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

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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast, Brunch
Keyword: bacon, baked, biscuits, breakfast, brunch, cheese, classic, easy, eggs, fall recipe, fluffy, food, healthy, herbs, holidays, homemade, pastry, recipe, savory, scones, spinach, vegetarian, veggies
Servings: 8 Breakfast Scones
Calories: 313kcal
Author: Shanika

Ingredients

  • 1 ¼ 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
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon dried parsley
  • ½ teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ cup unsalted butter, VERY cold + cubed
  • ¾ cup 'Buttermilk' + 1 tablespoon if needed! (See Notes!)
  • 1 large egg (I use Organic Valley)
  • ½ cup chopped organic spinach
  • ¼ cup chopped organic arugula
  • ¾ cup chopped organic turkey bacon, cooked (That's about 6-7 slices)
  • ½ 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!

Notes

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 ¼ cup of your favorite non-dairy milk (or heavy whipping cream) + 1 tablespoon lemon juice, stir and let sit for 10-15 minutes. 
TIPS FOR MAKING FLAKY SCONES: See above details in the post above recipe.

Nutrition

Calories: 313kcal | Carbohydrates: 29g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 544mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 749IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 2mg