Bacon and cheddar scones with cultured butter are the perfect baked treat to add to your brunch spread!
There is no doubt that these bacon and cheddar scones have a powerful flavor. They are bursting with parmesan and cheddar cheese flavors, and I’m kind of in love with them. With that being said, pairing a beer with a recipe that is so intense in flavor can be kind of tricky. On one hand, you don’t want a beer that’s too crazy. You don’t want to overpower the taste of the scones, nor do you probably want a heavy beer if you are serving these scones for breakfast or brunch. On the other hand, you don’t want a beer that’s too light either. Otherwise, you will lose the taste of the beer. For this recipe, I like to serve a very hefty pilsner, a robust amber lager, or a lighter pale ale. All of these styles of beer pair nicely with cheddar cheese. Do a little trial and error and pick your favorite! Maybe you have a better idea than I do. :)
PSA: Don’t worry. I am not drinking beer during this pregnancy. :) My tried and true taste tester, Zach, has been willing to step up to the challenge.
Bacon and Cheddar Scones with Cultured Butter
I have made scones and posted recipes in the past. I have made sweet scones and savory scones, but I think these bacon and cheddar scones are by far my absolute favorite of the savory variety! These cheddar scones are the perfect way to liven up your brunch spread. They are also perfect for a quick morning take away breakfast. They hold up really well for a few days and can easily be frozen for up to two months. Make a big batch and start digging in!
I know all of you guys are breaking out the baking tools in light of what has been going on around the world. Add these scones to your list of things to make. It is so simple to whip up a quick batch!
Are you looking for more great brunch or breakfast recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite brunch recipes!
- 6 strips bacon chopped
- 2 tbsp fresh thyme finely chopped
- 2 tbsp fresh rosemary finely chopped
- 4 garlic cloves finely minced
- 3 1/2 cups self-rising flour
- 3/4 cup unsalted butter cold and cubed
- 1 cup buttermilk
- 1 1/2 cups parmesan cheese finely grated
- 2 cups sharp cheddar cheese grated
- 1 egg whisked
- 1 1/2 cup créme fraîche
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cook the bacon in a large skillet set over medium to medium-high heat until just crispy. Add the herbs, garlic, and black pepper. Cook for about 2 minutes until fragrant. Remove from heat.
- To a food processor, add the flour and butter. Pulse until fine crumbs form (about 8-10 pulses). To a large bowl, add the flour and butter mixture. Pour in the buttermilk, parmesan cheese, 1 1/2 cups cheddar cheese, bacon mixture, and a dash of salt.
- Lightly flour a clean surface. Pour the dough out onto the surface and knead into a soft dough ball. Roll out the dough with a rolling pin to about 1 1/2 inches thick. Using a 2-inch round cookie cutter. Cut the flour into rounds. Repeat using any leftover dough. Place the scones onto the baking sheet and brush with egg. Sprinkle with coarse sea salt if desired.
- Bake the scones for 20-25 minutes or until golden brown.
- Meanwhile, make the cultured butter. With a stand mixer or electric hand mixer, beat the créme fraîche until it turns to butter. Season with fine sea salt. Serve the butter with the scones.