Savory Bacon, Egg & Cheddar Breakfast Scones
Indulge in these scrumptious Savory Bacon, Egg & Cheddar Breakfast Scones – a delightful twist on traditional scones, perfect for breakfast or brunch. This recipe, inspired by The Cheese Lover's Cookbook and Guide by Paula Lambert, has been generously adapted to enhance the flavors of crispy bacon and rich cheddar. Fluffy and flaky with a hint of savory goodness, these scones are sure to impress your family and friends. They freeze beautifully, making them a convenient option for busy mornings. Simply wrap each baked scone in double foil, and you’ll have a hearty breakfast at your fingertips. Enjoy them warm from the oven or reheated in a pinch!
N/A
Servings
280
Calories
8
Ingredients
Ingredients
unbleached all-purpose flour
2 cups (sifted)
baking powder
4 teaspoons (sifted)
salt
1/2 teaspoon (sifted)
unsalted butter
5 tablespoons (cold, cut into pieces)
large eggs
3 (2 beaten, 1 egg for wash)
heavy cream
3/4 cup (none)
cheddar cheese
8 ounces (shredded and cubed)
bacon
6 slices (partially cooked, cut into strips)
Instructions
1
Before starting, remember this tip: Opt for half shredded and half cubed cheddar cheese; the shredded cheese blends into the dough while the cubed cheese creates delightful pockets of melty goodness throughout.
2
Preheat your oven to 450°F (230°C) and prepare a baking sheet by lightly buttering it or lining it with parchment paper.
3
Sift together the unbleached all-purpose flour, baking powder, and salt in a medium bowl or in the work bowl of a food processor fitted with a steel blade.
4
Cut the cold unsalted butter into the flour mixture using two knives, a pastry blender, your hands, or a food processor. Ensure the butter is completely integrated until the mixture resembles coarse crumbs.
5
In a separate bowl, whisk together 2 of the large eggs and the heavy cream. Add this mixture to the dry ingredients, combining just until the dough starts to come together. Avoid overmixing for optimal texture.
6
Gently fold in the shredded and cubed cheddar cheese, lightly scrambled eggs, and cut bacon strips into the dough. Use a folding motion to ensure even distribution without overworking the dough.
7
Transfer the sticky dough to a floured work surface. Pat it out into a rectangle measuring about 12 x 4 inches in size and approximately 3/4 inch high. Cut the rectangle into three 4-inch squares, then slice each square diagonally to form six triangles.
8
Space the cut scones at least 1 inch apart on the prepared baking sheet.
9
In a small bowl, beat the remaining egg with 2 tablespoons of water. Brush this egg wash over the tops of the scones for a beautiful golden finish.
10
Bake in the preheated oven for 10 to 12 minutes, or until the scones are puffed and golden brown. Remove from the oven and serve them warm for the best flavor.
Nutrition Information
18g
Fat
24g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in these savory breakfast scones?
These scones feature a delicious blend of crispy bacon, rich cheddar cheese, and eggs.
Who is the original inspiration for this recipe?
The recipe is adapted and inspired by Paula Lambert's 'The Cheese Lover's Cookbook and Guide'.
What is the secret to the cheese texture in these scones?
The tip is to use half shredded cheddar, which blends into the dough, and half cubed cheddar, which creates melty pockets.
What temperature should the oven be set to?
Preheat your oven to 450°F (230°C) before baking.
How should I prepare the baking sheet?
You should lightly butter the baking sheet or line it with parchment paper.
Which dry ingredients need to be sifted together?
Sift together the unbleached all-purpose flour, baking powder, and salt.
How should the butter be incorporated into the flour?
Cut cold unsalted butter into the mixture using a pastry blender or food processor until it resembles coarse crumbs.
What liquid ingredients are mixed with the eggs for the dough?
Two large eggs are whisked together with 3/4 cup of heavy cream.
How many eggs are required for the entire recipe?
A total of three eggs are used: two for the dough and one for the egg wash.
What is the best way to combine the cheese and bacon into the dough?
Gently fold in the shredded and cubed cheese, scrambled eggs, and bacon strips to avoid overworking the dough.
What dimensions should the dough be patted into?
Pat the dough into a rectangle approximately 12 x 4 inches and 3/4 inch high.
How many scones does this recipe yield?
This recipe produces six triangle-shaped scones.
How do you cut the dough into the proper scone shape?
Cut the rectangle into three 4-inch squares, then slice each square diagonally into triangles.
How far apart should the scones be placed on the baking sheet?
Space the scones at least 1 inch apart to allow for expansion.
What is the purpose of the egg wash on top?
Brushing the tops with a beaten egg and water mixture creates a beautiful golden finish.
How long do the scones need to bake?
Bake the scones for 10 to 12 minutes.
How do I know when the scones are finished baking?
They are done when they appear puffed and golden brown.
Can I freeze these scones for later?
Yes, they freeze beautifully; wrap each baked scone in double foil for storage.
What is the best temperature to serve these scones?
They are best enjoyed warm from the oven or reheated.
What is the calorie count per scone?
Each scone contains approximately 280 calories.
How much protein is in one serving?
There are 9 grams of protein per scone.
What is the fat content for this recipe?
Each scone contains approximately 18 grams of fat.
What type of flour is recommended?
The recipe calls for unbleached all-purpose flour.
How should the bacon be prepared before adding it to the dough?
The bacon should be partially cooked and cut into strips.
Are there any tips for busy mornings?
Since they freeze well, you can have a hearty breakfast ready quickly by reheating pre-baked scones.
Is this a savory or sweet recipe?
This is a savory recipe, specifically designed for breakfast or brunch.
How much cheddar cheese is used?
The recipe uses 8 ounces of cheddar cheese.
What should I avoid doing to the dough?
Avoid overmixing the dough to ensure the texture remains fluffy and flaky.
Is this recipe suitable for beginners?
Yes, it is tagged as an easy recipe.
How many grams of carbohydrates are in a scone?
There are 24 grams of carbohydrates per scone.