Bacon Cheddar Chive Scones

5 from 17 votes

Bacon Cheddar Chive Scones

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!

Prep Time20

Cook Time34

Total Time54

Course: Breakfast

Cuisine: Breakfast, Brunch

Keyword: Easy Homemade Scones, Homemade Scone Recipe, Bacon Cheddar Scone Recipe

Servings: scones

Author: Stephanie Simmons

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!

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