These bacon cheddar scones are the perfect balance of rich, cheesy, and savory flavors. Perfect for breakfast, brunch, or even a cozy afternoon snack, they pair wonderfully with soups, salads, or a simple smear of butter.

Bacon cheddar scones on a silver baking tray.

Why you’ll love this recipe:

  • Easy & made by hand – No fancy equipment needed! Just a bowl, a spatula, and your hands for perfect, bakery-style scones.
  • Bold, savory flavor – Loaded with crispy bacon, sharp cheddar, and green onions for a rich, cheesy, smoky bite.
  • Perfect anytime treat – Great for breakfast, brunch, or a snack, and pairs beautifully with soups, eggs, or coffee.

If you love scones, try my Best Blueberry Scones, Chocolate Chip Scones, and Strawberry Chocolate Scones. Or if you prefer something sweet and savory, try my Blueberry Feta Cheese Scones.

A close-up of bacon cheddar scones on a silver baking tray.

Ingredients you’ll need:

  • all-purpose flour
  • granulated sugar
  • baking powder & salt
  • unsalted butter
  • buttermilk (store-bought or DIY)
  • an egg
  • bacon
  • cheddar cheese
  • jalapeño peppers or chives (optional)

How to make bacon cheddar scones

(The full written and printable recipe is further below.)

An image collage of how to make bacon cheddar scones.
  1. In a large mixing bowl, toss together the flour, sugar, baking powder, and salt. Work in the butter using a pastry cutter or fork until the mixture resembles coarse meal with some larger pieces remaining.
  2. Stir in the chopped bacon, grated cheese, and jalapeño or chives if using.
  3. Whisk together the buttermilk and egg in a measuring cup.
  4. Pour the wet ingredients over the dry ingredients and mix until the dough comes together.
  5. Scrape the dough onto a floured surface. With floured hands, gently knead the dough into a shaggy ball.
  6. Flatten and shape into a 6″ circle and cut into 8 wedges.
  7. Transfer onto a parchment paper-lined baking sheet and chill in the fridge for 20 minutes.
  8. Brush the surface with more buttermilk. Bake at 400F for 20-25 minutes or until golden brown.
An image collage of how to knead and cut bacon cheddar scones into wedges for baking.

🌟 Expert tips for the best bacon cheddar scones:

  • Keep Everything Cold – Cold butter and cream are key to flaky layers. If your kitchen is warm, chill the flour and bowl before starting.
  • Don’t Overwork the Dough – Mix gently and knead just enough to bring the dough together. Overmixing leads to tough scones.
  • Chill Before Baking – After shaping, refrigerate the scones for 20 minutes. This helps them hold their shape and enhances flakiness.

Delicious variations:

  • 🔥 Spicy Kick – Add ½ teaspoon smoked paprika or a pinch of cayenne for extra heat. You can also swap cheddar for pepper jack.
  • 🧄 Garlic & Herb – Mix in ½ teaspoon garlic powder and 1 teaspoon dried rosemary or thyme for a fragrant twist.
  • 🍖 Ham & Cheese – Swap the bacon for diced ham for a classic deli-style flavor. Smoked or honey ham works best!
  • 🧀 Extra Cheesy – Use a blend of cheeses like cheddar and Gruyère or Parmesan for even more depth of flavor.
  • 🥦 Veggie-Loaded – Stir in ½ cup finely chopped red peppers, white onions, or broccoli for added texture and flavor.
A bacon cheddar scone broken in half on a small wooden plate.

Serving & storage instructions:

  • Best enjoyed warm! – Try them with butter or a drizzle of honey for a sweet-savory contrast.
  • To store – Keep in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
  • To freeze – Place unbaked scones on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes.

Recipe FAQs:

Can I make these scones ahead of time?

Yes! You can refrigerate the dough overnight before baking or freeze unbaked scones for up to 3 months. Bake straight from frozen, adding a few extra minutes.

Why are my scones not flaky?

Flakiness comes from cold butter and minimal mixing. Make sure your butter stays cold, and don’t overwork the dough!

How do I store and reheat scones?

Store at room temp for 2 days or in the fridge for up to 5 days. Reheat in a 335F oven for 5-8 minutes to refresh them.

If you’ve tried this Bacon Cheddar Scone Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Bacon Cheddar Scones

Yield: 8 servings
Prep: 15 minutes
Cook: 20 minutes
Chill Time: 20 minutes
Total: 55 minutes
Author: Lily Ernst
Course: Breakfast, brunch, Snack
Method: Bake
These bacon cheddar scones are the perfect balance of rich, cheesy, and savory flavors.
Print Leave a Review Pin Recipe

Ingredients

  • 2 1/2 cups (315g) all-purpose flour, plus more for work surface and kneading
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup (114g) cold unsalted butter, cubed
  • ¾ cup (180ml) cold buttermilk, plus more for brushing top of scones
  • 1 large egg
  • 1 cup cheddar cheese, grated
  • ¾ cup cooked bacon, chopped
  • ¼ cup jalapeno peppers or chives, finely chopped (optional)

Instructions
 

  • In a large mixing bowl, toss together the flour, sugar, baking powder, and salt.
    2 1/2 cups (315g) all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, 1 tsp salt
  • Work in the butter using a pastry cutter or fork until the mixture resembles coarse meal with some larger pieces remaining.
    ½ cup (114g) cold unsalted butter
  • Stir in the chopped bacon, grated cheese, and jalapeño or chives if using.
    1 cup cheddar cheese, ¾ cup cooked bacon, ¼ cup jalapeno peppers or chives
  • Whisk together the buttermilk and egg in a measuring cup.
    ¾ cup (180ml) cold buttermilk, 1 large egg
  • Pour the wet ingredients over the dry ingredients and mix until the dough comes together.
  • Scrape the dough onto a floured surface. With floured hands, gently knead the dough into a shaggy ball.
  • Flatten and shape into a 6″ circle and cut into 8 wedges.
  • Transfer onto a parchment paper-lined baking sheet and chill in the fridge for 20 minutes.
  • Brush the surface with more buttermilk. Bake at 400F for 20-25 minutes or until golden brown.

Notes

Leftovers can be kept in an airtight container at room temp for 2 days or refrigerated for up to 5 days. Warm up in the microwave or oven before serving.
Calories: 385kcal, Carbohydrates: 35g, Protein: 12g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 78mg, Sodium: 754mg, Potassium: 147mg, Fiber: 1g, Sugar: 4g, Vitamin A: 568IU, Calcium: 228mg, Iron: 2mg
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Recipe adapted from my Master Scone Recipe