Cheddar Bacon + Cinnamon Roll Scones
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🥓 From savory brunch to sweet morning indulgence
Whether folded with sharp cheddar and crispy bacon or swirled with cinnamon sugar and finished with a simple glaze, each version delivers golden edges and a soft, satisfying crumb. Ideal for brunch spreads, coffee breaks, or anytime baking that feels a little special without being fussy.
Cheddar Bacon Scones
Yield: 8 large scones or 16 minis
10 ounces (about 2 1/4 cup) unbleached all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
4 ounces (1 stick) unsalted butter, cold, cut into 1/2-inch cubes
8 ounces (1 cup) plus 2 tablespoons heavy cream, cold
4 slices of favorite bacon, cooked crispy and chopped
2 ounces favorite cheddar, diced into 1/4-inch pieces
1/4 teaspoon smoked paprika, sweet
1 tablespoon finely sliced chives
Preheat the oven to 425°F and place a rack in the center. Line a rimmed baking sheet with parchment paper or a silicone mat.
Place flour, baking powder, paprika, and salt in the bowl of a food processor fitted with a metal blade and process for 10 seconds to blend well. Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into pieces the size of large green peas. Add 8 ounces of cream. Pulse another 10-20 times, or until the dough holds together in small, thick clumps. Fold in the cheese, chives, and bacon.
Scrape the dough out onto a lightly floured work surface or silicone pastry mat. Gently squeeze the clumps together until they form a cohesive dough. Pat the dough into an 8-inch square 8 about 1-inch thick. Use a bench scraper to cut the dough into 4-inch squares (2-inch squares for minis) and transfer to the prepared baking sheet, spacing them about 2 inches apart. With a pastry brush, coat the scones with the remaining cream. Bake the scones for 15-20 minutes (8 to 10 minutes for minis), until firm to the touch and golden brown. Transfer to a wire rack to cool. Enjoy warm or at room temperature.
Cinnamon Roll Scones
Yield: 8 large scones or 16 minis
10 ounces (about 2 1/4 cup) unbleached all-purpose flour
2 ounces (about 1/4 cup) granulated sugar
2-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
4 ounces (1 stick) unsalted butter, cold, cut into 1/2-inch cubes
8 ounces (1 cup) plus 2 tablespoons heavy cream, cold
1/2 cup cinnamon baking chips or white chocolate chips
Cinnamon Sugar
2 teaspoon cinnamon
2 tablespoon granulated sugar
Glaze
1/2 cup powdered sugar aka confectioner's sugar
2 teaspoons unsalted butter, melted
1/2 teaspoon vanilla extract or vanilla bean paste
1 tablespoon heavy cream
Preheat the oven to 425°F and place a rack in the center. Line a rimmed baking sheet with parchment paper or a silicone mat.
In a large bowl, place flour, sugar, baking powder, and salt. Stir to combine. Add the cold butter pieces and cut with a pastry blender or pinch with your fingers. Continue pinching or cutting until the butter is the size of large peas. Make a well (clear area) in the center of the bowl and pour in 1 cup of heavy cream. Use a fork to gently combine into a rough mass. Add the chips. Knead the mixture a few times until the mixture creates dough.
Scrape the dough out onto a lightly floured work surface or silicone pastry mat. Gently squeeze the clumps together until they form a cohesive dough. Pat the dough into an 8-inch square, about 1-inch thick. Sprinkle the top of the dough with a third of the Cinnamon Sugar. Cut the dough in half with a bench scraper or knife and stack the dough on top of itself, cinnamon mixture on top. Roll the dough until it is again 8-inch square, about 1-inch thick. Sprinkle with half of the remaining Cinnamon Sugar and repeat one more layer.
Shape the dough into a circle and, using a bench scraper or knife, cut the dough into 8 triangles or pie pieces. Add remaining Cinnamon Sugar and transfer to the prepared baking sheet, spacing them about 2 inches apart. Bake until firm to the touch and golden brown, about 18 to 25 minutes. Transfer to a wire rack to cool. While baking, combine glaze powdered sugar, melted butter, vanilla and cream in a mixing bowl until smooth. Drizzle over slightly cooled scones. Enjoy scones warm or at room temperature.
Chef Tip: If using white chocolate chips, add 1/4 teaspoon of cinnamon to the dry ingredients. Make scones as directed and freeze prior to baking. When ready to enjoy, bake directly from the freezer. Add 5 extra minutes in the oven. Enjoy!
Equipment
food processor, optional
pastry blender, optional
baking sheet with parchment paper or a silicone mat x 2
bench scraper or chef’s knife
assorted mixing bowl
assorted mixing spoons
pastry brush
cooling rack
whisk