Bacon Cheddar and Chive Scones

Switching up the normal sugary breakfast treats with these flaky Bacon Cheddar and Chive Scones. Chopped bacon, some chives, and a whole lot of cheddar cheese, all folded into a savory biscuit dough, then baked until lightly brown, and the cheese is melty, and oh so tempting. Best eaten when the scones have cooled, which allows them to develop and absorb all those amazing flavors. Honestly, these easy scones come together in just a few minutes, they’re crunchy on the outside, soft, flaky, and cheesy on inside. Serve with a dollop of sour cream, some butter, or just on its own. Great for both breakfast, brunch, but equally great as a back-to-school treat or even a snack!

hand holding scone broken and half with more behind and butter bowl

About The Recipe

So, we’re changing up the usual sweet recipe, with a savory breakfast…that can easily be lunch or dinner too!

I know it might not seem like it, since we rarely share savory recipes like this, but my mom and I actually love savory food for breakfast. Anything from a fried egg to some avocado toast for breakfast. True enough, simple things like that don’t really require a recipe, but we can give you something delicious to go along said simple breakfast. But even still, when it comes to the breakfast recipes we do share, they all tend to be on the sweeter side. There’s no denying that.

My mom and I LOVE a good chocolate rollfrench toast, or Dutch baby and always have so much fun sharing those kinds of recipes. But every now and then, we do like to do something totally different but equally fun. And, after a poll on Instagram, some of you asked for few savory breakfast recipes! And, I figured that January would be the perfect time to share one or two!

overhead shot of seven scones on circle cooling rack with more scones on a sheet pan with thyme sprigs, cake server, and plates

So, here we are! Savory breakfast scones. A delicious mix of bacon, cheddar cheese, chives, and buttery biscuit dough.

The flavors sound so simple, but when baked together…it becomes one of the best scones you will ever eat! All you need to do is mix everything together, cut the scones, bake, and serve. They’re the perfect breakfast…or brunch, even dinner! There is nothing better than these with a fried egg, some avocado, or even a dollop of sour cream.

It’s like breakfast was made for these scones.

Which is like, the best thing ever. And, after all the chocolate we’ve been making the past few weeks, these scones are a welcome change of pace.

nine scones stacked on parchment paper with thyme springs, salt flakes, and butter

Oh, and these scones are almost completely fool-proof! We have a few secrets and tips that we’re sharing to ensure you have a perfect scone every time you bake.

Equipment Needed

Ingredients

  • Bacon (we used applewood smoked)
  • Cheddar Cheese
  • Fresh Chives
  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Unsalted Butter
  • Buttermilk
  • Eggs
butter, grated cheddar, eggs, baking powder, chopped bacon, flour, chopped chives, salt, and milk on marble counter

Instructions

Whisk together the buttermilk and eggs in a medium sized bowl. Set aside.

In a large bowl, sift the flour, baking powder, and salt.

Grate in the butter and lightly toss to coat the butter.

Add bacon, cheddar cheese, and chives. Lightly toss together. Don’t squish!

Add the buttermilk mixture and gently fold until all the flour is incorporated. Don’t over work!

Divide the dough in half. Place half the dough on a lightly floured piece of parchment, lightly flour the top, and gently pat out into a circle. About 1/2 inch. Cut into 8 wedges.

Bake at 375 for for 15-18 minutes, or until lightly browned.

scone stacked on two others with one in front on parchment lined baking sheet

What To Make With These Bacon Cheddar and Chive Scones

Scones are a must-have during breakfast. But, if you’re feeding a crowd, it might not be enough. Here are a few other recipes to make alongside these delicious scones!

How To Store

The best thing about this recipe? The scones store and keep wonderfully! When you’re finished baking and after they’ve cooled, place them in a sealable and freezer safe bag. From there, you cane either keep them in the fridge or freezer!

We tend to store them in the freezer so they keep longer. All you need to do is to microwave for a few seconds to have an almost freshly baked scone again!

Substitutions

  • Don’t have chives? Use green onion tops instead!
  • We used applewood smoked bacon because that’s our favorite. Use whatever you like!
  • Sharp cheddar cheese is recommended, but a mild can be used.
six scones on parchment paper with thyme sprigs and salt

Expert Tips

  • Keeping the butter cold and then grating it in is the secret to tender scones! We generally use frozen butter for best results. Just be careful!
  • Don’t spray the parchment paper with cooking spray. The scones will spread instead of puffing up!
  • You can use a pastry brush to brush off any excess flour.
  • These scones freeze beautifully!
  • Don’t overwork the dough. Just lightly fold until everything is combined. Don’t knead or squish it!
  • You can cut these scones into any shape you like.

When you make these Bacon Cheddar and Chive Scones, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

hand holding scone broken and half with more behind and butter bowl

Bacon Cheddar and Chive Scones

Traci
Flaky, buttery, and so good! These Bacon Cheddar and Chive Scones are the ultimate breakfast bake. Every bite is loaded with flavor and melt in your mouth delicious!
5 from 2 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 16 Scones
Calories 411 kcal

Ingredients
 

  • 1 ½ pounds bacon cooked and crumbled
  • 8 ounces sharp cheddar cheese grated
  • cup chopped fresh chives
  • 3 cups all purpose flour
  • 4 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup cold unsalted butter grated
  • 1 ½ cups buttermilk
  • 2 large eggs

Instructions

  • Preheat oven to 375 degrees.
  • Line 2 large baking sheets with parchment paper. Set aside.
  • In a small bowl, beat buttermilk and eggs together. Set aside.
  • Sift flour, baking powder, and salt into a large bowl.
  • Grate butter into flour. Stir gently.
  • Add bacon, cheddar, and chives. Mix gently and thoroughly.
  • Add buttermilk mixture.
  • Mix only to wet dry ingredients. DO NOT KNEAD!
  • Divide dough in half.
  • Take half of dough and form it into a ball.
  • Place on lightly floured surface.
  • Gently pat out into a circle.
  • Cut into 8 wedges.
  • Repeat with other half of dough.
  • Place on prepared baking sheet.
  • Bake for about 15-18 minutes, until light brown.

Notes

Substitutions:
  • Don’t have chives? Use green onion tops instead!
  • We used applewood smoked bacon because that’s our favorite. Use whatever you like!
  • Sharp cheddar cheese is recommended, but a mild can be used.
Expert Tips:
  • Keeping the butter cold and then grating it in is the secret to tender scones! We generally use frozen butter for best results. Just be careful!
  • Don’t spray the parchment paper with cooking spray. The scones will spread instead of puffing up!
  • You can use a pastry brush to brush off any excess flour.
  • These scones freeze beautifully!
  • Don’t overwork the dough. Just lightly fold until everything is combined. Don’t knead or squish it!
  • You can cut these scones into any shape you like.

Nutrition

Serving: 1SconeCalories: 411kcalCarbohydrates: 21gProtein: 22gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 13gCholesterol: 96mgSodium: 1099mgFiber: 1gSugar: 1g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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2 Comments

  1. 5 stars
    I made these today and all that I can say is “Incredible “! I made them in a cast iron skillet , scored and sprinkled with Parmesan. Cooked for 35 minutes. Excellent I will definitely make these again!