You’re going to love these cheddar bacon scones. They’re perfect for breakfast, brunch or a snack, or even served alongside your favourite soup. These golden brown savory scones are sure to tempt any scone lover, and are made with homemade scone dough and crispy bacon, as well as both white and sharp cheddar cheese for a wonderful flavour. They’re salty and buttery, and always disappear fast from the breakfast or brunch table.
If you enjoy savoury scones, you simply have to make these. In fact, these bacon cheddar scones could very well become your favourite breakfast indulgence.
Why You’ll Love this Scone Recipe
Quick and easy: These homemade scones are very simple. You just need to combine the ingredients, shape and roll out the dough, cut the scones out and bake them. When you smell these in the oven, your mouth is definitely going to be watering!
Fresh and delicious: Even the best scones from a bakery or grocery store aren’t a match for these savory breakfast scones served still warm from the oven. These bacon cheddar chive scones are some of the tastiest I’ve ever made.
Versatile: You can add any ingredients you want to these cheesy bacon scones, or even omit the cheese and/or bacon altogether. Green onions would go well, or you could add chorizo, fresh chives or basil, or anything else you want in there.
Cheddar Bacon Scones Ingredients
The basic scone dough is a combination of milk, cream, vinegar, butter, all purpose flour, baking powder, and salt, as well as bacon grease for added flavour and to help keep them moist. You will also need bacon (pre-cook bacon and crumble), cheddar cheese, egg white, and parsley.
How to Make Cheddar Bacon Scones
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Start the scone dough: Combine the milk with the vinegar and some of the heavy cream in one bowl, and the flour, baking powder and salt in another.
Add more ingredients: Cut the butter into the dry mixture with a pastry cutter, and then add the bacon and cheese.
Roll out the dough: Combine both mixtures in a large bowl to make a dough and then roll it out on a lightly floured surface.
Cut out the scones: Use a cookie cutter (here) to cut out the scones and arrange them on a parchment paper-lined baking sheet.
Add an egg wash: Mix the remaining cream with an egg white to make an egg wash, then brush it over the tops of the scones with a pastry brush.
Bake the scones: Cook the scones in the oven until golden brown, then let them cool and top with bacon, herbs and/or salt flakes if liked.
Pro Scone Tip: Use cold or even frozen butter. The cold butter will coat the flour which creates crumbs that melt and steam. This creates that flakiness that you want in a scone.
Substitutions and Variations
Savoury scones can be tweaked however you wish. You can swap the cheddar for any kind of shredded cheese or the bacon for ham or another kind of meat. Another idea is to add a pinch of cayenne pepper for a touch of spice.
What to Serve with these Savoury Scones
If you’re having these scones for breakfast or brunch, why not pair them with fresh fruit and a cup of coffee? I like to slice them in half and slather on a generous amount of salted butter or clotted cream.
You could even drizzle over a little honey which might sound strange but it does add a nice sweetness that contrasts well with the buttery savouriness, just like maple syrup works well on otherwise savoury pancakes. And if you want to make some sweet scones too, these lemon almond scones are incredible!
How to Store Homemade Scones
Store: Once they have completely cooled, keep leftover scones in an airtight container, with a paper towel underneath and on top to soak up any moisture. They will be fine for 3 days at room temperature or up to 5 in the refrigerator.
Freeze: The scones will freeze for up to 3 months. Freeze them in a single layer first, then transfer into a freezer-safe container or bag. Another option is to freeze the uncooked scones, then add 5 minutes on to the cooking time later.
Thaw: Let them thaw in the container for 2 or 3 hours, then warm gently in the oven or eat cold.
Smoky Bacon Scones FAQs
Either can be used but they affect the flavour and texture of the scones. Cream adds fat and gives a creamy, rich texture. Buttermilk is lower in fat so it yields a fluffier, lighter result.
A thick liquid like buttermilk or heavy cream can be used in scone recipes, but don’t use a thin liquid like milk, else they won’t come out as good. This recipe uses heavy cream plus vinegar to add a buttermilk flavour (you can make faux buttermilk by mixing vinegar or citrus juice with milk or cream).
This scone recipe is perfectly balanced and very tasty. Make sure you don’t over-handle the dough. When you add the wet ingredients to the dry ingredients in the flour mixture, gluten is formed. At this point, the more you handle the dough, the tougher it will come out. So, the key is to only mix the ingredients until just combined and no more.
Also use cold dairy ingredients. The cold butter will finish melting in the oven, making the scones come out flakier and more delicious.
Cheddar Bacon Scone Recipe
Cheddar Bacon Scones
- ½ Cup whole milk
- ¼ Cup heavy cream + 2 tablespoons
- 1 Tablespoon white vinegar
- 2 ⅓ Cups flour
- 2 Teaspoons baking powder
- 1 Teaspoon salt
- ½ Cup salted butter cubed and chilled
- 2 Tablespoons bacon grease
- 16 Ounces bacon cooked and chopped (reserve grease)
- 6 Ounces cheddar white, cubed into ¼” cubes
- 6 Ounces cheddar sharp, cubed into ¼” cubes
- 1 egg white
- 1 Teaspoon parsley
- 1 Sprinkle flake salt Optional topping
- Preheat the oven to 350 degrees F and prepare a large baking sheet by lining it with parchment paper.
- In a small bowl, mix together the milk, ¼ cup of cream, and white vinegar, set aside.
- In a large bowl, sift together the flour, baking powder, and salt.
- Add the cubed chilled butter to the flour mixture and use a pastry cutter or your hands to cut the butter into the flour until the mixture looks like pebbles and sand.
- Add both of the cubed cheeses and the bacon (reserve a couple tablespoons of bacon to use as a garnish later) and mix well.
- Add the milk mixture to the dry ingredients and mix until a shaggy crumbly dough begins to form. Turn the crumbly dough out onto a lightly floured surface. Pat the dough into a ball, then press or roll the dough to about a 1″ thickness.
- Using a 2" to 3" round cookie cutter, cut straight down into the dough and lift straight back up without twisting. Place the disk of dough onto the prepared baking sheet. Continue to do this until all of the dough has been used.
- Whisk together the cream and egg white, then brush the tops of all of the scones with the egg mixture.
- Bake the scones in the preheated oven for about 15-20 minutes or until lightly golden on top.
- Remove from the oven and let cool. Top with remaining bacon and freshly chopped parsley. For an extra bit of saltiness, also top with a pinch of flaked salt.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Cheddar bacon scones can be enjoyed at room temperature or warm from the oven. This is a simple recipe for a wonderful buttery scone and, if you want savory breakfast scones for a lazy weekend day with the whole family, these are ideal.
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Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.