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Bacon Cheddar Chive Scones

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.

Course Breakfast
Cuisine Breakfast, Brunch
Keyword Easy Homemade Scones, Homemade Scone Recipe, Bacon Cheddar Scone Recipe
Prep Time 20 minutes
Cook Time 34 minutes
Servings 8 scones
Calories 418 kcal
Author Stephanie Simmons

Ingredients

  • 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

Instructions

  1. Prep: Preheat oven to 350. Line a baking sheet with parchment paper or a silicone baking mat. Set aside. 

  2. 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.)

  3. 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.

  4. 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!