Bacon And Blueberry Scones
These bacon and blueberry scones are a delightful combination of savory and sweet flavors. The crispy bacon adds a rich, smoky taste that complements the juicy blueberries, creating a perfect treat for breakfast or brunch.
This recipe is american style, breakfast, scaled for 6 servings, with 15 min prep and 20 min cook.
Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 6
Quick cooking notes
- Core ingredients include all-purpose flour, sugar, bacon, blueberries.
- Follow all 10 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 4 slices bacon (cooked and crumbled)
- 1 cups blueberries (fresh or frozen)
- 0.75 cups milk
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 large egg
- 0.5 cups unsalted butter (cold and cubed)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Fold in the crumbled bacon and blueberries gently, being careful not to crush the berries.
- In a separate bowl, whisk together the milk and egg until well combined.
- Pour the milk mixture into the dry ingredients and stir until just combined.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
- Pat the dough into a circle about 1 inch thick and cut it into wedges or use a round cutter to shape scones.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Allow the scones to cool slightly before serving.
Nutrition (per serving)
- Calories: 245
- Protein: 6 g
- Fat: 10 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 350 mg
Nutrition values are estimates based on stored ingredient totals and serving size.