Bacon Cheddar Scones

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Bacon cheddar scones live in the pleasant territory where breakfast pastry and something you would eat beside a bowl of soup stop arguing and become the same food. These start with flour, baking powder, salt, and black pepper, then cold cubes of butter are cut in until pea-size pieces remain. Those cold butter pockets are what help create flaky layers in the oven, so this is not the moment to knead the dough into submission. Sharp cheddar, crisp bacon, and sliced green onions go in next, which means every wedge gets salt, richness, and a little fresh onion rather than one heroic bacon corner surrounded by plain dough.

Cold buttermilk and an egg bring the dough together, but only just; stop mixing as soon as it turns shaggy. Pat it into a thick circle, cut eight wedges, brush the tops with buttermilk, and bake at 400°F until golden. Five minutes of cooling lets the crumb settle while the cheese stays warm. They are substantial enough to eat on their own, excellent with eggs, and very good split beside chili or soup. They also make your kitchen smell like a bakery that recently made several questionable but ultimately successful life choices involving bacon.

Prep25 minutes

Cook30 minutes

Total55 minutes

Serves12 servings

DifficultyMedium

Ingredients

Servings

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled
2 green onions, thinly sliced
3/4 cup cold buttermilk, plus more for brushing
1 large egg

Instructions

1Preheat oven to 400°F and line a baking sheet with parchment paper.
2In a large bowl, whisk together flour, baking powder, salt, and pepper. Add the cold cubed butter and cut it in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
3Stir in the cheddar cheese, crumbled bacon, and green onions.
4In a separate bowl, whisk together the buttermilk and egg. Pour into the dry ingredients and stir just until a shaggy dough forms -- do not overmix.
5Turn the dough onto a floured surface and pat into a 3/4-inch-thick circle. Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart. Brush the tops with a little extra buttermilk.
6Bake for 18 to 20 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. Cool on the pan for 5 minutes before serving warm.

Nutrition Information

Estimated per serving: 1 of 12 servings.

200Calories

7 gProtein

18 gCarbohydrates

11 gTotal Fat

6 gSaturated Fat

1 gFiber

2 gTotal Sugars

360 mgSodium

49 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Keep the butter cold. Cold butter is what creates flaky layers -- if it melts into the flour, the scones bake up dense instead of tender.
Don't overwork the dough. Mix just until it comes together; overmixing develops gluten and makes scones tough.
Pat the cooked bacon dry before adding it so excess grease doesn't make the dough heavy.

Substitutions

bacon → turkey bacon or a plant-based bacon alternative Cook until crisp either way so it doesn't add excess moisture to the dough.

buttermilk → 3/4 cup milk plus 2 teaspoons lemon juice, rested 5 minutes This mimics buttermilk's acidity, which helps the scones rise.

cheddar → gruyere or pepper jack Any firm, sharp melting cheese works well here.

Storage Instructions

Keep in an airtight container at room temperature up to 2 days or refrigerated up to 5 days.

Freezing

Yes -- freeze either the unbaked wedges or the fully baked scones for up to 2 months. Thaw baked scones at room temperature and warm briefly in the oven.

Frequently Asked Questions

Can I make this ahead of time?

Freeze the cut, unbaked wedges on a tray, then transfer to a bag. Bake straight from frozen, adding 3 to 4 extra minutes.

How do I store the leftovers?

Keep in an airtight container at room temperature up to 2 days or refrigerated up to 5 days.

Can I freeze it?

Yes -- freeze either the unbaked wedges or the fully baked scones for up to 2 months. Thaw baked scones at room temperature and warm briefly in the oven.

Can I substitute the buttermilk?

No buttermilk? Stir 2 teaspoons lemon juice into 3/4 cup regular milk and let it sit 5 minutes before using.

What's the most common mistake when making these scones?

Letting the butter get warm before baking. Cold butter is what makes these flaky -- if it softens while you work, chill the cut dough for 10 minutes before baking.