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Bacon-Cheddar-Chive Scones

Author: PJ Hamel

Bacon-Cheddar-Chive Scones Recipe

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.

Recipe updated 1/4/18: see "tips," below.

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At a glance

8 large scones
Nutrition information


Choose your measure:

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


  1. Preheat the oven to 425°F with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment.
  2. Whisk together the flour, salt, baking powder, and sugar. 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 3/4 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 3/4" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
  6. Brush the scones with a bit of cream; this will help their crust brown.
  7. Bake the scones in the middle or upper third of the oven 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.
  8. Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.

Nutrition Information

  • Serving Size 110g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 460
  • Calories from Fat 280g
  • Total Fat 32g
  • Saturated Fat 16g
  • Trans Fat .5g
  • Cholesterol 90mg
  • Sodium 1060mg
  • Total Carbohydrate 26g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 18g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.