Bacon and Cheddar Scones

Bacon And Cheddar Scones

No Photo

Have you made this?

 Share your own photo!

Lynnda Cloutier


These make a great breakfast when served alone or for a heartier breakfast, serve with scrambled eggs and some fruit.They're great for lunch or even dinner. Source: unknown


☆☆☆☆☆ 0 votes

makes 8 to 10
20 Min
20 Min


  • ·
    3 cups flour
  • ·
    1 tbsp. baking powder
  • ·
    2 tsp. freshly ground black pepper
  • ·
    1 tsp. salt
  • ·
    8 tbsp. chilled unsalted butter, cut into small cubes, 1 stick
  • ·
    1 1/2 cups grated cheddar cheese
  • ·
    10 slices bacon, cooked til crisp and cut into 1 inch pieces
  • ·
    4 scallions, white and green parts, thinly sliced
  • ·
    3/4 to 1 1/2 cups buttermilk
  • ·
    1 large egg
  • ·
    2 tbsp. water

How to Make Bacon and Cheddar Scones


  1. Preheat oven to 400. using mixer with paddle attachment, mix flour, baking powder, pepper and salt. With mixer running, gradually add butter, mixing til dough is crumbly and there are flour butter bits about the size of small peas. Add cheese and mix til just blended. (This can also be done by hand. Stir together flour, baking powder, pepper, and salt in large bowl. Gradually cut in butter with pastry blender or two knives til mixture resembles small peas. Stir in the cheese).
  2. Add bacon, scallions, and 3/4 cup buttermilk. Mix by hand just til all ingredients are incorporated. If mixture is too dry, add remaining buttermilk, 1 Tbsp. at a time, til dough is pliable and can be formed into a ball. Stir as lightly and little as possible.
  3. Put dough on lightly floured work surface. Pat it into a ball. Using a well floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8 or 10 wedges.
    Whisk egg and water in small bowl. Brush each wedge with egg wash, put the scones on ungreased baking sheet and bake for 18 to 20 minutes, or til golden brown and no longer sticky in the middle. Serve warm. Makes 8 to 10
  4. You can substitute cheddar for Swiss, Monterey Jack or any semisoft grating cheese. Whichever cheese you use, don’t but the pregrated stuff. It’s flavor is inferior. Apple smoked bacon is a must for this recipe, but any good bacon will do. Thin or thick as long as it’s cooked crisp. If you want a richer scone, substitute heavy cream for half of the buttermilk. These are best served warm but may be kept in airtight container for several hours or overnight.
    Source: The Pastry Queen, Rebecca Rather

Printable Recipe Card

About Bacon and Cheddar Scones

Course/Dish: Other Breakfast
Main Ingredient: Dairy
Regional Style: American

Leave a Comment

20 Southern Staple Cornbread Recipes

20 Southern Staple Cornbread Recipes

There’s just something we love about homemade cornbread in the fall. Paired with a bowl of chili, topped with pinto beans or just cooked to golden brown perfection in a cast iron skillet, cornbread is one of our favorite delicious comfort foods. From mom’s classic recipe to something a little spicier, we have a cornbread […]

What To Make With a Brick of Cream Cheese

What To Make With a Brick of Cream Cheese

Cream cheese can be used for so much more than just adding a schmear to a toasted bagel. You can’t make a New York-style cheesecake without it. Cream cheese makes macaroni and cheese even creamier. When sweetened, it’s the best frosting. But those aren’t the only ways to cook or bake with cream cheese. Breakfast, […]

18 Cozy Soup Recipes

18 Cozy Soup Recipes

There’s nothing better than a big bowl of comforting soup on a cool fall day. Pair with your favorite crusty bread recipe for a delicious meal the entire family will love. Everyone will be begging for more of these homemade soup recipes!