Simple and quick to prepare, these Honey Bacon Cheddar Scones are full of delicious flavors. This easy recipe is perfect for a quick breakfast, or for kids’ lunchboxes. They are also eggless!
Eggless Honey Bacon Cheddar Scones Recipe
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 chive, 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.
Eggless Honey Bacon Cheddar Scones Ingredients:
You’ll need:
- Bacon strips
- All-purpose flour
- Baking powder
- Salt
- Black pepper
- Unsalted butter
- Heavy cream
- Honey
- Grated Cheddar cheese
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
STORING EGGLESS SCONES
Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.
CAN I FREEZE SCONES?
Yes, you can! Just follow these simple steps:
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- 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.
LOOKING FOR MORE EGGLESS SCONE RECIPES?
- Eggless Pumpkin Scones
- Eggless Chocolate Chip Scones
- Eggless Prune-Pistachio Scones
- Eggless Gingerbread Scones
- Gingerbread Apricot Scones
Honey Bacon Cheddar Scones
Ingredients
- 4 – 5 bacon strips, chopped
- 2 cups all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 1/4 teaspoon salt
- Pinch of black pepper
- 10 tablespoons unsalted butter cold and diced
- 3/4 cup heavy cream plus more for brushing
- 1 tablespoon honey
- 1 cup cheddar cheese, grated
Instructions
- In a medium skillet over medium heat, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Set aside.
- In a large bowl whisk together the flour, baking powder, salt, and pepper. Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- Mix the heavy cream and honey.
- Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until the dough comes together. Toss in crisp bacon and cheese.
- Turn the dough out onto a floured surface. Roll dough into a circle, about 3/4 of an inch thick, cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350º F.
- Cut the circle into 8 wedges with a sharp knife.
- Transfer to a baking sheet lined with parchment paper with a spatula, leaving 1/2-inch space between each wedge. Brush the tops of the wedges lightly with the remaining heavy cream.
- Bake for 20 to 23 minutes, or until golden brown. Remove from the oven and let cool slightly on the baking sheet.
- Serve warm.
- 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.
- Eggless Pumpkin Scones
- Eggless Prune-Pistachio Scones
- Eggless Chocolate Chip Scones
- Eggless Gingerbread Scones
- Gingerbread Apricot Scones
Nutrition
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- Kitchen Scale
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- Measuring Cup Set
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- Magnetic Measuring Spoons Set
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- Sheet Pan
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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.
