Bacon and Cheddar Scones

Bacon, Cheddar, and Green Onion Scones
Diana Rattray
  • Total: 32 mins
  • Prep: 12 mins
  • Cook: 20 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
257 Calories
17g Fat
16g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 257
% Daily Value*
Total Fat 17g 22%
Saturated Fat 9g 44%
Cholesterol 110mg 37%
Sodium 609mg 26%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 5%
Protein 10g
Calcium 270mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Scones are quick and easy to prepare following the same basic procedure as biscuits. For the best results, cut the flour in rather coarsely and work or knead the dough as lightly as possible. 

These scones would be perfect for a holiday breakfast or brunch. They would also be a fantastic bread to serve with pea soup, beans, or a hearty stew.



  • 2 cups all-purpose flour (9 ounces)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons butter (unsalted, very cold or frozen)
  • 1/4 cup green onion (finely chopped, tops only)
  • 4 ounces cheddar cheese (1 cup coarsely grated sharp cheddar)
  • 6 to 8 strips bacon (cooked and crumbled*, about 3/4 cup to 1 cup crumbled)
  • 1 large egg
  • 3/4 cup heavy cream (or whipping cream)
  • Optional: 1 to 2 tablespoons heavy cream (for brushing the tops)

Steps to Make It

  1. Gather the ingredients.

  2. Line a large baking sheet with parchment paper or a silicone baking mat.

  3. Heat the oven to  400 F (200 C/Gas 6).

  4. Combine the flour, baking powder, and salt in a large bowl.** Cut the butter into small pieces and cut into the flour mixture with a pastry blender or fingers. The mixture should look like coarse meal with some small peppercorn-sized pieces of butter still intact.

  5. Stir the green onion, cheese, and bacon into the crumb mixture until well distributed. 

  6. In another bowl, whisk the egg. Add the cream and whisk to blend thoroughly.

  7. Add the egg and cream mixture to the first mixture and stir until the mixture is moistened and begins to clump together.

  8. Turn the dough out onto a lightly floured surface. Flour your hands and knead 4 to 6 times, or just until you have a cohesive ball of dough. Pat the dough ball out into a disk about 7 inches in diameter and roughly 3/4-inch thick.

  9. With a pizza wheel or knife, cut the dough into 8 to 12 even wedges. Arrange the wedges on the prepared baking sheet. If desired, brush the tops with a little more cream.

  10. Bake for 18 to 22 minutes, or until golden brown. Serve warm with plenty of butter for spreading. 

*To bake the bacon, line a pan with foil. Arrange the strips of bacon in the pan and bake at 375° F (190° C/Gas 5) for 20 to 25 minutes, or until the bacon is brown and almost crisp. Remove to paper towels to drain.

**Alternatively, you may use a food processor for this step. Combine the ingredients and pulse until the mixture is crumbly. Transfer the crumb mixture to a large bowl.


  • Replace the green onion tops with finely chopped chives or parsley.

  • In place of the sharp cheddar cheese, use smoked cheddar cheese, pepper jack, or a mixture of cheddar and Monterey Jack cheese.