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Bacon, Cheddar and Chive Scones

Spicy, buttery and tender bacon cheddar and chive scones perfect for breakfast sandwiches, or served with soups and stews. 
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Prep Time 10 mins
Cook Time 25 mins
Chill 30 mins
Total Time 35 mins
Course Breakfast
Servings 12 scones


  • 4 3/4 cups (680g) all purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 2 tsp fine sea salt, plus more for sprinkling the tops before baking
  • 3/4 tsp garlic powder
  • 3/4 tsp cayenne pepper, more or less to taste
  • 1 tbsp fresh ground black pepper
  • 2 tbsp granulated sugar
  • 1 cup + 1 tbsp (255g) unsalted butter, very cold or frozen, cut into 1/2 inch cubes
  • 1 cup (80g) bacon, cooked, cooled and crumbled - I used a 12oz package of center cut bacon
  • 1 1/2 cups (171g) sharp cheddar cheese, grated
  • 1/4 cup (17g) fresh chives, chopped
  • 1 1/2 cup (375ml) buttermilk, cold
  • 3 tbsp heavy cream, for brushing the tops


  • Combine the flour, baking powder, baking soda, salt, garlic powder, cayenne pepper, sugar and black pepper into the bowl of a food processor. Pulse to combine thoroughly.
  • Scatter the butter cubes over the dry ingredients. Pulse the butter into the mixture until the mixture resembles coarse meal with pea-size chunks of butter mixed throughout. 
  • Dump the mixture out into a large bowl. Stir in the cooled bacon, shredded cheddar and chives.
  • Drizzle the cold buttermilk over the mixture and use a spatula to mix. Mix the dough until it just seems to hold together. If the dough still seems dry and isn't fully incorporating, add more buttermilk, a tbsp at a time. 
  • Dust your work surface with a light coat of flour. Turn out the scone dough onto the floured surface. With a light hand, shape into a disc, about 1 inches thick. 
  • Use a biscuit cutter to cut out scones. Alternatively, cut into wedges for the traditional American-style scone shape. 
  • Place the scones onto a baking sheet, leaving 2-3 inches apart between then. Place the scones into the refrigerator to chill for 30-45 minutes. Preheat the oven to 400F.
  • After the scones are chilled, brush the tops with the heavy cream and sprinkle with fine sea salt. Bake until the scones are golden brown, about 25-30 minutes. 


Recipe adapted from Tartine by Elisabeth Prueitt and Chad Robertson
Keyword bacon, cheddar and chive scones, cheese scones, savory scones, scones, spicy cheddar bacon and chive scones
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