Bacon Cheddar Scones
Our bacon cheddar scones are your new favorite brunch item! They’re soft, buttery, and filled with salty bacon, melted cheddar cheese, and fresh chives.
We love to serve these with our savory sausage quiche, fluffy scrambled eggs, and cheesy bacon and hash brown casserole.
These are the best savory scones
When I make scones, they have to be flavorful, buttery, and most of all super soft with crispy edges. These scones are exactly that. They’re packed with bits of crispy bacon, plenty of cheddar cheese, and pieces of fresh chives in every bite. They make the perfect addition to brunch or breakfast. Or, have one as a quick snack. These need to go into your baking recipe rotation!
How to Make Bacon Cheddar Scones
Cut the butter into small cubes and pop it back in the fridge or freezer to stay cold. Preheat the oven to 375°F, and line a large baking sheet with parchment paper.
Whisk together the egg and ¾ cup of heavy creamy then set aside.
In another bowl, combine the flour, baking powder, and salt. Add the cold butter, and use a pastry cutter, forks, or your fingers to cut it into the flour mixture. It should resemble coarse cornmeal when it’s completely incorporated.
Add the shredded cheddar cheese, chopped chives, and crumbled bacon and toss to combine. Pour in the wet ingredients, and stir until everything is well mixed. The mixture will look a little dry and shaggy but should hold together when pressed. If it doesn’t, add an extra teaspoon or two of heavy cream.
Move the dough to a lightly-floured surface and shape it into a round disc about ¾ – 1 inch thick. Brush the remaining 2 tablespoons of heavy cream across the top of the dough.
Take a sharp knife or bench scraper and cut the dough into 8 equal-sized triangles. Transfer the triangles to the prepared baking sheet about 2 inches apart.
Bake for 16 to 18 minutes or until the edges and tops are lightly browned.
More Biscuit and Scone Recipes
- Easy Cheddar Scallion Biscuits
- Jalapeño Cheddar Biscuits
- Sourdough Biscuits
- Flaky Homemade Buttermilk Biscuits
Ingredients
- ¼ cup unsalted butter
- ¾ cup plus 2 tablespoons heavy cream
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup cheddar cheese
- ½ cup chives, or green onions, freshly chopped
- ½ cup bacon, cooked and crumbled (about 4-5 slices)
💌 Don't forget to save this recipe!
Instructions
- Cut the butter into small cubes and place back into the refrigerator or freezer until ready to use. Preheat the oven to 375°F, and line a baking sheet with parchment paper.¼ cup unsalted butter
- In a medium bowl, whisk together ¾ cup of heavy cream and the egg. Set aside.1 large egg
- In a separate, large bowl, whisk together the flour, baking powder, and salt. Add the cold butter to the dry ingredients and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.2 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt
- Add the shredded cheddar cheese, chopped chives, and crumbled bacon to the flour mixture. Use a fork to toss and combine.1 cup cheddar cheese½ cup chives½ cup bacon
- Pour the wet ingredients into the dry ingredients. Stir until everything is well mixed. The mixture will look slightly dry and shaggy but should hold together when pressed. If it doesn’t, add an additional teaspoon or two of heavy cream.
- Turn the dough out onto a lightly-floured surface. Form the dough into a round disc, about ¾ – 1 inch thick. Use a pastry brush to apply the remaining 2 tablespoons of heavy cream to the top of the dough.
- Use a sharp knife or bench scraper to cut the dough into 8 equal, triangle-shaped pieces. Transfer the scones to the prepared baking sheet and place them about 2 inches apart.
- Bake for 16 to 18 minutes, or until the edges and tops are lightly browned.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 scone. Actual calories will vary.
- If you cut the scones into 6 triangles instead of 8 (like I did for the photos), you’ll need to add more baking time.
- To keep the scones light and fluffy, don’t overwork the dough. Use light pressure and only work the dough until it comes together.
- Store leftover scones in the fridge for up to 4 days or freeze for up to 3 months.