Buttermilk Bacon and Cheese Scones
Light, fluffy buttermilk bacon and cheese scones packed with cheddar, gruyere, and bacon, these savory scones are flavorful and easy to make.
Servings: 6 large scones
Ingredients
- 141 grams all purpose flour *more for dusting
- 125 grams bread flour
- 15 grams baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 teaspoon onion powder
- 57 grams cold unsalted butter (*Euopean style 82% buttterfat) cut into small cubes
- 54 grams aged white cheddar cheese grated, * more for topping
- 54 grams guyere cheese grated
- 140 grams cooked thick cut bacon cut into 1/2 inch pieces, *not too crispy
- 165 grams cold full fat buttermilk
- 1 large egg lightly beaten
Instructions
- In a large bowl, whisk together the all-purpose flour, bread flour, baking powder, salt, sugar, and onion powder.141 grams all purpose flour, 125 grams bread flour, 15 grams baking powder, 1/2 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon granulated sugar
- Add in the cold butter cubes and work them into the flour with wither a pastry cutter or your fingertips until the mixtures resembles coarse cornmeal. Its ok if a few small chunks of butter remain.57 grams cold unsalted butter (*Euopean style 82% buttterfat)
- Add the grated cheddar cheeses and bacon pieces to the flour. Gently mix with your hands to evenly distribute.54 grams aged white cheddar cheese, 54 grams guyere cheese, 140 grams cooked thick cut bacon
- Separately, in a small bowl, stir together the buttermilk and egg with a fork or small whisk.165 grams cold full fat buttermilk , 1 large egg
- Create a well in the flour mixture and pour in 2/3 of the buttermilk mixture.
- Using a silicone spatula or wooden spoon, press the flour into the buttermilk to mix. Pour the remaining buttermilk mixture in a little at a time while pressing the ingredients together to form a shaggy dough.
- Transfer the dough to a lightly floured work surface, gently flattening enough to folding it in half. Fold one half of the dough back onto itself. Like closing a book or making a taco shell. Re-shape the dough into a thick round disc. *This is one step of layering the dough, no need to cut it in half.
- Pat the dough with your hands into an 8 to 9-inch (20 to 22-cm) circle, around 1.5 inches thick (3.75 cm). With a sharp knife or pastry scraper, cut the dough across its diameter to make two pieces of dough.
- Cut each piece of dough into thirds to make a total of 6 triangles. Space the scones about 2 inches (5 cm) apart on the baking sheet. *You can also cut the dough in half, then into 8 pieces for smaller scones.
- Using a pastry brush, add a light coating of additional buttermilk to the tops of the scones.
- Sprinkle the scones with extra cheese. Place the pan in the fridge to chill for 15 minutes while the oven is pre-heating.
- Preheat the oven to 425℉ / 220℃ / 200℃ Fan (convection)).
- Place the tray of chilled scones in the center of the oven’s middle rack and bake for 18 to 20 minutes, or until they are light golden brown. Serve warm.
Video
Notes
- Substitutions
- Buttermilk: Swap evenly for full fat sour cream or greek yogurt.
- Bacon: Swap evenly for cooked breakfast sausage, chorizo, or ham.
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.