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Savory Steak & Cheddar Breakfast Scones with Smoked Bacon Butter
Indulge in these savory breakfast scones packed with tender steak, sharp cheddar, and topped with a rich smoked bacon butter. Easy morning luxury awaits!
Wake up to a hearty breakfast that's as indulgent as it is satisfying with these Savory Steak & Cheddar Breakfast Scones topped with Smoked Bacon Butter. Imagine tender chunks of seared steak nestled within a flaky, cheddar-infused scone, offering a burst of savory goodness in every bite. The crowning glory is the smoked bacon butter—a rich, melty topping that elevates this breakfast treat to new heights of indulgence.
These scones aren't just about taste; they're a textural delight. The crispy edges give way to a soft, buttery crumb, while the steak adds a meaty, succulent contrast to the creamy sharpness of cheddar. It's a breakfast experience that's both comforting and extravagant, perfect for those mornings when you want to pamper yourself or impress guests with something beyond the ordinary.
Recipe Overview
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
6
Calories
520 kcal
per serving
Cuisine
Mediterranean
Indulge in these savory breakfast scones packed with tender steak, sharp cheddar, and topped with a rich smoked bacon butter. Easy morning luxury awaits!
Ingredients
- • ribeye steak: 1/2 pound, trimmed and diced
- • sharp cheddar cheese: 1 cup, grated
- • all-purpose flour: 2 cups
- • baking powder: 1 tablespoon
- • sugar: 1 tablespoon
- • salt: 1 teaspoon
- • unsalted butter: 1/2 cup, cold and cubed
- • whole milk: 3/4 cup
- • eggs: 2 large
- • cooked bacon: 4 slices, crumbled
- • smoked paprika: 1 teaspoon
- • unsalted butter: 1/4 cup, softened (for bacon butter)
- • chives: 2 tablespoons, chopped
- • black pepper: to taste
- • olive oil: 1 tablespoon
Instructions
- 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2 In a skillet over medium-high heat, add olive oil and sear the diced steak until browned on all sides, about 4 minutes. Season with salt and black pepper, then set aside to cool.
- 3 In a large mixing bowl, whisk together flour, baking powder, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 4 Stir in the grated cheddar cheese and seared steak. In a separate bowl, whisk together milk and one egg, then add to the dry ingredients, mixing until just combined.
- 5 Turn the dough out onto a lightly floured surface and knead gently. Pat into a 1-inch thick circle and cut into 6 wedges. Place the wedges on the prepared baking sheet.
- 6 Beat the remaining egg and brush over the scones. Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly.
- 7 Meanwhile, prepare the smoked bacon butter by combining softened butter, crumbled bacon, smoked paprika, and chives in a small bowl. Mix until smooth and well combined.
- 8 Serve the warm scones with a generous dollop of smoked bacon butter on top. Enjoy!
Serving Suggestions
- • These steak and cheddar scones are best enjoyed warm, letting the smoked bacon butter melt deliciously over the top. Pair them with a side of scrambled eggs for an extra protein boost, or serve with a fresh fruit salad to balance the richness. A steaming cup of black coffee or a robust espresso makes a perfect beverage pairing, cutting through the buttery flavors while adding an aromatic complement.
Storage Tips
Store any leftover scones in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. The smoked bacon butter can be stored separately in the refrigerator for up to a week; let it come to room temperature before serving.
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