AuthorKristin and Alex- Two Peas in a PodCategoryBaked GoodiesDifficultyBeginnerBack in my early twenties, I studied abroad in England at Cambridge University. Each day I would walk to class, stop by the local coffee shop, and order a small coffee with a pastry for breakfast. I honestly never grew up eating scones until I visited that lovely country. There's something soothing about listening to the rain outside falling down, sipping a hot cup of tea or coffee and eating a scone with butter and jam on the side. Pure bliss. Alex and I have been making this scone recipe for years. We've done it with just bacon and cheddar cheese, with bacon, cheddar, and green onion, and simply with cheddar and chive by itself. No matter what concoction you choose, you won't be disappointed with the outcome. Scones can be eaten as a light breakfast, cozy treat or as a delicious side to your fancy pants tea party with the girls. So get out your baking gloves and get started with this easy baked goodie!
Preheat the oven to 425 degrees. Lightly grease a baking sheet. (I used the same baking sheet that I cooked the bacon on but I drained out the extra fat first.)
In a large bowl, whisk the flour, salt, baking powder and sugar. Add the butter to the flour mixture and work it into the mixture until it’s crumbly.
Add in the cheese and mix it around until it’s evenly distributed. Then repeat this step with the chives and bacon until it’s evenly dispersed.
Slowly add in the milk and stir to combine. Combine the dough together and if it’s still crumbly add in more milk as needed, one tablespoon at a time.
Move the ball of dough to a floured work surface and pat the dough down to a 7-8” disk about 3/4-1” thick. Use a chef’s knife and cut the disk into 8 individual wedges. Place each wedge on the baking sheet and make sure they’re evenly spaced apart.
Brush the scones with the egg white wash in order to help with browning.
Bake the scones for 22-25 minutes or until golden brown. 25 Minutes Remove them from the oven and let them cool for 2 minutes on the pan before eating. Serve warm and enjoy.
Refrigerate the leftovers in a sealed container and eat within 2-3 days.
8 servings
1 scone
- Amount per serving
- Calories275
- % Daily Value *
- Total Fat 14g18%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 37mg13%
- Sodium 600mg27%
- Total Carbohydrate 27g10%
- Dietary Fiber 1g4%
- Total Sugars 2g
- Protein 10g
- Potassium 112mg3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 425 degrees. Lightly grease a baking sheet. (I used the same baking sheet that I cooked the bacon on but I drained out the extra fat first.)
In a large bowl, whisk the flour, salt, baking powder and sugar. Add the butter to the flour mixture and work it into the mixture until it’s crumbly.
Add in the cheese and mix it around until it’s evenly distributed. Then repeat this step with the chives and bacon until it’s evenly dispersed.
Slowly add in the milk and stir to combine. Combine the dough together and if it’s still crumbly add in more milk as needed, one tablespoon at a time.
Move the ball of dough to a floured work surface and pat the dough down to a 7-8” disk about 3/4-1” thick. Use a chef’s knife and cut the disk into 8 individual wedges. Place each wedge on the baking sheet and make sure they’re evenly spaced apart.
Brush the scones with the egg white wash in order to help with browning.
Bake the scones for 22-25 minutes or until golden brown. 25 Minutes Remove them from the oven and let them cool for 2 minutes on the pan before eating. Serve warm and enjoy.
Refrigerate the leftovers in a sealed container and eat within 2-3 days.