Cheese Bacon Chive Scones
Fluffy, savory, and packed with bold flavors, these Cheese Bacon Chive Scones are the perfect fusion of indulgent comfort and gourmet flair. Each buttery, golden-brown wedge is studded with sharp cheddar cheese, crispy crumbled bacon, and fresh, fragrant chives, creating a crave-worthy combination of textures and tastes. The scones come together effortlessly with simple ingredients like all-purpose flour, cold butter, and heavy cream, ensuring a tender, flaky crumb every time. Brushed with an egg wash before baking, they emerge from the oven beautifully golden and irresistibly aromatic. Ideal for breakfast, brunch, or as a savory accompaniment to soups and salads, these scones are a versatile crowd-pleaser that’s sure to become a household favorite. Enjoy them warm for the ultimate melt-in-your-mouth experience! Perfect for searchers looking for "savory scone recipes," "easy cheese scones," or "bacon and chive breakfast ideas."
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 1 cup Sharp cheddar cheese (shredded)
- 0.5 cup Cooked bacon (crumbled)
- 0.25 cup Fresh chives (chopped)
- 0.75 cup Heavy cream (cold)
- 1 Egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese, crumbled bacon, and chopped chives until evenly distributed.
Gradually pour in the cold heavy cream and mix until the dough just comes together. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface and gently bring it together into a disc about 1 inch thick.
Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with the beaten egg to ensure a golden-brown finish.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and allow the scones to cool for a few minutes on the baking sheet before serving warm.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.3 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
