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
Servings Prep Time
8scones 10minutes
Cook Time Passive Time
25-30minutes 10minutes
Servings Prep Time
8scones 10minutes
Cook Time Passive Time
25-30minutes 10minutes
Ingredients
Instructions
  1. 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.
  2. 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.*
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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