Easy Cheese and Bacon Scones Recipe (2024)

Jump to Recipe Print Recipe

Crispy bits of bacon, grated mature Cheddar cheese, finely chopped spring onion, soured cream and some red chilli make these savoury cheese and bacon scones a perfect accompaniment to corn chowder.

My eldest son works in a local cafe. This means, sometimes, he comes home from work at the end of the day with leftover food that hasn’t been sold. Soups, scones and muffins usually. Perks of the job, we like to think, and we’ll miss these little treats when he moves out next week (yes, my eldest baby is moving into his own house – let the empty nest syndrome commence!).

A few weeks ago he came home with a rather large tub of leftover corn chowder, which I portioned up into servings and froze for use at a later date.

Corn chowder, as filling as it is, isn’t a complete meal unless served with a carbohydrate side of some sort, and so these bacon and cheese scones were created. Inspiration was drawn by bits and bobs I found in the fridge and freezer; a couple of rashers of bacon, leftover soured cream from taco night, a few sad spring onions at the bottom of the vegetable crisper and, as an afterthought, a little bit of fresh red chilli pepper for a kick. I confess I’m rather proud of these scones; they taste fantastic!

As an aside, I feel I ought to mention one of my not-so-secret tricks to getting perfectly risen scones (and bread, and pizza with the best crispy base) – my pizza steel.

I was sent a pizza steel for review over a year ago, and I confess it’s since become one of the most used items in my kitchen. The Pizza Steel is a large, indestructible, rectangular piece of steel that stores heat energy. Simply pop it into the oven as it preheats, and then use a pizza peel to slide your scones, bread or pizza directly onto the preheated pizza steel (on a piece of baking paper). The hot base means your scones will cook from the bottom and the top, rising wonderfully and taking less time overall to cook. It’s completely revolutionised my home baking.


  • bacon! two rashers of good quality smoked back bacon will work. Mine came from the Anderson Butchers.
  • a strong flavoured cheese like mature cheddar or Red Leicester
  • soured cream
  • butter
  • full-fat milk – we use milk from the local Shetland Farm Dairies
  • a few spring onions, chopped as finely as you can get them
  • plain flour – the Voe Bakery in Shetland do a lovely flour blend
  • baking powder
  • sea salt – I used Shetland sea salt
  • red chilli pepper, finely chopped – Turriefield in Sandness grow a fiery variety
  • a beaten egg to glaze – mine came from a croft on the island of Bressay


Step 1: Fry your bacon. Pop a non-stick pan onto your hob and put the bacon into it, cut into small half centimetre sized pieces, while it’s still cold. As the pan heats the bacon fat will melt, and you’ll end up with gorgeously crisp bacon bits. Drain on a paper towel.

Step 2: Put the flour, baking powder and salt into a large mixing bowl and rub the butter and grated cheese into it until it resembles coarse breadcrumbs.

Step 3: Add the soured cream along with the bacon, chopped chilli, spring onion and a little milk. Stir with a wooden spoon until a dough begins to form, adding enough milk to make a soft, pliable dough.

Step 4: Roll out the dough to a thickness of one inch, and cut with a 2.5-inch fluted cutter.

Step 5: Brush the scones with beaten egg, sprinkle with a little extra grated cheese and bake in the centre of the oven for 12-15 minutes.

If these scones aren’t quite what you’re looking for you might be interested in Camilla’s cheese, ham & potato sconesor Claire’s wild garlic tattie scones(as an aside, did you know wild garlic grows here in Shetland? You can find it in the lower wooded area in Kergord!). Jacqueline’s cheese scones might be more to your liking, or perhaps Grace’s cheese scones with Grana Padano and Prosciutto di San Daniele. Janice has a recipe for cheese and chive scones with marjoram and marigold cream cheesewhile Helen’s polenta and cheese scones would make a rather fabulous corn chowder accompaniment. Lastly, Choclette has created these brie and chive sconeswith spelt flour.

What do you like to serve with your corn chowder? Let me know in the comments!

Easy Cheese and Bacon Scones Recipe (6)

Easy Cheese and Bacon Scones Recipe

Crispy bits of bacon, grated mature Cheddar cheese, finely chopped spring onion, soured cream and some red chilli make these savoury scones a perfect accompaniment to corn chowder.

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 12 scones

Calories: 169kcal

Author: Elizabeth


Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat oven to 220 C/ 200 C fan/ 425 F.

  • Add the bacon to a cold, non-stick pan and turn the heat on medium high. As the pan heats the bacon fat will melt, stir until it has browned and crisped evenly all over. Drain on paper towel while you prepare the remaining ingredients.

  • Place the flour, baking powder, salt, butter and 30 grams of cheddar cheese into a large mixing bowl. Rub together with your hands until the mixture resembles coarse breadcrumbs.

  • Add the soured cream, bacon, spring onions, chilli and 2 tbsp of the milk. Stir well, adding more milk to make a soft dough.

  • Turn out onto a lightly floured surface and knead for 30 seconds until smooth. Roll out 1 inch thick and cut into circles with a 2.5 inch fluted biscuit cutter.

  • Glaze with the beaten egg and sprinkle a little grated mature cheddar on the top of each scone.

  • Bake in the centre of the oven for 12-15 minutes, until golden. Transfer to a wire rack to cool completely.


Food waste prevention tip: freeze leftover bacon. You can chop it into pieces and cook from frozen when needed.


Calories: 169kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 178mg | Potassium: 63mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 250IU | Vitamin C: 1.7mg | Calcium: 80mg | Iron: 1.4mg

[amazon_link asins=’B00VF6LSSQ,B074TZ649S’ template=’ProductCarousel’ store=’elizskitcdiar-21′ marketplace=’UK’ link_id=’9e5bc6d2-3a41-11e8-ab81-15f8f610d826′]


Have you made this recipe?

Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share onInstagram and Twitter. It would make my day to see your creations!


Easy Cheese and Bacon Scones Recipe (2024)


What is the secret to making good scones? ›

Baking tips for making the perfect scones

The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones
  1. Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
  2. Only using all-purpose flour. ...
  3. Overmixing the dough. ...
  4. Not chilling the dough before baking. ...
  5. Baking them ahead of time.
May 1, 2019

What is better for scones buttermilk or heavy cream? ›

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

What type of flour is best for scones? ›

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

Should you chill scone dough before baking? ›

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

How do you make scones rise higher? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

Why are my cheese scones GREY inside? ›

The grey in the middle is where the dough has become much more dense because the gluten was overdeveloped. This tends to happen when a dough is overworked, handling it/mixing it less should help next time.

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

Should butter be cold or softened for scones? ›

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

How thick should you roll out scone dough? ›

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

What is the difference between a scone and a shortcake? ›

But shortcakes don't share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That's because shortcake recipes call for eggs and use more sugar. That's what makes them unique! This gives the shortcake a sweet taste and tight crumb—perfect for soaking up the juices from the fruit topping.

Why do you grate butter for scones? ›

With the frozen, grated method, you're only increasing the payoff. “Distributing the fat throughout the dry ingredients creates the lighter, flaky textures in the final baked goods.

Why do my scones fall apart when I cut them? ›

Why are my scones too crumbly? The liquid that you add after adding the butter is required to keep the whole dough together. If there's not enough water to keep the dough together, it will fall apart too easily and it will be very hard to bring it all together.

Why did butter leak out of scones? ›

Make sure your butter and liquid ingredients are cold, too. If the butter is soft when your scones enter the oven, it will leak out, taking your scone's moisture with it. And don't forget to use high-quality flour, which will give you consistent results, great flavor, and the structure needed for a good rise.

Why are my scones not light and fluffy? ›

Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.

Why do my scones spread out and not rise? ›

The most likely reason I can think of is that you omitted the leavening, or what you used was flat. Another reason might be that your dough was too warm when you baked it, so it spread more while baking. Of course, scones are not yeast products, so they shouldn't rise as much as bread would.

How do you make scones rise and not spread? ›

Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.

Top Articles
Latest Posts
Article information

Author: Nathanial Hackett

Last Updated:

Views: 6263

Rating: 4.1 / 5 (72 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Nathanial Hackett

Birthday: 1997-10-09

Address: Apt. 935 264 Abshire Canyon, South Nerissachester, NM 01800

Phone: +9752624861224

Job: Forward Technology Assistant

Hobby: Listening to music, Shopping, Vacation, Baton twirling, Flower arranging, Blacksmithing, Do it yourself

Introduction: My name is Nathanial Hackett, I am a lovely, curious, smiling, lively, thoughtful, courageous, lively person who loves writing and wants to share my knowledge and understanding with you.