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You’re going to love these cheddar bacon scones. They’re perfect for breakfast, brunch or a snack, or even served alongside your favorite 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 flavor. They’re salty and buttery, and always disappear fast from the breakfast or brunch table. You’ll love every bite.
If you enjoy savory scones, you simply have to make these. In fact, these bacon cheddar scones could very well become your new favorite breakfast indulgence.
For more yummy breakfast options, try a breakfast crunchwrap or a batch of fluffy beetroot pancakes. And these savory breakfast muffins are a must try!
Why You’ll Love It
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 and Bacon Scones Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Whole milk: Adds moisture and richness to the dough.
Heavy cream: Enhances the texture and flavor, making the scones tender and rich.
White vinegar: Reacts with the baking powder for a better rise and subtle tang.
All-purpose flour: Forms the base structure of the dough.
Baking powder: Helps the scones rise and become fluffy.
Butter: Adds richness and flakiness to the scones. Use traditional cut bacon, not thick cut and I recommend avoiding flavored bacon like maple or pepper to streamline the flavor.
Bacon grease: Infuses the dough with extra smoky, savory flavor. Optional but recommended!
Bacon: Provides salty, crispy bites throughout the scones.
Cheddar cheese: White cheddar adds creamy, mild cheesy pockets while sharp cheddar brings a stronger, tangy cheese flavor.
Egg white: Helps give the scones a shiny, golden top.
Parsley: Adds a pop of fresh color and herbaceous flavor.
Flake salt: An optional topping that adds a final touch of crunch and salty contrast on top.
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.
Substitutions and Variations
Cheddar cheese: You can swap the cheddar for any kind of shredded cheese.
Bacon: Substitute the bacon for ham or another kind of cooked meat, perhaps rotisserie chicken for a change.
Spice them up: Add a pinch of cayenne pepper or some red pepper flakes.
Serving Suggestions
For breakfast or brunch: 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 (or hot honey!) And if you want to make some sweet scones too, these lemon almond scones are incredible!
As a savory snack: Enjoy them with anything from an iced lavender matcha latte to a mug of hot chocolate. And add some cheesecake cookies to the plate for contrast, if you like.
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.
Reheat: Warm them up gently in the oven or eat them cold.
Top Tips
Don’t overwork the dough: Just get it to the point where it is just sticking together.
A little curdle is fine: When you mix the milk/cream with the vinegar it will begin to thicken and/or curdle a little. This is normal.
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.
Smoky Bacon Scones FAQs
Either can be used but they affect the flavor 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 flavor (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 and Bacon Scones Recipe
Cheddar Bacon Scones
Equipment
- Pastry Cutter Optional
- Rolling Pin Optional
- Gingerbread Man Cookie Cutter Round, 2 or 3-Inch
- ^^^ NOT GINGERBREAD MAN
Ingredients
- ½ Cup whole milk
- ¼ Cup + 2 Tablespoons heavy cream
- 1 Tablespoon white vinegar
- 2 ⅓ Cups all-purpose flour
- 2 Teaspoons baking powder
- 1 Teaspoon salt
- ½ Cup salted butter, cubed and chilled
- 16 Ounces bacon, cooked and chopped (keep the grease)
- 2 Tablespoons bacon grease, optional
- 6 Ounces white cheddar, in ¼-inch cubes
- 6 Ounces sharp cheddar, in ¼-inch cubes
- 1 egg white
- 1 Teaspoon parsley, freshly chopped
Optional Topping:
- salt flakes
Instructions
- 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 and bacon grease (if using) 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 an inch thickness.
- Using a 2 or 3-inch 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 15 to 20 minutes until lightly golden on top.
- Remove from the oven and let them cool on a wire rack.
- Top with remaining bacon and freshly chopped parsley. For an extra bit of saltiness, also add a pinch of flaked salt.
Notes
A little curdle is fine: When you mix the milk/cream with the vinegar it will begin to thicken and/or curdle a little. This is normal.
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.
Nutrition
These mouthwatering 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. You’re going to crave them often.
Other Recipes to Try
- Start your morning off on a sweet and tangy note with Lemon Almond Scones.
- White Chocolate Cranberry Scones are a sweet and tart treat.
- These Tropical Pineapple Scones are one of the best fruit scone recipes ever!
- S’more Scones bring the classic campfire treat indoors.
And, last but not least, how about whipping up a batch of Cinnamon Scones?
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These are amazing!
Can I shape and freeze the dough in advance of my party? Or should I bake the scones, freeze, and reheat?
TY!
Oh yes, definitely – I’ve done this! I recommend you shape the dough into the scone shapes and freeze them on a baking sheet lined with parchment paper until firm, and then transfer them to a freezer bag or airtight container and keep frozen for up to a month. This allows you to bake fresh scones whenever you want by simply popping them into the oven straight from the freezer. Add a few extra minutes if baking from frozen. They should come out just as light and tender! Don’t forget to label the container with the date, so you can make sure you bake them within a few weeks (for the best results).
I always keep a stock of it at home. My family are obsessed with these scones.
I just tried this recipe. It was so tasty! Will make it again. Thanks! 🙂
Hi. When do you add the bacon grease?? Read the recipe three times and I cannot find where it is used in the recipe. Thanks
Oops! Sorry about that typo. I added a little bacon grease along with the butter the first time I made these scones but not the second and it didn’t seem to make much difference. You can add some if you want extra flavor and moisture, but they’re also delicious without.
Absolutely delicious! I can’t wait to make it again!
This is my favorite scones recipe!