These delicious savory scones have cheddar cheese, crumbled bacon, and scallions for a freshly baked brunch treat!

Bacon Cheddar Scones - On Sheet Pan with Scallions Inside

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:

Crumbled Bacon, Scallions, and Cheese Added to Scone Ingredients

Here’s a post on How to Cook Bacon in the Oven, which is my preferred method!

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:

A well of wet ingredients with dry flour outside to be mixed in

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

Cheddar Scallion Scones - Cut Into Triangles and Ready to Bake

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

Bacon Cheddar Scallion Scones - On Sheet Pan

Bacon Cheddar Scallion Scones

Servings: 8
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
 These delicious savory scones have cheddar cheese, crumbled bacon, and scallions for a freshly baked brunch treat!
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Ingredients

  • 6 slices bacon diced
  • 10 oz all purpose flour, by weight (2 cups, measured)
  • 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

Instructions 

  • Preheat the oven to 400 degrees F.
  • Cook the bacon in a skillet until crisp, then drain on a paper towel and let cool completely.
  • Whisk to combine the flour, baking powder, sugar, and salt. Stir in the cheddar, scallions, and bacon.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 410kcal, Carbohydrates: 26g, Protein: 11g, Fat: 29g, Saturated Fat: 15g, Cholesterol: 78mg, Sodium: 354mg, Fiber: 1g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Brunch
Cuisine: American
Author: Fifteen Spatulas