Bacon and cheddar scones are chock-full of crumbled cooked bacon, shredded cheddar cheese, and green onions. The flavors and texture of a typical scone are similar to a flaky baking powder biscuit, and my version is loaded with flavor, color, and texture from the bacon, green onions, and cheddar cheese. These scones are a fantastic choice for a brunch dish or side bread for a stew or chili.
Tips for Making Scones
Feel free to change them up with some minced jalapeno peppers if you crave a little heat, or add diced roasted red peppers for extra color and flavor. These savory scones are sure to be a hit that you’ll make again and again.
Like biscuits, scones need light and gentle handling. Use your fingers or a pastry blender to combine the butter and flour, then add the savory ingredients and gently mix in the wet ingredients.
You can cut the scones into wedges, squares, or rounds. If you use a cutter, avoid twisting it.
Slice the scones and add a pat of butter or top them with marmalade or pepper jelly.
Can These Scones Be Frozen?
Absolutely! Bacon and cheddar scones freeze beautifully! The best way is to freeze them on a baking sheet, then wrap them in plastic wrap. Put them in a resealable freezer bag, label, and freeze them for up to 3 months.
Bacon Cheddar Scones
Whether for a brunch, lunch, or dinner, these bacon cheddar scones are sure to please. Serve them with a bowl of chili, baked beans, or a cup of soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 scones 1x
- Category: Bread
- Cuisine: British
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 finely chopped green onions
- 1 cup (4 ounces) coarsely grated sharp cheddar cheese
- 6 strips of bacon, cooked and crumbled* (about 3/4 cup to 1 cup crumbled)
- 1 large egg
- 3/4 cup 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
- Serving Size: 1 scone
