Best 14 Bacon 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.

BACON SCONES

Steps:

• Preheat oven to 400°. In a large bowl, combine first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in onion, cheese and two-thirds of the bacon., Transfer dough to a greased baking sheet. Pat into a 7-1/2-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining bacon. Bake 15-20 minutes or until golden brown. Serve warm.

BACON SCONES

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in the onion, cheese and two-thirds of the bacon.
• Transfer dough to a greased baking sheet. Pat into a 7-1/2-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining bacon. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

SAVORY BACON SCONES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon grease into a small glass container and chill until set, at least 1 hour. Cut bacon strips into 1/4-inch slices.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine flour and 1 tablespoon plus 1 teaspoon baking powder in a large bowl. Measure out 6 tablespoons plus 2 teaspoons chilled bacon grease into the bowl. Knead grease into the flour mixture with one hand, turning bowl with the other, until dough is crumbly.
• Make a well in the center of the dough and slowly pour in 10 tablespoons plus 2 teaspoons milk. Mix with one hand until milk is incorporated and dough feels wet to the touch. Form dough into a thick disc. Cut into 16 equal-sized pieces with a knife.
• Roll dough into individual balls and place them on the baking sheet. Flatten them into circles about 2 1/2 inches in diameter. Place a tablespoon of bacon slices in the center of 8 circles. Top with remaining circles of dough. Seal so that the top circle meets the bottom using your fingertips.
• Whisk egg yolk with maple syrup in a bowl; brush over sides and top of each scone. Let scones rest, about 15 minutes.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.
• Place a clean towel on a plate, transfer scones to the towel and fold towel over to keep 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 AND DATES SCONES

Steps:

• Preheat oven to 400°f. Line baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until cooked through but still tender and not crisp, turning occasionally. Transfer bacon to paper towels to drain; cool. Pour bacon drippings from skillet into small heatproof bowl and reserve.
• Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl. Coarsely chop cooled bacon. Add bacon and dates to flour mixture; toss to coat. Coarsely grate butter into flour mixture. Using fork, stir in butter. Add buttermilk; stir until large moist clumps form. Using hands, knead mixture briefly in bowl until dough forms.
• Transfer dough to floured work surface. Pat into 8-inch round. Cut into 8 wedges. Transfer scones to sheet. Cover and chill scones 2 hours. Brush with reserved bacon drippings. Sprinkle with raw sugar.
• Bake scones until golden brown and tester inserted into center of scones comes out clean, 16 to 18 minutes. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Cool completely; store airtight at room temperature.

PEPPERED BACON AND CHEESE SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, bacon and shallot., In a small bowl, whisk egg and buttermilk until blended; reserve 1 tablespoon mixture for brushing scones. Stir remaining mixture into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush with reserved buttermilk mixture., Bake 20-25 minutes or until golden brown. Serve warm.

MAPLE-BACON SCONES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, sugar, 2 tablespoons plus 2 teaspoons baking powder, and salt in a bowl. Add butter and cut in with your hands or a pastry blender until crumbly with all pieces of butter smaller than a small bean. (You can use a food processor.) Make a small well in the center of the mixture.
• Pour cream, maple syrup, and chopped bacon into the well. Combine with your hands, working quickly so butter does not melt, until the dough sticks together. Divide dough into 12 equal portions. Roll and gently press each portion into a scone about the size of your palm; place on a baking sheet.
• Bake in the preheated oven until tops spring back when lightly touched, 20 to 25 minutes. Remove from the oven and transfer to a wire rack.
• Mix powdered sugar, maple syrup, and milk for glaze together in a bowl until smooth. Drizzle over scones.

MAPLE, BACON, AND DATE SCONES

Steps:

• Position oven racks in the top third and center of the oven; preheat oven to 400°.
• Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
• Scones--in a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt.
• Using a pastry blender or your fingertips, cut in the butter until the mixture is crumbly with some pea-sized pieces of butter.
• Add the dates and toss to coat with the flour mixture; repeat with the bacon.
• Whisk the buttermilk and 1/3 cup of maple syrup together in a measuring cup.
• Pour into the flour mixture and stir just until combined; do not overmix.
• Turn the dough out onto a lightly floured work surface and knead a few times.
• Roll out into a 1-inch thick round.
• Using a 2 1/2 inch round cookie cutter, pressing firmly to cut through the dates, cut out scones as close together as possible to avoid excess scraps.
• Arrange at least 2 inches apart on the prepared baking sheets.
• Gently press the scraps together, roll out again, and cut more scones.
• In a small bowl, whisk together the egg and remaining 1 tablespoon maple syrup.
• Brush the tops of the scones lightly with the egg mixture and sprinkle with the Demerara sugar.
• Bake, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the scones are golden brown, about 20 minutes.
• Let cool on the pans for 10 minutes.
• Serve warm.

BRUMMIE BACON CAKES - ENGLISH BACON SCONES FOR BREAKFAST

Steps:

• Grill the bacon until crisp. Cut into small pieces. Sieve the flour and salt into a bowl and rub in the butter to fine breadcrumbs. Add the bacon and one third of the cheese.
• Mix the milk, ketchup and Worcestershire sauce together in a separate bowl. Add the dry ingredients to make a soft dough. On a floured board, roll out an 18 cm (7 inch) circle.
• Brush with milk and cut into 8 wedges. Arrange on a greased baking sheet and sprinkle with the remaining cheese. Bake for 30 minutes in a preheated oven at 200 °C / 400 °F / Gas 6.
• Serve hot with fried eggs and tomatoes for breakfast, or split and spread with butter and garnished with watercress.

BACON BLUEBERRY SCONES

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk buttermilk and oil; add to crumb mixture stirring just until moistened. Stir in blueberries and bacon. , Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , In a small bowl, beat egg and milk; brush over scones. Bake at 425° for 12-15 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes or until heated through.

MAPLE BACON SCONES

Steps:

• 1. In a medium-sized bowl, combine the flour, baking powder, baking soda, salt and granulated sugar. Add the butter, working it in till the mixture is crumbly.
• 2. Whisk together the egg, milk, and maple flavor. Add this to the dry ingredients, along with the bacon or ham. Mix just till everything is evenly moistened.
• 3. Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into a 9" x 9" square, about 5/8" thick.
• 4. Cut the dough into nine 3" squares. Then cut each square into two triangular wedges, to make a total of 18 scones.
• 5. Place the scones on a lightly greased or parchment-lined baking sheet, and put them in the freezer for 30 minutes. While the scones are chilling, preheat your oven to 425°F.
• 6. Combine the 1 tsp maple syrup with the cream. Brush the chilled scones with the cream mixture, and sprinkle with additional sugar, if desired. Bake the chilled scones for 18 to 20 minutes, or until they're a medium to deep-golden brown.
• 7. Remove the scones from the oven, and cool them on a rack briefly. Serve warm with maple syrup.

BACON-CHEDDAR-CHIVE SCONES

Steps:

• Preheat the oven to 425°F with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. Mix in the cheese, chives, and bacon until evenly distributed. Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface. Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones in the middle or upper third of the oven for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature. Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.

BACON CHEDDAR CHIVE SCONES

Steps:

• 1. Preheat the oven to 425 F with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment.
• 2. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
• 3. Mix in the cheese, chives and bacon until evenly distributed.
• 4. Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
• 5. Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
• 6. Brush the scones with a bit of cream; this will help their crust brown.
• 7. Bake the scones in the middle or upper third of the oven for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
• 8. Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.