Apple Cheddar Bacon Scones are fluffy, buttery scones made with sweet apples, a tang of cheddar cheese, and a salty finish of smoky bacon. Thank you Pork.org for sponsoring this post.
A few weeks ago, I had the opportunity to experience a tour of several pork farms in my great home state of Michigan, with my friends at Pork.org. One of the segments included a pork fabrication demonstration by Chef Neel Sahini. During which, we saw how pork is broken down into the cuts that we’re familiar with as consumers.
Naturally, I gravitated to the pork belly/bacon part of the fabricating demo. I learned that by removing the meatiest part of the pork belly, the result is a tasty skirt steak. However, the cut also results in no bacon, which is tragic. Bacon is Everything.
I don’t need a sales pitch when it comes to bacon. Bacon adds flair to just about every dish, such as this lighter loaded baked potato soup, as well as broccoli bacon carbonara. I also enjoy the hint of smokiness that bacon gives to traditionally sweet applications, such as homemade bacon butter toffee. I know it sounds odd, but that salty touch of smoky flavor compliments sweet and savory dishes alike.
That complimentary bacon-y flavor is the keystone for which my recipe for Apple Cheddar Bacon Scones is built around. These scones are to. die. for. Fluffy, buttery scones with sweet apple chunks, a little zip of cheddar cheese, and that smoky, salty finish of bacon is a delicious blend of flavors that is sure to please. These scones are a delicious start to the day, mid-day snack, or tea time treat.
Try these Apple Cheddar Bacon Scones for a delightful sweet and salty snack!
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Kirsten/ComfortablyDomestic
Yields 8 Scones
Apple Cheddar Bacon Scones are fluffy, buttery scones made with sweet apples, a tang of cheddar cheese, and a salty finish of smoky bacon.
20 minPrep Time
18 minCook Time
38 minTotal Time
Save RecipeIngredients
- 1 C. 2% milk
- 1 tsp. white vinegar
- 3 C. all-purpose flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 2 Tbs. granulated sugar
- ½ C. (1 stick) very cold unsalted butter
- 1 ½ C. freshly grated sharp cheddar cheese
- 1 C. peeled, diced apples
- 3 strips crisply cooked bacon, roughly chopped
- 1 egg
- 1 Tbs. water
Instructions
- Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper or a silicone baking mat; set aside. Alternately, a cast iron scone pan that has been lightly sprayed with baking spray may be used.
- Add vinegar to the milk to make sour milk; briefly set aside while assembling the remaining ingredients. Alternately, low fat buttermilk may be substituted for the “sour” milk.
- In a large bowl, whisk together flour, baking powder, salt and sugar until combined. Make a well in the center of the dry ingredients. Run the butter through a large holed box grater held over the dry ingredients to shred the cold butter. Gently toss the butter shreds with the dry mixture, to coat. Fold in the shredded cheddar, bacon and apple pieces.
- Pour the sour milk (or buttermilk) into the bowl, and stir gently until dough just comes together. The dough will be sticky.
- Scrape the dough onto the prepared baking sheet. Moisten hands with a touch of cold water before lightly patting the dough into a level 8-inch diameter circle. Dip a knife in to all purpose flour and then carefully score the dough into 8 wedges. To score, cut most of the way through the dough, but not entirely through to the bottom. Do not separate the wedges.
- Beat the egg with the cold water to form an egg wash. Gently brush the egg wash over top of the dough.
- Bake the scones for 18-20 minutes or until golden brown. Remove from the oven and allow cooling for two minutes on baking sheet before transferring to a wire rack to cool completely. Before serving, cut scones into wedges following the scored marks made prior to baking.
If you adore scones, take a gander at my vanilla bean scones, strawberry scones with lime glaze, raspberry white chocolate scones, or my blueberry dark chocolate scones.
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