Packed with crispy bacon and melty cheese, these tasty Bacon Cheddar Scones are perfect for either morning brunch or as a side dish along with a bowl of soup!
This Bacon Cheddar Scones post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
The English language really is confusing. I’ve noted this before when I talked about teaching Latin. Latin is a very systematic language. It makes perfect sense – the only problem is no-one speaks Latin anymore. In the past few months, Laura and I have had a couple of moments where we really chuckled at Robbie’s interpretation of the English language.
One of the best was ‘snow cow’ instead of ‘snow plow.’ To be fair, that was from a couple years ago when he was first learning to talk. But it made me laugh every time the snow plow would go down our street. He’d run to the window yelling “Snow cow! Snow cow!” I mean the thought of a cow coming down the middle of our street on a snowy winter day…hah!
However, the other day, Robbie topped the snow cow. He was standing in the bathroom with us one morning using a Q-tip to clean his ears. Laura looked over at him and said, “You getting a bunch of ear wax there?” He looked at her with this quizzical face, and then said, “No, Mom. I’m just getting one whack.” *Mic drop.* We both busted out laughing! I totally understand his logic there, but it still cracked me up. In fact, I’m chuckling a little as I write this post.
Bacon Cheddar Scones
I made a batch of these Bacon Cheddar Scones last week, and I asked Robbie if he wanted a scone with his dinner that night. He looked at me like I had three heads, and said, “Um, no thanks, Dad.” I was shocked. What little boy wouldn’t want a flaky biscuit stuffed with cheese and bacon!? That’s when it hit me. Scone. He didn’t know what a scone was, so he decided against it. I said, “Oh, a scone is basically a biscuit. Do you want a biscuit with your dinner?” “Mmmm…yes! I love biscuits,” was the response that immediately came back.
Biscuit is another one of those words that’s sure to create confusion. As a Southern boy, I grew up in the land of sweet tea, fried green tomatoes and y’all. Oh, and buttermilk biscuits. In the South, a biscuit is a soft, flaky, buttery baked good that is truly delicious. It’s impossible to eat just one! However, biscuit means different things in other parts of the world. In the UK, a biscuit is a thinner, crispier baked good – in fact, a biscuit in the UK is what we call crackers or cookies in the States. Confused yet? Ah, the English language!
Enough talk about etymology and language. Let’s focus on these scones…or biscuits as Robbie calls ’em. These Bacon Cheddar Scones are seriously amazing! Not only is the base scone tasty, but I added crumbled bacon along with cubes of Cabot’s Vermont Sharp cheddar cheese. I was tempted to shred the cheese into the dough, but I opted for small cubes instead. That led to those wonderful pockets of cheese scattered throughout these scones. Mmmm…pockets of cheddar cheese!
As longtime readers of this blog already know, I am a huge fan of Cabot cheese. Cabot is a co-op owned by hundreds of local farm families throughout New York and New England. They also make amazing cheeses! In fact, Cabot’s cheese (and other dairy products) regularly win awards at national and international cheese festivals. (In other news, I kinda want to go an international cheese festival now – how cool does that sound!?)
For these Bacon Cheddar Scones, I used Cabot’s Vermont Sharp cheddar cheese. This is one excellent all-purpose cheddar cheese! From snacking on it plain to baking with it to using it for grilled cheese sandwiches, it’s a great go-to cheddar. I’m personally a fan of using it in these Bacon Cheddar Scones…although an extra cube or two might’ve disappeared during the baking process. Baker’s treat, right?
With that said, you could totally mix up the types of cheddar cheese for these scones. The Vermont Sharp worked really well, but I could also see some of Cabot’s flavored cheddars adding a fun twist to this recipe. How about using their Habanero Cheddar for a spicy kick? Or perhaps Horseradish Cheddar for a different flavor profile? Take a peek at Cabot’s full-line up of flavored cheddars – each flavor has a link for where to buy them, too. Which flavor would you pick?
Did you make a batch of these Bacon Cheddar Scones at home? Leave a comment, or better yet snap a picture and tag me (@Spicedblog) and Cabot (@CabotCheese) on Instagram. We’d love to see your version!
Bacon Cheddar Scones
- 2 cups all-purpose flour
- 1 Tbsp sugar
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- 2½ tsp baking powder
- ½ cup unsalted butter frozen
- 1 tsp minced garlic
- 4 oz. Cabot Vermont Sharp Cheddar Cheese cut into ½” cubes
- 8 oz. bacon cooked and crumbled
- ¼ cup chopped chives
- 1 large egg
- ½ cup + 2 Tbsp heavy whipping cream divided
- flaky sea salt for finishing
- Using a large bowl, add flour, sugar, salt, black pepper, onion powder and baking powder; stir until well combined. Set bowl aside.
- Using a large-holed cheese grater, grate the frozen butter. Add butter and minced garlic to the mixing bowl. Use a pastry cutter (or two forks) to work in the butter until a crumbly mixture forms.
- Add cheese, bacon and chives; stir until well combined.
- Using a separate bowl, whisk together the egg with ½ cup of heavy whipping cream. Add egg mixture to the bowl with flour; use a fork to stir until dough comes together in a sticky ball.
- Turn dough out onto a well-floured countertop or cutting board. Press dough into a 7” disc and cut into 8 wedges. Place wedges 1” apart on a parchment-lined sheet pan; refrigerate or freeze pan for 30 minutes.
- Preheat oven to 425°F.
- Brush tops of scone with remaining 2 Tbsp of cream. Sprinkle tops of scones with flaky sea salt.
- Bake for 20-24 minutes, or until tops of scones are golden brown. Let scones cool on pan before serving warm or at room temperature.
Looking for more deliciously cheesy recipes? Take a look at some of these other favorites, too: