This recipe comes together relatively quickly and can be prepped as a quick weekday breakfast or served at a more elaborate weekend brunch. They do freeze well, so if you’d like to make a batch and bake them fresh throughout the week, just bring them to room temperature while the oven is preheating. They may need to bake a few minutes longer, so just keep an eye on them.

These scones are heavy on the bacon and cheddar. If you’d prefer to go lighter on the fillings, halve them. If you do go lighter, a little butter and fig jam complements the bacon and cheddar quite nicely.