My hope is to inspire you to get in the kitchen and have an adventure. Make something you have never tried before.  Push yourself to make something you have always been intimidated to make but most importantly to have fun and make memories!

Bacon Scallion Cheddar Scones


 I’m baaaack!  After a very trying couple of months I am happy to be back!  Work and home life has gotten the best of me lately.  Thanks for hanging in there during my time away.  Now lets get down to business!  The first time I mad these scones I knew it would be a recipe I would make often.  How can you possibly go wrong with bacon and cheese.  Right!  One of the great things about this recipe is you can assemble most of it the night before {see my snip it below on how to do this}.  The leftovers reheat great in your toaster or regular oven, in fact I actually like them a little better the second day!


Bacon Cheddar Scallion Scones
Yields 10
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  1. 3 cups all-purpose flour
  2. 1 tsp. salt
  3. 1 tbsp. baking powder
  4. 1 1/2 tsp. ground black pepper
  5. 8 tbsp. cold unsalted butter, cut into cubes
  6. 1 1/2 cups grated cheddar cheese
  7. 8 slices of bacon, cooked and chopped
  8. 4 green onions, thinly sliced
  9. 1 cup buttermilk
Egg wash
  1. 1 large egg
  2. 2 tbsp. water
  1. Preheat oven to 400 degrees. In the bowl of a stand mixer fitted with the paddle attachment. Add the flour, salt, baking powder and pepper. Mix briefly until combined. Add the butter and mix on low speed for about 2 minutes until the butter is the size of small peas. (Alternatively, you can do this in a regular mixing bowl with a pastry blender or by crisscrossing two butter knives.) Add the grated cheese and mix until combined.
  2. Add the bacon, green onions and buttermilk into the dry flour mixture. Mix gently by hand with a spoonula just until the mixture is combined. If the mixture is too dry add additional buttermilk 1 tablespoon at a time until the dough can be formed into a ball. Turn the mixture onto a lightly floured surface. Pat the dough down into an 8 inch round disk. Cut the dough into wedges. Place the scones onto an ungreased baking sheet.
  3. In a small bowl whisk the egg and water together until combined. Brush the tops of the scones with the egg wash. Bake for 18-20 minutes.
  1. To prepare the night before: Combine the flour, salt, baking powder and pepper in the bowl of a stand mixer and cover with plastic wrap. Cube the butter and store in an airtight container in the refrigerator. Cook and chop bacon store in an airtight container in the refrigerator. Chop green onions and store in an airtight container in the refrigerator. The following morning follow the above directions for making the scones.
Adapted from Annie's Eats
Adapted from Annie's Eats
Miranda's Kitchen Adventures

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