These flaky and tender savory scones are stuffed with cheddar cheese, crispy bacon, and fresh scallions. Perfect for breakfast or brunch, they’re ready to eat in less than 1 hour!

Savory bacon cheddar scones on parchment paper after baking.

Early mornings as a pastry chef meant baking hundreds of warm and buttery breakfast scones. Since then, I’ve perfected my own recipe! Similar to sweet versions, these savory scones have a fluffy and tender texture but are packed with morning favorites like crumbled bacon, cheddar cheese, and green onions.

They’re my favorite pastry to make when I don’t have time to make my breakfast quiche– just one bowl, simple ingredients, and you can easily mix up the flavors!

Tips for Bakery-Style Scones

Use a kitchen scale. Baking with a scale is my #1 baking tip! Packing flour into your measuring cup will result in dry and crumbly scones.

Let the dough rest. This trick of letting the dough rest allows the cream to fully hydrate the flour, resulting in a melt-in-your-mouth texture!

Freeze the butter. Cold butter creates pockets of steam as it bakes, leading to a light and flaky scone. Throw the butter in the freezer 30 minutes before you start baking, and then keep it there once grated so it doesn’t get warm!

Gently shape the dough. Don’t roll the dough out, or the scones will be dense. Pat the dough gently into a circle instead!

Ingredient Notes and Substitutions

Ingredients needed to make bacon cheddar scones in bowls with labels.
  • Scallions: Use both the white and green parts for the best flavor. The white parts offer a milder onion flavor, while the green parts add a fresh, herby bite.
  • Cheddar cheese: Sharp cheddar adds a bold flavor, while mild cheddar creates a creamier flavor. You can also try smoked cheddar or white cheddar cheese. I recommend shredding your own, fresh shredded cheese melts better compared to pre-shredded!
  • Bacon: Thick-cut bacon adds more textural contrast, while thin-cut bacon distributes more evenly throughout the scone. I cut roughly 6 thick-cut slices of bacon into batons and fried them in a pan.
  • Heavy cream: This adds richness and moisture to the dough. Make sure your cream is very cold- it’s essential for flaky layers. For the best scones, there is no substitute for the cream!
  • Butter: Use a full-fat butter like Kerrygold for the best bakery-style flavor! Unsalted is preferred since the bacon and cheese are both salty; it will give you more control over the final flavor of the scones.

Full ingredient measurements and instructions can be found in the recipe card below!

Recipe Instructions

A mixing bowl with the dry ingredients, bacon, cheese, and scallions before mixing.

1

Combine the dry ingredients. Mix together the flour, grated butter, baking powder, spices, green onions, cheddar cheese, and crispy bacon in a large bowl.

A mixing bowl with the cream poured into the center of the dry ingredients.

2

Make a well for the cream. Make a well in the center of the bowl and pour in the cream. Use a rubber spatula to start to mix the dough together gently.

The scone dough in a mixing bowl resting.

3

Pull the dough apart. Then, use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps.

Chill the bowl in the fridge for 15 minutes. This hydrates the dough and makes it easier to work with!

The scone dough formed into a round.

4

Form into a circle. Dump the scone dough onto a lightly floured surface and form the clumps into an 8″ round.

Do not work or knead the dough too much, or the scones will be dense and tough.

An overhead shot of the scone dough cut into 8 triangles.

5

Cut out the scones. Cut the dough into 8 segments- dipping a bench scraper or knife into flour after every cut to keep it from sticking.

Transfer each one to a parchment-lined baking sheet and chill in the fridge until ready to bake.

Bacon cheddar scones on a baking tray brushed with egg wash before baking.

6

Bake! Brush the tops of the scones with egg wash or more cream. Sprinkle with flaky sea salt if desired, then bake!

You’ll know they’re ready when the tops are golden brown and the internal temperature is 175°F/80°C.

Storage, Freezing, and Reheating

Storage: Keep the baked scones at room temperature in an airtight container for up to 3 days.

Reheating: Best served warm, you can reheat them in the microwave in 20-second increments or in an oven at 300°F until warmed through.

Freezing: After cutting, let them freeze solid on a baking tray, then transfer them to an airtight container with parchment paper in between layers. They can be baked straight from the freezer- just add a few minutes to the baking time!

FAQs

Why is my dough dry and crumbly?

Using too much flour or not enough liquid can result in a very dry dough. Add one tablespoon of cream at a time until it feels hydrated if needed.

Can I use a different cheese or leave it out?

Yes, you can use any kind of cheddar or other cheese. You can also omit it if desired!

Why is my dough super sticky?

If there is too much cream added to the dough, it will be very sticky. Add one tablespoon of flour to the dough as needed.

How thick should I pat the dough?

The circle of dough will be roughly 1.5-2 inches tall.

Bacon cheddar scones broken in half to show the soft and tender texture.

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Savory bacon cheddar scones on parchment paper.

Savory Bacon, Cheddar, & Scallion Scones

5 from 9 votes
– by Cambrea Gordon

These flaky and tender savory scones are stuffed with cheddar cheese, crispy bacon, and fresh scallions. Perfect for breakfast or brunch, they're ready to eat in less than 1 hour!
Print Recipe Save Recipe Pin Recipe
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

  • 4 tablespoon unsalted butter, frozen
  • 2 cups all-purpose flour, *See notes below for measuring*
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup crispy bacon
  • 2/3 cup thinly sliced green onion
  • 4 teaspoons granulated sugar
  • 2 3/4 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup + 2 tablespoons heavy cream, cold
  • 1 egg, lightly beaten
  • Flaky sea salt, optional

Instructions

  • Line a baking sheet with parchment paper. Set aside.
  • Grate the frozen butter into a bowl and keep in the freezer until ready to use.
    4 tablespoon (56 g) unsalted butter
  • In a large bowl, combine the flour, frozen butter, cheese, bacon, green onions, sugar, baking powder, salt, garlic powder, and onion powder.
    2 cups (260 g) all-purpose flour, 1 cup (80 g) shredded sharp cheddar cheese, 3/4 cup (60 g) crispy bacon, 2/3 cup (40 g) thinly sliced green onion, 4 teaspoons (20 g) granulated sugar, 2 3/4 teaspoons baking powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
  • Make a well in the center of the bowl and pour in the cold cream. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps and hydrating all of the dough at the bottom of the bowl. Then, chill the bowl in the fridge for 15 minutes.
    1 cup + 2 tablespoons (266 g) heavy cream
  • Once rested, dump the dough onto a lightly floured surface and gently press the clumps together into an 8” round. Cut into 8 scones, then place each one onto a parchment-lined baking tray. Chill the tray in the fridge while the oven preheats to 400 F/205 C.
  • When the oven is ready, brush the tops of the scones with some of the lightly beaten egg (or heavy cream), sprinkle with flaky sea salt (optional), and bake for 15-20 minutes, until the tops are golden brown.
    1 egg, Flaky sea salt
  • Cool the tray on a wire rack for 10 minutes, then enjoy!

Video

Notes

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Substitutions: Feel free to use white cheddar, mild cheddar, or any other kind of cheese and additions like ham, herbs, etc.
Storage: Keep the baked savory scones at room temperature in an airtight container for up to 3 days. You can reheat them in the microwave or oven until warm for serving. To freeze, store the cut scones in an airtight container for up to 1 month. They can be baked straight from the freezer!
Serving: 1serving | Calories: 335kcal | Carbohydrates: 28g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 541mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 2mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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Recipe Rating




13 Comments

  1. Hi, Cambrea ~ I’m anxious to try this recipe, but wonder about the 4 tsp of sugar as that seems like a lot in a savory scone recipe. Is the sweetness detectable? Is there a downside to reducing the amount of sugar?
    Thanks ~

    1. Hi Robin! I found that the sugar balances the savory and salty flavor of the scone, it’s not “sweet” in any way! However I understand your hesitation, and you can definitely use just 1-2 teaspoons if you’d like.

  2. Audrey Novy says:

    This was so delicious and made for a quick easy breakfast throughout the work week! I want to add jalapenos to it next for more of a spicy scone. Thanks for sharing!5 stars

  3. I looove savory scones. The sun dried tomato/chive/cheddar combination is genius! Thanks for sharing.