If you’re looking for a savory scone recipe then you need to make these Bacon Cheddar Scones! They’re made with buttermilk and so delicious.
We Love Savory Scones
Team Cheese Knees = team savory and this savory scone recipe has been a recipe we’ve wanted to develop for years!
Well, it’s finally here and we’re excited to introduce you to this Bacon Cheddar Scone. It’s savory, buttery, and cheesy all at the same time.
Oh, and bacon. This scone deserved bacon.
Why you’ll love it!
- <10 ingredients
- Simple flavors
- Savory breakfast or yummy side
How to Make Savory Scones
Add flour, baking powder, salt, and sugar into a large bowl.
Grate the cold butter into the bowl and use a fork or dough cutter to cut it into the flour.
Add bacon, cheddar, and chives into the bowl and mix.
Add buttermilk into the mixture and mix together using a dough hook or spatula until it becomes homogenous. The dough should be a bit crumbly but should hold together.
Form Disc & Slice
Transfer the dough onto a floured surface and form it into a 7-inch disc. Slice it into 8 wedges and transfer the scones onto a lined baking sheet.
Freeze scones for 10 minutes.
Bake at 400ºF for 20-22 minutes or until golden brown.
Top Tips for Making Scones
- Make sure to use extra cold butter.
- Don’t mix the dough with your hands! Why? Using your hands will warm the butter and you want to make sure the butter stays nice and cold. So, use a spatula or dough hook.
- Make sure to freeze the dough. This will make sure the butter stays cold so that your scones end up nice and fluffy.
What to Pair Savory Scones With
Make sure to let your scones cool completely. Then, transfer them into an airtight container and store them in a cool, dark place. Will last for up to 3 days.
- 6 slices cooked bacon minced into bacon bits (~½ cup)
- ¼ cup minced chives
- 1 cup diced cheddar cheese
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup sugar
- 4 tablespoons cold butter grated
- 1 cup buttermilk*
- In a large bowl combine flour, baking powder, salt, and sugar and lightly whisk.
- Grate cold butter into the bowl and cut in with a fork or dough cutter. Work the butter in until it resembles coarse crumbs.
- Next add in the bacon, cheddar, and chives. Stir to combine.
- Pour in the buttermilk into the bowl and mix all the ingredients together until they become homogeneous. It is ok if the scone dough is a bit crumbly, as long as when you form the dough later, it comes together. If the dough is too dry and not forming a ball at all add more buttermilk 1 tablespoon at a time.
- Transfer the dough onto a floured surface. Press firmly to form a 7” disc about ½” high.
- Slice the dough into 8 wedges and then place them onto a greased baking sheet so that they aren’t touching.
- Put the tray of scones into the freezer for 10 minutes and preheat the oven to 400ºF degrees.
- Bake for 20-22 minutes or until the scones are a light golden brown on the top.
- Let the scones cool for 5 minutes before transferring to a cooling rack to cool completely.
Tips & Notes
- Buttermilk- if the dough is too dry and not forming a ball at all add more buttermilk 1 tablespoon at a time.
- You want to start with extra cold butter, I throw mine in the freezer while I prepare the other ingredients.
- Don’t mix with your hands because you want the butter to stay cold. The heat from your hands melts the butter.
- Use a spatula or a dough hook.
- Don’t skip freezing the dough first, this ensures that the butter stays cold and the scones will stay fluffy rather than flat.