Bacon Cheddar Chive Scones

Three scones stacked on top of each other.

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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.

Prep Time30

Cook Time25

Total Time55

Course: Breakfast, Brunch

Cuisine: American, British

Servings: scones

Calories: 269kcal

Author: Alicia S.

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.

Notes

Store the scones in an airtight container. They will last for up to 2 days at room temperature and up to 5 days in the fridge.

To reheat, place them on a baking sheet in a 250°F oven for 8 to 10 minutes or in an air fryer at 360°F for 2 to 3 minutes.

Freezing Unbaked Scones: During the chilling step, leave the scones in the freezer until they are fully frozen (about 2 hours). Then, transfer them to a freezer-safe container or bag and freeze for up to 6 months. Bake them as directed from frozen (do not thaw).

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