Bacon Cheddar Chive Scones

Let me tell you about these scones

The first time I baked Bacon Cheddar Chive Scones, I ate one too hot and burned the roof of my mouth, and honestly I would do it again. They taste like Saturday mornings feel. My neighbor once popped by while they were cooling, said she was just returning a book, and somehow left with three scones and my good Tupperware. I still have not seen that container, but I am not mad about it.

Anyway. These are savory, buttery, a little cheeky with the chives. They come together fast if your butter is very cold and your oven is ready to go. And if you sneak a tiny crumble of bacon while you mix, I will not tell. Actually, I find it works better if you do. On second thought, that is just me being snacky.

Quick digression that does not help at all. I once named a houseplant Cheddar. It did not thrive. The scones did, though.

Why I keep making them

I make this on busy mornings when I want something warm and savory but do not want to fuss with a skillet. My family goes a bit wild for these because the edges are crisp, the centers are soft, and there is bacon in every bite. I used to think scones were fussy, but they are not, they are just particular about cold butter. The only tiny frustration I had was spreading scones when I rushed chilling the dough, which I fixed by, well, not rushing that bit.

They also travel well for soccer sidelines, and if I am feeling extra I split one and stuff it with scrambled eggs. Is that over the top. Probably. Do I do it anyway. Yes.

What you need, give or take

• All purpose flour: 2 and 1 half cups, about 300 g
• Baking powder: 1 tablespoon
• Fine salt: 3 fourths teaspoon, go lighter if your bacon is very salty
• Black pepper: 1 half teaspoon, plus a pinch for the top
• Sugar: 1 teaspoon, optional but I like the balance
• Cold unsalted butter: 8 tablespoons, 113 g, cut into small cubes
• Sharp cheddar, freshly grated: about 1 cup, 100 to 120 g. My grandmother always insisted on Brand X, but honestly any decent cheddar works fine
• Crisp bacon, crumbled: 5 to 6 slices, roughly 3 fourths cup. If I am in a hurry I sometimes use good quality bacon bits and it is fine
• Fresh chives, minced: 1 fourth cup. Scallions work if that is what you have
• Buttermilk: 3 fourths cup, plus a splash for brushing. No buttermilk. A mix of milk with a spoon of lemon juice gets you close. Or check this handy guide
• Egg: 1 large, lightly beaten

If you prefer cream scones, swap the buttermilk and egg for about 1 cup heavy cream and a wee bit more flour. It works, it is just a touch richer.

How I throw it together

1. Heat your oven to 400 F or about 200 C. Line a baking sheet with parchment. If I remember, I pop the tray into the fridge so it is cold when the dough hits it.
2. Cook the bacon until crisp. I like the oven method for no splatter. Here is a clear walk through if you want it: bacon in the oven. Let cool, then crumble.
3. In a big bowl, whisk the flour, baking powder, salt, pepper, and sugar. No need to overthink this, just combine well.
4. Toss in the cold butter. Cut it in with a pastry blender until you have pea sized bits. A few chickpea sized bits are fine too; they make lovely pockets. No blender. Two forks or your fingertips work, just keep it cold.
5. Fold in the cheddar, bacon, and chives. This is where I usually sneak a taste. Do not worry if it looks a bit messy right now, it always does.
6. Whisk the buttermilk and egg together, pour over the dry mix, and gently stir with a fork until a shaggy dough forms. If it seems dry, drizzle in a tablespoon more buttermilk. It should feel slightly tacky, not wet.
7. Tip the dough onto a lightly floured counter. Bring it together with your hands, then pat into a round about 1 inch thick. Try not to knead, we are just persuading it to behave.
8. Cut into 8 wedges, or press and stamp circles with a cutter. Circles bake a tad faster, wedges look rustic. Your call.
9. Transfer to the cold lined sheet. Brush the tops with a little buttermilk and add a tiny sprinkle of pepper or extra cheese if you like. Slide the sheet into the freezer for 10 minutes while the oven finishes heating. This pause helps prevent spreading.
10. Bake 15 to 20 minutes, until deeply golden at the edges and the bottoms sound hollow when tapped. Rotate the tray once if your oven has hot spots. Pull it when its just right for you.
11. Cool on the sheet for 5 minutes, then move to a rack. Try not to eat one immediately like I do, but I will not judge if you do.

Little notes from my messy counter

• If the dough cracks when you pat it out, just press the edges together. No biggie.
• Pre shredded cheese is convenient, but it can be a bit dry. Freshly grated melts in more nicely, at least in my kitchen.
• Buttermilk thickness varies. Start with 3 fourths cup, then add a splash if the dough looks floury in spots.
• I think the flavor blooms after the scones cool. I even prefer one the next day with coffee, though around here they rarely make it that long.
• Curious about technique. The folks at King Arthur Baking explain scone science in a super approachable way, which I love.

Things I have tried

• Jalapeño corn version: add a small chopped jalapeño and a handful of corn kernels. Very good with chili.
• Gruyere and thyme: swap the cheddar for gruyere, and add a teaspoon chopped thyme. Fancy vibes with soup.
• Maple pepper bacon: brush the tops with a whisper of maple before baking and grind black pepper over. Sweet savory magic.
• The one that flopped: I once added way too much cream thinking more is more; they puddled and baked up heavy. Lesson learned.

About the gear

A pastry blender feels essential to me for quick butter cutting, it just makes life easier. But if you do not have one, two forks or even your fingertips are fine, just work quickly so the butter stays cold. A bench scraper is handy for tidying the dough and lifting wedges. No scraper. Use a butter knife, it is grand.

Stashing leftovers

Store cooled scones in an airtight container at room temp for up to 2 days, or in the fridge for 3. Rewarm in a 300 F oven for about 8 minutes to crisp the edges again. They also freeze beautifully. Freeze unbaked wedges on a tray, then bag them. Bake straight form frozen, adding about 3 to 5 minutes. Though honestly, in my house it never lasts more than a day.

How we serve them around here

I like a warm scone split with a swipe of soft butter and a few extra chives. My crew loves them next to scrambled eggs or a big salad at lunch. On Sundays, we do a little brunch board with fruit, jam, and these scones taking center stage like the confident little triangles they are.

Pro tips I learned the slightly hard way

• I once tried rushing the chill step and regretted it because the butter softened and the scones spread. Ten minutes in the freezer makes a difference.
• I also overmixed once and got tough scones. Stop when the dough comes together with a few floury bits, those bake out.
• Rotate the pan halfway if your oven runs hot on one side. I kept getting one pale corner until I started doing that.
• Use very cold butter. I sometimes grate a frozen stick on the box grater for even crumbs, then I feel very clever.

Questions folks keep asking me

Can I use cream instead of buttermilk. Yes. Use about 1 cup heavy cream, skip the egg, and keep an eye on texture. You might add a pinch of baking soda if you want extra lift, but it is not essential.

Can I skip the bacon for a veggie version. Absolutely. Try roasted mushrooms or sun dried tomatoes for that savory oomph. Add a pinch more salt if you remove the bacon.

Do I really need to chill the dough. Need is a strong word. But if you want sharp edges and tall lift, that short chill helps, especially on warm days.

Self rising flour, will that work. It can. Use 2 and 1 half cups self rising flour, omit the baking powder and reduce the salt to a small pinch. The texture is a touch softer.

Why are my scones tough. Usually overmixing or too much flour. Measure lightly, mix gently, and keep the butter cold. Also, do not add extra flour when shaping unless it is sticky.

Can I make them ahead. Yes. Shape, freeze on a sheet, then bag. Bake from frozen. Add a few minutes and watch for color and that toasty cheese aroma. Oh, and brush tops with cream or milk before they hit the oven for a nice sheen.

What if I do not have parchment. Grease the sheet lightly, or bake on a silicone mat. I have also done it straight on an ungreased cast iron skillet and it worked a treat.