I joke a lot about it, but I genuinely think scones are the thing I get asked to make more than anything else. For all the fancy cakes and desserts I try to dole out, at the end of the day everyone seemingly just wants me to make them a scone.
This is fine by me, since scones are dead simple and insanely fast to make. I’ve outlined how I make my sweet scones in the past, but today I thought I’d share the savory scone recipe I get asked about the most. Using a food processor and pre-cooked bacon, this dough takes less than 15 minutes to make and about as long to bake.
BACON CHEDDAR SCONES
1 stick (113g) butter, cold
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground pepper
1 tsp. sugar (optional, but I like the balance it adds)
2 1/2 cups (325g) all-purpose flour
2/3 cup (160ml) whole milk
2 cups (200g) shredded cheddar cheese, plus extra for garnish
12 slices of cooked bacon
1. Preheat oven to 420°F/215°C and line a baking sheet with parchment or a silicone baking mat. Combine the butter, salt, sugar, pepper, baking power and flour in a food processor. Pulse until you achieve a sandy texture, then transfer the mixture to a large bowl.
2. Cut 2 pieces of the bacon into fourths (making 8 pieces total), then set them aside. Chop the remainder of the bacon into small strips and add it to the flour mixture along with the cheddar. Pour the milk onto the flour mixture and use a fork to gently fold the flour and milk together until a very shaggy dough forms (image below). Be sure not to overmix. You are not aiming for a smooth ball; the dough should barely hold together when pressed.
3. Dump the dough out onto a clean countertop or a sheet of parchment and press it into a flat disk shape (still being careful to work the dough as little as possible). Use a large knife or cake spatula to loosen the disk from the counter, then cut it into 8 wedges. Transfer the scones to a baking sheet and top them with a sprinkling of cheddar and a bacon segment each. Bake for 15-18 minutes or until the cheese is melty and bubbly and the bottom edges lightly browned. Serve warm.
