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Light and flaky, these bacon cheddar scones are made with crisped bacon, cheddar and mozzarella cheese and green onions. Delightful, savory scones to serve with brunch or as a breakfast on-the-run!

Cheesy Bacon Scones

Please note this post was originally published in 2018. I’ve since redone the post text but the recipe remains the same.

Bacon cheddar scones!! Since this post comes right after a blessed weekend of stuffing myself full of Thanksgiving goodies, I feel I should probably be posting something a bit lighter than a recipe containing cheese and bacon, but I just can’t let another week go by without sharing these scones with you all.

Are any of you like me in that you struggle with coming up with ideas for lunch? I usually eat leftovers during the week, or I make myself a salad, but when we’re all eating lunch together on the weekend I often find myself wanting to prepare something that we can all enjoy without feeling like I’m cooking a whole dinner. Savory scones have been my answer as of late! They’re not exactly healthy, but they are warm and comforting, and you can whip them up quickly. They pair so well with a nice light soup!

Even the kids love these scones, green bits and all!

cheesy bacon scones

How do you make bacon cheddar scones?

I have a question for you. How MUCH do you like bacon? I hope your answer is a lot. A LOT! I like bacon a lot. Obviously, I know it’s not good for your heart and blah, blah, blah….but it’s just one thing I would have such a hard time giving up. It’s the smell of it, the crunch of it, the saltiness…I could go on. Plus, it’s so versatile! You can put it in salads, eat it with eggs, pair it with something sweet…the list is never ending. Bacon!!!!

It only makes sense that bacon would be fantastic in a scone!

Anyway, these savory scones are a cinch to whip up. In a large mixing bowl, combine together the flour, baking powder, garlic powder, parsley and salt. Using a pastry cutter or a fork, work the cold butter into the flour mixture until it resembles pea-sized crumbs.

One little tip – I like to grate my butter for scones with a cheese grater to make sure it’s dispersed evenly throughout – I take the 1/2 cup butter from the fridge, shred it, and put the flakes into the freezer while I’m preparing the rest of the ingredients!

Slowly add the buttermilk, stirring until a soft dough begins to form. Add both cheeses, the bacon and the onions and continue mixing until the dough comes together completely. Turn the dough out onto a lightly floured surface and pat it into an 8″ circle, about 1″ thick. Using a sharp knife, divide the circle into 8 equal wedges.

How long do you bake these bacon cheddar scones for?

Place the wedges onto the prepared baking sheet and bake for 16-18 minutes, or until the edges are slightly browned. Mine took about 16 minutes. Trust me, these scones are best enjoyed fresh out of the oven with a giant pat of butter.

These scones are the epitome of comfort baking. They’re soft, flaky and cheesy. If you aren’t making them for lunch, they also go well with coffee for a simple and delicious breakfast (even on the go) or for a snack in the afternoon with a cup of tea. They’re also super easy to make – the only real prep you have to do is to cook the bacon and shred the cheese.

Do yourself a favor and try one of these savory scones the next time you’re looking for something different for lunch!

cheesy bacon scones

Some of my other favorite scones and biscuits from the blog:

Bacon Cheddar Scones

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Author: Katherine
Total Time: 50 minutes
Yield: 8 scones 1x

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Description

Light and flaky, these bacon cheddar scones are made with crisped bacon, cheddar and mozzarella cheese and green onions.

Ingredients

Scale

2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp garlic powder
1/4 tsp dried parsley
1/2 tsp salt
1/2 cup cold unsalted butter, shredded*
3/4 cup buttermilk
1/2 cup sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
3 slices bacon, cooked and diced
2 green onions, diced (the green part only)

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Instructions

Preheat the oven to 425 F and line a large baking sheet with parchment paper.
In a large mixing bowl, combine together the flour, baking powder, garlic powder, parsley and salt. Using a pastry cutter or a fork, work the cold, shredded butter into the flour mixture until it resembles pea-sized crumbs. Slowly add the buttermilk, stirring until a soft dough begins to form. Add both cheeses, the bacon and the onions and continue mixing until the dough comes together completely.
Turn the dough out onto a lightly floured surface and pat it into an 8″ circle, about 1″ thick. Using a sharp knife, divide the circle into 8 equal wedges. Place the wedges onto the prepared baking sheet and bake for 16-18 minutes, or until the edges are slightly browned. Mine took about 16 minutes.
Remove the scones from the oven and allow to cool slightly before serving. Don’t forget the butter!

Scones are best enjoyed immediately, but can be kept in an airtight container on the counter for up to 2 days, or 4-5 days in the refrigerator. Scones can also be frozen for up to 2 months.

Notes

I like to take 1/2 cup (block) of butter from the fridge and shred it with my cheese grater. I keep the shaved butter in the freezer while I prepare the rest of the ingredients.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: breakfast
Method: oven bake
Cuisine: american