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Bacon and cheese scones served
Irresistible cheesy scones packed with savoury bacon pieces

Bacon and cheese scones

Author: Flavelo
Recipes Cakes and Desserts Starters
The 'big gun' of scones, where smoky bacon fat not only adds flavour but layers the dough too. Fat rendered from the bacon integrates between flour particles, resulting in an extremely crumbly, almost flaky savoury pastry. Cheese bakes crisp on top while melting to softness inside the dough.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Frying pan (for frying bacon)
  • Large bowl
  • Rolling pin
  • Scone cutter
  • Pastry brush

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Cereals containing gluten

Instructions

1 ✓

Fry bacon in a pan until crisp (rendering the fat), then remove from heat and let cool to lukewarm. Do not throw away the rendered fat!

Tip: Never add hot fat directly to yeast dough or flour, as it can 'cook' them, ruining the gluten.
2 ✓

Proof the yeast in the lukewarm, sugary milk for 10 minutes.

Tip: If it doesn't foam up, the yeast isn't active; don't continue, start again with fresh yeast.
3 ✓

Mix flour with salt, then rub in the cold butter and lukewarm bacon fat.

Tip: Cold butter pieces create steam during baking, creating a flaky structure inside the dough.
4 ✓

Add sour cream, egg, proofed yeast, fried bacon bits and half the grated cheese (100g). Knead into an elastic dough.

Tip: Cheese fat content counts towards the dough too, so less sour cream might suffice. Watch the dough consistency!
5 ✓

Roll out on a floured surface, fold in half, then rest covered for 30 minutes.

Tip: Resting is most important here: allow the gluten structure to relax and the yeast to work.
6 ✓

Roll out to finger thickness, score the top, and cut out rounds. Place on a baking tray.

Tip: Re-knead leftover dough, rest 5 minutes (so it doesn't spring back), and cut that out too.
7 ✓

Brush with egg, sprinkle with remaining cheese, and bake in a preheated 180°C oven for 20-25 minutes.

Tip: Cheese on top is tastiest when slightly browned, but be careful not to burn it or it becomes bitter.

Recipe FAQ

The dough turned out too greasy.
Bacon fat content varies. If a lot of fat rendered out, don't pour it all into the dough, just 1-2 tablespoons.
Why didn't it rise nicely?
You might have shortened the resting time, or kneaded in too much flour during rolling.

Ingredients

  • 500 g Plain flour (BL55)
  • 150 g Butter (cold)
  • 200 g Cheddar or Gouda cheese (grated)
  • 150 g Bacon (finely diced)
  • 150 g Sour cream
  • 1 pc Egg (for dough)
  • 25 g Fresh yeast
  • 100 ml Lukewarm milk
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 pc Egg (for brushing)
  • 50 g Grated cheese (for topping)