Cheddar-Ricotta and Bacon Scones
Pillowy, flaky layers bursting with sharp cheddar, creamy ricotta, then the salty crunch of bacon in every bite. These savory scones are perfect for brunch on a sunny morning, or with a cup of tea on a rainy afternoon. Simple, yet profoundly deliciousness. You must try them!
A note: Something you should know is that I tend to use the terms “biscuit” and “scone” interchangeably – much to the horror of my very English fiancé. For clarity – and to hopefully ward off a future divorce – these savory “scones” are scones in the American sense rather than the English variety. The scones you find in America are shockingly different than the ones served in England but I wont be getting into the politics of all that in this post. My marriage is on the line after all….
Fill your kitchen with warmth and the savory aroma of something wonderful… pillowy soft buttermilk scones with crispy bacon, rosemary and cheddar cheese. They’re perfect on their own, straight from the oven with a pad of cold butter. If you end up with leftovers – serve them for breakfast the next day with soft scrambled eggs and a peppery dandelion (or arugula) salad.
One quick tip before you start – These aren’t fussy French soufflés. A slightly craggy edge, a little unevenness – that’s just character. They’re meant to be rustic. It means they were made by hand, with love, not in some factory – embrace the imperfection. A motto for life, really.
Recipe Ingredients:
To make these savory scones you’ll need: all purpose flour, baking soda and powder, salt, sugar, bacon, butter, ricotta cheese, cheddar cheese, buttermilk, fresh rosemary or sage.
*See recipe card for additional notes and ingredient substitutions.*
Note: You may end up with some leftover ricotta cheese in which case I’ll some suggestions on how to use that up right here: Spicy Pomodoro Pasta with Whipped Ricotta, Lemon Ricotta Pasta with Spinach and Artichoke, Four Cheese Gnocchi al Forno, Easy Sausage and Spinach Lasagna.
Recipe Steps:
Step 1. Cook the Bacon
Cook the bacon in a skillet over medium heat until it’s nice and crisp. Place a colander over a small bowl. Pour the bacon into the colander and allow the fat to drip through and collect in the bowl below. Transfer both the bowl and colander to the refrigerator to chill. Don’t toss the bacon fat (ever really, but especially in this case) – you will need 2 tablespoons to fold through the dough later on.
Step 2. Make the Dough
Use a pastry cutter, or clean hands to work the fat (butter + bacon fat) into the dry ingredients then fold in the buttermilk, bacon, cheeses and herbs. Knead the dough 2-3 times in the bowl, just until it all comes together then turn the mixture out onto a floured surface. Form the dough into a large rectangle, wrap tightly in plastic wrap and chill for at least 30 minutes or up to 24 hours.
Step 3. Bake
Cut the dough into 12, squares then transfer to a parchment-lined baking tray. Brush the tops with buttermilk and sprinkle with salt, pepper and a few rosemary leaves. Bake until golden brown.
Can I… Punch my scones out with a biscuit cutter? Yes, feel free to use whichever scone shaping method most speaks to you.
Tips for Making Biscuits and Scones
- Cold, cold, cold – Keep all of your ingredients very cold throughout the assembly process and right up until you transfer the biscuits to the oven. Those tiny pockets of cold butter are what will create heavenly, flaky layers.
- Don’t overwork the dough -Too much handling, and your biscuits or scones will become dense and tough. Gently bring the dough together, give it a few turns, and then let it be. They’ll reward you with tenderness.
- Do ahead – Scone and Biscuit dough can be made up to a month ahead, wrapped, frozen. You can even bake them from frozen — just add 5 to 8 minutes to the bake time
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Cheddar-Ricotta and Bacon Scones
Ingredients
- 12 ounces sliced bacon or pancetta
- 2 tablespoons rendered bacon fat
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoons baking soda
- 1 teaspoons salt
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon sugar
- 11 tablespoons cold butter, diced
- 1 1/4 cup cold buttermilk - plus more for brushing on top
- 3/4 cup whole milk ricotta
- 1 1/2 cups finely grated white cheddar cheese
- 2 tablespoons minced rosemary or sage
Instructions
- Dice the bacon and cook it in a pan until it is golden brown a crispy. Strain the cooked bacon pieces through a sieve over a bowl to catch the bacon fat. Chill the bacon bits and fat in the refrigerator for 10 minutes.
- Whisk together the dry ingredients (flour, baking soda, baking powder, salt, pepper, sugar) in a large bowl. Add the all of the butter and 2 tablespoons of chilled bacon fat to the flour mixture. Using a pasty cutter, or your hands, begin to cut the butter into the flour mixture until it begins to resemble coarse sand. Work quickly so that the butter does not melt.
- Next, use a wooden spoon to fold in the buttermilk, reserved bacon bits, ricotta, cheddar and rosemary, just until everything comes together – do not over mix. Knead the mixture a few times in the bowl, making sure to get any of those dry bits at the bottom up into the mix. Transfer to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
- Roll and shape the dough into a to rectangle, about 1.5-2 inches thick then wrap in plastic wrap and transfer to the refrigerator to rest for at least 30 minutes or up to 24 hours. Preheat your oven to 425F. Line a baking tray with parchment paper, set aside.
- Once chilled, use a sharp knife to portion the dough into 12 squares. Place the scones on the reserved baking tray and brush the tops with buttermilk, then a sprinkle laky sea salt, freshly cracked black pepper and (optional) a few rosemary leaves. Bake for 20-25 minutes, rotating halfway through, until golden brown. Serve warm.
Notes
- Bacon – pancetta can also be used but, pancetta is much leaner than bacon and may not yield two full tablespoons of fat. In that case use extra butter as needed.
- Buttermilk – looking for a buttermilk substitute? I’ve got a whole post on the subject: Three Ways to Make Buttermilk
- Ricotta – full-fat, whole milk ricotta is best for this recipe
- Cheddar Cheese – you can use other cheeses like parmesan, or manchego, just be sure to grate them on the finest setting of your box grater or on a microplane.
- Rosemary – substitute fresh sage or thyme
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- Cold, cold, cold – Keep all of your ingredients very cold throughout the assembly process and right up until you transfer the biscuits to the oven. Those tiny pockets of cold butter are what will create heavenly, flaky layers.
-
- Don’t overwork the dough -Too much handling, and your biscuits or scones will become dense and tough. Gently bring the dough together, give it a few turns, and then let it be. They’ll reward you with tenderness.
-
- Do ahead – Scone and Biscuit dough can be made up to a month ahead, wrapped, frozen. You can even bake them from frozen — just add 5 to 8 minutes to the bake time
These are so good. Had the leftovers with sliced ham for lunch!