Bacon and Cheese Scones
Tender, flaky scones filled with salty bacon, sharp cheddar cheese, and savory green onion. These delicious scones come together easily and are the perfect side to a creamy bowl of soup, chilli, or stew. Ready in about 30 minutes, they are a quick and easy side dish, and sure to be a crowd pleaser.
These cheddar bacon and onion biscuits are the perfect addition to any meal. Hearty, tender, flaky, and full of savory flavor.
We love serving them with a big bowl of creamy soup like our Cheddar Cauliflower Soup, or Hearty Hamburger Soup.
Biscuits are always a favourite side dish in our house. Mainly because they are easy to prepare and go with just about everything.
While our favorite is always a bowl of stew or soup, like Creamy Tomato Gnocchi Soup, or Instant Pot Cauliflower Soup, they are also the perfect side with meals like baked ham, roasted chicken, or Cast Iron Flank Steak.
They are also great for breakfast with bacon and eggs, or made into breakfast sandwiches with a sausage round.
Scones work well at any meal and are easy to pop into the lunchbox.
This recipe, with the salty bacon, sharp cheddar cheese, and savory onion, makes them ideal for splitting open and topping with butter. Our Roasted Garlic Butter or our Chive Garlic Butter go especially well with these biscuits.
They come together in about 30 minutes and are easy to customize based on what you have on hand. We always cook extra bacon on the weekends for recipes like this, but if you don’t have any ready, you can cook it quickly in the air fryer or use store-bought bacon crumbles. If you don’t have sharp cheddar, you can use whatever you have in the fridge.
They are delicious served warm or cold, and leftovers will keep well for about 3 days in an airtight container.
Ingredients & Substitutions
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
All-purpose flour – All-purpose flour works best for these scones. We highly suggest weighing the flour rather than using a measuring cup for the best results. If you prefer, whole wheat flour may be used, but you may need more liquid, and the texture will be slightly different.
Baking powder – Baking powder is the leavening agent used to give these scones their lift. For best results, make sure your baking powder is fresh.
Butter – We use salted butter in all our recipes, but if you are salt-conscious, you can use unsalted. Please ensure the butter is cold, as this gives the scones a light, flaky texture.
Milk – We use 2% milk in this recipe simply because we always have it in the fridge. But you can use whole milk or skim milk, depending on what you have available. This recipe also works well with buttermilk, which will give the biscuits a slightly tangy flavor. If using a thicker milk or buttermilk, you may need a little more; with thinner milks such as non-fat, you may need a little less.
Cheese – We use sharp cheddar cheese in this recipe, but any cheese will work. You can use milk or medium cheddar, or marble cheese, for a slightly different flavor. You can use shredded Monterey Jack, Swiss, or even creamy cheeses like Gouda. Shredded parmesan is also a good choice and pairs well with the bacon and onions.
Bacon – Cooked, diced bacon in any variety works well for this recipe. We’ve used applewood-smoked, maple bacon, and even low-sodium bacon. You can use thin or thick cut, depending on what you have. We like to cook extra bacon on the weekend to keep for sandwiches or salads, or add to recipes like these scones. Store-bought bacon crumbles also work well if you need a quick substitute.
Onions – Fresh green onions add an extra layer of flavor to these savory scones. When chives are in season and plentiful in the garden, we like to use those. If you don’t like onions, you can leave them out.
Step by Step Instructions
Begin by mixing the flour, baking powder, and salt, then cut the butter into the dry ingredients until it resembles coarse crumbs.
Add the crumbled bacon, shredded cheese, and diced onion and stir to combine.
Add the milk, and stir until the ingredients come together to form a dough.
Roll the dough out on a pastry mat or lightly floured countertop until it is half an inch thick. Fold the dough over and repeat 3 times, then use a biscuit cutter to cut into rounds.
If you want to simplify things, you can form the dough into a circle and use a knife to cut it into wedges.
Place the scones onto a lightly greased baking sheet and bake for 18-20 minutes until risen and golden brown.
Move to a cooling rack to prevent the bottoms from overcooking. Serve as desired.
Storing Cheddar Bacon Biscuits
These tasty biscuits will keep for about three days in an airtight container.
If you need to keep them longer, you can store them in the fridge for about a week or in the freezer for up to 3 months.
More Biscuit and Scone Recipes
Looking for other recipes like this? Try these:
Ingredients
- 2.5 cups (310g) all-purpose flour
- 1 tbsp (15g) baking powder
- 1/2 tsp (2g) salt
- 1/2 cup (110g) cold butter cut into cubes
- 3/4 cup (177ml) 2% milk
- 1 cup (120g) shredded cheddar cheese
- 6-8 slices bacon cooked and chopped
- 3 tbsp sliced green onion
Instructions
- Preheat oven to 400°F and move rack to center of oven.
- In a large bowl, mix the flour, baking powder, and salt.
- Using a pastry blender, cut the cubed butter into the dry ingredients until it resembles coarse crumbs.
- Add the diced bacon, shredded cheese, and onion, and stir to combine.
- Pour the milk into a well in the centre of the dry ingredients.
- Using a wooden spoon, gently stir the mixture until it comes together. If it is too dry, you can add more milk a tablespoon at a time until it comes together.
- Turn the dough onto a lightly floured surface and bring the dough together with your hands. With a rolling pin, roll the dough out to a half-inch thickness. Fold the dough in half and roll again, repeating one more time.
- Cut the scones using a round biscuit cutter, bring the scraps together, and repeat rolling and cutting. If there is a small bit left, you can form a misshapen little scone with your hands. We use a 2.5-inch cutter.
- Alternatively, you can roll the dough into a circle and cut it into wedges with a sharp knife.
- Place the scones on a prepared baking sheet, lightly sprayed with non-stick spray. Leave about 1/4 inch space between the scones.
- Bake for 18-20 minutes until the scones have risen and are golden brown.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
