Description
These Overnight Bacon and White Cheddar Scones combine crispy applewood smoked bacon, sharp white cheddar cheese, and fresh chives for a savory, flaky treat. Prepared the night before and baked fresh in the morning or whenever ready, these scones offer a perfect balance of smoky, cheesy, and buttery flavors, ideal for breakfast or brunch.
Ingredients
Scale
Scone Dough
- 12 oz. applewood smoked bacon, cooked, drained and cut into ¼ inch pieces, drippings reserved
- ¾ cup all purpose flour, plus 1 teaspoon, spooned and leveled
- 1 & ½ cups cake flour, plus ½ teaspoon, spooned and leveled, sifted if clumpy
- 1 & ½ teaspoons baking powder, plus 1/8 teaspoon
- ¼ teaspoon baking soda, plus 1/8 teaspoon
- 2 tablespoons sugar, plus ¾ teaspoon
- 1 teaspoon salt, plus 1/8 teaspoon
- 4.7 ounces cold unsalted butter (1 stick plus 1 ½ tablespoons), cut into ¼ inch cubes
- ¼ cup heavy cream, plus 1 tablespoon
- ¼ cup full-fat plain Greek yogurt, plus 2 ½ tablespoons
- 2 cups white cheddar cheese, grated
- ¼ cup chives, minced
To Top Scones
- 3 tablespoons bacon drippings
- Freshly ground black pepper, to taste
- 1 & ½ teaspoons sugar
- ½ cup white cheddar cheese, grated
Instructions
- Cook Bacon: In your largest skillet, add all the bacon and turn the heat to medium. Cook until crispy but still slightly flexible to avoid overcooking. Remove to a paper-towel lined plate to drain and cool. Cut each strip lengthwise, then chop into small pieces. Reserve the drippings in a tupperware and refrigerate.
- Mix Dry Ingredients: In the stand mixer bowl, combine all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt. Use the paddle attachment to gently stir until just mixed.
- Add Butter: Cut cold butter into small cubes and add all at once to the mixer. Mix on the lowest setting for about 30 seconds, then in short intervals until visible pea-sized butter pieces remain. Use a knife to cut any large chunks. Avoid overmixing for flaky texture.
- Add Cream and Yogurt: While mixer runs on low, pour in heavy cream, followed by Greek yogurt. Mix until dough comes together and dry ingredients are moistened, about 30 seconds. Scrape bowl and paddle, pulsing again to combine evenly.
- Incorporate Bacon, Cheese, and Chives: Add chopped bacon, 2 cups grated white cheddar, and minced chives. Pulse briefly to evenly distribute without overworking the dough.
- Shape Dough: Place a large sheet of plastic wrap on the counter and mound the dough onto it. Using your hands, press and shape the dough into a smooth 7-by-9-inch rectangle, straightening the edges with the sides of your hands.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for about 2 hours until firm.
- Cut and Freeze: Pre-line a baking sheet with Silpat or parchment paper. Slice the dough block in half lengthwise, then cut each half into 6 rectangles for a total of 12 scones. Arrange scones on the prepared pan with at least one inch spacing. Cover tightly with plastic wrap and freeze until solid, ideally overnight.
- Preheat Oven and Prepare Topping: Preheat oven to 350°F (175°C). Microwave bacon drippings until melted and brush the tops of frozen scones lightly with the drippings. Sprinkle freshly ground black pepper and 1 ½ teaspoons sugar over all, then top each with grated white cheddar cheese.
- Bake: Bake scones for 27 to 29 minutes until golden brown. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Serve and Store: Best enjoyed fresh the day of baking. Store any leftovers in a covered container for up to 1 day.
Notes
- A stand mixer is helpful but not necessary; you can mix dry ingredients by hand and cut in butter with a pastry cutter or fork.
- Ensure butter pieces remain visible in the dough to achieve a flaky texture.
- Freezing scones ahead allows for easy baking whenever desired and they can be stored in the freezer for up to 1 month.
- Use cake flour to keep scones tender and soft.
- Adjust bacon powder and sugar on top to suit taste preferences.
Keywords: bacon scones, white cheddar scones, overnight scones, savory scones, breakfast scones, brunch recipes, applewood smoked bacon, cheddar cheese scones