Bacon and Cheese Scones – Deliciously light and fluffy scones that are loaded with cheese, bacon, and chives. These buttery scones are perfect served warm for breakfast!
Bacon and Cheese Scones
I absolutely love scones for breakfast!
Whether that be a sweet scone with clotted cream and jam, or a savoury scone loaded with add-ins, they are perfect for a quick and easy breakfast.
These scones are light and fluffy, loaded with cheddar cheese, bacon lardons, and chives, and are wonderful served warm with butter.
If you’re looking for a new breakfast idea, I highly recommend trying out these scones!
Looking for more savoury recipes? Check out our Honey Garlic Pork Chops, Easy Macaroni Cheese, and our Maple-Glazed Salmon.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these scones. You can find the recipe card at the bottom of this post for the complete list with their measurements.
- Plain/all-purpose flour
- Caster/granulated sugar
- Baking powder: We’ll be using 2 teaspoons to create beautifully tall scones.
- Salt
- Black pepper
- Garlic powder
- Unsalted butter: Cold and cubed.
- Grated cheddar cheese
- Dried chives: You can use fresh chives, if desired.
- Smoked bacon lardons: Cooked.
- Buttermilk: Cold, plus extra for brushing the tops of the scones.
How to make Bacon and Cheese Scones
To make these scones, simply grab a large mixing bowl and whisk together the flour, sugar, baking powder, salt, pepper, and garlic powder.
Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs.
Stir in the cheese, chives, and bacon.
Add the buttermilk and mix until a soft dough is formed. You may need to use your hands to bring everything together.
Turn the dough out onto a lightly floured surface and roll out to a thickness of 2.5cm (1-inch).
Dust a round or fluted 6cm (2 1/2-inch) cookie cutter with flour, and cut out circles from the dough. Re-roll any scraps, and cut out more circles.
Transfer them to the prepared baking tray, and brush the tops with extra buttermilk.
Bake for 15 – 20 minutes or until risen and golden brown. Serve warm.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Bacon and Cheese Scones are:
- quick and easy to throw together
- deliciously light, fluffy, and buttery
- loaded with cheese, bacon, and chives
- easy to store, and freezer-friendly!
How long will these scones last? Leftover scones can be kept, covered tightly, in the fridge for up to 3 days. Reheat before serving.
Can I freeze these scones? Yes, they also freeze well for up to 2 – 3 months. Thaw overnight in the fridge.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag us on Instagram and hashtag it #simplysavourymeals. We’d love to see!
Try these breakfast recipes!
- Ham and Cheese Muffins
- Turkey Roll Ups
- Baked Omelette Muffins
- Breakfast Sliders via Sugar and Soul
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Bacon and Cheese Scones
Deliciously light and fluffy scones that are loaded with cheese, bacon, and chives. These buttery scones are perfect served warm for breakfast!
Ingredients
- 2 and 3/4 cups (340g) plain/all-purpose flour
- 1 tablespoon caster/granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 6 tablespoons (85g) unsalted butter, cold and cubed
- 1 cup (113g) grated cheddar cheese
- 1 tablespoon dried chives (or 3 tablespoons chopped fresh chives)
- 1/2 cup (100g) smoked bacon lardons, cooked
- 3/4 cup (180ml) buttermilk*, cold, plus extra for brushing
Instructions
- Preheat the oven to 220C/425F/Gas 7. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, pepper, and garlic powder.
- Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs.
- Stir in the cheese, chives, and bacon.
- Add the buttermilk and mix until a soft dough is formed. You may need to use your hands to bring everything together.
- Turn the dough out onto a lightly floured surface and roll out to a thickness of 2.5cm (1-inch).
- Dust a round or fluted 6cm (2 1/2-inch) cookie cutter with flour, and cut out circles from the dough. Re-roll any scraps, and cut out more circles.
- Transfer them to the prepared baking tray, and brush the tops with extra buttermilk.
- Bake for 15 - 20 minutes or until risen and golden brown. Serve warm.
Notes
*To make your own buttermilk, simply add 3/4 tablespoon of fresh lemon juice or white vinegar to 3/4 cup (180ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Leftover scones can be kept, covered tightly, in the fridge for up to 3 days. Reheat before serving. They also freeze well for up to 2 - 3 months. Thaw overnight in the fridge.
Nutrition Information:
Yield:
12 sconesServing Size:
1 sconeAmount Per Serving: Calories: 227Total Fat: 11gSaturated Fat: 6gCholesterol: 26mgSodium: 292mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 9g
Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.
