These Bacon Cheddar Scones are a savory, flaky treat packed with crispy bacon and sharp cheddar. They’re surprisingly simple to make and perfect for breakfast, brunch, or alongside soup. The key is keeping ingredients cold and handling the dough minimally for the best texture.
Nothing beats a great Bacon Cheddar Scones. Whether you're a fan of Savory Snacks or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Bacon Cheddar Scones
Savory & satisfying: A welcome break from sweet pastries.
Versatile for any meal: Great for breakfast, lunch, or dinner.
Simple to make: Straightforward ingredients and an easy method.
Freezer-friendly: Bake from frozen anytime a craving hits.
Ingredients & Tools
- 250 g all-purpose flour
- 1 tbsp baking powder
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 115 g cold unsalted butter, cubed
- 120 g cooked bacon, crumbled (about 6-8 slices)
- 120 g sharp cheddar cheese, shredded
- 2 large green onions, thinly sliced
- 180 ml cold heavy cream, plus 1 tbsp for brushing
- 1 large egg
Tools: Large mixing bowl, pastry cutter or two forks, box grater, baking sheet, parchment paper, sharp knife or bench scraper.
Notes: Using cold butter and cream is non-negotiable for flaky layers. A good sharp cheddar provides deeper flavor than mild cheddar.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 11 g |
| Fat: | 27 g |
| Carbs: | 24 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 15 minutes | Cook Time: 18-22 minutes | Total Time: 35-40 minutes
Before You Start: Tips & Ingredient Notes
- Keep everything cold. This is the golden rule of scone-making. I even pop my cubed butter and shredded cheese into the freezer for 10-15 minutes before I start. Cold fat creates steam in the oven, which is what gives you that beautiful, flaky rise.
- What’s the best bacon to use? I prefer thick-cut bacon for its meaty texture and superior flavor. Cook it until it’s very crispy, then let it drain on paper towels and cool completely before crumbling. This prevents any residual grease from making your dough greasy.
- Don’t overmix the dough. Seriously, walk away from the spoon once the ingredients are just combined. A few dry spots are totally fine. Overmixing develops the gluten in the flour, leading to tough, dense scones instead of light, tender ones.
- Why heavy cream? The high fat content in heavy cream adds incredible richness and moisture. For a slightly lighter version, you could use buttermilk, but the texture will be a bit more cake-like and less flaky.
How to Make Bacon Cheddar Scones
Step 1: Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. In your large mixing bowl, whisk together the flour, baking powder, sugar, salt, and black pepper. This ensures your leavening agent is evenly distributed, which is key for an even rise.
Step 2: Add your cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or even your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. You’ll notice the mixture will look a bit like wet sand—this is exactly what you want. Those visible butter bits are your ticket to flakiness.
Step 3: Gently stir in the crumbled bacon, shredded cheddar cheese, and sliced green onions. Make sure they’re evenly distributed throughout the flour-butter mixture. The green onions add a lovely, mild oniony flavor that really complements the smokiness of the bacon.
Step 4: In a small bowl or liquid measuring cup, whisk together the cold heavy cream and the egg until just combined. Create a well in the center of your dry ingredients and pour the wet mixture in. Use a fork or a spatula to gently stir until a shaggy, slightly sticky dough begins to form. It might look a bit dry in spots, but that’s okay—don’t be tempted to add more liquid.
Step 5: Turn the dough out onto a lightly floured surface. Gently knead it just 3 or 4 times to bring it together into a cohesive ball. Pat the dough into a 7-inch (18 cm) circle that’s about ¾-inch to 1-inch thick. You want it to be nice and tall so your scones have some height.
Step 6: Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges, like you’re cutting a pizza. Carefully transfer the wedges to your prepared baking sheet, leaving at least an inch of space between each one so they have room to expand and the edges can get nice and crisp.
Step 7: Lightly brush the tops of each scone with the extra tablespoon of heavy cream. This will help them achieve a beautifully golden, glossy top. You can also sprinkle a little extra cheese and black pepper on top for a more finished look and an extra flavor boost.
Step 8: Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. You should also see that the bottoms are a lovely golden color. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They’re best served warm, when the cheese is still a little melty.
Storage & Freshness Guide
- Fridge: Store cooled scones in an airtight container for up to 3 days.
- Freezer: Freeze baked scones for up to 3 months, or freeze unbaked wedges and bake from frozen.
- Reviving: Reheat in a 175°C (350°F) oven for 5–8 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The sharpness of the dressing cuts through the richness of the scones beautifully, making for a perfectly balanced light lunch.
- A creamy tomato soup or a hearty potato leek soup — Dunking a warm, cheesy scone into a bowl of soup is one of life’s greatest simple pleasures. The textures are a dream team.
- Scrambled or fried eggs — Turn your scone into a full breakfast plate. The runny yolk from a fried egg soaking into the scone is honestly a game-changer.
Drinks
- A bold, dark roast coffee — The bitterness of the coffee provides a fantastic contrast to the salty, savory, and fatty notes in the scone, cleansing your palate between bites.
- A crisp, dry hard cider — The effervescence and apple notes are surprisingly refreshing alongside the bacon and cheddar, making this a great option for a brunch with friends.
- A classic Bloody Mary — If you’re serving these for a weekend brunch, the spicy, savory cocktail is a match made in heaven with the flavors in the scone.
Something Sweet
- Fresh fruit salad or mixed berries — The natural sweetness and juiciness of the fruit provide a lovely, light counterpoint to the savory scone, rounding out the meal perfectly.
- A small square of dark chocolate — A little bite of something rich and sweet after your savory treat feels incredibly indulgent and satisfying.
- Lemon curd and whipped cream — If you want to lean into the scone tradition, the bright, tart lemon is a fantastic and unexpected pairing with the bacon and cheddar.
Top Mistakes to Avoid
- Mistake: Using warm ingredients. If your butter or cream is even slightly warm, it will melt into the flour instead of staying in distinct pieces. This results in a less flaky, more biscuit-like texture. I’ve messed this up before too, and the difference is night and day.
- Mistake: Over-kneading the dough. The more you handle the dough, the more gluten develops. You’re aiming for a tender scone, not a chewy bread. A few quick pats to bring it together is all it needs—no need for perfection.
- Mistake: Skipping the egg wash (or cream wash). Brushing the tops with cream is what gives you that professional-looking, deep golden brown and slightly crisp crust. It’s a small step that makes a huge difference in the final appearance and texture.
- Mistake: Crowding the baking sheet. If the scones are too close together, the steam they release will make them steam instead of bake, leading to soggy edges and preventing that beautiful rise. Give them their personal space!
Expert Tips
- Tip: Grate your own cheese. Pre-shredded bagged cheese is often coated with anti-caking agents like potato starch or cellulose, which can prevent it from melting smoothly and can dry out your dough. Taking an extra minute to shred a block of cheddar is well worth it.
- Tip: Use a scale for flour. If you have a kitchen scale, use it! Measuring flour by weight is far more accurate than using cups, as scooping can pack the flour down and lead to dry, dense scones. Accuracy here guarantees a perfect texture every time.
- Tip: Chill the shaped scones before baking. For the absolute maximum rise and flakiness, pop the entire baking sheet with the cut scones into the freezer for about 15 minutes before they go in the oven. This re-solidifies the butter, ensuring it melts slowly in the heat for those coveted flaky layers.
- Tip: Add a pinch of cayenne. If you like a little subtle heat, add a pinch (about 1/8 teaspoon) of cayenne pepper to the dry ingredients. It won’t make the scones spicy, but it will add a wonderful depth of flavor that complements the cheddar and bacon beautifully.
FAQs
Can I make these scones ahead of time?
Absolutely! You have two great options. You can prepare the dough, shape it into a disc, wrap it tightly in plastic wrap, and refrigerate it overnight. In the morning, just cut and bake. Alternatively, you can freeze the unbaked, cut scones on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding just 3-5 extra minutes to the baking time. This make-ahead magic means fresh scones are never far away.
Can I use a different type of cheese?
Of course! While sharp cheddar is classic, feel free to experiment. Gruyère would be fantastic for a nuttier flavor, pepper jack would add a lovely kick, or even a smoked gouda would amplify the smoky bacon notes. Just make sure whatever cheese you use is good for melting and that you shred it yourself for the best texture in your final scone.
Why didn’t my scones rise very much?
This usually comes down to one of three things: your baking powder could be old and lost its potency (check the expiration date!), your oven might not have been fully preheated, or the dough was overworked. Remember, a light touch and fresh leavening agents are your best friends for achieving that perfect, lofty scone.
Can I add other ingredients to the dough?
Definitely! These scones are a wonderful base for other savory add-ins. Think about folding in some finely chopped jalapeños for heat, a tablespoon of fresh herbs like chives or thyme, or even some cooked, crumbled sausage. Just be mindful not to overload the dough—about a half cup of additional mix-ins is a good limit to maintain the right dough consistency.
How should I store leftover scones?
Once completely cooled, store them in an airtight container at room temperature for up to 2 days. They are best reheated to bring back their magic. Just warm them in a 175°C (350°F) oven for 5-8 minutes, or until heated through. You can also freeze baked scones for up to 3 months. Thaw at room temperature and then reheat in the oven for the best results—the microwave will make them soft and steamy.
Bacon Cheddar Scones
Make the best savory Bacon Cheddar Scones with this easy recipe! Flaky, cheesy, and packed with bacon. Perfect for breakfast or brunch. Get the recipe now!
Ingredients
For the Scones
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250 g all-purpose flour
-
1 tbsp baking powder
-
1 tsp granulated sugar
-
1/2 tsp salt
-
1/4 tsp freshly ground black pepper
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115 g cold unsalted butter (cubed)
-
120 g cooked bacon (crumbled)
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120 g sharp cheddar cheese (shredded)
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2 large green onions (thinly sliced)
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180 ml cold heavy cream
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1 large egg
Instructions
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Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. In your large mixing bowl, whisk together the flour, baking powder, sugar, salt, and black pepper.01
-
Add your cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or even your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.02
-
Gently stir in the crumbled bacon, shredded cheddar cheese, and sliced green onions.03
-
In a small bowl or liquid measuring cup, whisk together the cold heavy cream and the egg until just combined. Create a well in the center of your dry ingredients and pour the wet mixture in. Use a fork or a spatula to gently stir until a shaggy, slightly sticky dough begins to form.04
-
Turn the dough out onto a lightly floured surface. Gently knead it just 3 or 4 times to bring it together into a cohesive ball. Pat the dough into a 7-inch (18 cm) circle that’s about ¾-inch to 1-inch thick.05
-
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges. Carefully transfer the wedges to your prepared baking sheet, leaving at least an inch of space between each one.06
-
Lightly brush the tops of each scone with the extra tablespoon of heavy cream.07
-
Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack.08
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