Bacon Cheddar Scones
These savory bacon and cheddar scones are the perfect bread to serve with a bowl of chili, baked beans, or a steaming hot cup of soup!
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Savory scones are one of those versatile baked goods that feel right at home morning, noon, or night—and these bacon cheddar scones deliver everything you want in a hearty, comforting bite. They’re crumbly on the edges, tender in the center, and studded with salty bacon, sharp cheddar, and fresh green onions for brightness. The flavors are bold enough to stand alone yet familiar enough to complement nearly any meal.
These scones pair beautifully with cozy dishes like chili or soup, but they’re also excellent as part of a brunch spread or served warm with a simple pat of butter. Because the dough comes together quickly and bakes in under 25 minutes, they’re perfect for busy days when you want something homemade without a lot of fuss. Once you make them, you’ll find dozens of excuses to bake another batch.
What You’ll Like About This Recipe
Big savory flavor. Sharp cheddar, smoky bacon, and fresh green onions ensure every bite is rich and satisfying without feeling heavy.
Easy, reliable dough. This scone dough uses simple pantry ingredients and classic biscuit technique, producing consistent results even for less experienced bakers.
Perfect texture. Cold butter and minimal handling create tender, flaky layers, while the cheese melts into flavorful pockets throughout the scones.
Great for any meal. These are just as welcome at brunch as they are alongside chili, soup, or a comfort-food dinner. They even make a great grab-and-go breakfast.
Flexible shape and size. The dough can be cut into wedges, squares, or mini scones, making this recipe adaptable for entertaining, snacking, or meal prep.
Ingredient Notes
- All-purpose flour – Provides structure while keeping the crumb tender. Weighing (9 ounces) ensures accuracy.
- Baking powder – Gives the scones lift and helps create light layers.
- Salt – Enhances the savory flavors of the cheese and bacon.
- Cold unsalted butter – Essential for flaky texture; the small bits of butter create steam pockets as they bake.
- Green onions – Add fresh, mild onion flavor that balances the richness of the cheese and bacon.
- Sharp cheddar cheese – Melts into the dough and delivers bold flavor; coarsely grated cheese ensures distinct pockets.
- Cooked crumbled bacon – Adds smoky, salty crunch throughout the scones.
- Egg and heavy cream – Create a rich, tender dough and help everything bind together.
How to Make Them
- Start by whisking together the dry ingredients so the baking powder distributes evenly. Cold, diced butter is then worked into the flour until the mixture forms coarse crumbs with a few visible pea-sized pieces; these small pockets of butter help create flaky layers.
- Add the green onions, cheddar, and crumbled bacon to the flour mixture. Coating them in the dry ingredients helps ensure they distribute evenly and don’t clump together as the dough forms.
- Whisk the egg with the cream, then pour it over the flour mixture. Stir gently until the dough just begins to come together; overmixing can toughen the scones and prevent a tender crumb.
- Turn the shaggy dough out onto a lightly floured surface. Give it a brief knead—just a few turns—so it holds together. Pat it into a round that’s evenly thick to promote uniform baking.
- Cut the round into wedges (or shape into a rectangle for squares) and transfer them to the baking sheet. Brush the tops with cream, which encourages a golden, glossy finish.
- Bake until the scones are deeply golden and fragrant. Let them cool slightly so the crumb sets, then serve warm so the cheese pockets are soft and melty.
Tips
- Keep the butter as cold as possible; if it softens while mixing, chill the dough briefly before shaping.
- A coarse grate on the cheddar helps it melt into flavorful pockets without disappearing completely into the dough.
- Use kitchen shears to cut cooked bacon quickly and cleanly into small, even pieces.
- If the dough feels too dry, add a teaspoon or two of extra cream until it comes together without crumbling apart.
- Freeze the unbaked scones on a tray, then bake from frozen, adding a few extra minutes if you want to prep ahead.
Recipe Variations
- Make them herb-forward. Stir in chopped fresh herbs such as chives, parsley, or thyme for added freshness and color; herbs pair beautifully with cheddar and bacon.
- Add jalapeños for heat. Chopped fresh or pickled jalapeños bring gentle spice and a little acidity, balancing the richness of the dough.
- Try different cheeses. Smoked cheddar, pepper jack, or Gruyère will each give the scones a unique character while maintaining meltability.
- Swap the bacon. Cooked ham, pancetta, or even crumbled sausage work well, especially if you want a slightly different texture or flavor profile.
- Make mini scones. Divide the dough into two disks and cut each into smaller wedges for party-sized bites that bake more quickly.
Serving Suggestions
- Serve warm with chili, creamy soups, or baked beans for a hearty, satisfying accompaniment.
- Add a smear of butter or flavored compound butter to play up the savory flavors.
- Pair with scrambled eggs, omelets, or a breakfast casserole for a savory brunch plate.
- Choose a fresh salad or roasted vegetables to balance the richness of the scones.
How to Store
Refrigerate: Store leftover scones in an airtight container for up to 3 days. Reheat gently to refresh their texture.
Freeze: Freeze baked or unbaked scones in a freezer-safe bag for up to 3 months. Label with the date and whether they are baked or ready-to-bake.
Reheat: Warm baked scones in a low oven or air fryer until heated through. For unbaked frozen scones, bake directly from frozen, adding a few extra minutes to the baking time.
Frequently Asked Questions
Bacon Cheddar Scones
Ingredients
- 9 ounces all-purpose flour, 2 cups
- 1 tablespoon baking powder
- 1/4 teaspoon table salt
- 5 tablespoons unsalted butter, chilled and diced
- 1/4 cup green onions, finely chopped
- 1 cup shredded cheddar cheese, sharp
- 6 strips bacon, cooked and crumbled* (about 3/4 cup to 1 cup crumbled)
- 1 large egg
- 3/4 cup heavy whipping cream, plus an extra tablespoon or two for brushing the tops
Instructions
- Combine the flour, baking powder, and salt in a large bowl; whisk to blend. With your fingers or a pastry blender, work the chilled diced butter into the flour mixture. The mixture should look like coarse meal with some pea-sized crumbs.
- Add the green onion, shredded cheese, and bacon to the crumb mixture and stir until well combined.
- In a separate bowl, whisk the egg with 3/4 cup of cream.
- Add the egg and cream mixture to the first mixture and stir until the mixture is moistened and begins to clump together.
- Turn the dough out onto a lightly floured surface. Knead with floured hands about 4 to 6 times, or just until a soft dough has formed. Pat the dough ball out into a disk about 7 inches in diameter and roughly 3/4 inch thick.
- Cut the dough into 12 wedges. Arrange the wedges on the prepared baking sheet. Alternatively, pat the dough into a rectangle and cut it into squares.
- Brush the tops of the scones with cream and arrange them on the prepared baking pan.
- Bake for 18 to 21 minutes, or until golden brown. Serve the scones warm with butter.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
