These bacon cheddar chive scones are the savory answer to your weekend baking routine. Cold cubed butter gets rubbed into flour until it looks like coarse crumbs, then crispy bacon, sharp cheddar and snipped chives fold in for a scone that is tender inside and golden outside.
The trick is keeping everything cold and handling the dough as little as possible. A quick fold gives you those flaky layers you would expect from a biscuit, while a brush of buttermilk and a crack of black pepper on top makes them look bakery-worthy.
They are perfect for brunch, a soup side, or a make-ahead breakfast you can freeze and reheat on busy mornings.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour, plus extra for dusting
All-purpose flour gives the right tenderness; swap in 1 cup whole wheat for a nuttier, denser scone and add 1 extra tablespoon buttermilk.
1 tablespoon baking powder
Fresh baking powder is essential for lift; check the date and replace if older than six months.
1/2 teaspoon fine sea salt
Fine sea salt dissolves evenly; if using kosher salt, use 3/4 teaspoon instead.
1/2 teaspoon freshly cracked black pepper
Freshly cracked pepper tastes brighter; pre-ground works but use a slightly heaping measure.
8 tablespoons (113g) cold unsalted butter, cut into 1/2-inch cubes
Keep the butter fridge-cold; frozen butter grated on a box grater works even better for flakiness.
6 slices (170g) thick-cut bacon, cooked crisp and chopped
Thick-cut bacon gives meaty bites; turkey bacon works but add 1 teaspoon olive oil to the pan.
1 1/4 cups (140g) shredded sharp cheddar cheese
Sharp cheddar adds tang; white cheddar or a smoked gouda blend are great swaps, but avoid pre-shredded cheese coated in starch.
3 tablespoons fresh chives, finely snipped
Snipped chives stay bright; freeze-dried chives work in a pinch, or use 2 tablespoons finely chopped scallion greens.
3/4 cup (180ml) cold buttermilk, plus 2 tablespoons for brushing
Cold buttermilk keeps the dough from spreading; make your own with 3/4 cup milk plus 1 tablespoon lemon juice rested 5 minutes.
Tips & Tricks
Do not overwork the dough
Stop mixing the moment the flour disappears, because extra kneading develops gluten and makes the scones tough and bready.
Keep everything cold
Chill the bowl, butter and buttermilk, and pop the shaped dough in the freezer for 10 minutes before baking so the butter stays in distinct pieces and creates steam pockets.
Pat, do not roll
Pat the dough into a 1-inch-thick round with your hands rather than rolling it, which compresses the layers and prevents flaky lift.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cook the bacon in a skillet over medium heat until crisp, about 8 minutes, then drain on paper towels and chop.
2. Whisk dry ingredients
In a large chilled bowl, whisk together the flour, baking powder, salt and black pepper until evenly combined. Whisking first prevents pockets of baking powder and keeps the scones from tasting bitter.
3. Cut in cold butter
Add the cold cubed butter and toss to coat, then rub it in with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with a few pea-sized butter pieces remaining. Those larger butter pieces are what create flaky layers.
4. Fold in mix-ins
Stir in the chopped bacon, shredded cheddar and snipped chives until evenly distributed, then make a well in the center and pour in 3/4 cup cold buttermilk. Stir with a fork just until the dough comes together and no dry flour remains.
5. Shape the dough
Turn the dough onto a lightly floured surface and pat it into a 1-inch-thick round, about 7 inches across. Fold the round in thirds like a letter, then pat it back into a 7-inch round and cut into 6 wedges with a bench scraper.
6. Chill the wedges
Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart, and freeze for 10 minutes. This brief chill firms the butter so the scones hold their shape and rise tall.
7. Brush and bake
Brush the tops with the remaining 2 tablespoons buttermilk and bake at 400°F (200°C) for 20 to 24 minutes, until the tops are deep golden brown and the edges feel firm. A thermometer inserted into the center should read 200°F (93°C).
8. Cool and serve
Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm, or cool completely before storing.
Delicious Variations
Jalapeño Cheddar
Swap the chives for 2 tablespoons minced pickled jalapeños and add 1/4 teaspoon smoked paprika to the dry mix for a spicy kick.
Ham and Gruyère
Replace the bacon with 6 ounces diced ham and use shredded Gruyère for a nutty, French-inspired version.
Sun-Dried Tomato and Feta
Use 1/3 cup chopped sun-dried tomatoes and 4 ounces crumbled feta in place of the bacon and cheddar for a Mediterranean twist.
How to Store Bacon Cheddar Chive Scones
Refrigerator
Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezer
Wrap each cooled scone tightly in plastic wrap and freeze in a zip-top bag for up to 2 months; freeze unbaked wedges the same way and bake from frozen, adding 3 to 4 minutes.
Reheating
Reheat in a 350°F (175°C) oven for 5 to 7 minutes, or microwave for 20 to 30 seconds, until warmed through and the cheese softens.
Frequently Asked Questions
Q: Can I make bacon cheddar chive scones ahead of time?
Yes, you can shape the dough, cut the wedges and refrigerate them overnight before baking. Bake straight from the fridge the next morning, adding 2 to 3 minutes to the bake time.
Q: Why are my scones dry and crumbly?
Overmeasuring flour is the most common cause of dry scones, so weigh your flour or spoon it into the cup and level it off. Handle the dough gently and pull it together while it still looks slightly shaggy.
Q: Can I use milk instead of buttermilk?
Yes, but buttermilk gives a tangier flavor and more tender crumb, so make a quick substitute by stirring 1 tablespoon lemon juice into 3/4 cup milk and letting it sit 5 minutes. Cold milk straight from the fridge also works in a pinch.
Q: How do I know when the scones are fully baked?
The tops should be deep golden brown and the edges firm to the touch, with an internal temperature of about 200°F (93°C). If the tops brown too fast, tent them loosely with foil for the last 5 minutes.
Q: Can I freeze the unbaked dough?
Yes, freeze the cut wedges on a tray until solid, then transfer to a zip-top bag for up to 2 months. Bake from frozen at 400°F (200°C) for 24 to 28 minutes, until golden and cooked through.
Bake a batch this weekend and let me know how they turn out in the comments. If you love savory bakes, try these scones alongside a bowl of tomato soup and share your favorite variation.
Bacon Cheddar Chive Scones
Bacon cheddar chive scones are buttery, flaky savory scones loaded with crispy bacon, sharp cheddar and fresh chives, ready in under an hour.
🧂 Ingredients
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 8 tablespoons (113g) cold unsalted butter, cut into 1/2-inch cubes
- 6 slices (170g) thick-cut bacon, cooked crisp and chopped
- 1 1/4 cups (140g) shredded sharp cheddar cheese
- 3 tablespoons fresh chives, finely snipped
- 3/4 cup (180ml) cold buttermilk, plus 2 tablespoons for brushing
📋 Instructions
- 1Preheat and prep — Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cook the bacon in a skillet over medium heat until crisp, about 8 minutes, then drain on paper towels and chop.
- 2Whisk dry ingredients — In a large chilled bowl, whisk together the flour, baking powder, salt and black pepper until evenly combined. Whisking first prevents pockets of baking powder and keeps the scones from tasting bitter.
- 3Cut in cold butter — Add the cold cubed butter and toss to coat, then rub it in with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with a few pea-sized butter pieces remaining. Those larger butter pieces are what create flaky layers.
- 4Fold in mix-ins — Stir in the chopped bacon, shredded cheddar and snipped chives until evenly distributed, then make a well in the center and pour in 3/4 cup cold buttermilk. Stir with a fork just until the dough comes together and no dry flour remains.
- 5Shape the dough — Turn the dough onto a lightly floured surface and pat it into a 1-inch-thick round, about 7 inches across. Fold the round in thirds like a letter, then pat it back into a 7-inch round and cut into 6 wedges with a bench scraper.
- 6Chill the wedges — Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart, and freeze for 10 minutes. This brief chill firms the butter so the scones hold their shape and rise tall.
- 7Brush and bake — Brush the tops with the remaining 2 tablespoons buttermilk and bake at 400°F (200°C) for 20 to 24 minutes, until the tops are deep golden brown and the edges feel firm. A thermometer inserted into the center should read 200°F (93°C).
- 8Cool and serve — Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm, or cool completely before storing.