Introduction

These savory bacon, cheddar, and scallion scones are a perfect blend of flaky, cheesy, and smoky flavors. Ideal for breakfast or a cozy snack, they bring a delicious twist to classic scones with crispy bacon and sharp cheddar. Easy to make and utterly satisfying.

The image shows triangular scones placed on light brown parchment paper, with a golden-brown, crumbly textured top layer that is slightly uneven and sprinkled with small bits of bright green chopped scallions. The scones have a thick, dense body colored in pale yellow with visible pieces of reddish-brown bacon and green herbs throughout, creating a layered look with creamy and crispy textures. Small crumbs and scattered scallion pieces lay around the scones on a white marbled surface, emphasizing their fresh baked appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons 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

Step 1: Line a baking sheet with parchment paper and set it aside.
Step 2: Grate the frozen butter into a bowl and keep it in the freezer until ready to use.
Step 3: In a large bowl, combine the flour, grated frozen butter, cheddar cheese, crispy bacon, sliced green onions, sugar, baking powder, fine sea salt, garlic powder, and onion powder.
Step 4: Make a well in the center of the dry ingredients and pour in the cold heavy 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 dough at the bottom of the bowl. Chill the bowl in the refrigerator for 15 minutes.
Step 5: Once rested, turn the dough onto a lightly floured surface and gently press the clumps together into an 8-inch round. Cut into 8 equal scones and place each scone onto the parchment-lined baking tray. Chill the tray in the refrigerator while preheating the oven to 400°F (205°C).
Step 6: When the oven is ready, brush the tops of the scones with the lightly beaten egg or additional heavy cream. Sprinkle with flaky sea salt if desired. Bake for 15–20 minutes, or until the tops are golden brown.
Step 7: Cool the scones on a wire rack for 10 minutes before serving. Enjoy warm!

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or cayenne pepper to the dough.
Use sharp or extra-sharp cheddar for a more intense cheesy taste.
Substitute scallions with chives or finely chopped shallots for a milder onion flavor.
Freeze baked scones and reheat in a warm oven to keep their texture fresh.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled scones wrapped tightly in plastic wrap and foil for up to 1 month. Reheat frozen scones in a 350°F (175°C) oven for 10-12 minutes until warmed through and slightly crisp.

How to Serve

This image shows several triangular scones placed on light brown parchment paper over a white marbled surface. Each scone has a crumbly golden crust with visible small round pieces of crispy bacon embedded throughout. There are scattered bright green chopped scallions on top and inside the scones, adding contrast to the light creamy dough. The texture looks soft inside but slightly crunchy on the edges from baking. The scones are arranged close together, capturing their rustic homemade look with crumbs and bits around them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones dairy-free?

You can substitute the butter with a dairy-free margarine and use a plant-based cream alternative, but the texture and flavor may vary slightly.

How do I measure flour correctly for this recipe?

For best results, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag to avoid packing and ending up with too much flour.