Best 3 Bacon Egg And Cheddar Scones Recipes

BACON-CHEDDAR CHEESE SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
• Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

BANGIN' BACON AND CHEDDAR SCONES

Steps:

• Preheat the oven to 425 degrees F.
• Add the flour, salt, and pepper to a large bowl. With a box grater, grate the butter into the flour. Mix the butter into flour with your hands until well incorporated. Add the cheese, green onion and crumbled bacon. Mix until evenly distributed. Add the buttermilk and mix with a wooden spoon until the mixture forms a stiff dough.
• Turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough into a rectangle a 1/2-inch thick. Cut wedges of dough out to preferred scone size and arrange on a half sheet tray lined with parchment paper.
• In a small bowl, beat the egg and brush each scone with the egg wash. Sprinkle with a little coarse sea salt and bake until nicely browned, about 14 to 16 minutes. Remove from the oven and arrange on a serving platter.

BACON, EGG AND CHEDDAR SCONES

Steps:

• Note before you get started: Shredding or cubing the cheese depends on personal preference; the shredded blends into the pastry, but the cubed leaves little chunks of cheese throughout. I'm a Libra, so I do both. (shred half and cube half ,-)
• Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
• Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated.
• Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
• Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
• Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles. Place the scones at least 1 inch apart on the baking sheet.
• Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.
• Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.