Description
These Overnight Bacon and White Cheddar Scones combine crispy applewood smoked bacon with sharp white cheddar and fresh chives for a savory, flaky treat. Made ahead and frozen, they offer a convenient, crowd-pleasing breakfast or snack option with rich buttery texture and a slight sweetness, balanced by smoky bacon and tangy cheese.
Ingredients
Scale
Meat and Dairy
- 12 oz. applewood smoked bacon (cooked, drained and cut into ¼ inch pieces, drippings reserved)
- 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)
- ½ cup white cheddar cheese (grated, for topping)
Dry Ingredients
- ¾ cup all purpose flour (+ 1 teaspoon, spooned and leveled)
- 1 ½ cups cake flour (+ ½ teaspoon, spooned and leveled, sifted if clumpy)
- 1 ½ teaspoons baking powder (+ 1/8 teaspoon)
- ¼ teaspoon baking soda (+ 1/8 teaspoon)
- 2 tablespoons sugar (+ 1 ½ teaspoons total; ¾ teaspoon in dough, 1 ½ teaspoons for topping)
- 1 teaspoon salt (+ 1/8 teaspoon)
Other
- ¼ cup chives (minced)
- 3 tablespoons bacon drippings
- Freshly ground black pepper (to taste)
Instructions
- Cook the Bacon: In a large skillet over medium heat, cook the bacon until it is crispy yet still slightly flexible. Drain on paper towels, let cool, then cut each piece lengthwise and chop into small pieces. Reserve the bacon drippings in a tupperware and refrigerate.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the all purpose flour, cake flour, baking powder, baking soda, sugar, and salt. Stir gently with the paddle attachment until evenly mixed.
- Add Butter: Cut the cold butter into small cubes and add all at once to the mixer. Mix on the lowest speed for about 30 seconds, then in short increments until the mixture resembles coarse crumbs with visible pea-sized butter pieces. Use a knife to cut any large pieces; avoid overmixing.
- Add Cream and Yogurt: With the mixer running, pour in the heavy cream and then the Greek yogurt. Mix on low for about 30 seconds until the dough starts to come together. Scrape down the sides and pulse to combine.
- Incorporate Bacon, Cheese and Chives: Add the chopped bacon, 2 cups grated white cheddar, and minced chives. Pulse the mixer a few times just to incorporate evenly.
- Shape and Chill Dough: Turn the dough out onto a large sheet of plastic wrap. Press it together with your hands into a smooth 7-by-9-inch rectangle. Wrap tightly and refrigerate for about 2 hours or until firm.
- Cut and Freeze: Pre-lined with Silpat or parchment paper, cut the chilled dough in half lengthwise, then crosswise into 6 rectangles each, for a total of 12 scones. Place them on the prepared pan spaced about an inch apart. Cover tightly and freeze until solid, at least 2 hours or preferably overnight. Scones can be stored in freezer up to 1 month.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Scones for Baking: Warm the reserved bacon drippings in the microwave until melted. Brush the tops of each frozen scone lightly with bacon drippings. Sprinkle freshly ground black pepper and 1 ½ teaspoons sugar evenly over the scones. Top each with some of the remaining ½ cup grated white cheddar cheese.
- Bake: Bake the scones in the preheated oven for 27 to 29 minutes, or until golden brown and cooked through. Remove from oven and let cool on the pan for a few minutes.
- Cool and Serve: Transfer the scones to a wire rack to cool slightly before serving. Best enjoyed fresh the same day, but can be stored in a covered container for up to 1 day.
Notes
- Freezing the scones before baking allows you to bake fresh scones anytime and they store frozen well for up to 1 month.
- Use cake flour to achieve a tender, flaky texture in the scones. If unavailable, sift flour to remove lumps and mimic cake flour consistency.
- Do not overmix the dough once butter is added; butter pieces should remain visible for flakiness.
- Bacon drippings add a rich flavor boost when brushed on top before baking.
- For best flavor, use sharp white cheddar cheese and fresh chives.
- Scones are best eaten the day they are baked but can be kept at room temperature in an airtight container for 1 day.
