Bacon Cheddar Chive Scones
These Bacon Cheddar Chive Scones are flaky, tender, and packed with flavor. Made with buttermilk for extra richness and moisture, these scones are loaded with crispy bacon, sharp cheddar, and fresh chives.
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Cooking the Bacon
There are multiple ways you can prep the bacon for these scones. My preferred method is to stack the slices, cut them down the center lengthwise, and then cut them into 1/4 inch pieces. Then, I just cook them in a skillet over medium heat until crispy.
You can also bake them in a single layer on a parchment-lined baking sheet at 400°F for about 20 minutes and then chop them up once they’re cooled.
Keeping Things Cold
Be sure to keep everything as cold as possible. Keep the cubed butter, buttermilk, egg, and shredded cheddar in the fridge until you’re ready to use them. Also, make sure the bacon has fully cooled, refrigerating it if necessary.
And, don’t skip the chilling step after the scones are cut! If the dough is too warm when it goes into the oven, the butter will leak out while baking, and you won’t get nice flaky scones.
Cutting The Scones
American scones tend to be cut into triangles, and that is what I’ve done in this recipe. You could, however, cut them into squares, or roll the dough into a log then cut it into circles, or use a biscuit cutter to cut out circles. It really is up to you, just know that sizing differences may change the final baking time a bit.
Freezing Option
One of the great things about scones is that the dough needs to chill before baking. That makes them an easy make-ahead option. If you want to keep these on hand in the freezer, par-freeze them on a baking sheet for 2 hours, then transfer them to a freezer-safe container or plastic bag. They’ll keep in the freezer for up to 6 months and can be baked from frozen.
Bacon Cheddar Chive Scones
Ingredients
- 12 ounces bacon cut into 1/4-inch dice
- 2 cups all-purpose flour plus more
- 2 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 cup unsalted butter cubed and chilled
- 8 ounces sharp cheddar freshly shredded
- 1/4 cup fresh chives finely chopped
- 2/3 cup cold buttermilk plus 2 Tbsps for brushing
- 1 large egg
Instructions
- Place the diced bacon in a cold pan over medium heat. Cook, stirring often, until the fat is rendered and the bacon is crispy. Remove to a paper towel-lined plate to drain and cool completely.
- Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt.
- Add the cubed butter to the flour mixture and toss to coat. Using your hands, press the butter into the flour until it's broken into pea-sized crumbles.
- Mix the fully cooled bacon, shredded cheddar, and chives into the flour and butter mixture until everything is coated.
- Whisk the egg into the buttermilk, then drizzle it over the flour mixture. Using a fork, mix until everything is combined.
- Dump the dough out onto a lightly floured surface. With floured hands, fold the dough over a few times, then work the dough into a 1-inch-thick rectangle.
- With a sharp knife, cut the dough down the center lengthwise. Then, cut down the center of the short side. Cut each side in half to get 8 large squares. Then, cut each square diagonally to get 16 triangles. (see photo in post for a visual)
- Transfer the scones to the prepared baking sheet and place them in the freezer for at least 10 minutes.
- Meanwhile, preheat the oven to 400°F.
- Brush the tops of the chilled scones with buttermilk. Bake for 18-22 minutes or until lightly browned around the edges. Remove them from the oven and allow them to cool for a few minutes before serving warm.
