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5.0 from 6 votes

Cheddar Scones with Chives and Bacon Butter

These easy, buttery Cheddar Scones made with chives or spring onions are the perfect addition to any breakfast, brunch or dinner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 30 small scones
Calories: 117 kcal
Course: Breakfast
Cuisine: British

Ingredients

  • 3 cups all purpose flour plus a little more for your work surface
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 cup sharp white cheddar cheese shredded
  • 1/2 cup cold unsalted butter
  • 1/2 - 3/4 cup green onions thinly sliced (most of the way down the stalk but stopping about 2" from the bottom)
  • 1 cup buttermilk
  • 1 egg beaten with 1 tablespoon water egg wash
  • 4 lices Bacon cooked and finely crumbled
  • 3 tablespoons soft unsalted butter
  • Kosher salt to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. You can line a baking sheet with parchment but it is not required.
  2. In a large bowl whisk together the flour, baking powder, salt, and crushed red pepper. Add the cheese and incorporate it into the flour with your fingers.
  3. Using a box grater, grate the COLD butter into the bowl. Use your fingers (or a pastry cutter) to incorporate the butter into the dough until mostly uniform crumbles form, the largest being about the size of a pea. Add the onions and toss them into the dough until you have green flecks distributed evenly.
  4. Pour in the buttermilk and gently incorporate it using a rubber spatula. The less you mix the better, but you want the dough to come together.
  5. Turn the dough out onto a floured surface and knead the dough 2 to 3 times. Pat it out to about 1 inch thick. Cut the dough using a 1 1/2" biscuit cutter. You should have about 30 little scones (see note)
  6. Place them on the baking sheet about an inch apart. Brush the tops with the egg wash. Bake for 10-12 minutes. The tops will be a pretty golden hue and the scones will have puffed up a lot.
  7. While the cheese scones bake, use the back of a spoon to smash and mix the bacon and butter, adding just a little salt to taste.
  8. Scones are best served warm but will keep in an airtight container for 2 to 3 days.

Notes

  • You can cut these into traditional triangular scones. When patting out the dough, you will make a circular shape that is about 1 1/2" thick. Cut the circle in half, and then across, and then 2 swipes diagonally to yield 8 equal triangle pieces. Bake for 18 to 20 minutes. Similarly, you can cut these in any size or shape you like, but make sure to adjust the bake time accordingly.
  • COLD butter is crucial to tender scones. After you cut them and put them on the baking sheet you can put them in the fridge for a few minutes to chill before baking if you'd like.
  • Cutting the butter in with a box grater is my favorite way to quickly incorporate cold cold butter into biscuits or scones yielding uniform pieces. No more chasing cubes around the bowl with a fork or wishing you had a pastry cutter.

Nutrition Information

Serving 0g Calories 117kcal (6%) Carbohydrates 10g (3%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 23mg (8%) Sodium 132mg (6%) Potassium 76mg (2%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 200IU (4%) Calcium 58mg (6%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 30small scones

Amount Per Serving

Calories 117

% Daily Value*

Serving 0g
Calories 117kcal 6%
Carbohydrates 10g 3%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 23mg 8%
Sodium 132mg 6%
Potassium 76mg 2%
Fiber 0g 0%
Sugar 0g 0%
Vitamin A 200IU 4%
Calcium 58mg 6%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.