Bacon-Cheddar Scones

Vickie Parks


Light and fluffy scones gets an update and are flavored with crispy bacon and cheddar cheese baked inside.

★★★★★ 2 votes
15 Min
20 Min


2 c
all-purpose flour
2 tsp
baking powder
1/4 tsp
1/2 tsp
black pepper
1/8 tsp
granulated sugar
6 Tbsp
unsalted butter, cut into small cubes
1 c
shredded cheddar cheese
3 large
green onions, minced
2 large
jalapeno peppers, seeded and minced
5-6 slice
bacon, cooked and chopped into 1-inch pieces
1/2 c
buttermilk or heavy cream, divided
1 large
2 Tbsp


1Preheat oven to 350F.
2Stir together flour, baking powder, salt, pepper and sugar in a large bowl. Gradually cut in the butter with a pastry blender or two knives until the mixture resembles small peas. Stir in the cheese, just until combined. Add green onions, jalapeƱos, bacon, and 1/3 cup buttermilk. Mix by hand just until all the ingredients are incorporated. If the dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball. Mix as lightly and as little as possible to ensure a light-textured scone.
3Place dough on a lightly floured board. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 7 inches wide and 1/2 inch thick. Cut into 8 equal wedges.
4Whisk egg and milk together in a small bowl and brush tops of each scone.
5Place scones on an ungreased baking sheet and bake 18 to 20 minutes, until golden brown and no longer sticky in the middle. Serve warm.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American