Back at the end of February, just before Lilliana was born, we threw Addilyn an early “Tea for TWO” birthday party. As a true baker, my menu was loaded down with sweets- chocolate covered Oreos, macarons, custom sugar cookies and of course cake! But planning a tea party, I knew that we absolutely needed scones in the lineup as well! In the interest of not adding yet another sweet, I started researching savory recipes and landed on creating a bacon and cheddar scone. Let me tell you guys… these did not disappoint!
Not only did they taste like heaven in your mouth, but check out how pretty the look, just hanging out on that plate! They absolutely completed the overall look I was going for and made it feel like a proper tea party!
Because I love you guys, I am going to share the recipe below! I was so intimidated by scones, but it turns out they are incredibly easy! Even if you don’t have a fancy tea party planned, you need to try these. They make an awesome breakfast and can be stored for up to a week!
Bacon Cheddar Scones
- 3 Cups Flour (I used all-purpose!)
- 1 Tbsp baking powder
- 1 Tsp Salt
- 2 Tsp sugar
- 1 Tsp Garlic Powder
- 12 Tbsp butter, frozen and grated with a cheese grater
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Cheddar cheese
- 12 slices of bacon, cooked and crumbled
- 1 & 1/4 cup of heavy cream (you will likely need more to bring the dough together, up to an additional 1/2 cup!)
- Preheat your oven to 400.
- Cook and chop your bacon. I cooked mine to crispy texture because I cannot stand chewy bacon. You do you, though!
- In a large mixing bowl, combine your dry ingredients. (Flour, baking powder, salt, sugar, garlic powder).
- Using a pastry blender (far less messy, but if you don’t have one, your hands work too!), work your frozen butter into the dry ingredients. A crumbly dough should start to form.
- Add the 1 1/4 cup of cream to the mixture, and work until large clumps of dough begin to form.
- Add in the cheese and bacon and work until everything is incorporated. It is at this point that you may need to gradually add more cream to bring everything together. You don’t want it to be super sticky though!
- Once your dough comes together, turn it out onto a lightly floured surface.
- Divide your dough in half, and work each half into a 7-8 in round that is about 1 inch thick.
- Slice each round into 8 wedges.
- Transfer the rounds onto a parchment paper lined baking sheet. (I love these pre-cut sheets! They make life so much easier!). You want the sides of each wedge to be pretty much touching so that they rise up instead of flopping to the side.
- Using a pastry brush, lightly brush the tops with heavy cream.
- Bake for 20-23 minutes, until golden brown.
- Allow to cool for 5-10 minutes if serving immediately! If you are making them ahead of time (I did these the night before), store them in an airtight container. When you are ready to serve them, you can warm them in a 300 degree oven until they are heated through. They are also great at room temp!