Bacon Cheddar Scones

These easy bacon cheddar scones are flaky, cheesy, and loaded with smoky bacon — ready in 30 minutes!

Prep Time 15

Cook Time 18

Total Time 33

Servings Scones

Get Recipe Ingredients

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.

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.