A savoury scone with melted cheese, bacon and green onions

Bacon Cheddar Green Onion Scones

Savoury, crisp, buttery and melt-in-your-mouth—an excellent scone I love to serve with my fav butternut squash soup.

Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 16 scones


  • 4 slices bacon
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 stick unsalted butter, cut into pieces
  • 6 oz sharp cheddar cheese, grated (about 1 1/2 cups)
  • 1/2 cup thinly sliced green onions
  • 1 cup half-and-half cream plus 2 tbsp


  1. Prepare a large baking sheet with a sheet of parchment paper. Preheat oven to 400°.

  2. Cook bacon strips until they are crisp (I like to place bacon on a foil-lined baking sheet and bake at 400° for 15 minutes, flipping half-way through). Drain on paper towel dabbing off excess grease. Roughly chop and set aside.

  3. In a large bowl, combine flour, baking powder, sugar, salt and pepper. Cut in the butter with a pastry cutter or two knives until the texture consists of fine lumps. Add cheese and green onions, cutting the cheese into the flour mixture. Add bacon and combine. Add 1 cup of cream and work with your hands to mix into a sticky dough. Combine just until flour isn't visible and the dough holds together, don't overwork it.

  4. Split dough into 2 equal halves. Flatten each half into a circle on the parchment lined baking sheet, about 7" in diameter. Cut each circular disk into 8 wedges. Spread out the pieces to leave a 1/2" space between them. Brush the tops lightly with the remaining cream.

  5. Bake until golden brown, 20–22 minutes. Remove from the oven and serve warm.