Cheddar-Ricotta and Bacon Scones

Six, freshly baked (square) savory scones on a brown parchment lined baking tray.

5 from 3 votes

Cheddar-Ricotta and Bacon Scones

Pillowy, flaky layers bursting with sharp cheddar and 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!

Prep Time1

Cook Time25

Course: Breakfast, Snack

Cuisine: American

Servings: scones

Calories: 518kcal

Author: Leigh Anderson

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

Ingredient Notes and Substitutions:

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

Tips and Tricks for Tender, Flaky 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

Scones are best the day they are baked but can be stored in an airtight container for up to 2 days. Reheat or toast before serving.

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