Best 4 Bacon Egg And Cheddar Scones Recipes

If you're looking for a delicious and satisfying breakfast or brunch dish, bacon egg and cheddar scones are the perfect choice. These savory scones are packed with flavor, thanks to the combination of crispy bacon, fluffy eggs, and melted cheddar cheese. They're also incredibly easy to make, so you can have them on the table in no time. Whether you're a seasoned baker or a beginner in the kitchen, this recipe is sure to be a hit.

Here are our top 4 tried and tested recipes!

BACON CHEDDAR SCONES

Bacon Cheddar Scones image

You're all set for your next brunch.

Provided by Joy Howard

Time 40m

Number Of Ingredients 10

Ingredients

2 ¼ cups flour, plus more for dusting
1 tablespoon sugar
½ teaspoon kosher salt
2 teaspoons baking powder
½ cup (1 stick) cold unsalted butter
4 slices cooked bacon, roughly chopped
2 scallions, minced
¾ cup shredded sharp cheddar
1 egg
¾ cup half and half

Steps:

Heat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, stir together the flour, sugar, salt, and baking powder. Use the large holes of a box grater to grate the butter into the flour mixture, tossing occasionally as you shred. Stir in the bacon, scallions, and cheese.
In another bowl, whisk together the egg and half and half. Combine the two mixtures and blend until the flour is moistened. Do not overmix.
Turn the dough out onto a lightly floured surface. Pat it into a ½-inch-thick circle. Slice the round into 8 even wedges and transfer the scones to the prepared baking sheet, spacing them 2 inches apart.
Bake the scones until golden brown on the top and bottom, rotating the pan halfway through, about 20 to 25 minutes. Let cool slightly before serving.

BACON, EGG AND CHEDDAR SCONES

Bacon, Egg and Cheddar Scones image

This wonderful recipe is from The Cheese Lover's Cookbook and Guide by Paula Lambert, adapted slightly cause I want MORE of everything. These scones also freeze beautifully (fully-baked). I individually wrap in double-foil and then breakfast is ready for me when I don't have time to make it.

Provided by evelynathens

Categories Scones

Time 32m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, cold
3 large eggs
3/4 cup heavy cream
8 ounces cheddar cheese, shredded
3 large eggs, lightly scrambled and broken up into pieces about 1 inch square
6 slices bacon, partially cooked and cut into 1/2 inch-wide strips (you could also sub in ham, just add in amount that suits you)

Steps:

Note before you get started: Shredding or cubing the cheese depends on personal preference; the shredded blends into the pastry, but the cubed leaves little chunks of cheese throughout. I'm a Libra, so I do both. (shred half and cube half ,-)
Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated.
Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles. Place the scones at least 1 inch apart on the baking sheet.
Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.
Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.

Nutrition Facts : Calories 601.5, Fat 41.9, SaturatedFat 23.7, Cholesterol 297.4, Sodium 822.1, Carbohydrate 34.3, Fiber 1.1, Sugar 0.5, Protein 21.6

BANGIN' BACON AND CHEDDAR SCONES

Bangin' Bacon and Cheddar Scones image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 cups self-rising flour, plus more for work surface
1 teaspoon salt
1 tablespoon cracked black pepper
1/2 cup cold butter
1 1/2 cups grated sharp Cheddar
4 green onions, thinly sliced
10 slices bacon, cooked crisp and crumbled
1 1/4 cups buttermilk
1 large egg, for egg wash
1 tablespoon coarse sea salt

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.

SAGE, BACON AND CHEDDAR SCONES

Sage, Bacon and Cheddar Scones image

I wanted to try using the fresh sage that has been growing in my garden for 6 years and has never been used when I came across an interesting biscuit recipe in my files clipped from Gourmet magazine's Feb 1997 issue. I prefer scones so I adapted the recipe. I served these with our Canadian Thanksgiving dinner and they were a big hit. My picky eater son asked me to make them again which really surprised me since I thought the sage would scare him off. You must use fresh sage for these. Dried just won't give the same result. Prep time is my estimate.

Provided by teapotter

Categories Scones

Time 42m

Yield 18 serving(s)

Number Of Ingredients 12

Ingredients

4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons baking soda
4 teaspoons sugar
1/2 teaspoon salt
4 tablespoons finely chopped fresh sage leaves
10 tablespoons unsalted cold butter, cut into pieces
5 tablespoons chopped or crumbled crisply cooked bacon
1 1/2 cups grated cheddar cheese, old or sharp
2 large eggs, slightly beaten
1 cup buttermilk, well shaken
cream or evaporated milk, to brush tops

Steps:

Preheat oven to 450 F and grease or line with parchment a large baking sheet.
Into a large bowl sift flour, baking powder, baking soda, sugar and salt.
Cut in butter until it resembles meal.
Stir in sage, bacon and cheddar until well distributed.
Blend eggs with 2/3 cup buttermilk and stir into the dry ingredients with enough of the remaining buttermilk (and a few extra tbsp of buttermilk if needed) until the mixture just forms a dough (it will be just slightly sticky).
Gather into a ball and knead very gently about 3 or 4 times (I do this right in the bowl).
Divide dough into 3 approximately equal parts.
Pat each part of dough into a thick circle about 1 1/4 to 1 1/2 inch thick on a lightly floured surface.
With a sharp knife cut into 6 to 8 wedges.
Place scones about 1 inch apart on prepared pan.
Brush tops with a little cream or evaporated milk, this helps with browning and can be omitted if desired.
Bake for about 10 to 12 minutes or until done and golden.

Nutrition Facts : Calories 220.8, Fat 11, SaturatedFat 6.5, Cholesterol 49.6, Sodium 420.6, Carbohydrate 23.2, Fiber 0.8, Sugar 1.7, Protein 7

Tips:

To ensure light and fluffy scones, make sure to use cold butter and grate it into the flour mixture. This will help create small pockets of butter that will steam and rise in the oven, resulting in a flaky texture.
Do not overmix the dough, as this can result in tough scones. Mix just until the ingredients are combined and the dough just comes together.
For a crispy exterior, brush the tops of the scones with milk or egg wash before baking.
To prevent the scones from drying out, store them in an airtight container at room temperature for up to 2 days. You can also freeze the scones for up to 2 months.

Conclusion:

Bacon, egg, and cheddar scones are a delicious and versatile breakfast or brunch option. They are easy to make and can be customized with your favorite ingredients. Whether you enjoy them plain or loaded with toppings, these scones are sure to be a hit. So next time you're looking for a quick and satisfying meal, give these bacon, egg, and cheddar scones a try. You won't be disappointed!