Bacon Cheddar Scones

What Makes a Scone a Scone?

Scones are rooted in Britain where they are a traditional accompaniment to afternoon tea. They are characterized by their crumbly texture and simple but rich flavor.

Scones are similar to American biscuits in that they are leavened by a chemical agent activated by an acid. Therefore, they are in the category of quick breads, similarly to classic beer bread.

A main difference between scones and biscuits is that scones are often made with eggs while biscuits are not.

About These Savory Scones

Scones do not have to be sweet and we offer you the perfect base savory scones recipe based on a classic afternoon tea cream scone.

Naturally, this recipe uses heavy cream which keeps them very tender. We like to add a flavorful brown ale which together with the cream helps produce a lovely flavor and a tender crumb.

You can make modifications to the liquid you use in the recipe (based on what you have in your fridge) and we provide suggestions below.

Ingredients

Flour. You can either use self-rising flour or opt for all-purpose flour to which you will add leavener and salt. We prefer the second option.

Baking powder and salt. If you are using all-purpose flour adding baking powder (which contains tartaric acid) will produce carbonation once activated by a liquid. The salt helps trap the carbon dioxide resulting from the baking powder activation and also adds savoriness to the dough.

Black pepper. Feel free to add ground black pepper to taste. Or skip it or add dried chives if you do not have fresh ones on hand.

Heavy cream and beer. This combination of wet ingredients is very efficient. The heavy cream creates a luxurious tender crumb while the honey nut brown ale (see below for other beer suggestions) contributes carbonation and flavor.

Bacon bits, shredded sharp cheddar cheese and chives. The flavoring ingredients simply get folded into the scones mixture. You can cook the bacon and then slice it or slice it first and then cook it down in a skillet and drain over a paper towel.

Egg or milk (OPTIONAL). You can beat an egg to brush the scones with a beaten egg before you top them with cheddar and bake them or use a bit more heavy cream to brush them with.

TIP: Among the most suitable beer styles to use in this recipe are: Czech pilsner, German helles lager, sweeter brown ales, Vienna lagers, bocks, American or German wheat ales, American mass produced lagers (just for the carbonation). Ideally select a beer that is low in bitterness, high in malty flavor with bready notes and highly carbonated.

Alternative Liquid Additions

Buttermilk. You can use buttermilk for the combined amount of liquid between the heavy cream and the beer. This will produce scones that are almost the same as an American biscuit in terms of texture. You can also use ⅔ cup buttermilk and ⅔ cup heavy cream.

Milk and melted butter. You can use 6 oz of milk and 4 tablespoon of melted butter. The scones will turn our firmer and crumblier.

All beer. You can use 10 oz of just beer instead of the heavy cream and beer combo, in which case the scones will not be as creamy and the crumb not as tender.

How to Make Savory Scones - Step-by-Step

The image grid below illustrates the easy steps to making the loose dough and baking the scones. A detailed printable recipe is presented in the Recipe Card below.

Make the flour mixture. In a large bowl combine the dry ingredients and whisk them well. Fold in the pre-cooked bacon bits, shredded cheddar and finely chopped chives. Reserve ¼ of the cheddar for topping the scones with.

Make the dough. Make a well and add the heavy cream, followed by the beer. Mix slowly, just enough to make a loose wet dough that separates from the side of the bowl.

Shape and cut the scones. Turn out the dough mixture onto a clean, lightly floured surface and gently shape it into a ¾ inch thick circle. Pat it down ever so gently. Carefully transfer it onto a parchment paper lined baking sheet pan and cut it into 8 wedges with a sharp knife or a pastry cutter.

Bake to perfection and cool down. Separate the wedges about 2 inches apart and brush them with egg wash or heavy cream. Top with the reserved cheddar. Bake at 400 F for about 18-22 mins (depending on your oven's strenth), until golden brown.

Helpful Tips & Tricks

Grate the cheddar while still cold - it is much easier. (Provided you are not using already grated cheese:)

Do not overmix the dough - try to avoid developing the gluten too much in order to have a better rise and very tender crumb to the scone.

When you cut the round shaped dough into triangles (with a pizza cutter or a sharp chef's knife) do so in single, decisive downward cuts. This will help the scones rise better.

Do use a beaten egg or heavy cream to brush the scones before you sprinkle with cheese on top. Even though not necessary this step helps the pastries form a better crust.

Other Ideas for Savory Scones

Below are ideas for several delightful ingredient combinations that can be used with our basic savory scone recipe in place of the bacon and cheddar cheese duo. All you have to do is add them to the dry ingredients before you proceed with the recipe.

Feta cheese and sun-dried tomatoes. Simply crumble the feta cheese and finely chop the sun-dried tomatoes. Add to taste.

Kalamata olives and herbs. Chop up pitted, rinsed and dried kalamata olives and fresh herbs such as Greek oregano, parsley, thyme, chives or green parts of scallions. Add all ingredients to taste.

Parmesan and rosemary. Grate the parmesan cheese and chop the rosemary very, very fine. Again, use the ingredients to taste.

Caramelized onions and goat cheese. Admittedly a bit labor intensive, caramelized onions along with goat cheese crumbles create a dreamy combination. Finely slice a yellow onion and cook it down over medium heat with a tablespoon of brown sugar and some olive oil until soft an just beginning to caramelize. Add a bit of water as necessary until onion is caramelized. Allow to cool down before you fold into the scones flour mixture.

Ham and Swiss cheese. A classic combination for savory baked goods. Dice the ham or slice it into very thin strips and grate or julienne the Swiss.

Serve Savory Scones

Savory scones are a lovely baked good to enjoy any time of the day but they really shine when served for brunch.

They are best warm with a bit of honey or hot honey or a flavored whipped butter if you are feeling particulary hungry and not counting calories.

If you were to present a small side salad of fresh greens along with them you will enjoy a fullfilling yet somewhat light meal.

Storage and Reheating

To store leftover scones first allow them to cool down completely and then transfer them to an airtight container and refrigerate.

The microwave is a great tool for reheating. Alternatively wrap the scones in foil and reheat in a 400 F oven for 5 or so minutes.