Cheddar Bacon Scones

Name: Cheddar Bacon Scones
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 2 teaspoons (10 g) baking powder; ¾ teaspoon (4 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch cubes; 1½ cups (170 g) sharp cheddar cheese, cold, finely grated; 6 slices (170 g) bacon, cooked until crisp and crumbled into bite-sized pieces; ¾ cup (180 ml) buttermilk, cold; 1 whole (50 g) large egg, beaten with 1 tablespoon water for egg wash

From the MyKitchenBank Kitchen

Savory scones loaded with sharp cheddar cheese and crispy bacon bits. The tender crumb comes from cold butter and buttermilk, while the bacon and cheese add a rich, tangy flavor. Perfect warm from the oven with butter or as part of a savory brunch spread.

Prep: 20 min
Cook: 18 min
Wait: 10 min
Total: 48 min
Makes: 8 scones

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Steps

Before you start

Cut cold butter into ½-inch cubes and keep chilled
Cook and crumble bacon ahead of time
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper

1
Mix dry ingredients
- In a large mixing bowl, whisk together 2 cups (250 g) all-purpose flour, 2 teaspoons (10 g) baking powder, ¾ teaspoon (4 g) kosher salt, and ½ teaspoon (1 g) freshly ground black pepper.
- Make sure the baking powder is evenly distributed throughout the flour to ensure even rising.
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Ready when: mixture is uniform and no streaks of baking powder remain
Tip: Whisking rather than stirring incorporates air and prevents lumps.
2
Cut in cold butter
- Add 6 tablespoons (85 g) of chilled, cubed butter to the flour mixture.
- Using your fingertips or a pastry cutter, quickly work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
- This takes about 2–3 minutes of work.
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Ready when: texture resembles coarse breadcrumbs with pea-sized butter pieces visible
Tip: Cold butter is essential for a tender, flaky scone. Don't overmix or the scones will be tough.
3
Add cheese and bacon
- Fold in 1.5 cups (170 g) finely grated sharp cheddar cheese and the crumbled bacon pieces until evenly distributed throughout the dough.
- Use a spatula or wooden spoon to gently fold rather than stir, so you don't further cut the butter pieces.
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Ready when: cheese and bacon are evenly distributed with no visible pockets
Tip: Grate the cheese finely so it distributes evenly and melts completely during baking.
4
Add buttermilk carefully
- Create a well in the center of the dry mixture.
- Pour in ¾ cup (180 ml) of cold buttermilk.
- Using a spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined.
- The dough will be shaggy and slightly sticky.
- Stop folding as soon as no dry flour remains—overworking develops gluten and toughens the scones.
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Ready when: no visible dry flour remains; dough is shaggy and slightly sticky
Tip: Cold buttermilk helps keep the butter pieces intact. Don't knead or overmix—lumpy dough makes tender scones.
5
Turn out and shape
- Lightly flour a work surface and turn the dough out onto it.
- Gently pat and shape the dough into a disk roughly 1 inch (2.5 cm) thick and 6 inches (15 cm) in diameter.
- The dough should be barely cohesive, with visible flecks of cheese and bacon throughout.
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Ready when: dough is a flat disk about 1 inch thick
Tip: Handling should be minimal and gentle—the less you work the dough, the flakier the scones will be.
6
Cut into wedges
- Using a sharp, lightly floured knife, cut the disk into 8 equal wedges, as you would cut a pizza.
- Place each wedge on a parchment-lined baking sheet, spacing them about 2 inches (5 cm) apart.
- The scones will rise and spread slightly during baking.
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Ready when: 8 evenly sized wedges on the baking sheet with proper spacing
Tip: A hot, sharp knife makes clean cuts. Sawing motions tear the dough and prevent rise.
7
Apply egg wash
- In a small bowl, beat 1 large egg with 1 tablespoon of water.
- Using a pastry brush, lightly brush the egg wash over the top of each scone.
- This creates a golden, shiny crust.
- Avoid getting egg wash on the sides where the scones sit on the baking sheet, as it can cause sticking.
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Ready when: each scone has a light, even coating of egg wash
Tip: Don't skip the egg wash—it's what gives scones their beautiful golden-brown exterior.
8
Bake sconesOven 400°F / 205°C
- Bake the scones at 400°F (200°C) for 16–18 minutes.
- The scones are ready when the tops are deep golden brown and a toothpick inserted into the center of a scone comes out clean with no wet batter.
- The edges should feel firm when lightly pressed.
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Ready when: tops are deep golden brown, firm edges, toothpick inserted in center comes out clean
Tip: Don't open the oven door before 14 minutes—sudden temperature changes can prevent proper rise.
9
Cool slightly before serving
- Let the scones rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool for another 5 minutes.
- The scones are best eaten warm, within 30 minutes of coming out of the oven, with butter or a spread of your choice.
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Ready when: scones are cool enough to touch and move without breaking
Tip: Scones are most tender and flaky when eaten fresh. They firm up as they cool.

Good to know

Tips

Keep all ingredients cold: cold butter and cold buttermilk are the secrets to flaky scones. Chill the mixing bowl if the kitchen is warm.
Don't overmix the dough. Overworking the flour develops gluten, which makes scones tough and dense instead of tender and crumbly.
For extra-flaky scones, grate the cold butter on a box grater directly into the flour mixture instead of cutting it in by hand. This keeps the butter pieces very cold.
Serve warm with softened butter, jam, clotted cream, or a creamy cheese spread for a complete savory brunch scone.

Make ahead

You can prepare the dry ingredients and grate the cheese the day before. Store both separately in airtight containers at room temperature. Cook the bacon and crumble it ahead as well. On the day of serving, combine all ingredients and bake as directed.

Storage & reheating

Room temperature: Store cooled scones in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven for 5–7 minutes to restore warmth and flakiness. Refrigerator: Not recommended, as scones dry out quickly in the cold. Freezer: Wrap baked, cooled scones individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature for 1 hour, then warm in a 300°F (150°C) oven for 5–8 minutes.

Substitutions

sharp cheddar cheese, cold → Aged gouda, gruyère, or extra-sharp white cheddar. Use any hard, aged cheese with bold flavor. Avoid soft cheeses like fresh mozzarella, which don't integrate well.
bacon → Crispy pancetta, smoked ham, or crispy sausage crumbles. Use any smoked or cured pork product that adds savory umami. Keep the same weight and crumble to bite-sized pieces.
buttermilk, cold → Plain yogurt thinned with a bit of milk, or milk mixed with 1 tablespoon lemon juice or vinegar (let sit 5 minutes). Buttermilk's tang and acidity are important for scone texture. Substitutes must be equally tangy.
baking powder → 1½ teaspoons baking powder plus ¼ teaspoon baking soda. This combination works if you want extra lift or if your baking powder is old. The baking soda reacts with the buttermilk's acidity for additional rise.