Eggless Bacon Cheddar Scones Recipe Highlights
These Honey Bacon Cheddar Scones are Ah-Mazing!! The scones are tender and fluffy, but still incredibly hearty. Of course, the bacon-cheddar combo is always a good one. The honey also adds a special touch, making these scones even more irresistible. I thought I’d add some green onions or chives, but then I imagined my kids saying: what is the green thing? So I left it out. But If you, and your family, love the “green thing” then, by all means, go for it! They are perfect for sharing with family and friends on a lazy weekend day.
You’ll need:
Bacon strips: I added about 5 strips of bacon, but you can add more if you like. Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. A kitchen scale is the best way to measure your ingredients, in my opinion. Baking powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Black pepper: For extra flavor! Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Heavy cream: Make sure it has at least 35% of fat content. Honey: Cheddar Cheese: I used sharp cheddar, but feel free to use your favorite cheddar cheese. You can also use Colby or Monterrey Jack cheese.
How to Make Eggless Honey Bacon Cheddar Scones Step-by-Step
Don’t overwork scone dough. It’s important not to overwork the dough and never roll it too thin. Doing so will make the scone lose the flaky, moist, and delicious crumbly texture. Refrigerate before baking. Keeping scone dough as cold as possible prevents over-spreading, so don’t skip this step, please. Do not Overbake them. Overbaked scones will be dry and hard, so pay attention to them while they’re in the oven.
Freeze
Yes, you can! Just follow these simple steps:
Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen, Place them in a single layer in a freezer-friendly bag or container. Freeze for up to a month.
Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.
More Egg-Free Scone Recipes You’ll Love!
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Disclosure: This is a sponsored post in partnership with the National Honey Board; all opinions expressed are my own, as always. Thank you, though, for supporting them and the other brands which help make this site possible. This recipe was originally published in July 2016. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
