We adore these cheddar scallion scones. Little savory, fluffy bites studded with crispy bacon — they’re truly divine. Serve them for breakfast or alongside soup or salad. Perfect for March and Saint Patrick’s Day.
I have the scone of your dreams!
These cheddar scallion scones are tender and airy, loaded with sharp cheddar and crispy bacon. Once you try them, savory scones will never be the same.
I’ve been in a serious scone mood this year—making these on repeat alongside lemon scones and jam-stuffed versions I made in January. With Saint Patrick’s Day approaching, a green-speckled scone feels especially fitting.
They aren’t trying to be an old-world classic; they’re simply delicious. And yes, the scallions add a pop of color — does that count for holiday spirit?
I’ve shared many scone recipes over the years, and this one grew from my cheddar-and-caramelized-onion version. I skipped the long caramelizing step for speed (and to avoid smelling like onions after washing my hair), so I used scallions and leftover bacon instead. They were originally created to accompany my chicken meatball orzo soup and quickly became a favorite on their own.
I rely on my classic scone base that I first published many years ago. It’s versatile and forgiving — you can fold in sweet or savory additions and it always performs well.
For these scones I grate sharp white cheddar into the flour and cold butter, then fold in scallions and crumbled bacon. The dough is gently formed into rounds, cut into wedges, brushed with butter and baked. Your kitchen will smell irresistible.
Look at those flaky layers!
They bake up golden and tender, with a satisfying crumb and plenty of savory flavor. Enjoy them warm for breakfast, as a snack, or as a bread option with soup or salad.
Cheddar Scallion Bacon Scones
Cheddar Scallion Bacon Scones
12
scones
Ingredients
- 3 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ¾ cup cold butter, cut into pieces
- 8 ounces sharp cheddar, freshly grated
- 6 slices cooked bacon, crumbled
- 4 green onions, thinly sliced
- 1 cup buttermilk
- Melted butter for brushing
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl combine the flour, salt, pepper, baking powder and baking soda. Cut in the cold butter with fingers, a fork, or a pastry blender until the mixture resembles coarse crumbs.
- Stir in the grated cheddar, crumbled bacon and sliced green onions.
- Stir in the buttermilk until a dough forms. Turn the dough onto a lightly floured surface and knead gently to bring it together.
- Pat the dough into a large 8–9 inch circle, or divide in half and pat into two 6-inch rounds. Brush the tops with melted butter. Cut each round into 4, 6, or 8 wedges, or use a biscuit cutter for rounds.
- Bake for 12–14 minutes, until the tops are lightly golden. Serve warm.
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P.S. If you enjoy these, you’ll also love another cheddar and scallion bread variation for a different, equally delicious twist.