorrow for sure.