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Breakfast. It’s really never been my thing. Now don’t get me wrong, I love Belgian Waffles, home fries, and biscuits as much as I like cheesecake, but I’ve never been an early morning eater. In fact, I’m not a morning person at all – Brian will tell you that you probably shouldn’t even try to look me in the eye until around 10 a.m. Oh, and I’m definitely not a morning talker – so as you’ve probably assumed, I don’t get invited to breakfast very often.

I prefer to start my day with a latte and nothing more. My appetite rolls in around mid-morning. That also happens to be the same time that I actually seek out human interaction. During the week, my breakfast typically includes hard boiled egg whites, cottage cheese or an apple with crunchy peanut butter. Clearly weekdays equal me being pretty boring, in regards to the first meal of the day and beyond.

Weekends, however, are another matter entirely. Brunch is a meal I can get behind wholeheartedly. I get to sleep in, I get copious amounts of bacon…what’s not to love?

I came across two savory scone recipes last week and took it as a sign that they should be on this past weekend’s brunch menu. Bacon and Cheddar Scones totally personified Sunday morning this week. Savory, crunchy, just a little bit sinful and indulgent – they are perfect for sharing with family and friends on a lazy weekend day. In fact, I have plans to make these again just for my bacon-loving dad very soon. You guys know I don’t repeat recipes, so I hope you know that these scones are pretty darn spectacular!

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Bacon and Cheddar Scones

By: Jamie
5 from 7 ratings
Servings: 8 large scones


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter frozen
  • ½ cup sour cream
  • 1 large egg
  • 1 cup shredded cheddar cheese
  • ½ pound bacon cooked, cooled, and chopped
  • 2 tablespoons finely chopped chives
  • ¼ cup heavy cream


  • 1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • 2. In a medium bowl, mix flour, baking powder, baking soda and salt. Using the large holes of a box grater, grate the frozen butter into flour mixture. Use the tips of your fingers to work in the butter (the dough will be crumbly).
  • 3. In a small bowl, whisk the sour cream and egg until smooth.
  • 4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Stir in the cheese, bacon and chives until they are well incorporated into the dough.
  • 5. Use your hands to press the dough against the bowl into a ball. At first it may seem like there isn’t enough liquid, but as you press, the dough will come together.
  • 6. Place the dough on a lightly floured surface and pat into a 7-inch disk about 3/4-inch thick. Use a sharp knife to cut the dough into 8 triangles; place the scones onto prepared baking sheet. Use a pastry brush to lightly brush the tops of the scones with heavy cream, this will help you achieve a nice golden brown color. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.


If you really want to take these to the next level, slice a scone in half and top each half with a fried egg.
These scones are best served the day they are made.

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  1. Emma Hill says:

    This recipe is great, my bf loves it.

    1. Jamie says:

      Glad to hear you enjoy them, Emma! Thanks for stopping by!

  2. Savannah says:

    What do you do with the heavy cream?

    1. Jamie says:

      Hi Savannah,
      As it states in Step #6: “Use a pastry brush to lightly brush the tops of the scones with heavy cream, this will help you achieve a nice golden brown color.”
      – Jamie

  3. Van says:

    I made these this morning and it was yummy! i topped it with an egg as well. Thanks for the recipe.

    1. Jamie says:


      That sounds delicious! I’m so happy that you enjoyed the recipe. Have a great day and thank you for following MBA!


  4. maria says:

    These were easier than I thought. Very good. Thank you!

  5. Holly says:

    Do you think the dough would freeze well so that I could bake half one weekend and the other half later? It’s just my husband and I (plus a picky toddler) and I would not want all that mouth-watering bacon to go to waste! :)

    1. MBA says:

      I haven’t attempted to freeze the dough but I don’t see why not. Stop back and let us know how they turned out. Have a great day!

  6. GA girl says:

    Wow! What a nice place to visit. I’ll try the pump’kin bread after dinner now that I’ve just made my pie mix! I’ll do the scones in the am too. But really anxious to find out more about using the stone. Got one last year for Christmas and mt husband tried to tell me it was a stepping brick for the garden, We don’t have a garden!!!! But I didn’t know what all one could do with a stone and was embarrassed to ask. If one can use it for scones that gives me many more ideas. Do you oil it? And how do you clean it? Thanks to any “nice” replies forI am serious now.

  7. Anne says:

    I made my second batch of these in two days. :-) This time I adapted them to making them in my Kitchen Aid food processor. I used bread flour and regular butter because it’s what I had. The butter also was not frozen. First I pulsed the flour, baking powder and baking soda. I omitted the salt because I used salted butter. Then I cut the chilled butter up and pulsed it into the flour mix. Next I added the bacon, chives, and cheese and pulsed. I whisked the sour cream and egg separately and added small amounts and pulsed. Then it was still too crumbly, so I added about 2 T. whipping cream. I formed them as directed and baked them on a baking stone with no parchment paper. They were PERFECT! This will definitely become one of my go-to recipes! Thanks again for posting!

    1. GA girl says:

      Thanks for the tip of using a baking stone. I have one but never used.