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    You Are Here: Home → Breakfast

    Bacon Cheddar Scones

    August 3, 2021 | Updated August 13, 2022 by Ryan Leave a Comment

    1062 shares
    Jump to Recipe Print Recipe
    overhead shot of scone on parchment paper
    bacon cheddar scone on parchment paper
    overhead shot of bacon cheddar scones on parchment paper

    This post may contain affiliate links. Please read my disclosure.

    This bacon cheddar scones recipe mixes it up by adding crispy bacon, cheddar cheese and chives, making for a delicious and savory scone.

    bacon cheddar scone on parchment paper

    I'm a big fan of scones, but have leaned toward sweet, from blackberry scones to chocolate chip scones to apple scones. But that changes today.

    If you aren't familiar with scones, they are pretty much biscuits. I didn't have many scones growing up, I imagine like most Americans. But watching The Great British Baking Show made me crave them constantly.

    And instead of my traditional sweet scone, I wanted a savory one. Plus what is better than bacon? I mean bacon makes everything better.

    If you are nervous about making homemade scones, you need not be. You just whisk dry ingredients before adding butter and buttermilk. Plus all of the delicious savory ingredients. Then cut up and bake and you won't stop at one.

    Unlike other scones, with these bacon cheddar scones, you get pops of melty cheese or bits of cheese that get crispy on the outside. I mean who doesn't love crispy cheese. So if your mouth is watering like mine, give these a try. And if you don't want or have bacon, these cheese and chive scones will work great too.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • The Key to Light and Flaky Scones
    • FAQs
    • Freezing Instructions
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Bacon Cheddar Scones
    overhead shot of bacon cheddar scones on parchment paper

    Ingredient Notes

    • Baking powder/soda - super important as it helps the homemade scones rise.
    • Unsalted butter - by shredding the butter you get bits throughout the flour which help creates the flaky crust you expect.
    • Bacon - I like thick cut bacon as you get even more crispiness.
    • Cheese - adds pops of meltiness that complements the bacon.
    • Chives - gives the scones a pop of color and adds a slight onion flavor.
    • Buttermilk - the acidity reacts with the leaveners and creates a nice rise.

    Ingredient Swaps

    Like any recipe, you can mix up some of the ingredients if needed. Some variations include:

    • While I use all-purpose flour, whole wheat flour can be substituted.
    • It is a bacon cheddar scones recipe for a reason, but you can sub with prosciutto, ham or pancetta.
    • Cheddar is my favorite cheese, which is why I use it but you can also use gouda, mozzarella, pepper jack, etc...
    • I like chives for a slight onion flavor, but scallions work too.

    Step-by-Step Photos

    process shots of cooking bacon and mixing dry ingredients in a bowl

    Cook the bacon in a skillet until crisp and set aside. Then mix together the dry ingredients in a large bowl.

    process shots of adding butter and savory ingredients to bowl

    Use a cheese grater to shred the cold butter. Add the butter to the flour mixture and use a pastry cutter or 2 knifes to mix in and then fold in the cheese, bacon and chives.

    process shots of adding buttermilk to mixture before shaping in disc

    Mix the buttermilk into the dry ingredients until just incorporated. Then place the dough on a floured surface and form into a disc about 1 ½ inches thick. Cut into 8-10 slices.

    process shots of adding scones to baking sheet and baking

    Place the bacon cheddar scones on a parchment-lined baking sheet. Brush with some buttermilk and add a little bit of salt if desired. Bake at 400°F for 22-25 minutes or until golden brown on top

    The Key to Light and Flaky Scones

    As with anything that you bake, you do not want to overwork the dough. Use a pastry cutter or knives to get the cold butter into small crumbs.

    You then use your hands to shape and pat the dough into a disc. Yes your hands will get messy, but the end product is worth it.

    FAQs

    Are Scones and Biscuits the Same?

    Yes and no. Scones are the British version and generally have eggs in them, where biscuits do not. However I've "Americanized" these homemade scones and taken the egg out which gives you a light, flaky texture.

    What If I Don't Have Buttermilk?

    If you don't have buttermilk you can easily make it at home. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let stand at room temperature for 10 minutes and it’s ready.

    Do I Need to Use Eggs?

    As mentioned above, eggs are commonly in scones as it gives it a richer mouthfeel. However I like a flakier scone so I omit the egg.

    Are My Scones Done?

    You can break one open to check for doneness. The interior shouldn't be doughy or wet, but slightly moist.

    Freezing Instructions

    You can either freeze the scones before baking or after baking.

    1. Freeze Before Baking: Cut the scone dough into wedges than place on baking sheet and freeze for 1 hour. Once frozen, you can layer them into a bag or container. To bake from frozen, just add a few minutes to the bake time or thaw overnight and bake as directed.
    2. Freeze After Baking: Place the baked and cooled scones on a sheet and the freeze for at least 1 hour. You can then layer them into a bag or container. Thaw on the counter or overnight in the fridge. Warm in the microwave for 30 seconds or on a baking sheet at 300°F for 10 minutes.

    Pro Tips/Recipe Notes

    • Use cold or even frozen butter. The cold butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in scones.
    • If you want cheese throughout the scones, just shred instead of cutting in cubes.
    • Do not overwork the dough. Mix everything until just combined or you will have tough scones.
    • Leftover bacon cheddar scones will keep at room temperature for 2 days or in the fridge for 5 days.
    overhead shot of scone on parchment paper

    Similar Recipes

    • Bacon Cheddar Waffles
    • Blueberry Scones
    • Bacon Avocado Toast
    • Bacon Potato Quiche

    If you’ve tried this bacon cheddar scones recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of bacon cheddar scones on parchment paper
    Print Recipe
    5 from 4 votes

    Bacon Cheddar Scones

    This bacon cheddar scones recipe mixes it up by adding crispy bacon, cheddar cheese and chives, making for a delicious and savory scone.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Breakfast
    Cuisine: British
    Servings: 10
    Calories: 357kcal
    Author: Ryan Beck

    Ingredients

    • 2 cups all-purpose flour
    • 1 tablespoon sugar
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ tsp salt
    • ½ cup unsalted butter, cold
    • 1 cup sharp cheddar cheese, diced
    • ½ lb bacon, cooked and crumbled
    • ¼ cup chives, chopped
    • ¾ cup + 2 tablespoon buttermilk

    Instructions

    • Preheat oven to 400°F. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. 
    • Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs.
    • Mix in the cheese, bacon and chives. Add the buttermilk and mix into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones too dense. 
    • Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 ½ inches thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones). 
    • Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of buttermilk.
    • Bake for 20-22 minutes until tops are golden brown and toothpick inserted comes out clean. Cool on a wire rack.

    Notes

    • You may not realize this but baking powder/baking soda actually expires pretty quickly. Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the scones. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use. Baking soda should be less than six months old and you can use the same test.
    • Use cold or even frozen butter. The cold butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in scones.
    • If you want cheese throughout the scones, just shred instead of cutting in cubes.
    • Do not overwork the dough. Mix everything until just combined or you will have tough scones.
    • Leftover scones will keep at room temperature for 2 days or in the fridge for 5 days.

    Nutrition

    Serving: 1scone | Calories: 357kcal | Carbohydrates: 26g | Protein: 13g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 52mg | Sodium: 449mg | Potassium: 446mg | Fiber: 4g | Sugar: 4g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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