Bacon Scones Recipes

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SAVORY BACON SCONES



Savory Bacon Scones image

I've been trying a variety of scones lately at the local cafes but they're usually sweet. I decided to develop a recipe for a savory scone that I think fits the bill nicely. This version makes eight small (2 1/2-inch in diameter) hemispheres with a bacon center in each. The recipe as written requires that you cool the bacon grease so it's helpful to cook and cut the bacon the day before and finish the scones the next day. I like to minimize the kitchen mess so I've optimized the dough-related work to be in the bowl rather than on the countertop.

Provided by Michael

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 1h57m

Yield 8

Number Of Ingredients 8

½ pound bacon
1 ¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking powder
10 tablespoons whole milk
2 teaspoons whole milk
1 egg yolk
⅛ teaspoon maple syrup

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon grease into a small glass container and chill until set, at least 1 hour. Cut bacon strips into 1/4-inch slices.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine flour and 1 tablespoon plus 1 teaspoon baking powder in a large bowl. Measure out 6 tablespoons plus 2 teaspoons chilled bacon grease into the bowl. Knead grease into the flour mixture with one hand, turning bowl with the other, until dough is crumbly.
  • Make a well in the center of the dough and slowly pour in 10 tablespoons plus 2 teaspoons milk. Mix with one hand until milk is incorporated and dough feels wet to the touch. Form dough into a thick disc. Cut into 16 equal-sized pieces with a knife.
  • Roll dough into individual balls and place them on the baking sheet. Flatten them into circles about 2 1/2 inches in diameter. Place a tablespoon of bacon slices in the center of 8 circles. Top with remaining circles of dough. Seal so that the top circle meets the bottom using your fingertips.
  • Whisk egg yolk with maple syrup in a bowl; brush over sides and top of each scone. Let scones rest, about 15 minutes.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes.
  • Place a clean towel on a plate, transfer scones to the towel and fold towel over to keep warm.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 21.8 g, Cholesterol 35.9 mg, Fat 4.7 g, Fiber 0.7 g, Protein 6.6 g, SaturatedFat 1.5 g, Sodium 459.6 mg, Sugar 0.2 g

BACON SCONES



Bacon Scones image

"I grew up with this very popular Bacon Scone recipe in Scotland. It pairs great with a salad." Teresa Royston, Seabeck, WA

Provided by Taste of Home

Time 35m

Yield 8 scones.

Number Of Ingredients 11

1-3/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons cold butter
2 eggs
1/3 cup 2% milk
1/2 cup chopped onion
1/4 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled, divided

Steps:

  • Preheat oven to 400°. In a large bowl, combine first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in onion, cheese and two-thirds of the bacon., Transfer dough to a greased baking sheet. Pat into a 7-1/2-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining bacon. Bake 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 242 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 475mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

BACON SCONES



Bacon Scones image

This is a recipe that I saw in my recent TOH Magazine and posting here for safe keeping. The author of the recipe stated "I grew up with this very popular Bacon Scone recipe in Scotland. It pairs great with a salad."

Provided by diner524

Categories     Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons cold butter
2 eggs
1/3 cup 2% low-fat milk
1/2 cup onion, chopped (I would use green onion as other have)
1/4 cup cheddar cheese, shredded
6 bacon, strips cooked and crumbled, divided

Steps:

  • In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in the onion, cheese and two-thirds of the bacon.
  • Transfer dough to a greased baking sheet. Pat into a 7-1/2-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining bacon. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 246.7, Fat 14.3, SaturatedFat 7.7, Cholesterol 78, Sodium 418.9, Carbohydrate 22.9, Fiber 1, Sugar 1.1, Protein 6.6

MAPLE BACON SCONES



Maple Bacon Scones image

In what just might be the ultimate breakfast treat, salty bacon is paired with sweet maple sugar and orange zest, then baked into light and tender pastries. Saving the bacon fat to use in the dough adds flakiness and an extra savory note to these irresistible glazed scones.

Provided by Zac Young

Time 1h

Yield 8 scones

Number Of Ingredients 9

8 slices bacon, chopped
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 1/2 cups maple sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 navel orange
1/2 cup plus 2 tablespoons whole milk
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
1 large egg

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  • Add the bacon to a medium nonstick skillet and cook over medium-high heat, stirring occasionally, until rendered, crisp and deep golden brown, 7 to 8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate and set aside. Carefully pour 1/4 cup of the bacon fat into a small heatproof bowl and place in the freezer to cool quickly and solidify, 10 to 15 minutes.
  • Whisk together the flour, 1/2 cup maple sugar, the baking powder and salt in a medium bowl. Zest the orange and add it to the bowl.
  • Cut the orange in half and squeeze the juice from one half into a small bowl. Reserve the other half for later. Add 1/2 cup milk to the bowl with the orange juice. (The milk will curdle.)
  • Add the butter and chilled bacon fat to the flour mixture and gently rub it with your hands or use a pastry blender until it is coarse and mealy (you don't want to work it in completely). Fold in all but 1/4 cup of the reserved bacon.
  • Whisk the egg into the curdled milk mixture. Add to the flour and butter mixture, folding until the dough just comes together.
  • On a lightly floured surface, press the dough into a 3/4-inch-thick round. Cut the disk crosswise into 8 wedges and place on the prepared baking sheet.
  • Squeeze the juice of the remaining orange half into a small bowl. Brush the top of each scone with the juice and sprinkle with the reserved bacon. Bake until the tops are golden brown, 20 to 25 minutes. Let cool for 10 minutes.
  • Meanwhile, mix the remaining 1 cup maple sugar and 2 tablespoons milk in a medium microwave-safe bowl. Microwave to warm slightly and just melt the sugar, about 30 seconds. Stir again, then let cool slightly (the mixture will thicken as it cools). Dip the tops of the scones in the glaze and place on a wire rack to harden, about 30 minutes.

BACON-CHEDDAR CHEESE SCONES



Bacon-Cheddar Cheese Scones image

Provided by Food Network

Categories     side-dish

Time 43m

Yield 16 scones

Number Of Ingredients 10

4 slices bacon, chopped
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1 stick unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 teaspoon freshly ground black pepper
1 cup heavy cream, plus 2 tablespoons

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
  • Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

CHEESE & BACON SCONES



Cheese & bacon scones image

These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Top with lashings of butter

Provided by Emma Freud

Categories     Brunch, Snack

Time 45m

Yield makes 12

Number Of Ingredients 9

100g butter , plus extra for greasing
10 rashers streaky bacon
275g self-raising flour
½ tsp baking powder
150ml milk
50ml vegetable oil
1 egg
handful snipped chives
150g grated cheddar

Steps:

  • Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside
  • In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs
  • In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.
  • Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.

Nutrition Facts : Calories 292 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium

MAPLE-BACON SCONES



Maple-Bacon Scones image

Buttery and savory.

Provided by janet

Time 45m

Yield 16

Number Of Ingredients 12

4 cups all-purpose flour
1 ⅓ cups white sugar
2 tablespoons baking powder
2 teaspoons baking powder
1 ½ teaspoons salt
1 cup unsalted butter, cubed
1 ½ cups heavy cream
⅓ cup maple syrup
4 slices cooked bacon, chopped
2 cups powdered sugar
2 tablespoons maple syrup
2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, sugar, 2 tablespoons plus 2 teaspoons baking powder, and salt in a bowl. Add butter and cut in with your hands or a pastry blender until crumbly with all pieces of butter smaller than a small bean. (You can use a food processor.) Make a small well in the center of the mixture.
  • Pour cream, maple syrup, and chopped bacon into the well. Combine with your hands, working quickly so butter does not melt, until the dough sticks together. Divide dough into 12 equal portions. Roll and gently press each portion into a scone about the size of your palm; place on a baking sheet.
  • Bake in the preheated oven until tops spring back when lightly touched, 20 to 25 minutes. Remove from the oven and transfer to a wire rack.
  • Mix powdered sugar, maple syrup, and milk for glaze together in a bowl until smooth. Drizzle over scones.

Nutrition Facts : Calories 460 calories, Carbohydrate 63.6 g, Cholesterol 64.5 mg, Fat 21.4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 12.9 g, Sodium 543.5 mg, Sugar 37.6 g

BACON AND DATES SCONES



Bacon and Dates Scones image

Categories     Breakfast     Brunch     Bake     Father's Day     Date     Bacon     Butter     Buttermilk     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8

Number Of Ingredients 11

10 ounces thick-cut bacon slices
2 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon coarse kosher salt
3/4 cup coarsely chopped pitted Medjool dates
1/2 cup (1 stick) chilled unsalted butter
2/3 cup buttermilk
Raw sugar
Ingredient info: Raw sugar, which is sometimes called turbinado or demerara sugar, is available at most supermarkets and at natural foods stores.

Steps:

  • Preheat oven to 400°f. Line baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until cooked through but still tender and not crisp, turning occasionally. Transfer bacon to paper towels to drain; cool. Pour bacon drippings from skillet into small heatproof bowl and reserve.
  • Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl. Coarsely chop cooled bacon. Add bacon and dates to flour mixture; toss to coat. Coarsely grate butter into flour mixture. Using fork, stir in butter. Add buttermilk; stir until large moist clumps form. Using hands, knead mixture briefly in bowl until dough forms.
  • Transfer dough to floured work surface. Pat into 8-inch round. Cut into 8 wedges. Transfer scones to sheet. Cover and chill scones 2 hours. Brush with reserved bacon drippings. Sprinkle with raw sugar.
  • Bake scones until golden brown and tester inserted into center of scones comes out clean, 16 to 18 minutes. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Cool completely; store airtight at room temperature.

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

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

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