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.

Course Breakfast, brunch

Cuisine American, English

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

Prep Time 15

Cook Time 25

Chilling and resting 1

Total Time 1 40

Servings scones

Calories 202kcal

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

US Customary - Metric

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