Bacon Cheddar Scones

These bacon cheddar scones are moist, tender and so so satisfying. They are the perfect thing to make for breakfast for a big gathering. You can even prep the scones a day ahead and have them ready to bake in the morning. 
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Serves: 12 scones
stack of bacon cheddar scones on a white plate

These bacon cheddar scones are moist, tender and so so satisfying. They are the perfect thing to make for breakfast for a big gathering. You can even prep the scones a day ahead and have them ready to bake in the morning. 

closeup of bacon cheddar scone on a white plate with eggs

How To Make Bacon Cheddar Scones Step-By-Step

Step 1 – Preheat your oven to 425ºF. Prepare your bacon, ham, and shallots. I diced up my bacon, shallots, and ham and put them on a sheet pan, and baked until crispy. Transfer to a sheet pan with a paper towel to drain the grease and then into the freezer to cool down while you prepare your dough. You can also do this the day before. 

bacon, ham and shallots on a paper towel

Step 2 – Grate your cold butter then place it into the freezer to keep it cold. 

cold grated butter in front of a metal grater on white countertop

Step 3 – Combine your flour, salt, sugar, garlic powder, and baking powder in a large bowl. Mix to combine. 

bacon cheddar scone dry ingredients in a mixing bowl

Step 4 – Add your frozen grated butter and toss to combine until the butter is coated with the flour mixture. 

mixing biscuit ingredients with hand

Step 5 – Add in your bacon, ham, shallots, and chopped scallions. Toss to combine. 

Step 6 – Add your buttermilk in 1/4 cup at a time, mixing with your hand or a fork until the dough is barely sticking together. The wetter your dough is and the more you work it, the tougher your scones will be. 

bacon cheddar scone ingredients in a bowl

Step 7 – Transfer your shaggy dough to the countertop. Press it together with your hands into a rectangle that is about 1″ thick. 

bacon cheddar scone shaggy dough

Step 8 – Cut your scones into about 12 even rectangles.

bacon cheddar scones cut into rectangles

Pro-Tip: Traditionally, scones are cut into wedges. I prefer a rectangle over a wedge so that the scone bakes evenly. The points of wedges can get dried out. 

Step 9 – Arrange your scones onto your parchment-lined baking sheet and brush with egg wash (one egg plus one Tablespoon of water whisked together). Sprinkle some flaky salt on top. 

bacon cheddar scones cut into rectangles

Step 10 – Bake for about 25 minutes or until your scones are golden brown. 

bacon cheddar scones with flaky salt

Step 11 – Immediately after taking your scones out of the oven, brush with melted butter and sprinkle more chopped scallions on top if you prefer. 

closeup of bacon cheddar scones in a stack

I actually doubled this recipe to make a huge batch of scones for a Holiday brunch. They were such a hit! Serve them up with some eggs and fresh coffee. 

closeup of bacon cheddar scone with eggs

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stack of bacon cheddar scones on a white plate

Bacon Cheddar Scones

These bacon cheddar scones are moist, tender and so so satisfying. They are the perfect thing to make for breakfast for a big gathering. You can even prep the scones a day ahead and have them ready to bake in the morning. 
5 from 1 vote
Print Rate
Prep Time: 20 mins
Cook Time: 25 mins
Serves: 12 scones

Ingredients

  • 20 ounces Pastry Flour or All Purpose Flour
  • 1 teaspoons Salt
  • 1/2 teaspoon garlic salt
  • 2 Tablespoons Baking Powder
  • 4 teaspoons sugar
  • 8 ounces cold butter grated and stored in the freezer
  • 8 ounces shredded cheddar cheese
  • 1 ounce scallions or chives finely chopped plus more for sprinkling
  • 1/2 medium shallot diced
  • 4 ounces thick cut bacon
  • 4 ounces ham or bacon
  • 14 ounces buttermilk
  • 4 ounces melted butter for brushing on top of scones
  • 1 Tablespoon flaky salt optional

Egg Wash

  • 1 large egg
  • 1 Tablespoon water

Equipment

  • Cheese grater

Instructions

  • Preheat your oven to 425ºF with the rack in the center of the oven. Line sheet pan with some parchment paper.
  • Place your bacon, chopped shallots and ham onto a sheet pan and bake in the oven until crispy. Set aside to cool and then place into the freezer while your prepare your dough.
  • Grate your cold butter and put it into the freezer to keep it cold. Cold butter equals a flakier scone.
  • Combine your flour, salt, garlic salt, baking powder, and sugar in a large mixing bowl.
  • Add the shredded frozen butter and toss with a spoon until the mixture looks crumbly and the butter is evenly coated in the flour mixture.
  • Add in your cheese, chopped chives, chilled bacon, ham and shallots and toss to combine.
  • Add in 1/4 of your cream mixture and gently mix with your hand or a spoon. Add in another 1/4 cup and mix. Repeat with 1/4 cup of milk until the dough is barely sticking together. If you dont use all the milk its ok. The wetter the dough, the tougher your biscuits will be.
  • Place your dough onto the counter top and push it together with your hands into rectangle that is about 1" thick.
  • Use a knife to cut the dough into 12 equal pieces. I prefer to cut into a rectangle instead of a wedge so that the scone bakes evenly.
  • Brush the tops of the scones with egg wash (1 egg plus 1 Tablespoon of water whisked together) and sprinkle some flaky salt on top.
  • Bake in the oven for 25 minutes or until they are golden brown.
  • Once your scones are done baking, immediately brush with melted butter and sprinkle more chopped scallions on top.
  • Store leftover scones in a sealed container in the fridge, refresh in the oven before serving.

Notes

Keep all your ingredients very cold for the flakiest and most tender scones
You can make your scones the day before and store them in the fridge on a parchment lines sheet pan covered with plastic wrap until you are ready to bake them. 
If your hands are hot, use a fork or a spoon to mix your dough to avoid melting the butter. 

Nutrition

Serving: 1scone

2 comments on “Bacon Cheddar Scones

  1. these sound so yummy! would they be ok if i left out the scallions?

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