Once you try a bite of these Bacon Cheddar Green Onion Scones, you’ll be hooked! The scones are big and fluffy while the mix-ins add incredible flavor that will keep you coming back for more. Best of all, the dough is easy to prep before they bake to glorious golden perfection!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
I first had these Bacon Cheddar Green Onion Scones for breakfast at a quaint historic inn, and I haven’t been able to stop thinking about them since! The first morning, they were so big and fluffy that I was in heaven!
But the second morning, I was disappointed to find the scones were only half the size. When I asked the manager, she apologized and said the kitchen had been running low on scones. Thankfully, they’d just baked a new batch, and she sent us home with a box of scones to enjoy!
I was so hooked that I knew I had to figure out how to make them myself. And once you try a bite of these incredible Bacon Cheddar Scones with Green Onion, you’ll understand why! Let’s get baking.
What you’ll love about Bacon, Cheddar, Green Onion Scones
- The texture is fluffy and oh-so-satisfying.
- Bacon, cheddar, and green onions add an irresistible burst of flavor.
- The dough comes together in just a few easy steps!
INGREDIENTS
- All-purpose flour
- Baking powder — Make sure it isn’t expired
- Salt
- Sugar
- Butter — It needs to be cold.
- Cheddar — Shredded. Sharp cheddar is best for the flavor.
- Green onions — Finely sliced.
- Bacon — Cooked and crumbled.
- Milk
- Heavy cream
How To Make Bacon, Cheddar, Green Onion Scones
- Preheat the oven to 425-F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt, and sugar.
- Work the cold butter into the flour mixture with your fingers until the mixture is crumbly.
- Mix in the shredded cheddar, sliced green onions, and crumbled bacon.
- Add the heavy cream and milk and use a wooden spoon to stir to combine. If the dough is too crumbly, add more heavy cream, 1 tbsp at a time, until the dough is shaggy.
- Form the dough into a circle and cut it into 8 wedges. You can also form it into a rectangle and cut 8 squares.
- Brush the tops with the reserved cream to help the tops brown.
- Bake until golden brown.
Chef Jenn’s Tips
- You can work the butter into the dough with a pastry cutter, your fingers, a fork, or pop the flour, baking powder, salt, sugar, and butter into a food processor and pulse it until it is crumbly.
- Don’t overwork the dough once you’ve added the liquids. Just mix until combined. The dough should be shaggy and slightly tacky but not wet.
- How do you know when scones are cooked? There’s no easy way to tell; I usually insert a knife into the center to look for uncooked batter.
Recommended
MAKE IT A MEAL
Who can resist a gorgeous breakfast or brunch spread? For a hearty meal, pair the Bacon Cheddar Scones with Puff Pastry Sausage Rolls or Ham and Cheese Turnovers. To add a little sweetness, treat yourself to the delicious malty flavor of Pretzel Pancakes or fall-inspired Sweet Potato Pancakes. And, of course, you can never go wrong serving Smoked Candied Bacon!
VARIATIONS
I absolutely love the flavor of these Bacon Cheddar Green Onion Scones, but if you want to play around with ingredients, feel free! You could swap the bacon for diced ham or sausage to mix up the protein. If you want to try another cheese, just make sure it’s something strong like sharp white cheddar. You could also add some minced garlic or other chopped fresh herbs like rosemary, parsley, or basil.
STORAGE
Scones should be stored in an airtight container, and because of the bacon in them, they should be refrigerated. If you want to freeze your scones, make sure you let them fully cool first. After that, place them in a freezer gallon bag or freezer-safe airtight container with a piece of parchment paper between each layer to prevent sticking. They’ll stay fresh for up to 3 months.
Bacon, Cheddar, Green Onion Scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons white sugar
- 1/2 teaspoon salt
- 1/4 cup butter very cold; cubed
- 1 1/2 cups sharp cheddar cheese shredded
- 8 slices bacon cooked and crumbled
- 1/2 cup green onions sliced; white and green parts
- 1/2 cup milk
- 1/4 cup + 2 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 425-F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, sugar, and salt.
- Work the cold butter into the flour mixture with your fingers until the mixture is crumbly.
- Mix in the shredded cheddar, sliced green onions, and crumbled bacon.
- Add the heavy cream and milk and use a wooden spoon to stir to combine. If the dough is too crumbly, add more milk, 1 tbsp at a time, until the dough is shaggy.
- Form the dough into a circle and cut it into 8 wedges. You can also form it into a rectangle and cut 8 squares.
- Brush the tops with the reserved 2 tablespoons of cream to help the tops brown.
- Bake until golden brown; about 20 minutes.
- Serve warm!
Notes
Chef Jenn’s Tips
- You can work the butter into the dough with a pastry cutter, your fingers, a fork, or pop the flour, baking powder, salt, sugar, and butter into a food processor and pulse it until it is crumbly.
- Don’t overwork the dough once you’ve added the liquids. Just mix until combined. The dough should be shaggy and slightly tacky but not wet.
- How do you know when scones are cooked? There’s no easy way to tell; I usually insert a knife into the center to look for uncooked batter.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
