Homemade Bacon Cheddar Chive Scones are a breeze to make – and the result is a beautifully light, flaky, and flavorful scone! These scones are loaded up with cheddar cheese, smoky bacon, fresh chives, and creamy salted butter. Don’t forget an extra dollop of creamy salted butter on top!
This post is sponsored by Danish Creamery’s pasture-raised butter! All opinions are my own.
Is there anything better than a warm, crisp, buttery scone? No, no there is not. I used to be on Team Sweet for breakfast – pancakes, waffles, french toast all around. Even the scones I would choose for brunch were sweet – strawberry or chocolate. But since making these I have turned a corner! Team Savory all the way!
You can’t beat the smoky bacon flavor mixed with the cheddar cheese and fresh chives. SO GOOD.
How to Make Scones:
The most important ingredients for scones are:
- Mix-Ins – Our mix-ins are cooked bacon, chives, and cheddar cheese!
- Butter – We’re using Danish Creamery salted European Style butter! It’s made with 85% butter fat – higher than most other European Style butters – and it’s velvety richness comes from using milk from cows that are humanely raised, happily munching all the grass they could ever want, in wide-open pastures. Keep the butter cold until ready to add to the dry ingredient mixture!
Cut the cold butter into the dry ingredients using a pastry cutter, until pea sized crumbs form.
Gently stir in the bacon, cheddar, and chives. In another bowl, whisk together the milk and egg.
Stir in the egg and milk mixture, and gently form into a ball.
Flatten the ball into an 8 inch round and slice into 8 equal-size pieces. Chill in the fridge for 15 minutes before baking to help them hold their shape in the oven. Don’t skip this step!! Trust me, I make plenty of mistakes in the kitchen to help you avoid them at home. Just before baking, brush them with some milk and sprinkle with a little sea salt!
And, then we wait for 34 minutes. When that timer goes off, I do a little happy dance because I know that one of those hot, buttery, crisp-edged, bacon-and-cheese-filled scones is about to get slathered up in some more salted butter and land right on my plate! I hope you’re doing a happy dance in your kitchen too! ?
I sent some of these to work with Grant and one of his co-workers had the BEST idea. She made her scone into a breakfast sandwich! So, on the second day, when the scones are still good but not quite as fresh and crisp, slice them in half, add a sunny side up (or scrambled) egg, some butter, a little more cheese and pop it in the toaster oven or under the broiler for a minute to warm it up.
Now, if you’ll excuse me, I’m off to have a scone (or two!) for lunch. Because scones are great any time of day, right?! Right.
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Bacon Cheddar Chive Scones
- 2 cups all-purpose flour
- 2 TBSP granulated or cane sugar
- 1/4 tsp salt
- 2 and 1/2 tsp baking powder
- 9 TBSP Danish Creamery European Style Salted butter, cold don't pull the butter out until the second you're ready to use it!
- 1 cup cooked bacon, chopped up
- 1/4 cup fresh chives, diced
- 1 cup grated cheddar cheese
- 1/2 cup milk
- 1 egg
For Brushing the Scones
- 1 TBSP milk
- flaky sea salt
- Prep: Preheat oven to 350. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Make the scones: In a mixing bowl, whisk together the sugar, flour, salt, and baking powder. Cube the cold butter and cut it into the dry ingredients, using a pastry cutter or two forks, until you have a crumbly mixture. Gently stir in the bacon, cheese, and chives. In another bowl, whisk together the egg and milk. Pour the egg and milk mixture into the bowl with the dry ingredients, and mix gently, using a spatula, until a dough forms. Don't overwork the dough. Shape the dough into a ball using floured hands. Set the ball of dough on the prepared baking sheet, and flatten into an even 8-inch disc. You can add 1-2 tbsp flour to the dough to help you shape it if it's too sticky/wet. Cut the disc into 8 even slices. Chill the scones in the fridge for 15 minutes before baking to help them hold their shape. Before putting them in the oven, brush the scones with the extra tablespoon of milk and sprinkle with a little flaky sea salt. (Sea salt optional, milk is not.)
- Bake: Bake the scones for 18 minutes. Take the pan out of the oven, and gently nudge the scones a little farther apart with a knife so that the inside edges can crisp up. Return the scones to the oven and bake for 6 more minutes. Then, turn the oven temp up to 400 degrees F and bake for 7-10 more minutes. They will be lightly golden brown and the inside edges won't be wet.
- Serve + Store: Serve warm with a dollop of butter and an extra sprinkle of flaky sea salt, if desired. Store leftovers, in an airtight container, at room temp for 2-3 days. These are best enjoyed the day of when they're warm and crisp from the oven!
Order my new book:
Leave a Reply