fbpx Skip to Content

Cheddar Bacon Scones

 

Sometimes I see a recipe online and I know I just have to make it! I go to my shopping list and add any ingredients I need so I can make it in the very near future.

Bacon and cheddar is a great combination. When I first saw this recipe at Fifteen Spatulas,  it reminds me of a bacon egg and cheese biscuit – without the egg. I had never made scones before but it looked delicious! It wasn’t that difficult and it was scrumptious!

I can’t wait to eat the leftovers – although I am sure they taste best out of the oven. Our whole family loved these!

If you prefer sweet scones – visit my recipe for Raspberry White Chocolate Scones. I love the combination of raspberries with white chocolate! 

Cheddar Bacon Scones

  • 6 – 7 slices bacon, cooked and crumbled
  • 2 cups all purpose flour 
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tsp baking powder
  • 1 cup cheddar cheese, grated
  • 2 tablespoons scallions, chopped
  • 5 tbsp butter, grated
  • 2/3 cup heavy cream + 2 Tablespoons

Instructions:

  1. Preheat oven to 400*. Lightly grease a cookie sheet and set aside.
  2. In a large bowl add the flour, sugar, salt, baking powder, cheese, bacon, and onions.
  3. Grate the butter and mix it into the dry mixture until crumbly. (I just use my hands to mix it.)
  4. Make a well in the middle and add the heavy cream. Start with 2/3 cups and add more if necessary.  You want it to just be moist and you do not want to over mix it.
  5. Move it from the bowl to the cookie sheet and form it into a circle. Cut it into 8 triangles.
  6. Cook for 25 minutes until edges are brown and crispy.

It’s really not that difficult. I was able to prepare it in about 15 minutes and that included microwaving the bacon. Do you have a favorite scone recipe? Im hooked! I love how these tasted!

 

Cheddar Bacon Scones

It's really not that difficult. I was able to prepare it in about 15 minutes and that included microwaving the bacon.

Ingredients

  • 6 - 7 slices bacon, cooked and crumbled
  • 2 cups all purpose flour 
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tsp baking powder
  • 1 cup cheddar cheese, grated
  • 2 tablespoons scallions, chopped
  • 5 tbsp butter, grated
  • 2/3 cup heavy cream + 2 Tablespoons

Instructions

  1. Preheat oven to 400*. Lightly grease a cookie sheet and set aside
  2. In a large bowl add the flour, sugar, salt, baking powder, cheese, bacon, and onions.
  3. Grate the butter and mix it into the dry mixture until crumbly. (I just use my hands to mix it.)
  4. Make a well in the middle and add the heavy cream. Start with 2/3 cups and add more if necessary.  You want it to just be moist and you do not want to over mix it.
  5. Move it from the bowl to the cookie sheet and form it into a circle. Cut it into 8 triangles.
  6. Cook for 25 minutes until edges are brown and crispy.

Did you make this recipe? Use the hashtag #SYDFood so I can share!

Please leave a comment on the blog or share a photo on Instagram

Looking for another brunch dish? Try this Mexican Eggs Benedict!

Mother's Day Brunch - Mexican Eggs Benedict #TysonlovesMom

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Marykay

Saturday 6th of March 2021

I used this recipe a couple of weeks ago, I didn’t have heavy cream at the time so I used evaporated milk. They turned out very good! I’m making them again today but bought the cream...they are in the over...we will see if it makes a big difference. I also used prosciutto and gruyere cheese instead of bacon and cheddar. We shall see!

Janell

Tuesday 9th of March 2021

That sounds amazing!! Thanks for sharing!

Kari

Monday 29th of June 2020

Kari here again, sorry I also use buttermilk in the soda bread. Buttermilk makes most baked good moist & delisious

Janell

Tuesday 30th of June 2020

Thanks so much for your comments :) Irish Soda bread sounds amazing!!

Kari

Monday 29th of June 2020

I pretty much use these ingredients of bacon & cubes of cheddar with green onion in my Irish Soda Bread. And yes it like this recipe are divine.

Craig

Wednesday 29th of April 2020

I'm going to make these,today. And instead of scallions, i'm going to swap ìt out for Jalapeno peppers. 💥

Janell

Wednesday 29th of April 2020

That sounds awesome! Let me know how they taste!

Jackie

Sunday 19th of April 2020

Can u use something other than heavy cream? Regular milk or almond milk maybe?

Janell

Tuesday 21st of April 2020

You could try it. The heavy cream is a little thicker. If you try it let me know how it comes out.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe