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Overnight Bacon and White Cheddar Scones Recipe

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★★★★★

4.6 from 522 reviews

These Overnight Bacon and White Cheddar Scones are a savory delight perfect for breakfast or brunch. Featuring smoky applewood bacon, sharp white cheddar, and fresh chives, these scones are tender and flaky thanks to a cold butter and yogurt dough that is chilled overnight. The scones are brushed with bacon drippings and sprinkled with cheese before baking to golden perfection, making for a flavorful, indulgent treat that pairs wonderfully with a cup of coffee or tea.

Ingredients

Scale

Main Ingredients

  • 12 oz. applewood smoked bacon, cooked, drained and cut into ¼ inch pieces, drippings reserved
  • ¾ cup all purpose flour, plus 1 teaspoon, spooned and leveled
  • 1 & ½ cups cake flour, plus ½ teaspoon, spooned and leveled, sifted if clumpy
  • 1 & ½ teaspoons baking powder, plus 1/8 teaspoon
  • ¼ teaspoon baking soda, plus 1/8 teaspoon
  • 2 tablespoons sugar, plus ¾ teaspoon
  • 1 teaspoon salt, plus 1/8 teaspoon
  • 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
  • ¼ cup chives, minced

To Top Scones

  • 3 tablespoons bacon drippings
  • Freshly ground black pepper
  • 1 & ½ teaspoons sugar
  • ½ cup white cheddar cheese, grated

Instructions

  1. Cook and Prepare Bacon: In your largest skillet over medium heat, cook all the bacon until crispy but still slightly flexible. Transfer to a paper towel-lined plate to drain and cool. Once cooled, cut each piece lengthwise and then chop into small ¼ inch pieces. Reserve the bacon drippings and store them in a tupperware container in the refrigerator.
  2. Combine Dry Ingredients: In the bowl of a stand mixer, add the all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt. Using the paddle attachment, gently stir the ingredients together on low speed to combine evenly.
  3. Add Butter: Cut the cold butter into small cubes and add all at once to the mixer bowl. Mix on the lowest speed for about 30 seconds, then continue mixing in short bursts until the flour is incorporated but visible pieces of butter remain about the size of peas. Use a knife to cut any large chunks. Avoid overmixing.
  4. Add Liquids and Combine: With the mixer running on low, pour in the heavy cream and then the Greek yogurt. Mix for approximately 30 seconds until the dough just comes together. Scrape down the sides and bottom of the bowl and paddle, then pulse briefly to fully combine.
  5. Incorporate Bacon, Cheese, and Chives: Add the chopped bacon, 2 cups of grated white cheddar cheese, and minced chives to the dough. Pulse the mixer briefly to evenly distribute these ingredients without overmixing the dough.
  6. Shape the Dough: Lay a large sheet of plastic wrap on the counter. Spoon the dough onto the plastic and use your hands to press and shape it into a 7-by-9-inch rectangle. Smooth the top and push the sides straight with your hands for clean edges.
  7. Chill the Dough: Wrap the dough tightly in the plastic wrap and refrigerate for about 2 hours until firm and cold.
  8. Prepare Scones for Freezing: Once chilled, line a baking sheet with Silpat or parchment paper. Cut the dough block lengthwise in half, then cut each half crosswise into 6 equal rectangles, making 12 scones total. Arrange the scones on the prepared pan with about one inch of space between them. Cover tightly with plastic wrap and freeze until solid, preferably overnight. The scones can be frozen for up to 1 month.
  9. Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
  10. Prepare Topping and Apply: Microwave the bacon drippings until melted. Use a pastry brush to lightly coat the top surface of each frozen scone with the bacon drippings. Sprinkle freshly ground black pepper over them, then evenly scatter 1½ teaspoons sugar across the pan. Finally, top each scone with a generous sprinkle of the remaining ½ cup grated white cheddar cheese.
  11. Bake the Scones: Bake in the preheated oven for approximately 27 to 29 minutes or until the tops are golden brown and the scones are cooked through. Remove from the oven and allow them to cool on the baking sheet for a few minutes.
  12. Cool and Serve: Transfer scones to a wire rack to cool completely. These scones are best enjoyed the day they are baked but can be stored in a covered container at room temperature for up to one day.

Notes

  • You do not need a stand mixer to make these scones. You can mix the dry ingredients by hand in a bowl, then use a pastry cutter or fork to cut in the butter. Switch back to a spoon to mix in the cream and yogurt.
  • For perfect flaky texture, keep the butter cold and avoid overmixing the dough.
  • These scones freeze well for up to one month before baking, making them great for make-ahead breakfasts.
  • If cake flour is unavailable, you can make your own by replacing 1 and ½ teaspoons of flour with cornstarch per cup of all-purpose flour, then sift thoroughly.
  • Adjust the pepper and bacon drippings topping to your preference for spice and smokiness.

Keywords: bacon scones, white cheddar scones, savory scones, breakfast scones, make-ahead scones, applewood smoked bacon, cheddar cheese

Find it online: https://busyrecipe.com/overnight-bacon-and-white-cheddar-scones-recipe/