Bacon & Cheddar Scones

I don’t often include recipes with cheese, but this is an exception!

For directions on how to make these without a stand mixer, and for great step-by-step pictures, check out the King Arthur Flour Blog at

  • 2 c. flour (8.5 oz)
  • 1 tsp salt
  • 1 Tbs baking powder
  • 2 tsp sugar
  • 4 Tbs butter (1/2 stick, or 2 oz)
  • 1 c. coarsely grated cheddar cheese (4 oz)
  • 1/3 c. fresh chives or green onion tops (1/2 oz)
  • 1/2 lb bacon, cooked, cooled, and crumbled (about 1 c.)
  • 3/4 c. + 2 Tbs heavy cream or whipping cream (7 oz) – enough to make the dough cohesive

Preheat oven to 425 F.  Lightly grease baking sheet, or line with parchment.

In bowl of stand mixer, whisk together flour, salt, baking powder, and sugar.

Cut butter into small lumps, and work it into the flour until the mixture is unevenly crumbly, with some of the butter still in lumps and some fully incorporated. (The paddle attachment usually works for this, but some application of a pastry butter cutter thingy can be helpful. I don’t know what they’re called; it looks like a set of brass knuckles and a wire whisk had a baby.)

Mix in cheese, chives, and bacon until evenly distributed.

Add 3/4 c. cream, stirring to combine.  Test by squeezing dough together; if it’s crumbly and won’t stay together, or if there are crumbs remaining in the bottom of the bowl, add a bit more cream.  Continue until dough comes together.  Transfer the “shaggy” dough onto a well-floured work surface.  (I never knew “shaggy” was a proper technical term for a type of dough, but you learn something new every day.)

Pat dough into smooth 7″ disk about 3/4″ thick.  Transfer disk to prepared baking sheet.

Use knife or dough scraper to cut disk into 8 wedges, spreading apart a bit on the pan.   (Or, for mini scones, divide the dough in half and roll each half into a 5″ round and follow directions from there; cook mini scones 18-20 minutes.)

Brush scones with a bit of cream to help brown the crust.

Bake for 22-24 minutes, until golden brown.  Remove from oven and allow to cool right on the pan.  Serve warm.  (The original recipe says “or at room temperature,” but let’s be honest – warm is better.)



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