These tender flaky scones boast copious amounts of fresh apples, applewood smoked bacon, sharp cheddar cheese and a hint of fresh rosemary to make a lovely savory addition to any tea, breakfast, or dinner table.
I love everything about Pride and Prejudice – the gorgeous flowery prose (seriously, why don’t people talk like this anymore?!), the regency period, the gorgeous dresses and fancy balls. It’s totally not typical of me at all, but when it comes to P&P, I’m a die hard fan. I also love fun adaptations and retellings of the story – for instance Pride and Prejudice and Zombies is a really fun read!
But guys – the movie!! It is sooo much better!! This might be the one and only time that I say the movie was better than the book. Yeah, I said it. They do a fantastic job of keeping true to the language, style and heart of the original story, except that the Bennet sisters are bad-ass zombie killers.
This movie was SO FUN and ridiculously silly – Mr. Darcy’s fighting leathers squeak every time he walks, instead of doing embroidery together the sisters practice their fighting skills. But what really sold it for me was the character of Mr. Collins. Normally this character is a swarthy, overly needy and vain man but in this adaptation he is played by none other than Matt Smith – and suddenly Mr. Collins becomes slightly more endearing and hilariously nerdy goof.
These apple, bacon and cheddar scones are inspired by Pride and Prejudice – scones being an essential element of any good tea. The tender flaky scones combine apples, sharp cheddar and applewood smoked bacon (a nod to P&PZ – no spoilers here, but pigs play an important role in the movie!) with a hint of fresh rosemary for a lovely and savory addition to a tea table.
Whether you are a fan of Jane Austen, ridiculous movies, or zombies, or none of the above, these scones are completely delightful and the perfect addition any tea, breakfast, or afternoon snack. And they would be great served along side any stew or chili as well.
You can serve this with a slice of real butter, or even a smear of jam.
Table of Contents
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How to make this scone recipe:
These scones are an easy recipe to make. For the full set of directions, make sure you scroll down to the recipe card below.
Make the dough:
- Preheat oven to 375. Line a rimmed baking sheet (affiliate link) with foil.
- Place the bacon strips on the foil in a single layer, spaced about 1″ apart and bake for 10 minutes. Place the cooked bacon a plate lined with a paper towel to drain/cool and then crumble.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper.
- Using your fingers, rub the butter in until the flour looks like course sand, with pea sized bits of butter remaining.
- Using a fork, stir in the shredded cheese, rosemary, and the crumbled bacon.
- Slowly stir in the heavy cream until the dough is just barely moist – don’t overwork it!
Shape and cut:
- Place a piece of parchment paper on your counter and sprinkle with flour.
- Pat the dough into a 1″ thick rectangle.
- Fold the long edges into the middle to create a piece of dough that looks like a pamphlet folded in thirds.
- Pat the dough carefully into a 1″ circle.
- Use biscuit cutter to cut out your biscuits – use straight up and down motion with the cutter, don’t twist it.
Bake:
- Place the biscuits on a second tray lined with a silicone baking mat and brush them with the melted butter and sprinkle the turbinado sugar on top.
- Bake for 18-20 minutes.
- Remove to a wire rack to cool, and enjoy!
Recipe Tips
- Use cold butter! The colder the butter is, the more flaky texture you get in your scones.
- Don’t over mix the dough! The more you handle the dough, the heavier and dense the scones become. Mix it just enough to combine the ingredients.
- Chill the dough if it gets too warm. If mixing and shaping takes a while, and the dough starts to get warm and sticky, go ahead and pop it in the fridge for 20 minutes before baking. This will help the butter to become cold and solid again and help the scones be light and flaky.
Storage Information
These scones are best when served straight out of the oven. But you can store them in an airtight container for 2 to 3 days. You can also freeze them for up to 3 months.
Love a good savory quick bread recipe? Try these:
Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!
Yield: 6 Servings
Apple & Cheddar Bacon Scones Recipe
These tener flaky scones boast copious amounts of fresh apples, applewood smoked bacon, sharp cheddar cheese and a hint of fresh rosemary to make a lovely addition to any tea, breakfast, or dinner table.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 6 slices applewood smoked bacon
- 2 cups flour
- 1/4 cup sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 Tablespoons Butter, diced and cold
- 1/2 cup shredded sharp white cheddar cheese
- 2 TBSP minced fresh rosemary
- 2/3 cup heavy cream
- 3 Tablespoons melted Butter, for baking
- 3 Tablespoons Raw Turbinado Sugar, for baking
Instructions
- Preheat oven to 375.
- Line a rimmed baking sheet with foil.
- Place the bacon strips on the foil in a single layer, spaced about 1" apart and bake for 10 minutes.
- Place on a plate lined with a paper towel to drain/cool and then crumble.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper.
- Using your fingers, rub the butter in until the flour looks like course sand, with pea sized bits of butter remaining.
- Using a fork, stir in the shredded cheese, rosemary, and the crumbled bacon.
- Slowly stir in the heavy cream until the dough is just barely moist - don't overwork it!
- Place a piece of parchment paper on your counter and sprinkle with flour.
- Pat the dough into a 1" thick rectangle. Fold the long edges into the middle to create a piece of dough that looks like a pamphlet folded in thirds.
- Pat the dough carefully into a 1" circle.
- Use biscuit cutter to cut out your biscuits - use straight up and down motion with the cutter, don't twist it.
- Place the biscuits on a tray lined with a silicone baking mat and brush with the melted butter and sprinkle the turbinado sugar on top.
- Bake for 18-20 minutes.
- Remove to a wire rack to cool, and Enjoy!
Notes
Store scones in an airtight container in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 551Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 97mgSodium: 843mgCarbohydrates: 49gFiber: 1gSugar: 16gProtein: 12g
Val - Corn, Beans, Pigs & Kids
Wednesday 27th of September 2017
These sound delicious and I love how you were able to share your passion for books along with the recipe. Thanks for sharing on the Celebrate 365 Blog Party!
Sarah Graves
Thursday 13th of October 2016
These look delicious! Can't wait to try them.
Renee Goerger
Thursday 6th of October 2016
Your photos are charming and your scones look fantastic! Great job!Renee - Kudos Kitchen
Megan @ MegUnprocessed
Thursday 6th of October 2016
Nice presentation! Great photography!
Heather Schmitt-Gonzalez
Friday 30th of September 2016
Pride and Prejudice is my favorite! However, I feel exactly the opposite way about the book & movie for PPZ - loved the book and hated the movie. ;) I'm a bit of a scone fanatic, too...love the apple, cheddar bacon combo.