Cheddar Bacon Breakfast Scones – Savory, Comforting, and Easy
Golden on the outside, tender on the inside, these Cheddar Bacon Breakfast Scones are the kind of morning treat that makes everyone wander into the kitchen. They’re buttery, savory, and packed with sharp cheddar, crisp bacon, and just the right hint of spice. Serve them warm with a pat of butter or a swipe of jam if you like sweet-salty contrasts.
They’re simple enough for a lazy weekend but special enough for brunch with friends. Best of all, the dough comes together fast and bakes in under 20 minutes.
Cheddar Bacon Breakfast Scones - Savory, Comforting, and Easy
Ingredients
- All-purpose flour – the base for structure
- Baking powder – for lift and fluff
- Baking soda – boosts browning and rise when using buttermilk
- Granulated sugar – just a touch to balance the savory notes
- Kosher salt – essential for flavor
- Black pepper – freshly ground if possible
- Unsalted butter – very cold, cut into small cubes
- Sharp cheddar cheese – coarsely shredded
- Cooked bacon – crisped and crumbled
- Chives or green onions – finely sliced (optional but recommended)
- Buttermilk – cold; adds tang and tenderness
- Egg – for the dough and optional egg wash
- Heavy cream – optional, for a richer egg wash and glossy tops
Instructions
- Cook the bacon: In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and let cool.Crumble into small pieces and set aside. Reserve a tablespoon of bacon fat if you’d like to brush the tops later.
- Preheat and prep: Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.Chill the sheet in the fridge while you make the dough to help keep the scones cold.
- Mix dry ingredients: In a large bowl, whisk 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon sugar, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Cut in the butter: Add 1/2 cup (1 stick) cold unsalted butter, cubed. Using a pastry cutter or your fingertips, work the butter into the flour until pea-sized bits remain. Keep it a little chunky—those butter pockets create flakiness.
- Fold in add-ins: Stir in 1 cup shredded sharp cheddar, the crumbled bacon, and 2 tablespoons finely sliced chives or green onions.
- Add wet ingredients: In a small bowl, whisk 3/4 cup cold buttermilk with 1 large egg.Pour over the flour mixture. Use a fork to gently combine until a shaggy dough forms. If it’s dry, add 1–2 more tablespoons buttermilk.
- Bring it together: Turn the dough onto a lightly floured surface.Gently press and fold it over itself 3–4 times to bring it together. Avoid kneading; you want to keep the butter cold and the dough tender.
- Shape: Pat the dough into a round about 1 inch thick and 7–8 inches across. Use a sharp knife or bench scraper to cut into 8 wedges.Transfer to the chilled, lined baking sheet, spacing slightly apart.
- Top and chill briefly: For glossy tops, whisk 1 egg with 1 tablespoon heavy cream and brush lightly over the scones. Alternatively, brush with a little reserved bacon fat for extra flavor. Sprinkle a pinch of cheddar on each.
- Bake: Bake 15–18 minutes, until golden on the edges and set in the center.They should feel firm but not hard. If your oven runs cool, give them another minute or two.
- Cool slightly and serve: Let scones rest on the sheet for 5 minutes, then transfer to a rack. Serve warm with butter, hot sauce, or a fried egg on the side.
What Makes This Recipe So Good
- Big flavor, simple technique: Bacon and sharp cheddar bring rich, savory flavor without complicated steps.
- Tender, flaky texture: Cold butter and a light touch create layers that stay moist, never dry.
- No special equipment: A bowl, a fork, and your hands are all you need—no mixer required.
- Make-ahead friendly: Freeze the shaped dough and bake straight from frozen for fresh scones on demand.
- Versatile: Customize with herbs, spices, or add-ins to match your taste or what’s in the fridge.
Shopping List
- All-purpose flour – the base for structure
- Baking powder – for lift and fluff
- Baking soda – boosts browning and rise when using buttermilk
- Granulated sugar – just a touch to balance the savory notes
- Kosher salt – essential for flavor
- Black pepper – freshly ground if possible
- Unsalted butter – very cold, cut into small cubes
- Sharp cheddar cheese – coarsely shredded
- Cooked bacon – crisped and crumbled
- Chives or green onions – finely sliced (optional but recommended)
- Buttermilk – cold; adds tang and tenderness
- Egg – for the dough and optional egg wash
- Heavy cream – optional, for a richer egg wash and glossy tops
Instructions
- Cook the bacon: In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and let cool.
Crumble into small pieces and set aside. Reserve a tablespoon of bacon fat if you’d like to brush the tops later.
- Preheat and prep: Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Chill the sheet in the fridge while you make the dough to help keep the scones cold.
- Mix dry ingredients: In a large bowl, whisk 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon sugar, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Cut in the butter: Add 1/2 cup (1 stick) cold unsalted butter, cubed. Using a pastry cutter or your fingertips, work the butter into the flour until pea-sized bits remain. Keep it a little chunky—those butter pockets create flakiness.
- Fold in add-ins: Stir in 1 cup shredded sharp cheddar, the crumbled bacon, and 2 tablespoons finely sliced chives or green onions.
- Add wet ingredients: In a small bowl, whisk 3/4 cup cold buttermilk with 1 large egg.
Pour over the flour mixture. Use a fork to gently combine until a shaggy dough forms. If it’s dry, add 1–2 more tablespoons buttermilk.
- Bring it together: Turn the dough onto a lightly floured surface.
Gently press and fold it over itself 3–4 times to bring it together. Avoid kneading; you want to keep the butter cold and the dough tender.
- Shape: Pat the dough into a round about 1 inch thick and 7–8 inches across. Use a sharp knife or bench scraper to cut into 8 wedges.
Transfer to the chilled, lined baking sheet, spacing slightly apart.
- Top and chill briefly: For glossy tops, whisk 1 egg with 1 tablespoon heavy cream and brush lightly over the scones. Alternatively, brush with a little reserved bacon fat for extra flavor. Sprinkle a pinch of cheddar on each.
- Bake: Bake 15–18 minutes, until golden on the edges and set in the center.
They should feel firm but not hard. If your oven runs cool, give them another minute or two.
- Cool slightly and serve: Let scones rest on the sheet for 5 minutes, then transfer to a rack. Serve warm with butter, hot sauce, or a fried egg on the side.
How to Store
- Room temperature: Keep cooled scones in an airtight container for up to 2 days.
Rewarm in a 325°F oven for 6–8 minutes to refresh the texture.
- Refrigerator: Store up to 4 days if your kitchen runs warm. Wrap well to prevent drying out.
- Freezer (baked): Wrap each scone tightly and freeze up to 2 months. Reheat from frozen at 350°F for 12–15 minutes.
- Freezer (unbaked): Freeze the cut, unbaked wedges on a sheet until solid, then bag.
Bake straight from frozen at 400°F, adding 2–4 minutes to the bake time.
Health Benefits
- Protein and satisfaction: Bacon, cheddar, and egg provide protein and fat, which help keep you full longer than a sweet pastry.
- Calcium and B vitamins: Cheddar brings calcium for bone health, and enriched flour contains B vitamins important for energy metabolism.
- Portion control: Because scones are rich, a single wedge can be a complete, satisfying breakfast paired with fruit or greens.
- Customizable: You can lighten things up by using turkey bacon, reducing cheese slightly, or adding fiber with a partial swap of whole-wheat flour.
Pitfalls to Watch Out For
- Warm butter: If your butter melts before baking, the scones will spread and turn dense. Keep ingredients cold and work quickly.
- Overmixing: Too much stirring develops gluten and leads to tough scones. Stop as soon as the dough comes together.
- Too much flour: Scooping flour directly from the bag can pack it tightly.
Spoon and level your flour to avoid dry, crumbly dough.
- Uneven baking: Crowding the pan or starting with a warm baking sheet can cause uneven rise. Give each scone space and use a cool, lined sheet.
- Skipping seasoning: Cheese and bacon are salty, but the dough still needs proper seasoning. Taste a pinch of dough if you’re comfortable, or trust the measured salt.
Recipe Variations
- Jalapeño Cheddar: Add 1–2 minced jalapeños (seeded for less heat) and a pinch of smoked paprika.
- Herb Garden: Swap chives for a mix of parsley, dill, and thyme.
Add lemon zest for brightness.
- Maple Bacon: Brush baked scones with a light maple-butter glaze (1 tablespoon melted butter + 1 tablespoon maple syrup) for sweet-salty contrast.
- Ham and Gruyère: Replace bacon with diced ham and use Gruyère for a French twist.
- Whole-Wheat Blend: Use 1 cup white whole-wheat flour and 1 1/2 cups all-purpose. Add 1–2 extra tablespoons buttermilk if needed.
- Gluten-Free: Substitute a 1:1 gluten-free baking flour with xanthan gum. Chill dough well to help it hold shape.
- Vegetarian: Skip the bacon and add sun-dried tomatoes or olives for savory depth.
FAQ
Can I make the dough ahead of time?
Yes.
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Shape the dough into a round, wrap well, and refrigerate up to 24 hours. Cut into wedges just before baking, or cut and chill the wedges directly. You can also freeze unbaked wedges and bake from frozen.
What if I don’t have buttermilk?
Mix 3/4 cup milk with 2 teaspoons lemon juice or white vinegar.
Let it sit for 5 minutes to thicken slightly, then use as directed. The tang helps activate the baking soda and adds tenderness.
How do I get the flakiest texture?
Keep everything cold, avoid overworking the dough, and leave visible bits of butter. Chilling the shaped scones for 10 minutes before baking helps the layers stay defined.
Can I use pre-shredded cheese?
You can, but freshly shredded cheddar melts more smoothly and tastes sharper.
If using pre-shredded, choose a good-quality brand and avoid ultra-fine shreds, which can disappear into the dough.
Why did my scones spread?
Usually it’s warm butter or too much liquid. Make sure your butter and buttermilk are cold, measure accurately, and chill the shaped wedges briefly before baking.
How spicy can I make them?
Add red pepper flakes, diced jalapeño, or a pinch of cayenne to the dry ingredients. Start small—1/4 teaspoon cayenne goes a long way.
What should I serve with these scones?
They’re great with scrambled eggs, fresh fruit, or a simple arugula salad.
A dab of pepper jelly or hot honey is fantastic if you like a sweet kick.
In Conclusion
Cheddar Bacon Breakfast Scones deliver everything you want in a savory bake: crisp edges, a tender crumb, and bold flavor in every bite. With a handful of pantry staples and a few smart techniques, you’ll have bakery-quality scones in under an hour. Keep a batch of unbaked wedges in the freezer for quick breakfasts or last-minute brunch plans.
Warm, buttery, and satisfying—these scones just make mornings better.
