Today’s recipe for Savory Scones with Bacon, Cheddar, and Chive is inspired by the savory scones I tried at a bakery on our last visit to New York City.
These bacon cheese scones are fluffy on the inside, golden and lightly crisp at the edges, and if the words “bacon” and “cheddar” don’t cause you to hold your breath for a moment, then…well, I’m actually not sure I believe you.
About These Savory Scones
Whenever I travel, my favorite morning bites are often the warm pastries and bagels we pick up and eat at small cafe tables.
Of all the treats behind the shiny bakery case, scones are one of my absolute favorites. They’re different enough from the standard morning muffin or bowl of oats to feel like a special treat yet retain an old-fashioned, homey comfort that I crave.
If your only experience of a scone has been something akin to a hockey puck, I am begging you to give this savory scone recipe a try.
Good scones (like these!) are fluffy like biscuits on the inside, with delightfully addictive, lightly crunchy edges that are a joy to pick apart with your fingers and munch.
I honestly don’t know why so many scone recipes go awry, but I promise that as long as you keep your butter cold and don’t overwork the dough, you’ll have ethereal scone success and understand why they are worth your precious effort and appetite.
Although most scones you’ll find are of the sweet and fruity variety, scone dough itself isn’t sweet at the outset. Essentially a slightly sturdier, extra buttery biscuit, scones perfect for adding any manner of mix-ins, including those of the savory variety.
I had my first savory scone (gruyere, prosciutto, and herbs mmmmm) on our last trip to New York, and I’ve been smitten with scones of the savory variety since.
Today’s bacon cheddar savory scones are my more “homestyle” version of the prosciutto/gruyere savory scone I tried that last NYC trip.
If you prefer the bakery’s original, arguably more elevated combo, you can absolutely swap it here, but I promise this bacon cheddar version will not disappoint you.
If you’re looking for a special baked treat, I hope you’ll give these Savory Scones with Bacon, Cheddar, and Chive a try.
They don’t take too long to pull together first thing in the morning, but if you prefer to get a head start, scones are one of the easiest recipes to make in advance.
- Prepare the scones right up until the point of baking, pop them in the freezer, then bake them directly from frozen whenever the craving strikes. They’ll taste just as fresh and fluffy as if you have make them from start to finish that morning.
Make Ahead and Storage Tips
- To Store. Scones are best enjoyed the day they are made but can be individually wrapped and stored at room temperature for 2 days.
- To Freeze. Freeze leftover scones in an airtight storage container for up to 1 month.
- To Make Ahead. Unbaked scones can be frozen for up to 2 months. Make the batter and shape the scones on a baking sheet as outlined in Step 3. Place the baking sheet in your freezer. Once the scones have hardened, remove them from the sheet, wrap them individually in plastic, and pop them into a ziptop bag. When ready to eat, bake as directed, directly from frozen, adding a few minutes to the baking time as needed.
Recommended Tools to Make This Recipe
- Cheese grater: a must for the butter and the cheese! My secret to perfect, FLUFFY scones is that I freeze the butter, then grate the stick right into the dry ingredients. It’s easier to incorporate that way too!
- Bench scraper. My favorite for portioning any dough, from bread to pie crust to scones to pizza.
Savory Scones with Bacon, Cheddar, and Chive
- 3/4 cup cold unsalted butter
- 2 cups whole wheat pastry flour or white whole wheat flour*
- 1 cup all-purpose flour
- 2 1/2 teaspoons baking powder I recommend aluminum free
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper optional
- 1 large egg
- 1 cup cold buttermilk plus 1–2 tablespoons, plus additional for brushing the scones
- 3/4 cup coarsely grated sharp cheddar cheese divided**
- 1/2 pound thick-cut bacon cooked and crumbled (about 12 slices)***
- 2 tablespoons chopped fresh chives
- Place a rack in the upper third of the oven and preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Cut the butter into small cubes (or grate it with a coarse cheese grater for even easier incorporation) and place it in the freezer while you prepare the other ingredients. (Alternatively, you can freeze the entire stick of butter, then grate it directly into the bowl with the dry ingredients in Step 2 below.)
- In a mixing bowl, stir together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cayenne. Working quickly with your fingers or a pastry cutter, cut in the butter until the mixture resembles a coarse meal. In a separate bowl, combine the egg and 1 cup buttermilk. Make a well in the center of the dry ingredients, then add the liquid all at once, stirring just enough to make a soft dough. If the mixture is very crumbly, add buttermilk 1 tablespoon at a time until it is soft but not sticky (you should not need more than 1 or 2 tablespoons. You want the dough to be moist but not wet or soggy). With a rubber spatula, fold in 1/2 cup of the cheese, all of the bacon, and the chives. Stir in the ingredients as much as you can by hand, but don’t worry if they are not perfectly incorporated.
- Turn the dough out onto a floured board and knead about 15 times, further distributing the bacon, cheddar, and chives as you go. Divide the dough in half, then working one half at a time, gently pat the dough into a 1-inch-thick round that is about 5 inches across. With a knife or bench scraper, divide each round into 8 wedges. Gently pull the wedges apart, then arrange them on a baking sheet, leaving at least 1 inch between each. Repeat with the second half of the dough. If the dough seems very warm and sticky at any point, pop it into your refrigerator or freezer for a few minutes to allow it to firm back up and become easy to work with again.
- Brush the tops of the scones lightly with buttermilk and sprinkle with the remaining 1/4 cup cheese. Bake for 16 to 18 minutes, until golden brown on top. Let cool directly on the baking sheet for 10 minutes. Serve warm.
- *You can also swap whole wheat pastry or white whole wheat flour for regular all-purpose flour. If you do make this swap, reduce the amount of buttermilk to 3/4 cup, plus a few additional tablespoons as needed.
- **I recommend grating your own cheese directly from the block, as it will have a better texture and melt more evenly in the scones. You can use reduced fat, but do not use fat free.
- ***Use one of my easy methods for cooking bacon: Oven Baked Bacon or Air Fryer Bacon.
- Scones are best enjoyed the day they are made but can be individually wrapped and stored at room temperature for 2 days or frozen for up to 1 month.
- Unbaked scones can be frozen for up to 2 months. Make the batter and shape the scones on a baking sheet as outlined in Step 3. Place the baking sheet in your freezer. Once the scones have hardened, remove them from the sheet, wrap them individually in plastic, and pop them into a ziptop bag. When ready to eat, bake as directed, directly from frozen, adding a few minutes to the baking time as needed.
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