Super Fluffy Bacon Cheddar Chive Scones

These Bacon Cheddar Chive Scones are fluffy on the inside, crisp on the outside, and stuffed with cheese and bacon. These buttery, flaky, savory scones are the best way to start brunch!

Ok so I love sweets and desserts and all that, but THESE SCONES ARE EVERYTHING. I’m not just saying this to say this, this might be my new favorite recipe on the blog.

These Bacon Cheddar Chive scones are savory, buttery, flaky, soft yet crisp, and filled with my favorite things- bacon and cheese!

Not to mention they aren’t hard to make at all! You don’t need any fancy equipment to make these and they take less than an hour!

If you start your day off with one of these warm, savory scones, you’re gonna have a great day!

Ingredients needed for these bacon cheddar chive scones:

This recipe is your typical scone recipe, but I will point out a few things below:

• Cheese- I used sharp cheddar cheese. Feel free to use your favorite cheddar (or if you prefer another cheese, be my guest)!
• Chives- you can find chives in the produce section of your grocery store. Note that chives are NOT the same thing as green onions, so don’t buy those!
• Bacon- This recipe calls for 1/2 pound of bacon, which is half the package of bacon you typically find in grocery stores. For me, it was about 8 slices.
• Milk- I recommend using whole or 2% milk for this recipe. I did not test this recipe with non-dairy milk.

How to make bacon cheddar chive scones:

step one: make the dough

In a large bowl, mix together the flour, baking powder, salt, and sugar. Add in the cubed butter, which should be cold. Using a pastry cutter or two forks, cut the butter into the flour mixture until you have a crumbly mixture. Mix in the shredded cheese, chives, and crumbled bacon. Pour in the milk and gently mix with a spatula or wooden spoon until dough forms. Don’t over-mix the dough.

step two: shape & cut

Turn the dough out onto a floured surface, and knead with floured hands just a few times to get the crumbs to stick. Shape the dough into an even disc, about 8 inches around. Cut the dough into 8 even triangles and place spread out on the lined baking sheet.

If you find that the chunks of butter in the dough have gotten warm with kneading/shaping the dough, place the baking sheet of scones into your fridge for 15-20 minutes to let them get cold again.

step three: bake

Make the egg wash by whisking together the egg and water. Brush this over the tops of the scones before baking.

Bake scones for 20-25 minutes, until the tops and sides are golden brown. These are best served right out of the oven, so enjoy warm!

Tips for making the best homemade scones

• Use cold butter- or better yet, frozen butter. The colder the butter is, the more flaky texture you will get in your scones.
• Don’t overmix the dough- overmixed scone dough will give you heavy and dense scones, instead of light and flaky.
• Chill the dough if it gets too warm- if you find that mixing the dough and shaping took you a while, and the butter is not longer cold inside the dough, stick it into the fridge for 15-20 minutes to let it cool. You want the butter to be chilled because that is what gives you a flaky scone.
• Enjoy right out of the oven– these scones are best enjoyed right after they are baked!

Storing

While these scones are best served fresh out of the oven, they will stay good for 2-3 days in an airtight container. They can also be frozen for up to 1 month.

I enjoy re-heating my scones to eat them warm, so feel free to pop it into a warm oven to reheat. Microwaving works as well, but it can make your scone soft.

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