Bacon Cheese Scones are cheesy, buttery, and loaded with the perfect amount of salty bacon! Homemade scones are so much easier to make than you may think. You can have these on the table in just under 40 minutes!

cheese scones with bacon on a baking sheet

Cheese Scones with Bacon

These savory scones are filled with bacon, two kinds of cheeses, a hint of garlic and plenty of butter! If you’ve never made homemade scones before, have no fear – these bad boys really couldn’t be easier to toss together. They’re great for a savory breakfast or served with soup like our Vegetable Stew or Creamy Chicken Stew! If you scroll through I’ve included a few tips in the process to help ease things along and make this savory scone recipe absolutely foolproof. I mean, with ingredients like bacon, butter, and cheese, you know you’ve found a trusty recipe! I’ve been making these scones for years and I don’t plan on slowing down any time soon. 

I love whipping up savory baked goods! Check out my recipes for Quick Cheese Bread and Our Easy Drop Biscuits for some inspo. 

Why do I have to use frozen butter?

When you work with frozen butter, it creates these amazing little pockets of steam when it melts in the oven. Say hello to super tender flaky layers! You can even freeze it for 30 minutes or so before baking. Then, whip out the box grater and grate that butter into pretty little shreds. Just watch your fingers at the end of the butter stick! 

How to Make Bacon Cheese Scones

  • Preheat. Preheat the oven to 400°F.
  • Cook the bacon. Cook the bacon until it’s crispy. Crumble or chop into small pieces.
  • Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, sugar, and garlic powder.
  • Add the butter. Using the tips of your fingers, a pastry blender, or fork, mix the butter into the dry ingredients. Note that the dough will be crumbly at this point.
  • Form the dough. With a fork, mix the cream into the flour/butter mixture. Work just until the dough comes together and forms some large clumps.
  • Add cheese and bacon. Using your hands, mix the bacon and cheese into the dough by pressing the dough against the side of the bowl until everything comes together.
  • Shape the scones. Turn dough out onto a lightly floured surface. Pat it into a large circle. Use a knife to cut dough in half and pat each half into a 7 inch round by 3/4 inch thick. Slice each round into 8 wedges.
  • Bake. Place wedges 1/2 inch apart on a baking sheet. Brush each wedge with heavy cream. Bake for 20-23 minutes or until golden brown.
how to make cheese scones with bacon photo collage

Storing Bacon Cheese Scones

Once they’re cooled to room temperature, you can store your bacon cheese scones in an airtight container at room temperature for about 3-4 days. Or, pop them in the freezer for later! 

To freeze, simply place the cooked (and fully cooled) scones in an airtight, freezer safe container. Date, label, and freeze for up to 3 months. Let the scones adjust to room temperature on your kitchen counter prior to serving. 

Ingredient Notes for Bacon Cheese Scones

  • Baking Powder – Make sure your baking powder isn’t expired. Yes, that’s a real thing! Check the expiration date on your container. If it’s expired it won’t be as powerful. 
  • Butter – It must be frozen and grated to make these scones! Pop the butter in the freezer at least 30 minutes before using. 
  • Bacon – I use regular pork bacon for these scones, but really any bacon you like best will get the job done. It can be applewood, smoked, or even turkey bacon. 
  • Cheeses – Both monterrey jack and cheddar cheeses combine to create the best flavor here! I recommend shredding both cheeses fresh off the block for the best flavor and consistency. 
bacon cheese scones on a plate with butter

Enjoy!

~Nichole

5 from 9 votes

Savory Bacon Cheese Scones

Bacon Cheese Scones are cheesy, buttery, and loaded with the perfect amount of salty bacon! Homemade scones are so much easier to make than you may think. You can have these on the table in just under 40 minutes!
Prep 15 minutes
Cook 23 minutes
Total 38 minutes
Servings 16

Ingredients 

  • 10 Slices Bacon cooked and crumbled
  • 3 Cups All Purpose Flour
  • 2 teaspoons Sugar
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Garlic Powder
  • 10 Tablespoons Salted Butter FROZEN AND GRATED
  • 1 1/4 Cups Heavy Cream, Plus 2 Tablespoons for Brushing on the scones
  • 1/2 Cup Shredded Monterrey Jack Cheese
  • 1/2 Cup Cheddar Cheese

Instructions 

  • Preheat oven to 400 degrees.
  • Cook bacon until crisp and crumble or chop into small pieces.
  • In a large bowl whisk or sift together the flour, sugar, baking powder, salt, and garlic powder.
  • Using the tips of your fingers, a pastry blender, or fork mix the frozen grated butter into the flour mixture. Dough will be crumbly at this point.
  • With a fork, mix the cream into the flour/butter mixture and work just until dough comes together and forms some large clumps.
  • Add cheese and bacon. Using your hand mix bacon and cheese into dough by pressing the dough against the side of the bowl until everything comes together.
  • Turn dough out onto a lightly floured surface. Pat dough into a large round.
  • Using a knife, cut dough in half, and pat each half into a 7 inch round by 3/4 inch thick.
  • Slice each round into 8 wedges.
  • Place wedges 1/2 inch apart on a baking sheet and lightly brush each wedge with the remaining heavy cream.
  • Bake for 20-23 minutes, until golden brown.
  • Allow to cool for 5-10 minutes before serving.

Video

Notes

NOTE: This recipe as written makes 18 scones, so you can easily cut it in half if you want less.  Or, you can make the whole recipe and freeze half of the dough for up to 3 months.  You can also make all 16 scones (baked) then freeze as many as you want once cooled in an air tight bag and then thaw when ready to eat.

Nutrition

Calories: 230kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Side Dish
Cuisine: American
Like this? Rate & review this recipe below!



Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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11 Comments

  1. I love these scones – however, the problem with them is that my family devours them as soon as I make them. 🙂
    I was wondering about freezing these scones. I have seen some sites say that you should freeze the dough so they are ready to bake as needed – but is that the right way to do freeze them? Or would it be better to bake them and then freeze them? Just wondering if you have any thoughts on this…

  2. 5 stars
    Excellent scones, many thanks!

    I have made them a few times and they always taste great! Sometimes though they do not seem to rise quite like yours and they can end up looking a little flatter than yours. Any ideas why that may be? I try hard not to over work/ handle the dough. I have also just tried using self- raising flour with less baking powder but they still looked a little flat. I am using more cheese than your recipe suggests (1.5 times), some of which is fine chopped, so perhaps the extra weight of the cheese restricts the rise. I will try less cheese and all grated next time.
    Thanks again.

  3. 5 stars
    What better way to survive the quarantine than to get your baking on! I found this recipe after my wife demanded I make her favorite bacon cheddar scones from a local bakery we can no longer run to nearly every day.
    This recipe rocked! The scones were absolutely firm and flaky. And they were just as good 2 days later. The recipe was easy to follow and this is going to be a routine go-to for my house from now on.

  4. This is the third cheese and bacon scone recipe I’ve tried, and yours is excellent! Crispy on the outside and soft on the inside. The search for a great cheese and bacon scone recipe is over! Thanks for sharing.

  5. 5 stars
    Love love this recipe! I put a little extra cheese, bacon and garlic powder but it’s a favorite of my family’s now! This is probably the how I won my mother in-law over ?❤️

  6. 5 stars
    I just made 1/2 batch of these using my food processor to mix all the ingredients. I used real bacon bits and Mexican blend shredded cheese to save time. They’re delicious! Very light & fluffy with just a bit of crunch on the edges. Thanks for a great recipe – so quick & easy. It’s a new favorite!

  7. 5 stars
    Thank you so much. We had them last night with your tomato soup and Rick asked if there were any more and where had I put them. I sure hope that there is some left when I get home. Love you lots.