Bacon, Cheddar, + Veggie ‘Sunrise’ Scones

November 14, 2019

These Bacon, Cheddar, + Veggie ‘Sunrise’ Scones will surely bring forth some sort of brightness to the start of your day. This recipe boasts a loaded bacon, cheddar, spinach, and arugula filling that is wrapped together well by a flaky, buttery crust that will have you licking your fingers for more. The perfect breakfast or brunch recipe for the entire family.

Bacon, Cheddar, + Veggie 'Sunrise' Scones

We’re midway into November and it’s been super cold these last few days in NYC. Honestly, it feels like we’ve skipped over Fall and the Winter season might just be our next thing.

But I do know that there has been a cold front in a lot of the surrounding states as well, so it’s not just us.

With Thanksgiving on the cusp, I’ve been putting together so many recipes that would be perfect for the entire family around the Holidays.

I don’t know about you, but I don’t get a chance to eat an entirely hearty breakfast during the week due to a busy schedule, therefore, I enjoy spending my weekends doing so.

Bacon, Cheddar, + Veggie 'Sunrise' Scones

During the weekends, I often make pancakes or waffles (in a variety of flavors) and on occasion—oatmeal. But, I often get most excited when making something different like scones.

I actually didn’t know that much about how great scones were until my Husband introduced them to me a few years ago. He would eat the ones at Starbucks and rave about how great they were, but I never got into the idea of trying them.

In true baker fashion, I chose to try making them for the first time and they didn’t turn out as perfectly as I would’ve wanted, but they WERE GOOD.

Fast forward to a few attempts (over a period of time) later and we have these delicious scones, which I believe to be my best yet!

These Strawberry Cream Cheese Breakfast Scones are a sweet treat that you can get away with, without any excuses this morning. 

These Pumpkin Spice Chocolate Chip Scones are the perfect breakfast sweets to enjoy during the Fall season. Full of pumpkin spice flavor, these scones are packed with mini chocolate chips that melt in your mouth with every bite, are fluffy, balancing the right amount of sweetness.

These Cinnamon Raisin Banana Vegan Scones are phenomenal. Hard crusted outside, soft melt in your mouth inside, spiced up with cinnamon and generous sprinkles of raisins. 

Bacon, Cheddar, + Veggie 'Sunrise' Scones

Tips To Making The Best Flakiest Scones!

  • Always, Always use VERY COLD Butter.

Much like with other pastries, ensuring that you use VERY COLD butter is super important in creating a flaky scone. If you aren’t ready to use your butter right away, be sure to keep it in the refrigerator or freeze it in the meantime while you get the remaining ingredients together.

  • Adding Bread or Pastry Flour Helps!

After testing scones in various variations, I’ve realized that adding half bread flour (or pastry flour) along with all-purpose flour made for an airy, flakier scone than just using all-purpose flour. Of course, if you only have all-purpose flour, that’s fine too.

  • NEVER Skip The Step with Cutting Your Butter Into Cubes!

For a truly flaky scone, cutting your butter into cubes and them cutting it together with the flour is SUPER IMPORTANT! It definitely ensures that your scone is flaky and soft in the middle.

  • Always Use Buttermilk, Even if it’s a Dairy-Free Version.

If you aren’t aware, Buttermilk not only brings a nice ‘tangy’ taste to breads and baked goods, but it also works to tenderize gluten, which gives your baked goods more of a softer texture and body. If you want a dairy-free version, simply use your favorite plant-based milk and add 1 Tbsp of lemon juice and let is sit for 15 minutes. Also, Yogurt and Sour Cream make great substitutes.

  • Never Over-Mix The Batter, Just Enough to Well Incorporate Ingredients.
  • Always Add Dough to a Floured Surface Before Cutting into Shape.
  • NEVER Use a Rolling Pin to Flatten Dough. Only Pat it Around into a Circle.
  • ALWAYS Use a Very Sharp Knife or Pastry Cutter to Cut Scones into Triangular Shape. This Avoids ‘Drooping’ of the Sides!
  • Don’t Forget to Brush the Tops!

Before placing your scones into the oven, always brush the tops of them with melted butter, buttermilk, or egg wash. Trust me—-they won’t brown much without it!

Bacon, Cheddar, + Veggie 'Sunrise' Scones

Looking For Great Breakfast Ideas for the Holidays?

These Fluffy Vegan Quinoa Pancakes + Cranberry are the best thing that you’ll ever encounter for breakfast. In true Fall/Holiday fashion, these vegan pancakes come loaded with nutritious quinoa and topped with a sweet, tart cranberry sauce that adds a beautiful tasty combo.

When it comes to breakfast, this Brooklyn-inspired Loaded Bacon, Egg, + Cheese Casserole is the epitome of an evolutionary dish. Not only is it super easy to make (all in one dish), but it comes jam-packed with a ton of savory flavor—-the absolute Brooklyn way!

These Air Fryer Chicken Wings + Sweet Potato Waffles are everything that one’s heart desires. Made right in a blender + WITHOUT ANY FLOUR (Flourless), these deliciously flavored, Gluten-Free waffles are naturally sweetened, fluffy, thick, and airy; coupled with these sticky (yet crisp) BBQ wings, this recipe is a real easy reminder of a true Southern-style breakfast.

These Homemade Vegan Apple-Cinnamon Pop Tarts are nothing short of flaky, naturally sweet, and bursting with comforting spice flavors, both inside + out and topped with a beautiful Maple frosting. 

This Creamy Jamaican Cornmeal Porridge recipe is a healthier take on the delicious traditional Jamaican Cornmeal Porridge which includes boldly sweet flavor and is beautifully textured.

Bacon, Cheddar, + Veggie 'Sunrise' Scones

OK, now let’s dig into this recipe, shall we?

Preheat oven to 425 degrees Fahrenheit and prepare two baking sheets with parchment paper.

In a large bowl, add both flours, baking powder, baking soda, sea salt, dried parsley, garlic powder, smoked paprika and whisk until well blended together.

Add butter into the dry ingredients and using a pastry blender, blend it until it resembles “peas”. Once done, create a medium-sized well into the middle of the dry ingredients.

In separate bowl, whisk together the ‘buttermilk’ and egg, until well combined. Pour wet ingredients into the well of the dry ingredients, followed by the chopped spinach, arugula, bacon, and cheddar cheese and mix everything together using a spatula.

Now, using your hand, knead the dough a few times before placing it onto a floured surface.

Once on the floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.

Place sliced scones onto the prepped baking sheets and brush tops with a little of the “buttermilk’ or egg wash. Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.

Remove from the oven and let cool for 2-3 minutes before serving.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Bacon, Cheddar, + Veggie ‘Sunrise’ Scones recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Bacon, Cheddar, + Veggie 'Sunrise' Scones
Bacon, Cheddar, + Veggie 'Sunrise' Scones

Bacon, Cheddar, + Veggie ‘Sunrise’ Scones

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
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Ingredients

  • 1 1/4 cups organic All-purpose flour (I use Bob's Red Mill)
  • 1 cup organic Bread flour (I use Bob's Red Mill)
  • 2 tsps baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp dried parsley
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 cup unsalted butter, VERY cold + cubed
  • 3/4 cup 'Buttermilk' + 1 Tbsp if needed! (See Notes!)
  • 1 large egg (I use Organic Valley)
  • 1/2 cup chopped organic spinach
  • 1/4 cup chopped organic arugula
  • 3/4 cup chopped organic turkey bacon, cooked (That's about 6-7 slices)
  • 1/2 cup shredded Mild Cheddar Cheese (I use Organic Valley)

Instructions

  • Preheat oven to 425 degrees Fahrenheit and prepare two baking sheets with parchment paper.
  • In a large bowl, add both flours, baking powder, baking soda, sea salt, dried parsley, garlic powder, smoked paprika and whisk until well blended together.
  • Add butter into the dry ingredients and using a pastry blender, blend it until it resembles “peas”. Once done, create a medium-sized well into the middle of the dry ingredients.
  • In separate bowl, whisk together the ‘buttermilk’ and egg, until well combined. Pour wet ingredients into the well of the dry ingredients, followed by the chopped spinach, arugula, bacon, and cheddar cheese and mix everything together using a spatula.
  • Now, using your hand, knead the dough a few times before placing it onto a floured surface.
  • Once on the floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.
  • Place sliced scones onto the prepped baking sheets and brush tops with a little of the “buttermilk’ or egg wash. Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.
  • Remove from the oven and let cool for 2-3 minutes before serving.
  • Bon Appetit!

Tips & Tricks

ORGANIC VALLEY: For these scones, I used my usual go-to Organic Valley eggs as well as one of their line of cheeses—Mild Cheddar, instead of regular cheddar.
STORAGE: Leftovers can be stored in an air-tight container and refrigerated for 1-2 days for best taste. Reheat when to eat again.
BUTTERMILK: Add 1/4 cup of your favorite non-dairy milk (or heavy whipping cream) + 1 Tbsp lemon juice, stir and let sit for 10-15 minutes. 
TIPS FOR MAKING FLAKY SCONES: See above details in the post above recipe.

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Bacon, Cheddar, + Veggie ‘Sunrise’ Scones.

ORCHIDS + SWEET TEA

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