Easy Bacon Cheddar Scones (no egg)

recipe tips

Butter. For best results, pop your butter in the freezer for 15 minutes to an hour before you start making this recipe. Cutting the frozen butter into the dry ingredients creates crumbs. These crumbs are essential for having scones with a flaky center while keeping the edges crumbly and crispy.

Do not overwork scone batter. It is important not to overwork the dough and never roll it out too thin. This will cause the scone to lose its fluffy, moist and deliciously crumbly texture.

Chill before baking. Keeping the scone batter as cold as possible will prevent over-spreading, so please don’t skip this step.

Don’t overcook them. Scalloped scones will become dry and hard, so take care while they’re in the oven.

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