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!
→ This post is also available as a Web Story: Bacon Cheddar and Chive Scones
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 roll, french 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!
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.
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
- Mixing Bowls
- Sieve/Sifter
- Whisk
- Sheet Pans
- Parchment Paper
- Pizza Cutter
Ingredients
- Bacon (we used applewood smoked)
- Cheddar Cheese
- Fresh Chives
- All-Purpose Flour
- Baking Powder
- Salt
- Unsalted Butter
- Buttermilk
- Eggs
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.
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.
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.
Bacon Cheddar and Chive Scones
Ingredients
- 1 ½ pounds bacon,, cooked and crumbled
- 8 ounces sharp cheddar cheese,, grated
- ⅛ 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
- Heat oven to 375 degrees F.
- 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
- 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.
- 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.
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’ve made these scones twice now and the dough ends up being very sticky. I add flour to my counter but I don’t want to knead it. Next time I’m going to add four cups of flour. Nevertheless, they always turn out amazing!!! Note: I live in West Texas and our climate is dry. Could be the reason I need more flour.
Hi Susie! I would recommend reducing the amount of buttermilk instead of increasing the flour. Let me know if you have any more problems.
Hi there,
For clarification, are you separating out the scones on the baking sheet after cutting them into 8 or are you baking them together like a disc? Does that make sense?
Hi Laura! Yes, you need to separate the scones before baking them. If you bake them together, you will have one giant scone rather than 8! If you have any more questions, please don’t hesitate to ask. We hope you love these scones! 🫶 x, Caylie
Could you mix these up the night before and bake them in the morning?
Hi Amanda! You can absolutely do that. Just cover and refrigerate them immediately. Keep in mind, they won’t rise quite as well. Let me know if you have any other questions.
I made these this morning and they are so good! I will say that I probably baked them for about 40 minutes for them to be done.
Hi Kelsey! Thank you for making our scones 🥰 We’re so happy to hear you loved them!! x, Caylie
Hi, I was really excited to make these. Yours look so good. Mine didn’t rise as much as yours, and I didn’t overwork or knead the dough. They did rise some, but yours look much lighter and fluffier than mine. Also, at 375 degrees, they were no where close to being done in 18 minutes. Honestly, I’m not sure I ever got them right. Would the fact that I had to keep checking them and putting them back in have effected the rising? And, are scones supposed to taste kind of doughy?
I also have a question about how You in particular go about mixing everything up without overworking the dough when it starts to get really sticky and heavy, and it will stick to the spoon. A video with the recipe would have been great.
One other question. What’s the fastest way to wash and chop chives? I’ve never done it before, and it took me a ridiculous amount of time which is why I am not saying how much time. So, please feel free to share your knowledge!
Thank you!
Hi Sherry! I’m so sorry you had so much trouble. I’ll be happy to try to help. First, make sure you check the date on your baking powder. If it’s been opened, the shelf life is about 6 months. You can test it by stirring some baking powder into hot water, about 1 teaspoon baking powder to 1/2 cup water will do. If it fizzes a lot, it’s good. A lot of things can affect the timing of your bakes – the type of oven you are using (gas or electric), how accurately the oven cooks, the type of pan you use, even the weather. Another thing to keep in mind is that every time you open the oven door to check on your scones, you let heat out. If you kept taking them out and putting them back in, you dramatically lowered the temperature; and they didn’t cook. That’s why they were doughy.
Was your butter really cold? If it wasn’t, that could contribute to the stickiness. Also, different flours have different absorption rates. The amount of humidity in the air can also affect absorption rate. I use King Arthur flours because they are always consistent; and in my opinion, are the best on the market. Try using a silicone spatula to mix the ingredients. If your dough is still a little sticky, add a little extra flour to the surface you are rolling on; then scrape the dough out, half at a time, and add a little extra flour on top before you pat them out. We are in the process of adding videos to the recipe cards, but it is a time consuming process. Please be patient with us on that.😊
For the chives, just rinse them under running water like you would any other herb. To chop, stack them together and use a sharp knife to cut horizontally into pieces. You can also substitute green onion tops for the chives. Just don’t use the white part of the onion.
Please let me know if I can help with anything else.
Thank you for taking so much to answer my questions. I really appreciate it!
What you said made sense. We have a cheap electric stove, so that may have been a factor. As was the opening of the oven door. I’m wondering if the circles that were doughy-just tasted them- if it would help to bake them some more, or is that a ridiculous idea? I will give the flour you recommended a try.. I can’t remember if it was humid yesterday or not. I had the butter really cold-frozen and grated.. Well, life is all about learning. Thanks again for your help, and I look forward to when y’all add videos. I’m sure that is a lot of work. Your photos are great.
I’m always happy to try to help! You can buy an inexpensive oven thermometer at Walmart or Target. That will help a lot. As far as baking them some more, there are some things you can do that with; but bread doughs usually aren’t among them. You might be able to cut them open and toast them as you get ready to eat them.
The flavour of these is good, however the ratio of wet to dry is way off. Mine was like soup. I needed almost double to dry to make a workable dough.
Hi Sarah! I’m sorry your dough didn’t work. I just went back and re-made the scones trying to see what might have happened. My dough came out exactly as shown in the recipe. I would love to help you troubleshoot it! Can you tell me exactly what you did? Just for reference, it is not meant to be a stiff dough. It should be a little tacky. You also only need to lightly stir it together, just until the dry ingredients are moistened. It should never be worked or kneaded.
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!
Hi Debbie! We’re SO glad you enjoyed these scones. Thank you!!😊