Cheese Bacon Scones

Easy bacon scones with cheddar and spring onions. Light and fluffy on the inside, crisp and crunchy on the outside. Who can resist these cheese and bacon scones? I know I can’t.

With irresistible pieces of crunchy crisp bacon pieces, generous amounts of creamy, milky cheese, combined with the mild tastes of spring onions and buttermilk, what are you waiting for? Make these mouth-watering bites today!

Tips For Making These Bacon Scones

• Use lean bacon and cut it into small dice, then fry until crisp and golden. Allow the bacon to cool completely before adding to the mixture.
• Use cold butter straight from the fridge. Cut the butter into tiny cubes (or grate it) for easy mixing. Use your fingertips to rub the butter into the flour, until it looks crumbly. It doesn’t have to be an even texture, it’s okay if it’s a bit lumpy (like coarse breadcrumbs).
• If you don’t have buttermilk, you can use milk or use one of these buttermilk substitutes or this dry buttermilk powder substitute.
• Finely grate the cheese, it will make mixing and cutting the scone dough easier.
• You can use either salted or unsalted butter.
• There is no need to add salt to this recipe. The bacon, cheese and butter - if your using salted butter, has more than enough salt to flavour these bacon scones.
• Stir buttermilk into the flour mixture until it all just comes together to form a soft dough. Don’t be tempted to knead the scone dough like bread. The less you work it the lighter the scones will be.

• When the dough is rolled to a 1½ cm thickness and cut into 6cm rounds you will get 13 scones. There will be a little piece of dough left over. Shape that into a ball and flatten it to the same thickness as the other scones and bake it with the rest. I like to call this the cooks treat. 😉
• Before baking lightly brush the tops of the scones with a little melted butter or milk.

Once you've tried these savoury scones, try this recipe for eggless scones for an afternoon tea.

Recipe

Cheese and Bacon Scones

Harriet

Warm and freshly baked, these cheese and bacon scones are perfect for an afternoon snack.

5 from 3 votes

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Breakfast, Snacks

Servings 13 scones

Calories 208 kcal

Equipment

• 6 cm (2.36 inches) round cookie butter or glass

Ingredients

  

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• 150 grams (5.29 ounces) bacon rashers excess fat and rind removed
• 310 grams (10.93 ounces) self-raising flour
• ¼ teaspoon (level) baking soda
• 85 grams (2.99 ounces) unsalted butter chilled and cut into cubes
• ½ cup cheddar cheese grated
• ½ cup spring onions finely sliced
• ¾ cup buttermilk or milk
• Extra melted butter or milk for brushing

Instructions

 

Preheat the oven to 180°C (355°F)

• In a fry pan, fry the bacon until crisp and golden and cut into tiny pieces.
• Combine the flour, baking soda and butter in a large mixing bowl. Use your finger tips to work the butter into the flour, until it resembles fine breadcrumbs.
• Mix in the bacon, cheese and spring onions.
• Gently mix in buttermilk to form a soft dough.
• Tip the mixture onto a lightly floured work bench. Give a quick knead to bring everything together.
• Roll the dough out on a floured work bench, so that it is about 1 ½ cm (0.60 inches) thick. Using a 6 cm (2.36 inches) cookie cutter dusted in flour, cut dough into shapes. Place onto baking trays lined with baking paper.
• Then, lightly brush the tops of the scones with melted butter.
• Place in the oven and bake for 20 – 25 minutes until golden brown and cooked through.
• Remove from the oven and allow to cool on wire racks.
• Serve the scones warm with extra butter and cheese.

Nutrition

Serving: 1sconeCalories: 208kcalCarbohydrates: 18gProtein: 6gFat: 12gSaturated Fat: 6gCholesterol: 28mgSodium: 146mgPotassium: 80mgFiber: 1gSugar: 1gVitamin A: 272IUVitamin C: 1mgCalcium: 55mgIron: 1mg

Keyword comfort food, finger food, party food, recipe with bacon, savoury agternoon tea ideas, savoury snack

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