Cheddar and Bacon Scone-muffins

---

These cheddar and bacon scone-muffins are my twist on a classic— the top is flaky like a scone, and the bottom part is soft like a muffin. Packed with sharp cheddar and crispy bacon, they’re the perfect savory bite for breakfast especially with some softened butter.

---

Ingredients

• 2 large eggs

• 170ml buttermilk

• 1/4 cup (60ml) full fat yogurt or sour cream

• 1tsp dijon

• 1tsp honey

• 310g all-purpose flour

• 1tbsp baking powder

• 1/2tsp baking soda

• 1tsp each: black pepper, salt, smoked paprika and cayenne

• 113g cold butter in cubes

• 6oz (170g) cheddar cheese (shredded)

• 6-8 slices bacon (crisped up)

• 2tbsp chives

---

Process

1.

Set oven to 400°F (200°C). Prep a muffin pan, I use a 6 jumbo muffins pan.

2.

In a mixing bowl whisk eggs, 170ml of the buttermilk, dijon, honey and yogurt (or sour cream) just until smooth. Set aside.

3.

Cut butter into the flour with a pastry blender or use your fingers and rub the cold butter with flour until the mixture resembles coarse crumbs with some pea-sized bits remaining. Mix in shredded cheddar, chives and bacon. Make sure it’s crispy bacon—I lay mine on parchment paper and cook at 200C for 15-20mins.

4.

Pour the wet ingredients into the flour and mix into a rough batter. If it looks too dry add a little more buttermilk. It should be very thick, but still a little bit wet and sticky.

6.

Scoop into muffin liners until almost full and add a tablespoon of shredded cheddar cheese on top of each. Lightly press down to flatten the top a little.

7.

Place in the oven and bake for approximately 30 minutes.

8.

Allow the muffins to cool for at least 30mins in the pan so it’s easier to remove the liners. Of course, you can consume them right away as well!

---

Serving + Storage Tips

• Best when served warmed up!

• Store tightly wrapped in the fridge for up to 5 days or on room temperature for 3.