Skip to Content

Bacon Cheddar Scones

As an Amazon Associate I earn from qualifying purchases.

Bacon Cheddar Scones, filled with cheese, crispy bacon, and green onions are a wonderful addition to brunch menus and even pair perfectly with a savory soup.

A plate of food and a cup of coffee, with bacon scones

Bacon Cheddar Scones

Every time I bake these Bacon Cheddar Scones, I’m reminded of all the fun we’ve had over the years on our annual day trip biking adventure to the Virginia Creeper.

These savory cheese scones have nothing to do with bike riding, of course, but we enjoyed them first in a little mountain bakery on one of our trips. Isn’t it strange how powerful food memories can be?

Scones are one of my favorite quick bread recipes to make. The first time I baked scones, I made a huge mess in my kitchen, but after a bit of practice I learned a few tips.

Now, baking scones has become easy for me and my kitchen doesn’t look like I’ve emptied a bag of flour all over the floor when I’m finished!

A close up of ingredients for bacon scones


  • Self-rising flour
  • Unsalted butter
  • Shredded sharp cheddar cheese
  • Green onions
  • Crisp-fried bacon
  • Heavy cream
  • Freshly ground black pepper
A plate of food on a table, with bacon scones

How to make Bacon Cheddar Scones

The basic three ingredients for scones are flour, butter, and heavy cream. Typically, scone recipes tell you to “cut” cold butter into the flour with a pastry blender until you have a crumbly mixture.

I’ve found that the easier way is to FREEZE the butter first and then use a box grater to grate it right into the flour bowl.

A bowl of flour with grated butter for mixing scones

Once that’s done, add the cheese and give it a quick stir with a fork to mix it into the flour. (There’s less butter in this recipe because the cheddar cheese also acts as a binder for the bread mixture.)

This process is much quicker and easier and, for me at least, less flour ends up on the kitchen counter and the flour!

A bowl of flour with grated butter for mixing scones with bacon

Add the chopped green onions and the chopped crisp-fried bacon to the flour mixture and give it another quick stir.

Pour the heavy cream into the bowl and stir until the mixture begins to look “shaggy” or just starts to hang together. Check this by pressing some of the dough with your hands. If it’s too crumbly add a bit more cream.

scone dough on a floured board on a table

Dump the scone mixture onto a lightly floured surface. Now, for my second tip…use a pastry mat! I love this silicon mat for easy clean-up!

forming dough into scones

Let’s get back to the shaggy dough. The dough will be wet and won’t hold together well until you give it a little help (after dumping onto the floured surface). Don’t knead the dough, but press together firmly to get it to hold together.

cutting scone dough into triangles

Use a sharp knife or press down firmly with a bench knife to cut the log into triangles. Place the scones onto a lightly greased baking sheet and brush the tops with a little cream and sprinkle with coarse-ground black pepper before baking.

A plate of food on a table, with bacon scones

More Savory Scone and Biscuit Recipes

  • Savory Ricotta Scones – A light and fluffy savory scone that is perfect for breakfast, brunch, or served in place of dinner rolls.
  • Buttery Sweet Potato Biscuits – Make the ultimate Southern biscuit sandwich with Buttery Sweet Potato Biscuits, sliced ham, and a smear of homemade honey dijon vinaigrette.
  • Southern Love Biscuits –  Brushing these biscuits with melted butter and sprinkling with a little black pepper gives these light and airy biscuits a crispy, buttery crust.
  • Ham and Swiss Biscuits – Think ham and cheese roll-up, only much, much better!

Snapshots From the Virginia Creeper

I love the Virginia Creeper because it makes me feel very accomplished to finish a 17-mile mountain bike ride…even if it is all downhill!

The trail is a beautiful gentle descent down a retired railroad bed with over 40 trestles and bridges. During the Fall, the trail is absolutely stunning!

VA Creeper | Life. Love, and Good Food
VA Creeper | Life. Love, and Good Food


One thing I’ve learned is that getting my ingredients ready before starting to mix everything up is always helpful. French chefs religiously practice mise-en-place—the practice of measuring, peeling, dicing, slicing, or grating ingredients—before they start the cooking process.

It’s definitely helpful when making scones. I’m no French chef, but I’ve come to adopt this practice as well and feel much less stressed in my kitchen!

If you like this recipe, please do me a favor and give it a 5-star rating!

And, if you’re into sharing photos of your cooking adventures, tag @lifeloveandgoodfood on Instagram and hashtag it #lifeloveandgoodfood. Happy cooking, friends!

Yield: 12 servings

Bacon Cheddar Scones

A plate of food on a table, with bacon scones

Bacon Cheddar Scones, filled with cheese, crispy bacon, and green onions are a wonderful addition to brunch menus and even pair perfectly with a savory soup.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 2-1/2 cups self-rising flour
  • 4 tablespoons butter, frozen
  • 1 cup shredded sharp cheddar cheese
  • 3 green onions, chopped
  • 6-7 slices crisp-fried bacon
  • 1-1/4 cups heavy cream
  • freshly ground black pepper


  1. Preheat oven to 425 degrees. Lightly coat a baking sheet with cooking spray; set aside.
  2. Place flour into a large bowl. Using a box grater, grate butter into the bowl with the flour. Add shredded cheese and stir together with a fork. Stir in the green onions and bacon until evenly distributed.
  3. Add 1 cup of the cream, stirring to combine. If needed, add more cream until the dough comes starts to come together. The dough should be "shaggy" with some lumps and loose amounts of flour.
  4. Dump the dough onto a well floured surface and begin to squeeze and pat it together with your hands to form a log about 12-14 inches long and 4 inches wide.
  5. Use a knife or bench knife to cut the log into wedges. Transfer to the prepared baking sheet about 2 inches apart.
  6. Brush the scones with a bit of cream or milk and sprinkle with freshly ground pepper.
  7. Bake for 20-22 minutes or until golden brown. 


Adapted from King Arthur Flour 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 390Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 60mgSodium: 605mgCarbohydrates: 30gFiber: 1gSugar: 1gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

Pumpkin Spice Muffins and Donuts
One Easy Recipe, Two Tasty Pumpkin Snacks!
Peanut Butter Banana Granola | Life, Love, and Good Food
Peanut Butter Banana Granola

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Angi @ SchneiderPeeps

Saturday 24th of January 2015

yum!!! I'm making these for dinner tonight. Thanks!

This site uses Akismet to reduce spam. Learn how your comment data is processed.