Bacon and Chive Cheddar Scones


These scones are so great for breakfast or brunch or as a savory bread addition to a Southern dinner. These freeze beautifully so they work well for entertaining or for a lazy Sunday morning. Change up the cheddar and the chives with any herbs or cheese you have on hand. Smoked cheeses work especially well with these savory scones.

bacon chive cheddar scones

Bacon Chive Cheddar Scones

Sibby Barrett
Prep Time 10 minutes
Cook Time 18 minutes
chilling time 1 hour
Total Time 1 hour 28 minutes
Course Appetizer, Bread, Breakfast, Brunch
Cuisine American
Servings 8 scones


  • 2 cups flour all purpose
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 /4 cup butter cold, diced into 1/2"
  • 1 cup cheddar cheese diced, about 4 ounces
  • 3/4 cup cream or half and half cold
  • 6 slices bacon cooked crisp, chopped. smoked works well
  • 2 tablespoons fresh chives snipped
  • 1 tablespoon cream or half and half
  • 1/2 teaspoon black pepper freshly ground


  • Line a sheet pan with parchment paper. In a large bowl, combine the dry ingredients: flour, baking powder, sugar and salt. Using a pastry blender, bench cutter or your fingers, work the cold butter pieces into the dry ingredients until mixture resembles coarse crumbs. Add cheese and toss to coat.  Make a well in center of flour mixture; set aside.
     In a glass measuring cup, mix the 3/4 cup cream or half and half, bacon and chives. Add this wet mixture into the center of the flour mixture, scraping the cup well with a rubber spatula to get all of the moisture.  Using the rubber spatula, stir just until moistened. If dough seems too crumbly and dry, add a drizzle of additional cream or half and half until dough comes together.
     Turn dough out onto a double strength sheet of plastic wrap.  Draw sides up around dough into a “kiss” and lightly massage the dough through the wrap to bring the dough together.  Using the plastic wrap, pat the dough into a ¾-1” thick round or square. Transfer wrapped dough to prepared sheet pan.  Chill for at least an hour or overnight.
     Preheat oven to 425º. When ready to bake, cut into eight wedges or 9 squares and space 2” apart. Lightly brush tops with the 1 tablespoon cream or half and half and sprinkle with the black pepper.  Bake for 18-20 minutes or until golden brown.


These freeze well and can be rewarmed straight from the freezer.  
Keyword bacon scones, brunch food, herb scones, make ahead, savory scones, scones