Bacon Cheddar Chives Scones - Rich and buttery savory scones loaded with crispy bacon, sharp cheddar and fresh chives! Cutting in cold butter guarantees a tender and flakey scone with crisp edges. These irresistible scones are the perfect addition to your next brunch!
My boyfriend and I were on holiday in Vancouver, Canada a few years ago and we had this amazing savory scone at a wonderful bakery called Purebread. When we got home, we could not stop thinking about it. I scoured the internet and came across King Arthur's Bacon Cheddar Chive Scone recipe and this was IT! I'm excited to share this delicious recipe with you. I have modified it slightly.
Ingredients for Bacon Cheddar Chive Scones
- All-Purpose Flour - I recommend using a high quality flour such as King Arthur flour.
- Baking Powder - Will help the scones puff and rise.
- Sugar - Just a bit for balance and to help the scones brown.
- Salt - Just a tiny bit for flavor.
- Unsalted Butter - You'll want to make sure your butter is really cold.
- Cheddar - I like to use sharp cheddar for the recipe. I recommend purchasing blocks of cheddar and shredding it yourself.
- Bacon - You can swap it out for ham or omit it completely.
- Chives - If you are unable to find chives, you can use the green part of scallions.
- Heavy Cream - Makes it tender and rich.
Instructions for Bacon Cheddar Chive Scones
Detailed instructions are in the recipe card below!
Step 1 - Combine flour, baking powder, sugar and salt in a large bowl. Next, add cold cubed butter.
Step 2 - With a pastry cutter or a fork, cut the butter into the flour. The mixture will be crumbly with uneven chunks of butter.
Step 3 - Add cheddar cheese, bacon and chives and combine evenly.
Step 4 - Add ¾ cup of the cold heavy cream and mix to combine. Try squeezing the dough together. If the dough does not hold together, add the remaining cream or more if needed.
Step 5 - Transfer the shaggy dough directly onto a lined baking sheet. Bring the dough together and form into a 7-inch (17 cm) disc.
Step 6 - Cut into 8 equal pieces and separate as pictured below. Brush the tops of each scone with heavy cream and place into the freezer for about 15 minutes. Preheat the oven to 425ºF (218ºC) and bake for 20 to 24 minutes.
Serve warm and enjoy!
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📖 Recipe
Bacon Cheddar Chive Scones
INGREDIENTS
- 2 Cups (240g) All-Purpose Flour
- ½ teaspoon Salt
- 1 Tbsp Baking Powder
- 1 tablespoon White Sugar
- 6 Tbsps (84g) Unsalted Butter cold
- 1 Cup (113g) Cheddar Cheese very coarsely grated or diced
- ⅓ Cup (14g) Chopped Fresh Chives or ⅓ Cup (21g) Finely Diced Scallion Tops
- 8 Ounces (227g) Bacon, cooked, cooled, and crumbled (about 1 cup 72 g cooked)
- ¾ Cup + 2 Tbsps (198g) Heavy Cream, or enough to make the dough cohesive
Instructions
- Place uncooked bacon on a lined baking sheet and bake at 400ºF (204ºC) for 22 to 25 minutes. Drain, cool and crumble into small pieces and set aside.
- Shred cheddar cheese and set aside.
- Finely chop your chives or scallion and set aside.
- In a large bowl, combine flour, baking powder, sugar and salt.
- Add cold cubed butter. With a pastry cutter or fork, cut the butter into the flour. The mixture will be crumbly with uneven chunks of butter.
- Add cheddar cheese, bacon and chives and combine evenly.
- Add ¾ cup of the cold heavy cream and mix to combine. Try squeezing the dough together. If the dough does not hold together, add the remaining 2 tbsps or more if needed.
- Transfer the shaggy dough directly onto a lined baking sheet. Bring the dough together and form into a 7-inch (17 cm) disc. Cut into 8 equal pieces, separating the scones and brush with heavy cream. Place tray of scones into the freezer for about 15 minutes.
- Meanwhile, preheat the oven to 425ºF (218ºC). Bake for 20 to 24 minutes. Serve warm and enjoy!
Notes
- Store in an airtight container at room temperature for 3 days or longer in the fridge.
- I like to warm up leftovers in the toaster oven.
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