Bacon Cheddar Scallion Scones

Odds are you’ve had a scone before.

But how about a savory scone?

Scones shouldn’t be limited to dried cranberries, orange zest, and cinnamon.

These have got crisp bacon, scallions, and cheddar cheese in them, and they ROCK.

And if you want to take them to the next level, add some sauteed jalapeno peppers. I do that half the time I make these.

Start by combining flour, baking powder, sugar, and salt in a big bowl, then stir in cheddar cheese, scallions, and bacon:

Work in butter until you get pea sized pieces of butter coated in the flour mixture.  Make a well in the center and pour in the heavy cream:

Stir until a dough forms, pat the dough out into a rectangle, and cut it into triangles:

It’s all ready to go into the oven! 20 minutes in and they’ll be crisp and flaky.

Bacon Cheddar Scallion Scones

Yield: 6-8 scones


  • 6 slices bacon, diced
  • 10 oz all purpose flour (2 cups)
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 5 oz cheddar cheese, grated
  • 3 scallions, chopped
  • 5 tbsp butter, cubed
  • 2/3 cup heavy cream (plus or minus a tablespoon)


  1. Preheat the oven to 400 degrees F.
  2. Cook the bacon in a skillet until crisp, then drain on a paper towel and let cool completely.
  3. Whisk to combine the flour, baking powder, sugar, and salt. Stir in the cheddar, scallions, and bacon.
  4. Work the butter cubes in with your fingertips, until you get pea sized pieces of butter coated in the flour mixture. Make a well in the center and pour in the heavy cream.
  5. Stir to distribute (and do not overstir or the scones will get tough). The scones will be a little crumbly but should press together well.Turn the dough out onto a piece of parchment paper, and use your fingers to press it into a big rectangle. Then cut into triangles.
  6. Bake for 20 to 23 minutes, until the edges are crisp but the interior is still moist (the best way to tell is to taste). Enjoy, preferably while they're still warm.

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36 comments… add one

Leave a Comment

  • avatar Tommy March 16, 2012, 9:40 am

    These look AMAZING. And what would be even more amazing would be actually eating one of these right now. Have a great time at the conference! Can’t wait to hear all about it.

    • avatar Pat September 25, 2012, 12:31 pm

      Do you think I could make the doughand keep refrigerated until baking? I am having brunch for a crowd and wou
      D love to make them ahead do time and bake when guests arrive to keep them warm. Thanks

      • avatar Joanne Ozug September 25, 2012, 7:39 pm

        Hi Pat, I think these would do well if you make them ahead of time and refrigerate. Since you’ll be baking them from a cold temperature they might take a few minutes longer in the oven, but other than that I think it would all be the same.

  • avatar anne March 16, 2012, 10:03 am

    These are the best looking scones I’ve seen online :D Major Drool factor ! Been eyeing the scone recipe on Anyone Can Bake book and planning to bake it if I’m not too lazy or maybe I’ll just use yours ;) Enjoy and be sure to say Hi to some gorgeous male bloggers out there hahahaha

  • avatar sportsglutton March 16, 2012, 10:07 am

    The opening pic of the ingredients in the bowl is phenomenal for any guy. Have a great time at the conference.

  • avatar Mi Vida en un Dulce March 16, 2012, 10:34 am

    You moust be part of my family, they only like savory scones, they will love you for this recipe, specially my husband.
    Hope you enjoy your conference, wish good luck and will wait for your review.

  • avatar Mallory @ total noms March 16, 2012, 11:04 am

    Looks delectable. Have a great time in Orlando!

  • avatar Jess March 16, 2012, 11:12 am

    You just combined several of my FAVORITE ingredients. Add potatoes and I would go crazy. Actually, I could go crazy on these right now because I can’t eat potatoes until Lent’s over anyway!

    Have a WONDERFUL time at Food Blog Forum this weekend! I can’t wait to hear all the details. We need to Skype again soon.

  • avatar Gaby@GabHousewifeChronicles March 16, 2012, 11:25 am

    They look amazing!! What can I use instead of heavy cream? I can’t find any here in Mexico… Regular cream reduced with milk?

  • avatar Pure Complex March 16, 2012, 1:13 pm

    I am usually happy when I see bacon in a recipe.. so you can just imagine what my face is looking like right now lol. I am definitely excited and happy :). These just look too scrumptious to pass up.

  • avatar Erin @ Dinners, Dishes, and Desserts March 16, 2012, 1:14 pm

    Have a great time at the conference, wish I could go!!!
    These look like great scones, they are on my list to do – hubby even suggested this version a couple weeks ago!

  • avatar Anna @ hiddenponies March 16, 2012, 4:21 pm

    Oh, these look amazing!! I adore scones. And please have extra fun and take extra rides at the conference for those of us who’d love to be there :) Can’t wait to read your recap! (Sorry for being a silent reader and then coming out with a huge comment my first time :P)

    • avatar Joanne Ozug March 19, 2012, 9:49 am

      It’s so nice to hear from you, Anna. I am working on my recap right now =)

  • avatar Greg Vandeventer March 16, 2012, 5:10 pm

    Look delicious

  • avatar Dee at Deelicious Sweets March 16, 2012, 9:37 pm

    Super yum! I am so jealous you are going to the conference! Tell everyone I said hi!!

  • avatar Norma Chang March 17, 2012, 8:42 am

    Love savory scones, those look so delicious and I want one NOW! Have a delightful time in Orlando.

  • avatar Barbara Bamber March 17, 2012, 12:33 pm

    I’ve wanted to go to one of those conferences! Some day!! I love savory scones!!

  • avatar Magic of Spice March 17, 2012, 6:29 pm

    Gorgeous scones! have a wonderful and safe trip…and take lots of photos :)

  • avatar mjskit March 17, 2012, 11:54 pm

    WOW! These scones look fabulous! Your picture definitely shows how wonderfully tasty things are!! Hope you’re having fun in Orlando!

  • avatar Tina@flourtrader March 18, 2012, 12:21 pm

    These are a delicious creation-yum! Your picture tells me that these are moist and chock full of goodies. I am saving this savory recipe. Also, enjoy your time at the Orlando Festival!

  • avatar Greg March 18, 2012, 1:40 pm

    Wow, have fun in Orlando. These look amazing. Anything you touch is golden, especially when you use bacon!

  • avatar Meg March 19, 2012, 3:55 pm

    Oooh, these sound so good! Hope you had an excellent weekend in Orlando!

  • avatar Martyna@WholesomeCook March 20, 2012, 1:19 am

    They sound like a perfect comfort snack!

  • avatar Juliane March 20, 2012, 9:39 am

    Yummmm! There’s no way these aren’t delicious- 3 of my fav’s scones, cheddar, bacon!!

  • avatar Jennifer March 26, 2012, 4:45 pm

    I just made these and they are phenomenal!! I inhaled three of them immediately…. currently trying to exercise some control and save a few for others to try! Thanks for another wonderful recipe :)

    • avatar Joanne Ozug March 26, 2012, 5:23 pm

      Hi Jennifer, YAY!!!!! I’m so glad you loved them so much! Yes, self restraint is difficult with these…I think Pete and I devoured ours within 24 hours LOL.

  • avatar Someone July 16, 2012, 1:07 pm

    Just made them for breakfast. Found the recipe several weeks ago and saved it. OH MY GOD!!!! Instead of one I ate two. Taking some to work with me this evening. I did add a chili pepper that I had grown myself. It was just laying on the cabinet and I said why not . Great recipe. I’m thinking of trying your current tofu recipe. I only use tofu in hot and sour soup. Maybe I need to branch out.

    • avatar Joanne Ozug July 16, 2012, 11:11 pm

      YAY!!! Yes these are some of my favorites. So glad you enjoyed them! Have fun with cooking and definitely branch out. You may like new stuff, you may not, but it’s always worth a try so you can discover new great foods. Happy cooking!

  • avatar Sara July 22, 2012, 11:44 pm

    just followed you on pinterest :) this looks delicious, I want to make this next week but what can I substitute for the heavy cream?

    • avatar Joanne Ozug July 23, 2012, 9:24 am

      Hi Sara! Hm, are you allergic to dairy or something? Cream is pretty important for scones, that’s what makes it a scone versus something like a biscuit, which is made with buttermilk. The proportions would have to be very different too.

  • avatar Lydia August 19, 2012, 6:05 pm

    OMG!!!I just joined , these scones were the first things I saw andI could almost taste themjust looking at the picture!! Can’t wait to try them…and to check out the other recipes. If they are anything like this I will have alot of fun looking and cooking!!

    • avatar Joanne Ozug August 20, 2012, 1:08 am

      Hi Lydia, Welcome!!! These really are one of my favorite foods ever. They’re indulgent and totally delicious. Let me know how you like them!

  • avatar Angie August 25, 2012, 7:23 pm

    These were wonderful.

    • avatar Joanne Ozug August 25, 2012, 8:25 pm

      Angie, I’m so glad to hear it! Thanks for letting me know =)

  • avatar Angie December 17, 2012, 2:00 am

    I tried making these, but found them really dry. The recipe has no eggs? I will try them again adding eggs

    • avatar Joanne Ozug December 17, 2012, 9:50 am

      Hi Angie, it sounds like the scones were overbaked. You may have an oven that runs hotter than mine (do you have a thermometer?) Adding eggs will change the texture, make them airier and fluffier. If that’s what you’re going for then adding them is fine, but the scones should be moist without them.


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