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Cheddar Bacon Scones

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  • Prep 10 min
  • Total 40 min
  • Servings 8
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These delicious savory scones are best served warm. Try them with a poached egg and sprinkling of extra sharp cheddar cheese.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup cold unsalted butter
  • 1 cup shredded extra sharp cheddar cheese
  • 1/2 cup crumbled cooked bacon
  • 2 large eggs, lightly beaten
  • 1/2 cup half and half, plus a little extra


  • 1
    Preheat the oven to 350° F. Line a baking sheet with parchment paper. Set aside.
  • 2
    In a large bowl, whisk together the flour, baking powder, sugar, salt and pepper. Add the butter and cut in using a pastry blender or two knives. You want the pieces to be about pea sized and dispersed throughout. Stir in the cheddar and bacon. Make a well in the center of the flour mixture and then set aside.
  • 3
    In a small bowl, whisk together the eggs and half and half. Pour into the well in the center of the flour mixture. Fold the wet and dry ingredients together until just combined. The dough will be very crumbly.
  • 4
    Turn the dough out onto a well-floured cutting board. Using floured hands, pat the dough into an 8-inch circle. Use a pizza cutter to cut the dough into 8 wedges.
  • 5
    Transfer the wedges to the parchment-lined baking sheet. An off-set spatula dipped in flour works great for this. Brush the tops of the scones with half and half and sprinkle lightly with a little additional kosher salt.
  • 6
    Bake the scones for 25-30 minutes, turning the pan once for even browning. The scones are done when they are lightly browned. Let cool slightly before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Love scones? This savory take on the dense, biscuit-like baked goods is fabulous served warm with a poached egg and a sprinkling of cheddar.

    When my family, friends and I headed north to the Cape (Cape Cod, that is), we ate lots of good food all weekend. But among my favorite meals was the one we had just before leaving. For breakfast, we dropped into a restaurant called the Hearth 'n Kettle. It’s a small chain of restaurants on the Cape that I used to go to as a child when my family would go to family reunions.

    The meal was a cheddar bacon scone topped with a poached egg, Canadian bacon and an amazing (and undoubtedly not waist-friendly) cheese sauce. It was wildly good, and something that I knew I wanted to recreate at home.

    I created this recipe for Cheddar Bacon Scones with that in mind. They are stuffed with super sharp cheddar (choose the sharpest you can find) and big bits of crispy bacon. Delish. Be sure to serve them hot – they taste best that way.

    A note on making scones: It might sound hard, but really, fresh scones take about 10 minutes to make the dough and 30 minutes to bake. Once the dough is made, then it’s pretty hands off. Totally easy:

    Now, to transform this into the breakfast dish, I poached an egg (boil 2-3 inches of water, reduce heat to low, and slide the egg in … then cook for 3-4 minutes) and cut open the scone. The egg went right onto the scone.

    You could totally stop there and eat it as is and it would be fabulous. But a sprinkling of that super-sharp cheddar adds a wonderful dimension to the dish.

    Obviously, this isn’t an exact copy of the Hearth 'n Kettle version … I skipped the Canadian bacon and didn’t make a cheese sauce. But even without those, this is a fabulous breakfast dish and very satisfying.

    Do you love scones? What’s your favorite flavor combination?

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
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