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Bacon Cheddar Chive Scones
We usually think of scones as sweet, not savory. But these rich, tender scones are packed with chunks of
cheddar cheese and diced bacon, and accented with fresh chives. Serve them with soup or a salad for a
satisfying meal.

PREP BAKE T O TA L YIELD

* 20 mins 22 to 24 mins 44 mins 8 large scones

Ingredients
2 cups (240g) King Arthur Unbleached All-
Purpose Flour or 2 cups (226g) King Arthur Pastry
Flour Blend
1/2 teaspoon salt
1 tablespoon (14g) baking powder
2 teaspoons granulated sugar
4 tablespoons (57g) butter, cold
1 cup (113g) cheddar cheese, very coarsely grated
or diced
1/3 cup (about 14g) snipped fresh chives or 1/3
cup (21g) finely diced scallion tops (the green part)
1/2 pound (227g) bacon, cooked, cooled, and
crumbled (about 1 cup)
3/4 cup + 2 tablespoons (198g) heavy cream or
whipping cream, or enough to make the dough
cohesive
Instructions
1 Preheat the oven to 425°F with a rack in the middle to upper third. Lightly grease a baking sheet, or
line it with parchment.
2 Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the
mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
3 Mix in the cheese, chives, and bacon until evenly distributed.
4 Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and
won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the
dough comes together. Transfer the shaggy dough to a well-floured work surface.
5 Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet.
Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
6 Brush the scones with a bit of cream; this will help their crust brown.
7 Bake the scones in the middle or upper third of the oven for 22 to 24 minutes, until they're golden
brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
8 Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for
longer storage.

Tips from our Bakers

- Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Bacon-Cheddar-Chive
Scones.

- Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8
wedges. Bake in a preheated 425°F oven until golden brown, 18 to 20 minutes; or for about 25
minutes if frozen.

- Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking
sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and
wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake
from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for
35 to 40 minutes, until golden brown.
R E C IForPslightly
E Stangy flavor,
SC ONES
try adding discard (or fed) sourdough starter to these scones. Use the
-
following ingredients:

1 generous cup (127g) King Arthur Unbleached All-Purpose Flour

Bacon Cheddar Chive 1/2 teaspoon salt

1 tablespoon (14g) baking powder

2 teaspoons sugar

Scones 4 tablespoons (57g) cold butter

1 cup (113g) very coarsely grated or diced cheddar cheese

1/3 cup (about 14g) snipped fresh chives or 1/3 cup (21g) finely diced scallion tops (the green
part)

1/2 pound (227g) bacon, cooked, cooled, and crumbled (about 1 cup, 93g)

'
352 REVIEWS SHARE
1 cup (227g) sourdough starter, ripe or discard

( 6.1k ! ) # $
generous 1/3 cup (85g) heavy or whipping cream, or enough to make the dough cohesive

Follow the recipe instructions above, adding the starter after the bacon and chives and before the
cream.

We usually think of scones as sweet, not savory. But

We're here to help. King Arthur Baker's Hotline: (855) 371 2253

these rich, tender scones are packed with chunks of

cheddar cheese and diced bacon, and accented with
fresh chives. Serve them with soup or a salad for a
satisfying meal.

PREP BAKE T O TA L

* 20 mins 22 to 24 mins 44 mins

YIELD

+ 8 large scones

+ S AV E R E C I P E , PRINT

Ingredients

2 cups (240g) King Arthur Unbleached All-

Purpose Flour or 2 cups (226g) King Arthur
Pastry Flour Blend

1/2 teaspoon salt

1 tablespoon (14g) baking powder

2 teaspoons granulated sugar

4 tablespoons (57g) butter, cold

1 cup (113g) cheddar cheese, very coarsely grated

or diced

1/3 cup (about 14g) snipped fresh chives or 1/3

cup (21g) finely diced scallion tops (the green
part)

1/2 pound (227g) bacon, cooked, cooled, and

crumbled (about 1 cup)

3/4 cup + 2 tablespoons (198g) heavy cream or

whipping cream, or enough to make the dough
cohesive

N U T R I T I O N I N F O R M AT I O N

Instructions

1 Preheat the oven to 425°F with a rack in

the middle to upper third. Lightly grease a
baking sheet, or line it with parchment.

2 Whisk together the flour, salt, baking

powder, and sugar. Work the butter into the
flour until the mixture is unevenly crumbly,
with some of the butter remaining in larger
pieces.

3 Mix in the cheese, chives, and bacon until

evenly distributed.

4 Add 3/4 cup of the cream, stirring to

combine. Try squeezing the dough together;
if it's crumbly and won't hang together, or if
there are crumbs remaining in the bottom of
the bowl, add cream until the dough comes
together. Transfer the shaggy dough to a
well-floured work surface.

Take it a step further

BLOG

Take a break from

boring breakfasts
B Y PJ H A M E L

5 Pat the dough into a smooth 7" disk about

3/4" thick. Transfer the disk to the prepared
baking sheet. Use a knife or bench knife to
cut the disk into 8 wedges, spreading the
wedges apart a bit on the pan.

6 Brush the scones with a bit of cream; this

will help their crust brown.

7 Bake the scones in the middle or upper third

of the oven for 22 to 24 minutes, until
they're golden brown. Remove them from
the oven, and cool right on the pan. Serve
warm, or at room temperature.

8 Refrigerate any leftover scones, well

wrapped, for several days; reheat before
serving. Freeze for longer storage.

Tips from our Bakers

- Looking for a gluten-free version of this

recipe? Find it here: Gluten-Free Bacon-
Cheddar-Chive Scones.

- Make mini-scones: Divide the dough in half,

and roll each half into a 5" round. Cut each
round into 8 wedges. Bake in a preheated
425°F oven until golden brown, 18 to 20
minutes; or for about 25 minutes if frozen.

- Want to make scones now, freeze and bake

later? Make scones up to the point they're on
the baking sheet, cut and ready to bake; don't
brush them with cream. Freeze, then remove
from the sheet, and wrap airtight in a plastic
bag. When you're ready to bake, remove
however many you want to bake from the
freezer, place on a baking sheet, brush with
cream, and bake in a preheated 425°F oven
for 35 to 40 minutes, until golden brown.

- For slightly tangy flavor, try adding discard

(or fed) sourdough starter to these scones.
Use the following ingredients:

1 generous cup (127g) King Arthur

Unbleached All-Purpose
Flour

1/2 teaspoon salt

1 tablespoon (14g) baking powder

2 teaspoons sugar

4 tablespoons (57g) cold butter

1 cup (113g) very coarsely grated or

diced cheddar cheese

1/3 cup (about 14g) snipped fresh

chives or 1/3 cup (21g) finely diced
scallion tops (the green part)

1/2 pound (227g) bacon, cooked,

cooled, and crumbled (about 1 cup,
93g)

1 cup (227g) sourdough starter, ripe or

discard

generous 1/3 cup (85g) heavy or

whipping cream, or enough to make the
dough cohesive

Follow the recipe instructions above, adding

the starter after the bacon and chives and
before the cream.

SHARE

6.1k ! ) # $

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Unbleached All- Pastry Flour Blend

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4.8 !!!!!
352 Reviews, 40 Q&As

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352 Reviews

SORT: SELECT

Leia
L
!!!!!
Recommend: Yes

Use grated cheese!

This was my first time baking and they turned out
awesome! EXCEPT for the fact that I diced my
cheese instead of grating it. All of the cheese
melted out of the scones and burned to the pan.
Otherwise a fantastic recipe :)

Location:
Bristol, VT
! Share !
04/23/22 !0 !0

Susan Verified Reviewer

S
! !!!!!
Recommend: Yes

Flaky and Delicious

I just made these for the first time. They are so
tender and flaky. I didn’t have bacon so, I
substituted turkey pepperoni which worked very
well. I’ll be making these frequently.

Location:
Long Island, NY
! Share !
04/10/22 !0 !0

Lois Verified Reviewer

L
! !!!!!
Recommend: Yes

Perfect with Corned Beef and Cabbage

Substuting Irish-style flour produced an amazing
accomplishment to leftover corned beef. Perfect
for soaking up the juices. Come to think of it, this
recipe will also pair nicely with a winter soup.

Location:
Santa Fe, NM
! Share !
03/25/22 !0 !0

Michele H. Verified Reviewer

M
! !!!!!
Recommend: Yes

Best Savory Scones EVER!!

Just made this recipe using sourdough discard. The
result was way above my expectations. I did use
buttermilk instead of heavy cream. I plan on using
this recipe for years to come! Ty KA for this
amazing recipe.
Location:
Mansfield AR
! Share !
03/20/22 !0 !0

Duncan L.
D
!!!!!
Recommend: Yes

Bacon Cheddar Chive Scones

This Recipe is straight forward, it isn't terribly
complex and is for the most part enjoyable to make.
Fresh out of the oven the scones are farily tasty,
not something id go out of my way to order, but
enjoyable nonetheless. however I found they didn't
keep that flavor for more than a day.

Location:
Barre, Vermont
! Share !
03/03/22 !1 !0

! 1 2 3 !

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