Savory Bacon Cheddar Scones Recipe

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 4 teaspoons granulated sugar
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Other Ingredients

• 4 tablespoon unsalted butter, frozen
• 1 cup shredded sharp cheddar cheese
• 3/4 cup crispy bacon, chopped
• 2/3 cup thinly sliced green onion
• 1 cup + 2 tablespoons heavy cream, cold
• 1 egg, lightly beaten
• Flaky sea salt, optional

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Grate the frozen unsalted butter into a bowl and keep it in the freezer until ready to use.
3. In a large bowl, mix together the all-purpose flour, frozen grated butter, shredded cheddar cheese, crispy bacon, sliced green onions, granulated sugar, baking powder, sea salt, garlic powder, and onion powder until evenly distributed.
4. Make a well in the center of the bowl and pour in the cold heavy cream. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop and crumble the dough, breaking up large clumps and hydrating all flour. Chill the bowl with dough in the refrigerator for 15 minutes.
5. After chilling, turn the dough onto a lightly floured surface. Gently press it together into an 8-inch round disc. Cut into 8 equal wedges and place them onto the prepared parchment-lined baking tray. Chill the tray with scones in the refrigerator while preheating the oven.
6. Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius). Brush the tops of the scones with the beaten egg or heavy cream and optionally sprinkle with flaky sea salt. Bake for 20 minutes until the tops are golden brown.
7. Remove from oven and cool on a wire rack for 10 minutes before serving. Enjoy warm.

Notes

• Measure dry ingredients accurately using the spoon-level method or a kitchen scale to avoid dense scones.
• Substitute different types of cheddar cheese or add ham, herbs, or other mix-ins as desired.
• Store baked scones at room temperature in an airtight container for up to 3 days and reheat before serving.
• Freeze unbaked cut scones in an airtight container for up to 1 month; bake directly from frozen when ready.