Bacon & Cheese Scones

4/5 - (1 vote)

These Bacon & Cheese Scones are just so easy to make. That is the way with scones generally. What is different with these is that they are savoury. So, some bacon and cheese and also a little spring onion you can quickly have a lovely little treat. They are perfect for enjoying as a snack, or as a breakfast treat. But they are also great with a bowl of soup or as an alternative to dinner rolls.

The ingredients list is not too long and can be varied to suit tastes.


Flour – plain flour or all purpose flour is fine.

Baking Powder – as a raising agent

Baking Soda – as an additional raising agent

Salt and Pepper – for seasoning.

Sugar – caster or granulated sugar, just a little to add a touch of sweetness.

Butter – for rubbing into the dry ingredients, giving a nice richness.

Buttermilk – As the wet ingredient. An alternative is the same amount of milk with a tablespoon of vinegar or lemon added and stirred in, then left for a few minutes to curdle.

Grated Cheese – I used Red Leicester but any semi hard cheese such as Cheddar, Parmesan or Pecorino will work well.

Bacon – cooked and chopped. I used streaky bacon but back bacon will work too.

Spring Onion – chopped. Also known as scallions or green onions. Instead of these you can use some herbs if you wish, or some chives. It is a matter of personal taste.

Bacob & Cheese Scones

Process for Bacon & Cheese Scones

One of the good thing about scones, as well as how tasty they can be is that they are so easy to make.

You simply mix together all the dry ingredients. In this case that is flour, baking powder, baking soda, salt and sugar as well as pepper to taste.

Then rub in the cold butter until the mixture is like coarse breadcrumbs. Once that is done add the flavourings, bacon, cheese and spring onion and stir them in. The final ingredient is the buttermilk. However start off by pouring in about three-quarters of that and mix it in until the dough forms into a sticky mass. If necessary add in more buttermilk, but only enough to achieve a dough that is sticky but fully combined. You don’t want to overmix the dough or the scones will be tough.

Turn the dough out onto a floured surface and gently knead to ensure it is fully combined. Then flatten that into a disc, about 7 inches/18cm in diameter. Cut out the scones, of the size you wish( I made large ones). For that use a cookie cutter and press straight down without twisting the cutter.

Place the scone onto a lined baking tray and brush the top with some milk, or with excess buttermilk. Then bake the scones in a preheated oven, at 200C/180C/390F, for about 20 minutes. The scones will rise well and will take on a nice colour.

Remove them from the oven and let them cool on a wire rack.

Bacon & Cheese Scones

My Bacon & Cheese Scones

I baked my scones for 20 minutes. The did rise nicely and took on a lovely mottled colour from the baking and flecks of bacon and cheese.

I let them cool on a wire rack before tasting one with some butter.

Oh my goodness, what a lovely taste too. The cheese and onion gave a great flavour, as did the bacon. But the bacon also added more texture as well.

These are perfect scones to enjoy just as you wish, whether for breakfast, or with dinner or just as a snack.

Bacon & Cheese Scones – Video

Another great recipe is Garlic, Chive & Cheese Scones.

Bacon & Cheese Scones

Recipe by geoffcooCourse: Bread, Stove top/SavouryDifficulty: Easy


Prep time


Cooking time




  • 260g(1 2/3 cups _ 1 tbsp) plain flour

  • 5g(1 1/4 tsp) baking powder

  • 2g(1/2 tsp) baking soda

  • 3g(1/2) salt

  • Pepper to taste

  • 6g(1/2 tbsp) caster sugar

  • 84g(6 tbsp) cold unsalted butter, cubed

  • 40g(3/4 cup) grated cheese

  • 30g(1/4 cup) chopped cooked bacon

  • 12g(2 tbsp) finely chopped spring onions

  • 240ml(1 cup) buttermilk


  • Preheat the oven to 200C/180C Fan/390F.
  • Line a baking tray with parchment paper or a silicone mat.
  • Place the flour, baking powder, baking soda, sugar, salt, and some pepper to your taste. Then stir them all together.
  • Add the butter and rub that in, or cut it in, until the mixture resembles coarse breadcrumbs.
  • Pour in about 3/4 of the buttemilk and stir everything together until it combines and starts to clump.
  • Without overmixing form the dough into a single, quite sticky, mass, adding more buttermilk if necessary.
  • Tip the dough out onto a floured surface and gently need it to form a dough, lightly coated in flour. so it doesn’t stick.
  • Flatten the dough into a 7inch/18 cm disc.
  • Use a cookie cutter, pressing straight down on the dough, of the size you wish, to cut out scones.
  • Transfer them to the baking tray, and gently reform remaining dough to cut out more.
  • Brush the tops with excess buttermilk or with milk, ensuring none runs down the side.
  • Bake the scones for 18 to 20 minutes, until they have risen well and have coloured nicely.
  • Transfer them to a wire rack to cool completely before serving.

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