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Homemade Bacon Cheddar Chive Scones are a breeze to make – and the result is a beautifully flaky and tender scone, bursting with flavor! These scones are full of sharp cheddar cheese, smoky bacon pieces, fresh chives, and creamy salted butter. Don’t forget an extra dollop of creamy salted butter on top!
Why you’ll love Bacon Cheddar Scones:
- Full of Flavor – Each tender, buttery bite is bursting with smoky bacon, sharp cheddar, and fresh chives.
- Make-Ahead – Scones can be prepped and stored in the fridge overnight, so they’re ready to bake first thing the next morning!
- Easy Recipe – Scones are an easy enough bake for any skill level to master! After you’ve made these, you’ll want to make my Blueberry Scones with Blueberry Glaze and my Pumpkin Scones with Maple Glaze!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Butter – I always use salted butter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
- Heavy Cream – Be sure to use heavy cream and not half and half or milk here. Heavy cream is high in fat and in baking, fat creates tenderness. We want these scones to be super tender, with crisp edges!
- Egg – Large eggs are best for baking.
Recipe Substitutions & Variations:
- Gluten-Free/Dairy-Free – I have not tested any alternate versions of this recipe, but would love to hear if you have success making these gf or df!
How to Make Bacon Cheddar Chive Scones:
Step 1: Whisk Dry Ingredients & Cut in Butter. In a large bowl, whisk together the dry ingredients. Cut in cold cubed butter until you have pea sized pieces.
Step 2: Finish the Dough. Gently stir in the bacon, cheddar, and chives. In another bowl, whisk together the milk and egg, and then stir into the scone mixture.
Step 3: Shape Dough & Cut Scones. Dump onto a floured surface and fold the dough over on itself three times. Flatten dough into an 8 inch round and slice into 8 triangles. Pop in the freezer for at least 15 mins before baking.
Step 4: Bake Scones. Bake scones as directed in the recipe card below.
Serving + Storing:
Enjoy scones while they’re piping hot from the oven, with plenty of salted butter! These are best fresh from the oven, but leftovers can be cooled to room temperature, and stored in the fridge in an airtight container for 1-2 days.
For freshly baked scones whenever you want, check the FAQs below!
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
I recommend baking them right before you plan to eat them, as they’re best fresh from the oven. However – you can chill the scones in the fridge (covered tightly) overnight, and fresh bake them the next morning. Or, you can freeze them on a cookie sheet until solid, and then transfer to a freezer container and store for 1-2 months. Bake as many as you want, whenever you want, straight from frozen.
More Breakfast Recipes:
Did you make this recipe? Leave a comment & star rating!
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Bacon Cheddar Chive Scones
Ingredients
- 1/2 cup heavy cream, 120 grams (milk works, too!)
- 1 large egg
- 2 cups all-purpose flour
- 2 tbsp granulated or cane sugar
- 1/4 tsp salt
- 2 and 1/2 tsp baking powder
- 9 tbsp salted butter, cold
- 8 slices cooked bacon, chopped up
- 1/4 cup fresh chives, diced, 15 grams
- 1 cup grated cheddar cheese, 75 grams
For Brushing the Scones
- 1 tbsp milk or heavy cream
- flaky sea salt
Instructions
- Mix Wet Ingredients: Whisk together the egg and heavy cream in a glass measuring cup, and pop this into the fridge.1/2 cup heavy cream, 1 large egg
- Make the Scones: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt. Add the cold butter and cut it into the dry mixture using a pastry blender, until you have a crumbly mixture with small pieces of butter (pea size) coated in flour. Run your (clean!) hands through the mixture a few times to check for any straggler large pieces of butter, and break them up/flatten them out. (If you feel like your mixture got warm at any point up to here, pop the bowl of flour/butter in the fridge to chill for 5-10 minutes before proceeding.) Add the bacon, cheddar, and chives, and stir to evenly distribute them. Pour the wet mixture into the flour mixture & gently stir with a wooden spoon. Don't overwork the dough. If it seems a bit dry, add 1-2 extra tsp of heavy cream into the dry bits.2 cups all-purpose flour, 2 tbsp granulated or cane sugar, 1/4 tsp salt, 2 and 1/2 tsp baking powder, 9 tbsp salted butter, cold, 8 slices cooked bacon, chopped up, 1/4 cup fresh chives, diced, 1 cup grated cheddar cheese
- Shape the Scones & Chill: Dump the dough onto your counter. It's okay if this is a bit of a mess. Gently gather the dough into a rough ball and fold it over on itself as best you can. With lightly floured hands, gently pat the dough out a bit (about a 8×6 rectangle or so), then repeat this fold & pat out process two more times. Aim for a 9×7 rectangle on the final time. If the dough starts feeling warm at any point, stop and pop it in the fridge for 10-15 minutes.Slice the rectangle into 8 even triangles. Place on a parchment paper lined baking sheet, and chill in the fridge for at least 30 minutes before baking, or in the freezer for at least 15 (or until frozen!). Pre-heat your oven to 425℉ during this time.
- Bake: Brush the now very cold/frozen scones lightly with heavy cream. Bake for 18-22 minutes. The scones will be lightly golden brown. To double check they're done, gently lift one open from the side and make sure the insides look fluffy and baked – you shouldn't see any wet spots.1 tbsp milk or heavy cream, flaky sea salt
- Serve + Store: Serve warm from the oven with a dollop of butter and a sprinkle of flaky sea salt, if desired. Store leftovers, in an airtight container, in the fridge, for 2-3 days. These are best enjoyed the day of when they're warm and crisp from the oven!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When you say 4 and 1 tsp baking powder does that mean 4 tbsp?
Hi Sandi! I’m guessing you are doubling the recipe and using the 2x feature in the recipe card – when I just tried that I got the same “4 and 1 tsp” measurement – sorry the program converted it into such an odd measurement! No, it’s not 4 tbsp – it would be the original 2 and 1/2 tsp doubled – which is 5 teaspoons. So, it’s 5 teaspoons baking powder for a double batch! Let me know how you like the recipe!
Hello, could these be frozen at all either before or after cooking? Thank you!
Hi Eva! I think you could do either – I personally would rather freeze them pre-baking so they are freshly baked when you want to enjoy them. Freeze them without the heavy cream brushed on top.
The best scone recipe!
Thanks so much!
Awesome scones!! Super easy to follow and make, I made the dough overnight and baked them in the morning 🙂 Glad I didn’t overwork the dough because they were beautifully flaky!
Glad you loved these scones! And that’s a great tip about keeping the dough in the fridge overnight to bake in the morning. I’ll have to try that myself! 🙂
The savory scones look fabulous. I like the addition of the flavors here. The cheddar and chives, I need to try it.
I love having friends over for brunch, and this was such a hit! The smoky bacon and cheddar were the perfect pair. Thanks so much for sharing!
These savoury scones are fantastic. I’m a savoury breakfast person so these would be perfect for me. Going to give them a go this coming weekend!
These scone remind me of my childhood. We used to go to this bakery that sold something very similar to your recipe. I can’t wait to make these for my parents when they come to visit.