Deliciously Savory Bacon Cheddar Scones
South Africa was a Dutch and a British colony, so there is a lot of outside influence that created the South African culture we see today. But the British influence remains strong, which is why South Africans love their scones. Bacon cheddar scones are but one of many derivatives.
Bacon cheddar scones are a favorite in our house because they’re delicious, and also relatively easy to make. They’re perfect for a lazy Sunday afternoon when you feel peckish for something savory, but you don’t have the energy to spend too much time in the kitchen.
Easy, Flaky Bacon and Cheddar Scone Recipe
Prep Time: 20mins | Cook Time: 22-24mins | Servings: 8 | Difficulty: Easy
2 cups All-Purpose Flour or Pastry Flour Blend
½ teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons/ half a stick of cold or frozen butter
1 cup diced or coarsely grated cheddar cheese
1⁄3 cup snipped fresh chives or finely diced scallions (the green part)
1 cup (about ½ pound/ 227g) chopped and cooled bacon
¾ cup + 2 tablespoons heavy cream / whipping cream
- In another chilled bowl, mix together your flour, salt, baking powder, and sugar.
- Cut the butter into the flour mixture. You can use a cheese grater or pastry cutter. (A pastry cutter is usually used but a cheese grater makes the job a little easier.)
- Incorporate the butter into the mixture. You are looking to see pea-sized chunks of butter.
- Add your cheddar cheese, bacon and chives/ scallions. Mix together thoroughly.
- Add in ¾ of heavy cream/ whipping cream. Stir to combine.
- With clean hands, try to squeeze the dough together to form a cohesive ball. If it is crumbly and will not stick together, or if there are crumbs in the bottom of the bowl, add more cream, little by little until the dough comes together. Try not to overwork the dough—overworked dough will result in tough scones.
- Transfer the dough to a well-floured surface.
- Create a disk that is about 7″ (17-18cm) wide and ¾” (almost 2cm) thick.
- Using a sharp knife or bench knife, cut it into 8 wedges.
- Place your wedges in the refrigerator to chill for 45 minutes, or in the freezer for 30 minutes. Cold scones deliver a flaky texture.
- As it gets closer to the end of the chill period, preheat your oven to 425 degrees Fahrenheit (218 degrees Celcius).
- Place the shaped bacon cheddar scones onto a lined baking sheet. (You can line it with a baking mat or parchment paper.)
- Position your bacon cheddar scones at least 3 inches (7-8cm) apart.
- Finally, brush the top of your scones with the remaining cream. This delivers a nice brown color.
- Place your pan in the middle or upper third of the oven. Bake your bacon cheddar scones for 22-24 minutes until they’re golden brown. Do not overbake.
- When they’re done, remove them from the oven and allow them to cool on the pan.
- Serve your bacon cheddar scones warm or at room temperature.
- Leftover scones can be wrapped (in plastic wrap) and refrigerated for a few days. Simply reheat before serving. Freeze for longer storage.
Helpful Tips For Baking Savory Scones
- Use frozen (or very cold) butter. Cold butter will deliver a flaky texture and a better rise.
- Think cold. Scones like the cold. This is what delivers that delicious, flaky texture. For best results, place your mixing bowl and pastry cutter in the refrigerator before you start.
- Delay preheating the oven. Yes, this is a hassle but ovens create heat in your kitchen, which may warm your scone dough. Delay the preheat if possible.
- Refrigerate or freeze your scone dough after you mix it. While it’s cooling, preheat the oven. This final time in the refrigerator/ freezer relaxes the gluten and yields a tender, flaky texture.
- Do not overmix. Mix your scone ingredients until a cohesive dough is formed, then stop.
- Do not overbake. Overbaked scones are hard and dry.