These Cheddar, Bacon, and Chive Scones are basically just one more reason to have bacon in the morning!
Scones are my 2-year-olds new favorite things to eat in the morning. I usually go for something along the sweet side when baking scones, but I was recently inspired by Chef David LeFevre at MB Post in Manhattan Beach. He makes amazing bacon and buttermilk biscuits! I love them so much, and wanted to create something similar at home. These scones aren’t as decadent as the very talented chef’s biscuits, but they have those great savory flavors. These scones are fluffy and buttery, with a savory bite of bacon, and tang of sharp cheddar cheese. I actually really like using maple bacon, because the little bit of sweetness makes these scones really balanced.
I make scones all of the time, because they are a great make-ahead-item, and they can go straight from the freezer to the oven. If you are starting to plan your Christmas breakfast/brunch, then this is a good item to have on your menu. You can make these a few days in advance, put them in the freezer, and then bake them fresh the next morning. It will save you so much time and energy.
Tips for perfect Cheddar, Bacon, and Chive Scones
*Use cold butter! That is what makes the scones light and fluffy.
*Use maple bacon if possible. The touch of sweetness is really nice in the scones.
*Don’t overwork the dough. I like to use a handheld pastry cutter when making these. I find it makes them a little more light and airy that way.
*If you want to freeze the scones, place them on a baking sheet, or plate, and place in the freezer. Once frozen, place them in a freezer safe bag, and label.
- 2 cups unbleached all-purpose flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, cold, cut into small cubes
- ½ cup shredded cheddar cheese
- 6-8 slices cooked bacon, preferably maple bacon
- ¾ cup buttermilk
- 1 egg, lightly beaten
- 2-3 buttermilk to brush on the tops of the scones
- 2-3 tablespoons finely chopped chives, optional, for topping
- Preheat the oven to 375 degrees
- Combine the flour, baking powder, baking soda, and salt in a large bowl, and mix to combine
- Place the butter into flour mixture, and use a pastry cutter to break up the butter into smaller pieces; the mixture should look crumbly but still have some larger pieces of butter
- Toss in the shredded cheese, and bacon; use your hands to toss the ingredients together
- Whisk together the buttermilk and the egg
- slowly pour the buttermilk/egg mixture into the flour mixture, stirring just until the dry ingredients are moistened and a dough forms
- Turn the dough out onto a floured surface, and use your hands to form the dough into a large circle, about ½-1 inch thick, or about an 8 inch circle
- Use a knife to cut the circle in half one way, then the other, then cut each half in half, this will create 8 slices
- Place the scones onto a baking sheet lined with parchment paper, and place in the fridge for about 10 minutes, OR if you want to make these ahead of time, this is the point when you would place them in the freezer
- Then, brush the tops with a little bit of buttermilk, using a pastry brush
- Bake at 375 degrees for about 15-17 minutes, or until the edges start to become golden, if baking these right from the freezer it may take closer to 20-25 minutes to bake