Prep Time15 minutes
Total Time33 minutes
Servings8 Scones
Pulling a tray of golden, cheese-flecked scones out of the oven on a slow weekend morning is literally the best. These bacon cheddar scones are everything you want in a savory bake: tender and flaky on the inside, perfectly crisp at the edges, and loaded with smoky bacon and sharp cheddar in every single bite. If you’ve never tried making savory scones before, this recipe is the best place to start, and I promise it’s way easier than you think.
Whether you’re serving them alongside scrambled eggs, anchoring a weekend brunch spread, or honestly just eating one warm off the pan with a smear of butter (zero judgment here), these scones disappear fast. I always make a double batch. You’ll thank yourself later.
Try some of my favorite sweet scones too like these Java Chip Scones, or my springtime fave Fresh Strawberry Scones, or these Cinnamon Raisin Scones that always disappear right after they come out of the oven.
In This Post
Key Takeaways
- Bacon cheddar scones are flaky, tender, and loaded with smoky bacon and sharp cheddar, ideal for breakfast or brunch.
- Use cold butter and minimal mixing for the best texture; these tips create flaky layers.
- Feel free to customize the recipe by swapping cheeses or adding herbs and spices.
- Store scones at room temperature for up to 2 days, or freeze for longer shelf life, both baked and unbaked.
- Making bacon cheddar scones ahead of time is convenient; refrigerate or freeze unbaked for fresh scones in the morning.
Why it Works
The secret to a truly great savory scone recipe is all about the fat, and in this recipe, we’ve got it coming from two directions. First: cold butter. I cannot stress this enough. When you work cold, cubed butter into the flour, those little pea-sized pieces create steam as they melt in the oven, which is what gives you those gorgeous, flaky layers. The moment your butter gets too warm and starts melting into the dough before it ever hits the oven, you lose that beautiful lift. That’s why most of my tips below are laser-focused on keeping everything cold.
Then there’s the cheddar. Sharp cheddar is the move here, it has the bold, tangy flavor to stand up to smoky, salty bacon without getting lost in the background. As the scones bake, the cheese melts into the crumb and caramelizes along the cut edges, creating little crispy, cheesy bits that are honestly half the reason I make these. The bacon adds a savory depth that makes these homemade breakfast scones feel like a full meal on their own, not just a side. Together, these ingredients create a flaky savory scone that’s rich without being heavy and deeply satisfying without being dense.
Heather’s Recipe Notes
- Keep everything cold. I cube my butter and pop it back in the freezer for 15 minutes before I start. Cold butter, cold sour cream, cold hands if you can manage it, this is the single biggest factor in getting a flaky, tender scone.
- Don’t overwork the dough. Once the wet ingredients hit the dry, mix just until it comes together. A few visible streaks of flour are totally fine. Over-mixed dough develops too much gluten and gives you tough, dense scones instead of tender, easy ones.
- Cook the bacon until truly crispy. Chewy bacon in a scone is a sad thing. You want it crispy enough to crumble into small pieces, and let it cool completely before folding it into the dough. Warm bacon melts the butter. We don’t want that.
- Pat and cut, don’t roll. I pat the dough into a circle about an inch and a half, or so, thick and cut it into wedges like a pizza. No rolling pin needed, fewer dishes, and you get beautifully rustic edges that crisp up perfectly in the oven.
- Brush with heavy cream before baking. This is my secret to that gorgeous golden-brown top. An egg wash works too, but I find cream gives a softer, richer finish that feels right for a cheesy bacon breakfast pastry.
Ingredients in Bacon Cheddar Scones
- All-purpose flour
- Crispy fried bacon – drained well on paper towels
- Shredded cheddar cheese – sharp cheddar is best
- Baking powder
- Sour cream
- Heavy cream – for brushing the tops before baking
- Butter – cold and cubed small
- Ground black pepper
- Kosher salt
- Chives – optional
Subs & Variations
- Different cheese: Swap sharp cheddar for Gruyère, smoked gouda, pepper jack, or white cheddar. Each brings its own personality to the scone.
- No bacon? Try crumbled cooked sausage, diced ham, crispy pancetta, or sun-dried tomatoes for a vegetarian option.
- Add fresh herbs: A tablespoon of chopped fresh chives, thyme, or rosemary folded into the dough is a tasty addition and pairs beautifully with the cheddar.
- Spice it up: Add 1/2 teaspoon of cayenne or a pinch of smoked paprika to the flour mixture for a gentle kick.
- Dairy-free: Use plant-based butter (frozen solid), a good dairy-free cheddar shred, and full-fat coconut cream in place of the heavy cream. The texture is slightly different but still absolutely delicious.
- Gluten-free: Substitute a 1:1 gluten-free all-purpose flour blend. The dough will be a bit stickier, refrigerate it for 20 minutes before shaping and it handles much more easily.
Tips for Storing
- Room temperature: Store in an airtight container for up to 2 days. They’re best on day one, but a quick warm in the oven brings them right back to life.
- Refrigerator: Wrap individually or store in an airtight container in the fridge for up to 5 days.
- Freezer (baked): Cool completely, then freeze in a single layer before transferring to a zip-lock freezer bag. They keep well for up to 3 months.
- Freezer (unbaked): Cut into wedges, freeze on a baking sheet until solid, then bag them. Bake straight from frozen at 400°F, just add 5 extra minutes to your bake time. Fresh-baked scones any morning with zero morning effort!
- Reheating: Warm individual scones in a 350°F oven for 8–10 minutes, or microwave for 20–30 seconds. The oven method wins every time for a crispier exterior.
People Also Ask
Yes, and it’s actually a great strategy for busy mornings! Make the dough, cut it into wedges, and refrigerate overnight on a parchment-lined baking sheet. Bake them fresh in the morning, there’s nothing better. Alternatively, freeze the unbaked scones and bake them straight from the freezer with just a few extra minutes in the oven.
The two biggest factors are cold butter and minimal mixing. Cold butter creates steam as it melts during baking, which pushes the layers apart and creates that flaky, tender texture. Overworking the dough develops too much gluten and makes the scones tough and dense rather than soft and layered.
Absolutely! Both baked and unbaked scones freeze beautifully. For baked scones, cool completely before freezing for up to 3 months. For unbaked, freeze the cut wedges on a baking sheet, then bag them, you can bake them straight from frozen whenever you want a fresh scone.
All-purpose flour works perfectly for this easy scone recipe. Some bakers use a blend of cake flour and all-purpose for an extra-tender crumb, but standard all-purpose gives you great results every single time. If you’re going gluten-free, a 1:1 gluten-free all-purpose blend is your best bet.
A few common culprits: your baking powder might be past its prime (test it by dropping a teaspoon in hot water, it should bubble energetically), your butter may have been too warm, or the dough was over-mixed. Make sure your leavening is fresh and everything stays cold for the best rise and fluffiness.
You can, but heavy cream gives you noticeably richer, more tender scones. Whole milk is the next best option. Lower-fat milks will work in a pinch, but the texture won’t be quite as luxurious. For the golden cream-brushed top, heavy cream really is worth it.
Bacon Cheddar Scones Recipe
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Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- 6 tbsp unsalted butter, very cold, cut into cubes
- 1 cup sour cream
- ¾ cup cooked bacon, chopped
- 1 cup shredded sharp cheddar cheese
- 2 tbsp heavy cream
Instructions
- Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper.
- Add the flour, baking soda, baking powder, kosher salt, and black pepper to the bowl of a food processor. Pulse a few times to combine.
- Add cold butter and pulse until coarse meal, about 7 times.
- Add sour cream, bacon, and cheddar cheese. Pulse just until dough comes together.
- Turn the dough out onto a lightly floured surface. Use your hands to press into a thick round about 8-inches wide. Cut into 8 wedges.
- Transfer wedges to prepared baking sheet. Brush tops with heavy cream and bake until set and golden brown, about 15-18 minutes.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Great side for chili or soup.