Savory Bacon & Cheddar Cheese Scones

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These buttery, flaky, and flavor-packed savory scones feature crispy bacon, sharp cheddar, buttermilk, and fresh chives. They're perfect for breakfast, brunch, soup, dinner, or coffee! This recipe has been rigorously tested to make it truly foolproof.  

 

Recipe Highlights

• You've just found your new favorite brunch food! Pair these savory bacon cheese scones with scrambled, poached, or fried eggs. Serve them with avocado and smoked salmon. Drizzle with maple syrup or honey. Pair with sweet potato and sausage frittata or with Southwestern breakfast casserole.
• I got this recipe buttoned up to be fool-proof. So much testing and love went into this one. I've got you covered with step-by-step photos (below the recipe card). I also provided detailed answers to frequently asked questions. Also, feel free to drop a comment if you have any other questions!

Ingredient Notes & Substitutions

Although the flour and leavening agents cannot be easily substituted in these Bacon and Cheddar Cheese Scones, there are some substitutions you can make for the flavors!

• Fine salt: You can use kosher salt in these scones, no problem!
• Unsalted butter: If all you have is salted, simply omit the salt from the recipe.
• Sharp Cheddar Cheese: The type of cheese you use in these scones is really up to you - I loved the sharp cheddar, and found that if I used medium or mild cheddar I could still see the cheese, but couldn't really taste it. Gruyere, Manchego, Parmesan, Sharp White Cheddar, or any other firm, flavorful cheese would work beautifully in this recipe. I don't recommend using anything softer than gruyere - for example, I tried half a batch with gouda, and they were not
  great.
• Bacon: I strongly recommend sticking with regular-cut bacon. I did try these scones with thick-cut bacon, and they were not as pleasant to eat with the chunks of chewy meat. You can sub in turkey bacon without issue. Just make sure it is well-cooked and crunchy!
• Fresh Chives: Any fresh herbs could be used in these scones - this part of the flavor profile is so versatile! If you use fresh basil, thyme, rosemary, or dill, only use 1 tablespoon, chopped. If you use dried chives, use 1 Tablespoon. If you use the dried version of one of the other herbs I've listed, use just 1 ½ teaspoons.
• Heavy Whipping Cream: You can use half-and-half in place of the cream, but you should start with just ¾ Cup. Because the liquid is thinner, you may use less than a cup to bring the dough together. You'll want all the crumbs to be able to hold together to make one large ball, but you don't want the dough to be sticky! I do NOT recommend using milk in place of the cream, as the fat content is really key in creating the light, flaky texture of the finished scones.
• Egg: While these Bacon and Cheese Scones do come out the best with an egg in the mix, you can use egg substitute if needed! If doing so, I recommend reducing the amount of cream to ¾ Cup to start with- mix that into your dry ingredients, and see if it's enough liquid to bring it all together. If some sandy crumbs are piling up in the bottom of the bowl, add more cream, 1 Tablespoon at a time, until you can gather it all up.

What does it mean to "bring the dough together"?

When we add the wet ingredients to the dry ingredients in these bacon and cheese scones, it is important to get them mixed together quickly, but not to over mix or over work the dough. To that end, I recommend using the well method - making a well in the middle of the dry ingredients to pour the cream mixture into - and a fork. (I provide helpful step-by-step photos and instructions below the recipe card). Stir it all together with the fork until the wet ingredients are all mixed in - there will be some big chunks and some sandy looking crumbs in the bottom of the bowl as you go. When you finish with the fork, the dough will look like big, rough crumbles. At this point, set the fork aside, and use one hand to form the dough into one big ball by squeezing it together, and pressing it into the bottom of the bowl to pick up the remaining crumbs, turning it over, and then repeating that motion again several times, until all the crumbs have joined the larger ball.

Can you make this recipe vegetarian?

Absolutely!! I did test these savory scones without the bacon, and they came out great. The cheddar and chives come through beautifully, and they were just as flaky and light as they are in the original recipe.

Do these scones really need to be refrigerated before baking?

Definitely! Do not skimp on the refrigeration time - it is crucial to keeping the butter inside the dough as these scones bake. A solid hour (or more!) of refrigeration will help ensure you get the lightest, flakiest texture, and that your scones hold their shape as they bake.

I found that the scones I refrigerated overnight actually turned out the very best, but certainly those that only got an hour in the fridge were also flaky and delicious! If you choose to refrigerate overnight, do know that the microbes in the cheese will turn bits of the dough a little bit gray. This is normal, and will not be visible once the scones are baked!

Storage Instructions

If you made these bacon cheese scones 24 hours, or less, before serving, I recommend leaving them out at room temperature, loosely covered with a tea towel. After 24 hours, these scones keep best at room temperature, in an airtight bag or container, for up to three days, or in the refrigerator up to 7 days. They do not freeze well.

5 from 2 votes

Savory Bacon & Cheddar Cheese Scones

These buttery, flaky, and flavor-packed savory scones feature crispy bacon, sharp cheddar, buttermilk, and fresh chives. They're perfect for breakfast, brunch, soup, dinner, or coffee! This recipe has been rigorously tested to make it truly foolproof.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Chilling and resting 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Breakfast, brunch

Cuisine American, English

Servings 16 scones

Calories per serving 202 kcal

Author: Julia

Ingredients

• 2 ¼ cups all-purpose flour measured using scoop and sweep method
• 1 ½ tablespoons baking powder
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon sugar
• ¼ teaspoon fine salt I used sea salt
• ½ cup unsalted butter chilled
• ⅔ cup sharp cheddar cheese coarsely shredded
• 4 strips bacon cooked, cooled, and crumbled
• ¼ cup fresh chives finely sliced
• 1 cup heavy whipping cream plus 1-2 tablespoons for brushing
• 1 egg

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Instructions 

• In a large mixing bowl, sift together the flour, baking powder, cornstarch, baking soda, sugar, and salt.
• Using a pair of knives, or pastry blender, cut butter into the dry ingredients until the crumbles are the size of peas. Then, stir in the shredded cheese, crumbled bacon, and sliced chives.
• In a medium mixing bowl, whisk together the cream and egg.
• Make a well in the dry ingredients, and pour in the cream and egg mixture. Stir together until just combined, and then use your hands to bring the dough together. If there are sandy-looking crumbs in the bottom of the bowl that aren't sticking to the rest of the dough, you can add another teaspoon of cream to them and stir them up with the fork to help them come together. Knead about 5 times in the bowl, and then split the dough in half. Form each half into a general disc shape, and wrap tightly in plastic wrap. Refrigerate for 1 hour, or up to 24 hours (see notes).
• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
• Unwrap the refrigerated dough and place onto a lightly floured cutting board. Using your hands, press the discs out until they are each about 6 inches in diameter, and 1 inch thick.
• Use a long, sharp knife, cut each disc into 8 wedges, and place them on the prepared baking sheet, about 2 inches apart. Allow them to rest for about 10 minutes, and then brush with cream, and bake for 25-27 minutes, or until a deep golden brown, and most of the sizzling sound inside of them has stopped. Serve warm, with butter.

Notes

You will need the following supplies and equipment:

• Two mixing bowls
• Fork or wooden spoon for mixing
• Pastry blender or pair of knives
• Measuring cups
• Measuring spoons
• Cutting board and sharp knife
• Plastic Wrap
• Baking sheet and parchment paper, or silicone baking mat

Substitutions:

• Cheese: Swap sharp cheddar for parmesan, manchego, gruyere, asiago, pecorino romano or any firm, flavorful cheese. Avoid softer cheeses like gouda.
• Bacon: I recommend using regular-cut bacon. Thick-cut bacon didn't work well, as the chewy chunks were less pleasant to eat. You can use turkey bacon with no issues.
• Herbs: Chives can be replaced with basil, thyme, rosemary, or dill. Use dried herbs sparingly.
• Heavy Whipping Cream: Half-and-half works in place of cream, but start with ¾ cup and adjust for dough consistency. I do NOT recommend using milk instead of the cream, as the fat content is key in creating the light texture.

Other Tips:

• Make these scones vegetarian by skipping the bacon-cheddar and chives will still shine through.
• Refrigeration before baking: Don't skip refrigerating the dough! It ensures flaky scones. Refrigerate for at least an hour, or overnight for the best texture.

Nutrition

Nutrition Information

Savory Bacon & Cheddar Cheese Scones

Amount per Serving

Calories

202

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

49

mg

16

%

Sodium

 

297

mg

13

%

Potassium

 

54

mg

2

%

Carbohydrates

 

15

g

5

%

Fiber

 

0.5

g

2

%

Sugar

 

1

g

1

%

Protein

 

4

g

8

%

Vitamin A

 

486

IU

10

%

Vitamin C

 

0.5

mg

1

%

Calcium

 

116

mg

12

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.

Keyword bacon and cheddar cheese scones, bacon cheese scones, savory scones

How to make bacon & cheddar cheese scones (step-by-step photos)

1. Sift flour, baking powder, cornstarch, baking soda, sugar, and salt into a large bowl.

2. Cut in butter until pea-sized crumbs form, then mix in cheese, bacon, and chives.

3. In a separate bowl, whisk cream and egg.

4. Make a well in the dry ingredients, pour in the wet mixture, and stir until combined. Knead briefly, divide in half, shape into discs, wrap, and refrigerate for at least 1 hour.

5. Preheat oven to 350°F and line a baking sheet with parchment.

6. Roll each disc to 6 inches wide and 1 inch thick. Cut into 8 wedges and place on the baking sheet.

7. Rest for 10 minutes, brush with cream, and bake for 25-27 minutes until golden. Serve warm with butter.

Fun ways to enjoy savory scones

• Breakfast & Brunch. Pair bacon & cheese scones with scrambled, poached, or fried eggs. Try them with ham and broccoli frittata. Enjoy them with avocado and smoked salmon. Serve them with fresh fruit and yogurt. Try a drizzle of maple syrup or honey for a hint of sweetness.
• Lunch & Dinner. Savory scones are perfect for dipping into soups like tomato, butternut squash, or broccoli cheddar. Serve them alongside salads, chili, or stews, or as a side to roast chicken, pork tenderloin, or steak. I recommend trying them with sausage white bean soup or alongside pan-seared pork chops with apples.
• Snacks & Entertaining. Add them to a charcuterie board with meats, cheeses, and spreads, or serve as a savory tea-time treat with butter or crème fraîche. Slice them in half for mini sandwiches or sliders with ham, turkey, or egg salad.
• Drinks. Pair with coffee, espresso, or tea. For a fun twist, enjoy them with sparkling wine or beer at brunch or a casual gathering.