Dinner

Savory Bacon, Cheddar, and Scallion Scones Recipe

ByLily Cross October 27, 2025October 27, 2025

Introduction

These savory scallion scones are flaky, tender, and packed with sharp cheddar, crispy bacon, and fresh green onions. Perfect for breakfast or brunch, they come together quickly and deliver a deliciously satisfying flavor in every bite.

The image shows several triangular scones placed on a white marbled surface covered with brown parchment paper. Each scone has a golden-brown, slightly crispy top with a rough texture dotted with small chunks of browned bits. Inside, the scones have a light beige crumb with visible pieces of green onions and reddish-brown bacon bits scattered throughout. Some green onion slices are garnishing the top of the scones, adding small pops of bright green color. Crumbs and tiny bits of ingredients are scattered around the scones, enhancing the fresh-baked look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons unsalted butter (frozen)
2 cups all-purpose flour
1 cup shredded sharp cheddar cheese
3/4 cup crispy bacon
2/3 cup thinly sliced green onion
4 teaspoons granulated sugar
2 3/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup + 2 tablespoons heavy cream (cold)
1 egg (lightly beaten)
Flaky sea salt (optional)

Instructions

Step 1: Line a baking sheet with parchment paper and set aside.
Step 2: Grate the frozen butter into a bowl and return it to the freezer until ready to use.
Step 3: In a large bowl, combine the flour, grated frozen butter, shredded cheddar, crispy bacon, sliced green onions, sugar, baking powder, salt, garlic powder, and onion powder.
Step 4: Make a well in the center and pour in the cold heavy cream. Gently stir with a spatula until mostly combined, then use your hands to scoop and break up the dough, allowing it to fall through your fingers to hydrate all the dry ingredients evenly. Chill the bowl in the refrigerator for 15 minutes.
Step 5: After chilling, turn the dough onto a lightly floured surface and gently press it into an 8-inch round. Cut the round into 8 equal scones and place them on the parchment-lined baking sheet. Chill the tray in the fridge while preheating the oven to 400°F (205°C).
Step 6: When the oven is preheated, brush the tops of the scones with the beaten egg (or heavy cream) and sprinkle with flaky sea salt if desired. Bake for 15 to 20 minutes until golden brown on top.
Step 7: Remove from the oven and let cool on a wire rack for 10 minutes before serving.

Tips & Variations

Make sure your butter is frozen before grating; this helps create a flaky texture.
For a vegetarian version, omit the bacon and add chopped sun-dried tomatoes or olives.
Use smoked cheddar for an extra depth of flavor.
Chilling the dough before baking improves the scones’ rise and tenderness.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat frozen or stored scones in a 350°F (175°C) oven for 10 minutes or until warmed through to maintain their crisp exterior.

How to Serve

The image shows a close-up view of a golden-brown scone that has a rough, crumbly texture with visible bits of green onion and pieces of bacon inside and on top. The scone is triangular and thick, and it sits on brown parchment paper, with small crumbs scattered around it. More scones with similar color and texture are partially visible around the edges, highlighting the rustic and hearty look of the baked pieces. The background has a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional sea salt in the recipe to avoid an overly salty flavor.

Can I prepare the dough ahead of time?

Absolutely. You can mix and shape the dough, then keep it refrigerated for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if baking directly from the fridge.