Bacon Cheddar Scones Recipe
Delicious savory scones that are perfect as a breakfast or brunch dish
Servings: 8 scones
Ingredients
- 275 grams self-rising flour
- Pinch salt
- Black pepper to taste
- 40 grams unsalted butter
- 50 grams cheddar cheese grated or cut into small pieces
- 75 grams cooked bacon chopped
- 150 ml milk I used low-fat, but whole milk works too
Instructions
- In a bowl, combine the self-rising flour, salt and pepper. Stir together with a spatula.
- Add the butter cubes and rub them into the flour with your fingertips until the mixture looks slightly crumbly.
- Stir in the cheddar and bacon evenly.
- Pour in the milk and mix with a spatula until the dough just comes together. Then use your hands to gently knead it into a firm ball of dough.
- Flatten the dough into a round disk about 1½ inches (3-4 cm) thick. Cut the disk into 8 wedges with a sharp knife.
- Place the scones on a baking sheet lined with parchment paper and brush the tops with a little milk.
- Bake the savory scones for 12-15 minutes at 425°F/220°C (conventional oven), until lightly golden. Let cool slightly before serving.
- I like to serve them with cream cheese, but there are plenty of other spreads and toppings that go perfectly with them!
How to store
Scones are best eaten fresh, right after baking. If you have leftovers, store them in an airtight bag at room temperature for 1-2 days. You can also freeze them for up to 3 months.