Go Back Email Link
+ servings

Bacon Cheddar Chive Scone Recipe

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!
Course Breakfast, Brunch
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings
Calories 615kcal
Cost $5


  • 3 cups all-purpose flour spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon granulated sugar
  • ½ cup unsalted butter cold and cubed
  • 1 cup shredded cheddar cheese
  • cup chopped chives
  • ½ pound bacon cooked and crumbled
  • 1 cup whole milk
  • 1 egg
  • 1 tablespoon water


How to cook bacon

  • Two ways you can cook your bacon: you can either pan fry them, or bake them in the oven. To make in the oven, preheat oven to 400° F. Line a baking sheet with tinfoil and lay bacon strips evenly across. Bake for 15-20 minutes, until crispy. Remove and let drain on a paper towel-lined plate. Crumble once cooled.

Make scones

  • Preheat oven to 375° F. Line a baking sheet with parchment paper and set aside.
  • 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 overmix the dough.
  • 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 them 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.
  • 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!


  • 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!


Calories: 615kcal | Carbohydrates: 39g | Protein: 10g | Fat: 46g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 604mg | Potassium: 121mg | Fiber: 1g | Sugar: 3g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 240mg | Iron: 3mg