Light, tender buttermilk bacon and cheese scones—rich with sharp cheddar, nutty gruyere, and generous pieces of thick-cut bacon—make a satisfying breakfast or savory snack. These scones bake up flaky and golden, and they’re simple to prepare by hand without a mixer or special cutter.
Key Ingredients & Notes
- Bacon: Thick-cut bacon gives noticeable savory bites throughout the scone.
- Cheddar and Gruyère: A bold sharp cheddar (white or yellow) pairs beautifully with the nutty depth of gruyère for rich, balanced flavor.
- Buttermilk: Full-fat buttermilk adds a pleasant tang and keeps the scones tender.
- European-style butter: Butter with a higher butterfat (around 82%) delivers richer flavor and creates flaky layers when left cold and worked into the flour as small pieces.
How to Make Bacon and Cheese Scones
Start by whisking the dry ingredients together in a large bowl. Add the cold butter cut into small cubes and break it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized butter pieces remaining. This texture creates steam pockets while baking and helps form flaky layers.
Stir in the grated cheeses and bacon so they are lightly coated in flour—this prevents them from sinking to the bottom of the dough. In a separate small bowl, whisk the cold buttermilk and egg together. Pour about two-thirds of this liquid into the flour mixture and press gently with a spatula or wooden spoon to combine; add the remaining liquid a little at a time until a shaggy, slightly sticky dough forms.
Turn the dough onto a lightly floured surface and shape it into a rough ball. Pat it into a circle about 1.5 inches (3.75 cm) thick. For a bit of gentle layering, fold the disc in half like closing a book, then pat it back into a round. Using a sharp knife or bench scraper, cut the circle into 6 large triangles or 8 smaller pieces if you prefer.
Place the scones on a lined baking sheet about two inches apart. Brush the tops lightly with additional buttermilk for color and sprinkle extra cheddar if desired. Chill the tray in the refrigerator for about 15 minutes while the oven preheats—cold scones go into the oven firm and bake more evenly. Bake at 425°F (220°C) for 18–20 minutes, or until the scones are puffed and lightly golden. Serve warm.
Jenn’s Tips
- Keep the butter cold: Small cold butter pieces stay intact in the dough and melt during baking to create flaky layers.
- Use cold buttermilk: Cold liquids help keep the dough firm and reduce the chance of overworking it.
- Fold once for light lamination: Folding the dough once (pat, fold, reshape) adds a subtle lift without the need to cut and stack layers.
- Choose thick-cut bacon and avoid overcooking: Thick slices give meaty pockets in each scone; cook the bacon until browned but not brittle so it stays slightly tender after baking.
- Chill before baking: A short chill after shaping firms the scones and encourages even rise and color in the oven.
Leftovers & Storage
Room temperature: Store completely cooled scones in an airtight container for 1–2 days for best texture. Wrapped in foil they can last around 3 days on the counter; refrigerate for up to 5 days. Reheat briefly in the microwave for about 30 seconds to enjoy warm.
Freezing: Wrap scones individually in plastic wrap and then in foil. They keep well in the freezer for up to 3 months. Thaw and reheat before serving.
Buttermilk Bacon and Cheese Scones — Recipe Details
Buttermilk Bacon and Cheese Scones
Author: Jenn Davis
Prep: 15 mins Cook: 18 mins Chill: 15 mins Total: 48 mins
Yield: 6 large scones
Light, fluffy buttermilk scones studded with cheddar, gruyere, and thick-cut bacon. These savory scones are quick to prepare and bake into golden, flaky rounds.
Ingredients
- 141 g (1 cup + 2 tbsp) all-purpose flour, plus more for dusting
- 125 g (1 cup) bread flour
- 15 g (1 tbsp) baking powder
- 1/2 tsp kosher salt
- 1 tsp granulated sugar
- 1 tsp onion powder
- 57 g (1/4 cup) cold unsalted butter, cubed (European-style preferred)
- 54 g (1/2 cup) aged white cheddar, grated (plus more for topping)
- 54 g (1/2 cup) gruyère, grated
- 140 g (1 cup) cooked thick-cut bacon, cut into 1/2-inch pieces (not too crispy)
- 165 g (1/2 cup + 3 tbsp) cold full-fat buttermilk
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, bread flour, baking powder, salt, sugar, and onion powder.
- Add the cold cubed butter and work it into the flour with your fingertips or a pastry cutter until the mixture looks like coarse cornmeal with some small butter pieces remaining.
- Stir in the grated cheddar, gruyère, and the bacon, tossing lightly so the cheese and bacon are coated in flour.
- In a small bowl, whisk the buttermilk and egg together. Pour about two-thirds of the liquid into the dry ingredients and press with a spatula to combine. Add the remaining liquid a little at a time until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Gently pat it into a rough circle about 1.5 inches (3.75 cm) thick. Fold the dough in half like a book, then pat it back into a round—this creates a light layer without overworking.
- Cut the dough into 6 large triangles (or 8 for smaller scones). Arrange the scones about 2 inches apart on the prepared baking sheet.
- Brush the tops lightly with extra buttermilk and sprinkle with additional cheddar if desired. Chill the tray in the refrigerator for 15 minutes.
- Bake in the center of the oven for 18–20 minutes, until the scones are puffed and light golden brown. Serve warm.
Notes
- Substitutions: Buttermilk can be replaced with an equal amount of full-fat sour cream or Greek yogurt. Bacon can be swapped for cooked breakfast sausage, chorizo, or diced ham.
- Oven: This recipe is written for a conventional oven. If using a convection (fan) oven, reduce the temperature by 25°F (about 15°C) and start checking for doneness a few minutes earlier.
- Weigh your flour: For consistent results, weigh flour when possible. In this recipe 1 cup of flour was measured as 125 grams.