Bacon-Cheddar-Chive Scones

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Recipe photo

Bacon-Cheddar-Chive Scones

star rating (155) rate this recipe »
Published prior to 2008

We usually think of scones as sweet, not savory. But these rich, tender scones are packed with chunks of Cheddar cheese and diced bacon, and accented with fresh chives. Serve them with soup or a salad for a satisfying meal.

Read our blog about these scones, with additional photos, at Flourish.

2 cups (8 1/2 ounces) King Arthur  Unbleached All-Purpose Flour or Perfect Pastry Blend
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold  butter
1 cup (4 ounces) very coarsely grated or  diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the  green part, 3/4 ounce)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

1) Whisk together the flour, salt, baking powder, and sugar.

2) Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.

3) Mix in the cheese, chives, and bacon until evenly distributed.

4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.

5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.

6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.

7) Brush the scones with a bit of cream; this will help their crust brown.

8) Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
Yield: 8 large scones

Baker's tips
•Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.

•Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.

Serving Size 1 scone (93g),Servings Per Container 8 Amount Per Serving: Calories 370,Calories from Fat 220,Total Fat 24g(37% DV),Saturated Fat 14g(70% DV),Trans Fat 0g,Cholesterol 75mg(25% DV),Sodium 710mg(30% DV),Total Carbohydrate 26g(9% DV),Dietary Fiber 1g(4% DV),Sugars 2g,Protein 11g,Vitamin A (15% DV),Vitamin C (2% DV),Calcium (25% DV),Iron (8% DV)


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  • star rating 04/27/2015
  • TheAkashicCook from KAF Community
  • I've never had much with scones before, but these turned out like and flaky and absolutely delicious. I used goat milk instead of cream and they worked out perfectly.
  • star rating 04/26/2015
  • Kathy from Saginaw, MI
  • I absolutely loved this recipe. I used Hormel Real Crumbled Bacon because I had it on hand and it was easier. I made two disks rather than one so I could make 16 smaller scones for fellowship after church. They were just the right size. I froze them then baked for 15 minutes on Sunday morning. They didn't get as golden brown as I would have liked, but I didn't want to over-bake them. I think next time I might try an egg wash which is what I usually use to brown my scones and pie crusts. Everyone loved them. This recipe is definitely a keeper.
  • star rating 04/25/2015
  • messyjessy37 from KAF Community
  • Not sure if I'm just scone-uneducated, but this recipe was missing an element of moisture to me. The flavors were yummy though! I just had to give it 3 stars because it came out dry and the flavors were a bit overwhelming (which is saying something because I typically love intense flavors). It was one of those recipes that you don't plan on making again for a very long time because I could only eat one piece since it was so intense. Shame though because I love cheese, bacon, and scallions...

    Too much flour will make these dry, as will overbaking. Sprinkle the flour in the cup next time, then bake just until done. They're really quite delicious! Happy baking! Laurie@KAF

  • star rating 04/12/2015
  • Lea from San Diegp
  • Great recipe. I used a good sharp cheddar and diced it and everyone fought over the crunchy bits around the edges! They were a big hit for both Easter brunch and the office meeting I took them too.
  • star rating 04/11/2015
  • Kat from Portland, OR
  • I used white cheddar and it was a nice addition to the depth of flavor. Also, used milk instead of cream since it's what I had on hand and they turned out great! Yummy!
  • star rating 03/18/2015
  • Leighf from KAF Community
  • Made these to go with our corned beef dinner for St. Patrick's Day, and I am so glad to have a savory scone recipe. Easy to make, tasted great. I did need 2 Tb. of extra cream in the dough, and in the future I will use bigger pieces of cheese - I think 1/4 cubes wil work better than grated - but they turned out perfectly. Next time I will make the mini scones. Thank you !
  • star rating 02/23/2015
  • Jeanne14 from KAF Community
  • These scones are so good and easy to make.I didn't think I liked scones until I made these.
  • star rating 01/25/2015
  • Suzie the baker from Wimberley Texas
  • Just made these for breakfast with scrambled eggs and they were delicious. A few recommendations - weigh your flour, my favorite measuring cup for flour is actually more than a cup of weighed flour. that's why so many had to add extra cream I think. I used cube cheese, it was perfect but I think next time I would use sharp instead of mild cheddar. I used a mix of chives and scallions since I didn't have enough chives, I think that worked fine. My favorite scone recipe calls for an egg and I added that as well, and adjusted the total liquid to 3/4 cup, with the egg and half and half combined. The baking time was too long. I cooked mine for 18 minutes at 425 and that seemed perfect.
  • star rating 01/18/2015
  • Judith from Morristown, New Jersey
  • As I was making this recipe, I felt more cream was necessary. I added between one and three tablespoons. when patting out the dough, it felt heavy, but I continued and baked as directed. these scones are super light and tasty! No one was more surprised than I with the dedicated texture and favors. I do wonder if they would taste more cheese if the chese was not grated, rather cut into very small cubes. Either way, this recipe is a keeper. Easey-peasey! Try it, you'll be pleased
  • star rating 01/11/2015
  • Susan from Wisconsin
  • I made these for the first time for a football party. They were a big hit. I think I over baked them by using a 425 degree oven. I thought they were good but a little dry and hard on the outside. I want to make them again but will adjust the temperature down a little.
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