Irresistibly Flaky Cheddar Bacon & Scallion Scones: Your New Favorite Savory Breakfast
Prepare to elevate your breakfast or brunch with these utterly delicious and simple-to-make savory scones. Imagine a perfectly flaky exterior giving way to a tender, buttery crumb, bursting with the irresistible flavors of sharp cheddar cheese, crispy bacon, and fresh green scallions. This recipe delivers bakery-quality scones right in your own kitchen, ready to enjoy in under an hour!
Having spent countless early mornings as a pastry chef perfecting a myriad of baked goods, the scone has always held a special place. Over the years, I’ve refined my technique to achieve that coveted bakery-style perfection. While I adore sweet variations like my Chai Apple Scones or Wild Blueberry Scones, there’s something uniquely satisfying about a savory scone. These particular scones boast a wonderfully fluffy and tender crumb, generously studded with classic breakfast favorites: smoky crumbled bacon, rich cheddar cheese, and vibrant green onions.
These savory delights are my go-to when time is short and I need a hearty, flavorful breakfast that comes together effortlessly. Unlike more involved dishes like my Deep Dish Quiche, this recipe requires just one bowl and simple, accessible ingredients. Plus, it’s incredibly versatile – feel free to experiment with different cheeses, herbs, or even try my Pumpkin Scones for a delightful autumn twist!
Why You’ll Love These Savory Scones
- Unbeatable Flaky Texture: My secret techniques ensure every bite is light, airy, and incredibly tender.
- Bursting with Flavor: The combination of sharp cheddar, smoky bacon, and fresh scallions creates a symphony of savory notes.
- Quick & Easy: From mixing bowl to oven, these scones are ready in less than an hour, making them perfect for busy mornings.
- Versatile & Customizable: Easily swap ingredients to match your preferences or whatever you have on hand.
- Perfect for Any Occasion: Whether it’s a casual breakfast, an elegant brunch, or a delicious snack, these scones are always a hit.
Table of Contents
Tips for Bakery-Style Scones
Use a kitchen scale for precision baking. This is my absolute #1 baking tip for consistent, perfect results every time! Flour can easily be over-measured when scooped directly into a measuring cup, leading to a dry and crumbly dough. A kitchen scale ensures you use the exact amount, guaranteeing the ideal texture for your scones. Precision is key for that delicate, melt-in-your-mouth quality.
Allow the dough to rest for optimal hydration. This often-overlooked step is crucial for achieving an incredibly tender scone. Letting the dough rest allows the heavy cream to fully hydrate the flour, softening the gluten and resulting in a melt-in-your-mouth texture that’s light and not tough. Don’t skip this brief chilling period!
Keep your butter ice cold – even frozen. The secret to truly flaky scones lies in extremely cold butter. As the small pieces of cold butter melt in the hot oven, they release steam, which creates air pockets and separates the layers of dough, giving you that beautiful, airy flakiness. Grate your butter and then pop it back into the freezer for at least 30 minutes before mixing, and keep it chilled until just before it goes into the dough.
Gently shape the dough to avoid density. Scone dough is delicate. Unlike bread, it doesn’t benefit from kneading or extensive handling. Instead of rolling the dough with a pin, which can compress it and lead to dense, hockey-puck-like scones, gently pat it into a circular shape with your hands. Work quickly and minimally to keep the butter cold and the dough light.
Ingredient Notes and Substitutions
Scallions (Green Onions): For the most balanced and vibrant flavor in your savory scones, utilize both the white and green parts of the scallions. The white sections offer a slightly pungent, milder onion flavor that mellows beautifully when baked, while the green tops contribute a fresh, herbaceous bite and a pop of color. If you don’t have scallions, chives or finely chopped red onion (used sparingly) can offer a similar aromatic quality.
Cheddar cheese: The type of cheddar you choose will significantly impact the scone’s flavor. Sharp cheddar provides a bold, tangy kick that pairs wonderfully with the bacon. Mild cheddar, on the other hand, will result in a creamier, more subtle cheesy flavor. Don’t hesitate to experiment with smoked cheddar for an added layer of complexity or white cheddar for a more refined appearance. Always, always shred your own cheese from a block; pre-shredded varieties often contain anti-caking agents that prevent them from melting as smoothly and lusciously.
Bacon: The bacon adds a crucial element of smoky, salty crunch. Thick-cut bacon, when crumbled, provides more substantial pieces that offer a satisfying textural contrast within the soft scone. Thin-cut bacon, crisped and crumbled finely, will distribute more evenly, infusing every bite with its savory essence. For this recipe, I typically use about 6 thick-cut slices, cooked until perfectly crispy and then chopped into small pieces.
Heavy cream: This is the essential liquid for your scone dough, contributing incredible richness and moisture, just like in my beloved Raspberry Scones! It’s absolutely vital that your heavy cream is very cold. Cold cream, combined with cold butter, is paramount for creating those desirable flaky layers. There is no direct substitute for heavy cream in this recipe if you want to achieve the authentic texture and richness.
Butter: Opt for a high-quality, full-fat butter, such as Kerrygold, to achieve that rich, true bakery-style flavor. Unsalted butter is highly recommended because both bacon and cheddar cheese contribute a significant amount of salt. Using unsalted butter gives you complete control over the final seasoning of your scones, ensuring they are perfectly balanced and not overly salty.
All-purpose flour: The backbone of our scones. Proper measurement is crucial. Avoid scooping directly from the bag, as this compacts the flour and leads to too much flour, resulting in dry scones. Spoon the flour into your measuring cup and then level it off, or even better, use a kitchen scale for accuracy. (See tip above!)
Baking powder: This leavening agent is responsible for the scones’ lift and tenderness. Ensure yours is fresh for optimal results!
Sugar: While these are savory scones, a small amount of granulated sugar balances the salty and umami flavors, enhancing the overall taste without making them sweet.
Spices (Garlic Powder, Onion Powder, Sea Salt): These seasonings amplify the savory notes of the cheese and bacon. Fine sea salt provides a clean, briny flavor, while garlic and onion powder add depth and warmth. Feel free to adjust to your taste or add a pinch of black pepper or a dash of cayenne for a subtle kick.
Full ingredient measurements and detailed instructions can be found in the comprehensive recipe card below!
Step-by-Step Recipe Instructions
1
Combine the dry ingredients. In a spacious large bowl, thoroughly mix together the measured flour, the carefully grated frozen butter, baking powder, granulated sugar, fine sea salt, garlic powder, and onion powder. Then, gently fold in the shredded cheddar cheese, crispy bacon pieces, and fresh green onions until everything is evenly distributed. Ensure the butter remains as cold as possible throughout this step.
2
Create a well for the cream. Form a depression or ‘well’ in the center of your dry ingredient mixture. Pour the very cold heavy cream into this well. Using a rubber spatula, gently begin to mix the dough from the center outwards, incorporating the dry ingredients into the cream. Mix just until it starts to come together and is mostly combined, being careful not to overmix.
3
Gently pull the dough apart and rest. After the initial mix, use your hands to scoop up the dough and gently let it fall back through your fingers. This action helps to break up any remaining large clumps and ensures all the dry flour at the bottom of the bowl becomes fully hydrated. Once mixed, cover the bowl and chill it in the refrigerator for a minimum of 15 minutes. This resting period is crucial for developing the tender texture and making the dough easier to handle without overworking it.
4
Form the dough into a round. Once the dough has rested, turn it out onto a lightly floured surface. Using your hands, very gently press the clumps of dough together and form them into an even 8-inch round. The goal here is to consolidate the dough, not to knead or work it. Overworking the dough will develop the gluten, leading to tough and dense scones, rather than the light and flaky texture we desire. Aim for a thickness of about 1.5 to 2 inches.
5
Cut out the scones and chill. Using a sharp bench scraper or a large knife, cut the 8-inch round of dough into 8 equal segments, similar to slicing a pizza. To prevent sticking and ensure clean cuts, dip your scraper or knife into a bit of flour after each cut. Carefully transfer each scone triangle to a baking sheet lined with parchment paper, ensuring they have a little space between them. Return the entire tray to the fridge to chill while your oven preheats to 400°F (205°C). This final chill helps the scones hold their shape and contributes to their flakiness.
6
Bake to golden perfection! Once your oven has reached temperature, remove the chilled scones from the fridge. Lightly brush the tops of each scone with a bit of lightly beaten egg wash (this creates a beautiful golden crust) or a splash of extra heavy cream. If desired, sprinkle with flaky sea salt for an extra touch of flavor and sparkle. Bake for approximately 15-20 minutes, or until the tops are beautifully golden brown and a thermometer inserted into the center of a scone reads 175°F (80°C). Allow them to cool slightly on the baking sheet before transferring to a wire rack.
Storage, Freezing, and Reheating Savory Scones
Storage: To keep your freshly baked savory scones at their best, store them in an airtight container at room temperature. They will remain wonderfully fresh and flavorful for up to 3 days. For longer storage, consider freezing.
Reheating: These scones are truly at their peak when served warm. You can easily reheat them in a microwave for 20-second increments until warmed through. Alternatively, for a crisper exterior, place them in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until heated through and slightly refreshed.
Freezing (Baked Scones): If you have leftover baked scones, allow them to cool completely. Wrap each scone individually in plastic wrap, then place them in a freezer-safe bag or airtight container for up to 1 month. Reheat from frozen in a 300°F (150°C) oven for 15-20 minutes, or until warm.
Freezing (Unbaked Scones): This is an excellent make-ahead option! After cutting the dough into individual scones (Step 5 in the instructions), arrange them on a baking tray and freeze until solid (about 1-2 hours). Once frozen, transfer the solid scones to an airtight freezer bag or container, using parchment paper between layers to prevent sticking. They can be stored for up to 1 month. When you’re ready to bake, simply place the frozen scones directly onto a parchment-lined baking sheet, brush with egg wash, and bake as directed, adding an additional 5-10 minutes to the baking time.
Frequently Asked Questions (FAQs)
A dry, crumbly dough is almost always an indication of too much flour or not enough liquid. Ensure you are measuring your flour accurately, ideally using a kitchen scale for precise weight. If your dough still feels too dry after mixing, gradually add one tablespoon of very cold heavy cream at a time, mixing gently after each addition, until the dough just comes together and feels hydrated enough to form a ball.
Absolutely! This recipe is incredibly adaptable. While sharp cheddar is fantastic for its bold flavor, you can certainly experiment with other cheeses like white cheddar, mild cheddar, Monterey Jack, Gruyere, or even a blend of your favorites. If you prefer, you can also omit the cheese entirely, though it will change the savory profile significantly. Just ensure any cheese you use is freshly shredded for the best melt and texture.
If your dough is excessively sticky, it means you’ve likely added too much liquid. The consistency should be moist but manageable, not wet. To correct this, sprinkle in one tablespoon of all-purpose flour at a time, gently folding it into the dough until it reaches a more workable consistency. Remember, start with less liquid and add more only if needed, as it’s easier to add flour than to remove excess liquid.
When forming your dough into a round, aim for a thickness of approximately 1.5 to 2 inches (about 4-5 cm). This ensures that your scones have enough height to rise properly and develop those beautiful flaky layers during baking. If the dough is too thin, the scones might be too flat and dense. Too thick, and they may not bake evenly through.
Yes, absolutely! You can prepare the scone dough up to the point of cutting out the individual scones (Step 5). Place the cut scones on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate overnight. In the morning, you can bake them directly from the fridge. Alternatively, you can freeze the cut scones as described in the “Freezing” section for longer storage.
These savory scones are incredibly versatile! They are delicious on their own, but also pair wonderfully with scrambled or fried eggs, a side of fresh fruit, or a simple green salad for a lighter meal. For an extra treat, try them with a dollop of crème fraîche, a smear of chive cream cheese, or a savory onion jam. They also make a fantastic accompaniment to a hearty soup or stew.
More Delicious Breakfast Recipes
If you loved these savory scones, you’ll definitely want to explore more delightful breakfast and brunch options:
- Hearty Savory Bread Pudding
- Flaky Everything Spinach Croissants
- The Best Bakery-Style Cinnamon Rolls
- Easy Deep Dish Quiche
- Cozy Chai Apple Scones
If you tried this recipe or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, please leave a star rating while you’re there to help other bakers discover this recipe! You can also tag me on Instagram or Facebook so I can see your wonderful creations!
Savory Bacon, Cheddar, & Scallion Scones
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Ingredients
- 4 tablespoon unsalted butter, frozen and grated
- 2 cups all-purpose flour, *See notes in recipe card and article for measuring*
- 1 cup shredded sharp cheddar cheese
- 3/4 cup crispy bacon, cooked and crumbled
- 2/3 cup thinly sliced green onion, both white and green parts
- 4 teaspoons granulated sugar
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup + 2 tablespoons heavy cream, very cold
- 1 egg, lightly beaten (for egg wash)
- Flaky sea salt, for sprinkling, optional
Instructions
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Prepare your baking sheet: Line a large baking sheet with parchment paper. This prevents sticking and ensures easy cleanup. Set it aside for later use.
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Grate the frozen butter: Grate the very cold (ideally frozen) unsalted butter directly into a small bowl. Immediately return the grated butter to the freezer while you prepare the other ingredients. Keeping the butter frozen is key to achieving flaky scones.4 tablespoon (56 g) unsalted butter
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Combine dry ingredients and add-ins: In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, fine sea salt, garlic powder, and onion powder. Once combined, gently fold in the frozen grated butter, shredded cheddar cheese, crispy bacon pieces, and thinly sliced green onions. Toss everything together lightly with your hands or a spatula, ensuring the butter is coated and distributed, but not melted.2 cups (260 g) all-purpose flour, 1 cup (80 g) shredded sharp cheddar cheese, 3/4 cup (60 g) crispy bacon, 2/3 cup (40 g) thinly sliced green onion, 4 teaspoons (20 g) granulated sugar, 2 3/4 teaspoons baking powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
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Add cream and rest the dough: Make a well in the center of the dry ingredients. Pour the very cold heavy cream into this well. Using a rubber spatula, gently stir from the center, incorporating the dry ingredients. Mix just until the dough is mostly combined and still looks a little shaggy. Then, use your hands to scoop up the dough, letting it fall through your fingers to break up any large clumps and ensure all the dry spots are hydrated. Do not knead. Cover the bowl and chill in the fridge for 15 minutes. This resting period allows the flour to fully hydrate and the gluten to relax, which contributes to a more tender scone.1 cup + 2 tablespoons (266 g) heavy cream
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Shape the scones: Once rested, gently turn the dough out onto a lightly floured surface. Do not work or knead the dough excessively, as this will result in tough scones. Instead, gently press the clumps together with your hands to form an even 8-inch round that is roughly 1.5-2 inches thick.
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Cut and chill again: Using a sharp bench scraper or a large knife, cut the dough round into 8 equal triangular segments. Dip your cutting tool into flour after each cut to prevent sticking. Carefully transfer each scone to your parchment-lined baking tray, leaving some space between them. Place the tray in the fridge to chill while your oven preheats to 400°F (205°C). This second chill is crucial for maintaining the scone’s shape and promoting maximum flakiness.
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Bake to golden perfection: Once the oven is preheated and your scones are chilled, lightly brush the tops of the scones with a bit of the lightly beaten egg wash (or extra heavy cream for a simpler finish). If you like, sprinkle a pinch of flaky sea salt on top for added texture and flavor. Bake for 15-20 minutes, or until the tops are beautifully golden brown and an internal temperature of 175°F (80°C) is reached.1 egg, Flaky sea salt
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Cool and enjoy: Let the freshly baked scones cool on the baking tray for about 10 minutes before transferring them to a wire rack. Serve warm and savor every delicious bite!
Video
Notes
Substitutions: This recipe is wonderfully flexible! Feel free to customize your savory scones with different ingredients. You can easily swap out the sharp cheddar for white cheddar, mild cheddar, Gruyere, or even a spicy pepper jack. For other savory additions, consider diced ham, finely chopped cooked sausage, sun-dried tomatoes, or other fresh herbs like chives or dill.
Storage: Store your baked savory scones in an airtight container at room temperature for up to 3 days. They are best enjoyed within the first day or two, but can be easily refreshed.
Reheating: To serve warm, reheat individual scones in the microwave for 20-second intervals until warmed through. For a delightful crisp exterior, place them in an oven preheated to 300°F (150°C) for 5-10 minutes.
Freezing: For convenient make-ahead options, you can freeze these scones at two stages.
- Unbaked: After cutting the scones (Step 5), arrange them on a baking tray and freeze until solid. Then, transfer them to an airtight freezer-safe bag or container with parchment paper between layers. Freeze for up to 1 month. When ready to bake, transfer frozen scones directly to a parchment-lined baking sheet, brush with egg wash, and bake as directed, adding 5-10 minutes to the baking time.
- Baked: Allow baked scones to cool completely. Wrap individually in plastic wrap and then place in an airtight container or freezer bag. Freeze for up to 1 month. Reheat from frozen in a 300°F (150°C) oven for 15-20 minutes, or until warmed through.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.