Bacon cheddar scones are deliciously flakey and boldly flavorful. The savory scones are packed with diced bacon and pockets of melted cheddar cheese. These cheesy bacon scones' big, bold flavors are a perfect match for breakfast, brunch, or soup.
Scones are a delicious canvas for both sweet and savory flavors. This simple recipe marries light, flakey scone dough with crispy bacon, cheddar cheese, and scallions. These savory breakfast scones start with a basic dough with tasty additions.
This simple scone recipe uses no butter and no egg - heavy cream provides the needed fat to tenderize and bring the dough together. Adding crispy bacon bits, creamy cheddar cheese, and the subtle bite of scallions provides a pronounced taste.
Like my dill scones with feta, these savory scones are delicious with soup. Enjoy one for breakfast or brunch too.
Bacon Cheddar Scones
Homemade scone dough is made savory with the addition of bacon and cheese. This simple recipe comes together quickly and bakes in twenty minutes. The scones come out golden brown with crumbly edges. The inside of each scone is soft and moist, packed with bacon and pockets of cheese. Here is why you will love these bacon scones:
- Savory breakfast scones with bacon, cheddar, and scallions
- Easy recipe with simple ingredients
- Minimal mixing required - all done by hand
- Perfect for breakfast or brunch
- Enjoy with soup, salad, or other savory dishes
- All-Purpose Flour
- Baking Powder
- Scallions (finely chopped)
- Cooked Bacon (diced)
- Cheddar Cheese (grated thick)
- Heavy Whipping Cream
See the recipe card for ingredient quantities.
Cooking Bacon in the Oven
An oven is an excellent tool for cooking a large quantity of crispy bacon in a single batch. Preheat the oven to 400° F. Place bacon strips on a parchment-lined tray, lining them side by side. Bake the bacon for 18-20 minutes, checking on it halfway through.
STEP 1 (DRY INGREDIENTS)- Whisk dry ingredients and scallions in a large bowl. Fold in grated cheese and bacon bits.
STEP 2 (ADD LIQUID) - Add one cup of heavy cream to the dry ingredients and gently mix until the cream has been completely absorbed. Add in the remaining ¼ cup of heavy cream. Mix just until combined.
STEP 3 (FORM DOUGH) - Lightly knead the dough on a lightly floured surface. With lightly floured hands, form dough into a slightly flattened round disk.
STEP 4 (PORTION & CHILL) - Using a bench scraper or knife, cut evenly into 8 triangles—place on a parchment-lined baking sheet, leaving space between them. Refrigerate until firm, about 1 hour.
STEP 5 (BAKE) - Preheat oven to 400° F. Brush scones with heavy cream. Bake for 15-20 minutes, rotating the pan halfway through baking, until golden brown and firm.
Substitutions and Additions
- Scallions - Chives
Transfer cooled scones to an airtight container. Store the scones at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze scones before or after baking.
- Freeze Before Baking - After forming the triangles of scone dough, freeze them on a baking sheet for one hour. Transfer frozen dough wedges to a freezer-safe zip-top bag or airtight container, and separate layers with wax paper - freeze for up to 3 months. Bake from frozen - add a few extra minutes of baking time. Or thaw in the refrigerator overnight.
- Freeze After Baking - Transfer cooled scones to an airtight container or zip-top bag. Freeze for up to 3 months—thaw scones on the counter or in the refrigerator.
Other Delicious Savory Scones
- Cheddar Chive Scones
- Goat Cheese Scones with Scallions
- Savory Lemon Rosemary Scones
- Dill Scones with Feta Cheese
- Feta Scones with Dill and Chives
What to Serve with Bacon Cheddar Scones
It goes without saying, but bacon cheddar scones are delicious, and a tasty side for soup or salad. Bake a batch alongside my Italian ground turkey soup or 10-minute creamy tomato soup. Slather cheesy scones in softened butter, clotted cream, or cream cheese for an indulgent treat. Bacon scones are a delicious on-the-go breakfast for busy mornings.
- Use your hands - scone dough requires minimal mixing, so your hands are your best tool when preparing the dough.
- Check the date of the baking powder for a good rise.
- Grate the cheddar cheese yourself. The texture and moisture level of freshly grated cheese is better for baking.
- Refrain from over-mixing the dough—overworked dough results in tough, dense scones. Work the dough just until it comes together before portioning it.
- Chill the dough before baking.
Frequently Asked Questions
There are a couple of elements that give scones a higher rise. First, using a leavening agent like baking powder reacts in the oven creating bubbles of carbon dioxide - this assists in the finished height and rise of scones. Second, chilling the dough before baking the scones resolidifies the fat preventing spread and preserving the height of the finished scone.
Chilling scone dough before baking is essential for a proper scone. The cold fat melts in the oven versus outside of the oven, which creates steam. Delicious little pockets develop throughout the scones creating flakey, tender layers.
The exterior of the scone will be set and golden brown with crispy, crumbly edges. The interior will no longer be doughy, but still moist and soft.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
Bacon Cheddar Scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- ¼ cup scallions finely chopped
- 1 cup cheddar cheese grated thick
- 1 cup cooked bacon diced
- 1¼ cups heavy whipping cream plus more for brushing
- Whisk the flour, baking powder, salt, and scallions in a large bowl. Fold in grated cheese and bacon bits.
- Add one cup of heavy cream to the dry ingredients and gently mix until the cream has been completely absorbed. Add in the remaining ¼ cup of heavy cream. Mix just until combined.
- Lightly knead the dough on a lightly floured surface. With lightly floured hands, form dough into a slightly flattened circle about 1 in thick.
- Using a bench scraper or knife, cut evenly into 8 triangles. Separate and place on a parchment-lined baking sheet, leaving space between them.
- Refrigerate until firm, about 1 hour.
- Preheat oven to 400° F. Brush scones with heavy cream. Bake for 15-20 minutes, rotating the pan halfway through baking, until golden brown and firm. Remove from pan. Allow the scones to cool before eating.
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Can I replace cream with yoghurt
Hi Rita, the scone's texture is best when made with heavy cream. You can substitute full-fat Greek yogurt for the cream 1:1. However, you may need to adjust the ingredient quantities for properly moistened scone dough. *Please be advised that I have not tried yogurt in this recipe.