The Most Delicious & Easy Sticky Fingers Bacon, Cheddar & Chive Breakfast Scone-wich Recipe!

Have you guys heard of Sticky Fingers? They make DELICIOUS scone mixes that you just have to add water to! From blueberry scones to gluten-free scones to vanilla sprinkle ‘Scone-nuts’, they have it all.

The brand started with a secret family recipe for the best scones ever that was handed down from generation to generation for hundreds of years until 1987 when they released the scones to the public in San Diego at Sticky Fingers Bakeries, where they would sell out every day, since the retail bakery in San Diego could only bake so many scones! So, thank goodness for all of us, the founders decided to recreate their Sticky Fingers bakery recipe in a boxed mix that anyone could make at home!!

While I’m known to just eat all of their amazing scone flavors plain by themselves, I wanted to share a recipe I came up with for the absolute best savory breakfast scone sandwich ever that I’ve been making for my fiancé all the time lately!!!

After going to college in the South at North Carolina Chapel Hill, I became addicted to breakfast biscuit sandwiches, but a SCONE breakfast sandwich takes things to a whole other level – especially when cheddar and chives are involved. YUM. This recipe can also be made gluten free (just use the Sticky Fingers gluten free scone mix instead!)

Let me know what you guys think of the recipe in the comments!

Ingredients you’ll need:

Sticky Fingers Cheddar and Chive Scone Mix (You can get 20% off with the code JETSET20 just for being a loyal Jetset reader!) I also like their everything bagel scone mix for this recipe!

2/3 cup Water

Bacon

Eggs (fried or scrambled)

Extra Cheddar Cheese (optional)

Instructions:

Start by mixing the Cheddar and Chive Scone Mix and Water together.

Next, section out your scones however you like them (spoonfuls, triangles, rounds…). Place one section at a time in the cinnamon sugar mixture coating all sides. Remove and place on baking tray.

Bake at 375F for approximately 13 minutes.

While those are baking, prepare your bacon on a skillet on low heat. When it starts to buckle and curl, use tongs to loosen the strips and turn each slice to cook on the other side. Keep flipping and turning the bacon so that it browns evenly. When the bacon is done, let it rest on a paper towel.

Fry or scramble your eggs how you like ’em! Scramble with cheese if you want extra cheese.

Take the scones out of the oven and let cool for 2-3 minutes, then cut the scones in half.

Top the halves of scones with the bacon first, then an egg per scone.

Enjoy open faced or as a sandwich!