Oh my goodness do I love a buttery scone. They’re probably one of my biggest food pleasures, especially if they are fresh out of the oven and slathered in clotted cream. Sometimes though, I want a more hearty and savory version that I can slather with salsa and a runny poached egg. That’s where these bacon cheddar chive scones came in. With the loads of (leaner) turkey bacon, Greek yogurt, cheddar and chives they are almost a meal in themselves. It was also so fun to make them. I love getting my hands all flour laden and diving in to make scone dough.
Oh my goodness, the flavors were so gorgeous. I couldn’t tell that the bacon was the leaner turkey bacon, The cheddar and yogurt gave them so much tang and a great mouthfeel. The cumin just gave enough of a hint of smokiness. Hope you all love these babies too! xoxo
These bacon cheddar chive scones are so buttery, flavorful and wonderful for a savory breakfast or tea time bread! They're a meal in themselves.
- 4 slices turkey bacon cooked until crisp and crumbled
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons dark brown sugar
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 stick butter cubed. Make sure it is cold
- 1 cup shredded cheddar cheese
- .25 ounces fresh chives finely chopped
- 1 cup plain Greek yogurt
- 1 whole egg beaten
First, cook your bacon until crisp however you prefer. With a small batch of 4 like this, I just microwave it between paper towels on a plate for 5 minutes. Crumble it and set it aside. Pre-heat the oven to 375 and line a baking sheet with a silicone mat or parchment. In a bowl, whish the flour, baking powder, brown sugar, salt and cumin together. Then use a pastry cutter to cut in the cubed butter and cheddar until the mixture is pebbly and the butter is all coated in flour. Put the bowl in the freezer for 15 minutes to chill it again. When the time is up, stir in the crumbled bacon, chives and greek yogurt to bring it together. It will be really shaggy and that is ok.
Bring the mixture together into a ball with floured hands, then press it out into a large disc that is about 1 inch thick. Use a 3 inch biscuit cutter to cut out as many scones as you can get, keeping the cuts close together. Bring the scraps together again and cut out as many more as you can. You should get about 10. Line up the scones on the sheet tray and brush them all with the beaten egg. Bake them for about 20 minutes, until really golden brown. Let them cool a bit, then serve immediately warm! Enjoy!!