Bacon, Cheddar & Green Onion Scones

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!

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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.

Ingredients

• All-purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the scones dense and tough.
• Baking powder — Make sure it isn’t expired or the scones won’t rise properly.
• Salt – I use Kosher salt.
• Sugar – White granulated sugar. Just a small amount balances the savory ingredients.
• Butter – It needs to be cold—straight from the fridge or even frozen. Cold butter creates flaky layers. Warm butter will make the scones dense and greasy.
• Cheddar – Sharp cheddar is best for the flavor. I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.
• Green onions — Finely sliced.
• Bacon – Cook until crisp so it adds crunch, not chewiness.
• Milk – Whole milk works best. Low-fat or skim milk will make the scones less tender.
• Heavy cream – Adds richness and tenderness. Don’t substitute with half-and-half—the scones won’t be as flaky.

How To Make Bacon, Cheddar, Green Onion Scones

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 425°F and lining a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.

Add the cold butter and work it into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with small pieces of butter remaining throughout. Stir in the shredded cheddar cheese, sliced green onions, and crumbled bacon until evenly distributed.

Pour in the heavy cream and milk and stir gently with a wooden spoon until the dough begins to come together. If the dough seems too dry or crumbly, add additional heavy cream, 1 tablespoon at a time, until a shaggy dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Alternatively, shape it into a rectangle if you prefer square scones. Using a sharp knife or bench scraper, cut the dough into 8 wedges or 8 squares.

Transfer the scones to the prepared baking sheet, leaving a little space between them. Brush the tops with the reserved heavy cream to help them develop a beautiful golden-brown finish. Bake until the scones are golden brown on top and cooked through in the center.Remove from the oven and let them cool slightly before serving.

Serve warm and enjoy.

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.

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.