Oatmeal Bacon and Cheddar Scones
Indulge in a savory twist on a classic breakfast treat with these irresistible Oatmeal Bacon and Cheddar Scones. Perfectly flaky and golden-brown, these scones combine the wholesome texture of quick-cooking oats with the rich, smoky flavor of crumbled bacon and sharp cheddar cheese, creating a mouthwatering blend of comfort and indulgence. Cold, cubed butter ensures a tender crumble, while just a touch of sugar balances the savory notes. Whether you enjoy them warm with a pat of butter or pair them with your favorite hearty breakfast spread, these scones are the ultimate crowd-pleaser. Ready in just 40 minutes, they’re ideal for busy mornings, brunch gatherings, or a satisfying snack. Bake them fresh and don’t forget a sprinkle of extra cheddar for that gorgeous golden finish—an irresistible detail your taste buds won’t forget!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Quick-cooking oats
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.5 cup Cooked bacon, crumbled
- 1 cup Sharp cheddar cheese, shredded
- 0.75 cup Milk
- 1 Egg, lightly beaten
- 0.25 cup Extra cheddar cheese for topping (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, quick-cooking oats, baking powder, sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the mixture until it resembles coarse crumbs.
Stir in the crumbled bacon and shredded cheddar cheese, ensuring they are evenly distributed throughout the mixture.
In a separate small bowl, whisk together the milk and beaten egg.
Pour the wet ingredients into the dry ingredients, mixing gently with a fork or spatula until just combined. Be careful not to overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together. Shape it into a disk about 8 inches (20 cm) in diameter and 1-inch (2.5 cm) thick.
Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
If desired, sprinkle the tops with a little extra cheddar cheese for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
