Pastries, in particular breakfast pastries, don’t get much better than scones. They are easy to make, incredibly tender and buttery, and work perfectly with both sweet and savory flavors. These Bacon, Cheddar, and Thyme Scones are full of hickory smoked bacon, sharp cheddar cheese, and peppery thyme to create a buttery, flaky, savory breakfast companion (or just breakfast…or snack).
It’s no secret that I am all about a good scone. Whether it’s the English variety without a ton of add-ins that can be split and eaten with a bit of clotted cream (that they totally sell at World Market–a great discovery!) and jam, or the more Americanized version that can be either sweet or savory. Scones are buttery and flaky. They’re so easy to throw together that you can make a batch any time the craving hits.
These Bacon, Cheddar, and Thyme Scones are no exception. Cover a baking sheet with foil, line with bacon, and bake for about 15-17 minutes until the bacon is cooked through and crispy. Place the bacon on a plate covered with a paper towel and pat dry with another paper towel. Cut or crumble the bacon into small pieces and allow to cool (it shouldn’t take long), grate the cheese, and you’re all prepped and ready to have this dough chilling in the freezer within 10 minutes
These scones get a peppery hit from the thyme and the black pepper, and the dried mustard helps to carry the flavor of the cheddar through every bite. The flavors are simple, but also classic and impossible to resist.
These scones are best when enjoyed day of, when the edges are crisp and there is still a bit of warmth through the center, but if you want to enjoy one afterwards, just pop it in the oven or a toaster oven for a few minutes to warm up.
Print Recipe
Bacon, Cheddar, & Thyme Scones
There's no better way to start your morning than with one of these buttery Bacon, Cheddar, & Thyme Scones. Hickory smoked bacon, sharp cheddar, and peppery thyme work in perfect harmony to create a savory scone that you'll want to add regularly to your diet.
Yields 8 scones
Instructions
Fit a rack in the center of the oven and preheat to 400°F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, sugar, salt, black pepper, ground mustard, and thyme. Add in the cold cubes of butter and rub it in until the butter is fully coated in flour and you're left with pea-sized pieces. Add the bacon and cheddar and toss until evenly distributed.*
Whisk together the sour cream, egg yolk, and maple syrup. Add the wet ingredients to the dry, and using a wooden spoon or a rubber spatula, fold until the dough begins to come together. Use your hands to roll the dough into a ball. The dough will be a bit sticky and you might need to knead it once or twice to pull it all together.
Turn the dough out on a lightly floured surface and flatten or roll it out into a circle about 1/2" high and 9" across. Cut into 8 triangles and place on the lined baking sheet; place the baking sheet in the freezer to allow the dough to chill for 10 minutes.
Whisk 1 egg with 1 Tbsp water for an egg wash. Remove the scones from the freezer and brush the top and sides with the egg wash.
Bake 25-30 minutes until golden brown and the tops are firm. Remove from the oven and allow to cool on a wire rack.
Recipe Notes
*If you want to top the scones with a sprinkling of cheddar (as pictured), save 1/4 of the cheddar and carefully sprinkle it on top of the scones after brushing with the egg wash.
