Bacon and Cheddar “Scones” for Breakfast
Description
These scones are perfect for breakfast! They are so moist inside and crunchy on the outside that I can assure you that you will love them!
You can top them with cream cheese, egg, omelette or other toppings of your choice. They are really great when you're out of breakfast ideas.
The recipe is inspired by Olive magazine, but slightly adapted to my own taste. The original recipe contains maple syrup, but since I don't eat sweet anymore, I preferred not to add it. You can remove the bacon for a vegetarian option.
Ingredients
Instructions
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Making the dough
Start by frying the diced bacon in a hot pan until it starts releasing its fat It should not take more than 2-3 minutes. Set aside and cool completely.
In a separate bowl, add the flour, sugar, baking powder, baking soda and a little bit of salt. Add the cubed butter and rub into the dry ingredients until the mixture resembles coarse sand. Add the bacon and cheddar, incorporate them too and then gradually add the buttermilk. Keep kneading slightly until all the buttermilk has been added. If you want crunchier scones, don't add the entire quantity of the buttermilk. Just add enough to form a dough. If you want moist scones, you may add all the buttermilk quantity and you will see the difference in dough: it will be slightly sticky.
Form the dough into a rectangle and dust the surface with flour. Take a circular cutter and cut the scones one by one, placing them on a tray with baking paper.
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Baking the scones
Bake the scones for 30 minutes at 180 degrees and serve them with cream cheese, plain scrambled eggs or sunny side up. Or just eat them plain, they'll still be amazing!
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