Bacon Cheddar Chive Scones – Flaky 55-Minute Brunch

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.

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.

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

Frequently Asked Questions

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.

★★★★½ 4.8 (213 ratings)

15 minPrep time35 minCook time6Servings412 kcalCalories

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🧂 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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).
8. 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.

👨‍🍳 Chef's Note: For the flakiest results, use frozen grated butter and work quickly so the dough stays cold from the bowl to the oven.

Servings: 6

Cuisine: American

Course: Breakfast

Nutrition (per serving): 412 kcal · 15g protein · 34g carbs · 24g fat