My scone obsession continues with these mouth watering Bacon & Pimento Cheese Scones! Sweet or savory, scones are a favorite of mine to bake up. They are so easy, delicious and the flavor combinations are endless! These are a great balance of salty, cheesy and a little spice.
I know, its been weeks since I’ve posted a new recipe- this has been one of those times that for family, I needed to step away and focus my energy where it was needed most. I hope to start easing back into things over the next weeks especially since the holidays are approaching! I guess it should come as little surprise that I’m back with a scone recipe. These Bacon & Pimento Cheese Scones might be a new favorite savory variety around here! The flavors are AMAZING!
Before we get on with the bacon I need to give a big thank you to my friend from Enchanted Seas Tie Dye for my perfect tote! Something you might not know- I was an environmental policy major in college and using reusable totes when I hit the store or yoga class is a MUST! I’m so happy with mine that I highly recommend checking her out! She’s got everything from onesies to yoga bags {hint hint Santa}, placemats and headbands, leotards and tee shirts, hoodie, scarves and MORE! Please consider supporting a small business for your holiday gifts.
Bacon makes everything better don’t you think? And then throw in a ton of shredded pimento cheese and WOW! I’d actually never had pimento cheese until we visited my father in law in NC and majorly enjoyed a biscuit sandwich with egg, thick bacon and pimento cheese… its heaven! So definitely my inspiration comes from Jubala Coffee in North Raleigh! To bring things up an extra level, I added in reserved bacon fat and its incredible!
After cutting the dough into fun triangles I brush them with a little egg wash and top with more shredded pimento cheese before popping them in the oven. The texture is so fantastic and the flavor is addicting good. These are great to be served at brunch, along side a big bowl of soup or with any meal you’d enjoy some bread with!
- 2 1/2 cups flour
- 1 Tbsp baking powder
- 1/2 lb bacon, cooked, cooled and chopped
- approx. 1 1/2 cups shredded pimento cheese plus extra for the tops
- 2 Tbsp bacon fat reserved
- 6 Tbsp cold butter, diced
- 1/2 cup plus 2 Tbsp buttermilk
- 1 egg
- egg wash {1 egg whisked with a splash of water}
- fresh chopped parsley
- Preheat your oven to 400 degrees.
- Add the flour and baking powder to a food processor with the dough blade. {you can also use a hand mixer}.
- Add in the cold butter and continue to mix until the butter becomes incorporated and the pieces are about the size of peas.
- Stir in the bacon and shredded cheese with the dry mixture.
- In a measuring cup mix together the buttermilk, bacon fat and egg. Pour into the dry ingredients and stir with a spoon until the dry ingredients are mostly incorporated.
- Pour the dough out onto a very lightly floured surface {too much flour will leave you with a heavy dense scone}. Gently press together to form into a round about 1½ inches high.
- Cut into 6 even triangles. Place onto a parchment lined baking sheet and brush with some of the egg wash. Sprinkle a little extra shredded cheese on top.
- Bake for approx 22-24 minutes or until lightly golden. I shredded more cheese right on top just as they came out of the oven because why not! Garnish with fresh chopped parsley.
Marsha Nicholson
Your recipe calls for shedded pimento cheese. I have only seen the tubs of pimento cheese or I have made my own. But it is not shredded. What are you using ?
Angela LeMoine
Hi there! I was able to find a block of pimento cheese in the specialty section in the grocery store. You can certainly sub out a different shredded cheese though if you aren’t able to find it.