Bacon Cheddar Scones

Flaky, buttery scones flecked with bits of tangy cheddar and crisp bacon.

  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 7 large scones 1x


  • 5 strips bacon
  • 10 5/8 ounces (2 1/2 cups, spoon and level) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces (1/2 cup) salted butter, frozen and cubed
  • 3 1/4 ounces (1 cup) shredded cheddar cheese (I used medium cheddar)
  • 7 1/2 ounces (7/8 cup) low fat buttermilk
  • 1/2 ounce (1 tablespoon) salted butter, melted, for brushing


  1. Line a baking sheet with parchment paper.
  2. Heat a large skillet over medium heat. Add bacon and cook for 2-3 minutes on each side, until edges are crisp. Set aside on a paper towel to cool. Pour bacon fat into a small bowl and reserve for brushing scones.
  3. In a large bowl, whisk together the flour, baking powder, and salt. Cut in butter with a pastry cutter until no large pieces remain. Chop bacon and add to flour mixture along with shredded cheese. Toss in until evenly dispersed.
  4. Add buttermilk to dry ingredients and fold in until a dough begins to form. Finish gently kneading ingredients together by hand into a single ball of dough, adding a bit more buttermilk if needed - be careful not to overwork.
  5. Pat dough into a flat disc, about 3/4”-1” thick, on prepared baking sheet. Freeze for 1 hour.
  6. Use a floured 2 3/4”-round biscuit cutter to cut dough into individual scones. Continue to knead scraps, flatten into a disc, and cut until all dough has been used. Spread scones apart on prepared baking sheet and return to freezer while preheating oven to 400ºF.*
  7. Whisk melted butter into reserved bacon fat. Just before baking, brush tops of scones with butter mixture. Bake in preheated oven for 15-17 minutes, until a toothpick inserted into the center of one of the scones comes out clean. Transfer to a wire rack to cool briefly before serving. Store leftovers at room temperature in an airtight container or zip-top bag.


*If you want to bake the scones more than a few hours after prepping the dough, take them out of the freezer after 1 hour, cut as described, and return to freezer until firm. Then, transfer to a freezer-safe bag or container to store until ready to bake. Remove from freezer to thaw slightly while oven is preheating. Baking time may need to be increased; simply bake until a toothpick inserted into the center comes out clean.