Bacon Cheese Scones

Bacon Cheese Scones are cheesy, buttery, and loaded with the perfect amount of salty bacon! Homemade scones are so much easier to make than you may think. You can have these on the table in just under 40 minutes!

Cheese Scones with Bacon

These savory scones are filled with bacon, two kinds of cheeses, a hint of garlic and plenty of butter! If you’ve never made homemade scones before, have no fear – these bad boys really couldn’t be easier to toss together. They’re great for a savory breakfast or served with soup like our Vegetable Stew or Creamy Chicken Stew! If you scroll through I’ve included a few tips in the process to help ease things along and make this savory scone recipe absolutely foolproof. I mean, with ingredients like bacon, butter, and cheese, you know you’ve found a trusty recipe! I’ve been making these scones for years and I don’t plan on slowing down any time soon. 

I love whipping up savory baked goods! Check out my recipes for Quick Cheese Bread and Our Easy Drop Biscuits for some inspo. 

Why do I have to use frozen butter?

When you work with frozen butter, it creates these amazing little pockets of steam when it melts in the oven. Say hello to super tender flaky layers! You can even freeze it for 30 minutes or so before baking. Then, whip out the box grater and grate that butter into pretty little shreds. Just watch your fingers at the end of the butter stick! 

How to Make Bacon Cheese Scones

• Preheat. Preheat the oven to 400°F.
• Cook the bacon. Cook the bacon until it’s crispy. Crumble or chop into small pieces.
• Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, sugar, and garlic powder.
• Add the butter. Using the tips of your fingers, a pastry blender, or fork, mix the butter into the dry ingredients. Note that the dough will be crumbly at this point.
• Form the dough. With a fork, mix the cream into the flour/butter mixture. Work just until the dough comes together and forms some large clumps.
• Add cheese and bacon. Using your hands, mix the bacon and cheese into the dough by pressing the dough against the side of the bowl until everything comes together.
• Shape the scones. Turn dough out onto a lightly floured surface. Pat it into a large circle. Use a knife to cut dough in half and pat each half into a 7 inch round by 3/4 inch thick. Slice each round into 8 wedges.
• Bake. Place wedges 1/2 inch apart on a baking sheet. Brush each wedge with heavy cream. Bake for 20-23 minutes or until golden brown.

Storing Bacon Cheese Scones

Once they’re cooled to room temperature, you can store your bacon cheese scones in an airtight container at room temperature for about 3-4 days. Or, pop them in the freezer for later! 

To freeze, simply place the cooked (and fully cooled) scones in an airtight, freezer safe container. Date, label, and freeze for up to 3 months. Let the scones adjust to room temperature on your kitchen counter prior to serving. 

Ingredient Notes for Bacon Cheese Scones

• Baking Powder – Make sure your baking powder isn’t expired. Yes, that’s a real thing! Check the expiration date on your container. If it’s expired it won’t be as powerful. 
• Butter – It must be frozen and grated to make these scones! Pop the butter in the freezer at least 30 minutes before using. 
• Bacon – I use regular pork bacon for these scones, but really any bacon you like best will get the job done. It can be applewood, smoked, or even turkey bacon. 
• Cheeses – Both monterrey jack and cheddar cheeses combine to create the best flavor here! I recommend shredding both cheeses fresh off the block for the best flavor and consistency. 

Enjoy!

~Nichole

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5 from 9 votes

Savory Bacon Cheese Scones

By Nichole

Bacon Cheese Scones are cheesy, buttery, and loaded with the perfect amount of salty bacon! Homemade scones are so much easier to make than you may think. You can have these on the table in just under 40 minutes!

Prep 15 minutes mins

Cook 23 minutes mins

Total 38 minutes mins

Servings 16

Ingredients 

1x2x3x

• ▢ 10 Slices Bacon cooked and crumbled
• ▢ 3 Cups All Purpose Flour
• ▢ 2 teaspoons Sugar
• ▢ 1 Tablespoon Baking Powder
• ▢ 1 teaspoon Salt
• ▢ 1/2 teaspoon Garlic Powder
• ▢ 10 Tablespoons Salted Butter FROZEN AND GRATED
• ▢ 1 1/4 Cups Heavy Cream, Plus 2 Tablespoons for Brushing on the scones
• ▢ 1/2 Cup Shredded Monterrey Jack Cheese
• ▢ 1/2 Cup Cheddar Cheese

Instructions 

• Preheat oven to 400 degrees.
• Cook bacon until crisp and crumble or chop into small pieces.
• In a large bowl whisk or sift together the flour, sugar, baking powder, salt, and garlic powder.
• Using the tips of your fingers, a pastry blender, or fork mix the frozen grated butter into the flour mixture. Dough will be crumbly at this point.
• With a fork, mix the cream into the flour/butter mixture and work just until dough comes together and forms some large clumps.
• Add cheese and bacon. Using your hand mix bacon and cheese into dough by pressing the dough against the side of the bowl until everything comes together.
• Turn dough out onto a lightly floured surface. Pat dough into a large round.
• Using a knife, cut dough in half, and pat each half into a 7 inch round by 3/4 inch thick.
• Slice each round into 8 wedges.
• Place wedges 1/2 inch apart on a baking sheet and lightly brush each wedge with the remaining heavy cream.
• Bake for 20-23 minutes, until golden brown.
• Allow to cool for 5-10 minutes before serving.

Video

Notes

NOTE: This recipe as written makes 18 scones, so you can easily cut it in half if you want less.  Or, you can make the whole recipe and freeze half of the dough for up to 3 months.  You can also make all 16 scones (baked) then freeze as many as you want once cooled in an air tight bag and then thaw when ready to eat.

Nutrition

Calories: 230kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Side Dish

Cuisine: American

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