Remember a couple weeks ago when I made these super yummy banana berry muffins which also happen to be really healthy?  Well, these are sort of the opposite of that (except the delicious part, of course).  I like to bring in breakfast treats for my coworkers when we have to work weekends.  I think it makes being at work on Saturday just a bit more tolerable.  I always have fun deciding what to make, and it was a no-brainer that a bacon cheddar scone was going to be a huge hit.  I left one at home for Ben when he woke up and sure enough, after being at work for a few hours, I received a text from Ben stating, “Best scones ever!”  Of course the bacon cheddar combo is always a good one, and the addition of scallions and lots of black pepper rounds out the flavor nicely.  The scone itself is both tender and fluffy, but still incredibly hearty.  And if there is one positive thing about such a calorie-laden scone, it’s that it certainly kept me full until dinnertime.  I did feel the full 2 teaspoons of black pepper seemed a little much for my taste.  If you love black pepper then by all means, go for it!


For the scones:
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
1½ cups grated cheddar cheese
4 green onions, thinly slices
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)

For the egg wash:
1 large egg
2 tbsp. water


  • 01

    Preheat the oven to 400˚ F.  In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine.  Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas.  (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.)  Add in the grated cheese and mix just until incorporated.

  • 02

    Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture.  Stir by hand just until all the ingredients are incorporated.  If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball.  Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk.  Slice the dough into 8 to 10 wedges.

  • 03

    In a small bowl combine the egg and water and whisk together.  Brush each wedge lightly with the egg wash.  Transfer the scones to an ungreased baking sheet.  Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.


  • Mary Beth

    Hi Annie- These look great! I have a Sunbeam brand stand mixer which does not have the paddle attachment, only regular beaters and dough hooks. Do you think either of those would be okay to use, and which one? Thanks!

  • Alice

    I love Rebecca Rather! These are truly the best scones I’ve ever had and I was so happy they were easy to replicate at home.

  • Annie

    Mary Beth,
    I’m not familiar with Sun Beam mixers and I’m not sure what their “regular” beaters look like, but that would be my best guess. It’s really easy to do by hand though, so that’s definitely an option.

  • Liz

    I am making these this weekend! They look scrumptious!

  • Sarah

    The Pastry Queen is one of my very favorite cook books. I love these scones.
    Have you tried the Brownie Torte on p. 102? It’s INCREDIBLE.

  • Annie

    Not yet, but it’s definitely on my list, along with 99% of the other recipes in the book :)

  • Hey Annie! I just posted the same recipe a few minutes ago. I just checked my Google Reader for the first time this morning and saw this on there. Too funny! :)

  • These sound soooo good. I made your raspberry oatmeal scones last weekend for part of Easter brunch. They were delicious!

  • Oh my! Annie, how scrumptious! I’m already dreaming up the perfect soup to go with these. :-)

  • What can be better than cheese and bacon in a scone? YUM!

  • Great recipe, Annie! I just made these, and I plan on posting about them either tomorrow or this weekend. They are SO unbelievably easy and delicious. I plan on keeping a few but sending the rest to my husband’s office!

  • I made these for breakfast and they are FANTASTIC!! I LOVE your blog, I recently spoke to my MOPS group about meal planning and passed your blog along to those moms-it is my favoriter food blog. Seriously, EVERYTHING I make from here turns our soo good! Thank you so much for sharing your talent and passion!!!!!

  • ash

    I love the Pastry Queen! I’ve had this recipe flagged for years now and haven’t gotten around to making them! Thanks for the reminder! They look so delicious! Creamy bacon & cheese goodness?? I’ll take some!

  • Incredible! I am bookmarking these right away so that I can make them at my next brunch. Thank you so much for sharing.

  • These look amazing! What a great idea for a scone :)

  • Those look so hearty & delicious… a perfect breakfast!

  • Sarah

    I made these this afternoon. BEST EVER I could have eaten all 8. I had to stop myself at one for testing.

  • Steffie

    Quite a hit. Feeding a pair of hungry manfolk in the morning without getting up for the rest of the week makes them extremely worth it, and they cleaned up easier than expected! One of them suggested a bit of garlicky goodness, or maybe some sour creme – my buttermilk was tame this go-round. Will make again, thank you! <3

  • Annie, these scones are to die for! I made them for a breakfast basket for my husband’s grandmother. While I was packing them, my husband kept eating the left over ones! I’ll be posting the recipe soon in my blog, giving you all the credits!!

  • yes, bacon & cheddar are the BEST combo. will have to make these for my mom-in-law’s bday coming up soon. i know she’d love them.

  • Kay

    I new the in-laws were coming for a weekend so I made this a week in adavance to “test” them. We ate two and loved them. We froze the rest and the next weekend when my in-laws were there, heated them up in the oven for the perfect Saturday morning breakfast.

    Thanks :)

  • Blair

    These were fabulous. I paired them with our dinner. Pork and green salad and my kids and husband were loving them. Thank you so much for posting such beautiful pictures of the things you create!

  • OMG. I made these for a brunch I’m hosting tomorrow for my sons baptism and they are sooo good. Before you ask how I know this since the baptism is tomorrow…. I made them up and flash froze them prior to baking. I decided I owed it to my guests to try one out before tomorrow and I did. I should have doubled the recipe… Thank you!

  • Mary


    Can these be frozen??? Before or after baking?


  • Annie

    Pretty much any scone can be frozen before baking. Just add a few minutes to the original baking time and bake straight from the freezer.

  • Mary


    Thanks a zillion! I can’t wait to try these this Memorial Day weekend. If they turn out the way I anticipate (thanks to your pics and notes) I plan to make dozens for family visits throughout the summer. I’m excited because it’s so filling and incorporates the meat and cheese with the bread… all I need to do is make the eggs! :)

    Also, I wanted you to know how much I have enjoyed your site. My recipe collection has grown thanks to you. I am especially in love with the baked eggs. As one who never liked eggs for breakfast – I’m hooked! The Royal Icing has changed my life too. :)

    Thanks again!

  • As I promised, here is the link where I posted the recipe :)

  • We just made these tonight and they were phenomenal! Will definitely be using this recipe for years to come, it was soooooo simple!

  • Kristin

    Hi Annie, Thanks for another great recipe! I have tried baking these from frozen and while I love the convenience, they get very dark on the bottom before they are cooked through. I’ve checked the oven temp and I’m using a restaurant-quality aluminum baking sheet. Any ideas how I can avoid the burned bottoms when baking from frozen? Thanks in advance — love your blog!

  • Annie

    You mean that you froze before baking them at all, right? (As opposed to baking once, freezing, and then reheating in the oven…) If you are baking straight from the freezer without pre-baking, I’m really not sure what to suggest. I bake scones from the freezer all the time and never have that issue. Are you using parchment or a silpat? Those would probably help if you aren’t. Those are my only ideas.

  • Kristin

    Yes, I should have mentioned — I freeze raw (in triangles) and bake from frozen. The first time it happened, I wondered if I just let them go a bit too long. The next time I checked before they were baked through, and they had already started to over-brown on the bottom. I will try with my Silpat next time (that idea dawned on me late last night, as well, as I was nibbling on the last few bites of a leftover scone) and see if that helps. I may also try my baking stone and see if that makes a difference. Regardless, they are delicious and I enjoy them no matter! Thanks!

  • Annie

    Yeah, my best guess is something to do with the baking surface. I always bake my frozen scones on a silpat, so hopefully that will help.

  • Kristin

    It did! I was nervous as we were baking from frozen for a baby shower brunch for my sister, but they baked perfectly evenly. Three cheers for Silpat! And thanks so much for your blog!

  • Cindy Borzych

    I am going to make these for a breakfast buffet at work. I’m going to make and freeze them a few days in advance and bake them the morning of the buffet. Do you put the egg wash on before you freeze them or before you bake them?

  • Annie

    Either way works. I would probably do it beforehand just to save extra time later.

  • OMG, I’ve made bacon and cheddar scones before, but they didn’t look (and probably taste) that good! I’m going to try your recipe next time.

  • Lorraine

    I have just made these and although the flavour was super I found that even after 30 minutes at 400 degrees they were doughy on the bottom half. Do you have any suggestions as I would love to try them again? Perhaps a slightly larger circle than 8″ would give a thinner scone which would perhaps then bake all the way through. I buttered them when hot … could this be the reason??????

  • Annie

    Were they baked okay otherwise? One thing that might help would be to preheat a baking stone or an upside down baking sheet for 10-20 minutes while you preheat the oven, and then slide your actual baking sheet on top of that. The heated surface underneath should help the bottom side cook a bit more. Hope that helps!

  • Just took these out of the oven! I used 1/2 whole wheat flour and they are YUMMY! And my apartment smells like bacon. The neighbors are jealous.

  • Jo

    Found your site and this recipe by pure chance…or fate – LOL. Made these today, and they are just delishie.

  • Bree

    Found this on Pinterest and made them this morning. Really yummy. I don’t have a fancy mixer, so I did it all in my food processor until I got to the part when you added the onion & bacon. I just dumpted it all in a big bowl and used my hands to mix from there. I need to scale back the pepper some because the 1 1/2 tsp. I used this time was too much (and we like pepper). I also “baked” my bacon in the over and wonder if adding a little bit of the bacon grease might give the bacon flavor a little boost? I am also thinking of trying them with crumbled sausage instead of bacon next time. Thanks for a great breakfast treat.

  • These look amazing. I will be making these for breakfast on Thanksgiving morning.

  • Kay J.

    I thought I recognized this recipe. I’ve eaten these at her shop ‘Rather Sweet Bakery and Cafe’ in Fredricksburg, Tx.

  • Casachristy

    I found this on Pinterest and the picture makes them look so delicious that I decided to make them for Christmas breakfast for my family. I’ve been excited about these for over a week!

  • Krista

    I am seriously in love with these. I make them often. Thank you SO much!!

  • Slizard

    Made them today! Very tasty and look very attractive – they’d be great for guests!

  • Becky

    I’ve never ventured to make my own scones before but these looked so good I couldn’t resist. I have a batch in the freezer right now to bake in the morning for breakfast. I can’t wait – my stomach is growling already ;-)

  • Lisa

    I just made these.. Are they ever good. Thanks for the great recipe, Annie. Once I got into the recipe, I realized that the range for the buttermilk was because it’s hard to tell the exact yield from the bacon and scallions. I use the entire scallion, and that may be why I wound up using an entire extra cup of buttermilk. No complaints. These are my new favourite scones. (Unless, of course, I wind up making another one of your scones, Annie…those pumpkin scones are calling me…)

  • Aliraymer

    I made them this morning and they were delicious and easy. I will definitely be making them again.

  • Severett1176

    Omgosh!!……have been looking for this recipe! Use to have cookbook but lost it! So happy You posted and I discovered it !

  • Mariah Magagnotti

    They’re delicious just as is! Tried them again with sausage, cheddar, and caramelized onions. Worked like a charm! Great recipe!

  • SueAnn

    I made the strawberry scones last week and they were great. I was anxious to try these. Hot out of the oven with a nice glass of white wine….Awesome!!!

  • Denise

    I made these ahead of time, froze them, then baked them for breakfast on our recent Spring Break vacation. They were fantastic! Everyone loved them and it was so easy to assemble ahead of time. (The hardest part was making sure my little boys didn’t eat all the bacon before they were mixed in.)

  • Marlily52

    These look Sooo delicious!! Wish they had NO calories–right?

  • Amandaranda

    Can you make these, stick them in the fridge overnight and bake the next morning?

  • Girlwithnoname77

    These look so yummy! I may make these for school lunches next week :)))

  • Kellykeeling

    My youngest son is taking the SAT today and I was looking for something that would keep him filled and focused all morning long…but I didn’t want to wake up a the crack of dawn to make a hearty breakfast. These scones were perfect! I made them and froze them yesterday so all I had to do was pop a few in the oven this morning! My son loved them and so did my husband and I. My husband said they tasted like bread little omelets! I even have plenty left in the freezer to cook up for my two other sons when they return from college later this week! Thanks for another great recipe! =)

  • Lillian Russo

    I love scones! I never thought to try a savory one…but I will now!!! Great post!

  • Cristina Kuta

    I live in England right now, and these definitely rival the cheese scones they make here! Sooo delicious — my husband loved them :o)

  • jaydenmum

    wow! these are supper easy and extra yummy. used turkey bacon and green onions from the garden. served with ham and bean soup-wholly moly!!

  • These were super-easy and tasted awesome!

  • donna

    I just made this for Sunday brunch…great! I did make a modification and added a finely chopped jalapeno…we are in Texas put peppers in everything lol.

  • Kelly F

    Just made these for a potluck brunch this weekend and they were DELICIOUS! I made two minor changes: instead of rolling them into a circle, I used the cooks illustrated method (see their blueberry scones video on their website if you’re a member!), basically rolling them out into a rectangle, and cut them into small triangles so I ended up with about 16 little scones, which I recommend! These are so rich, a small serving goes a long way. The other change I made I don’t recommend: I brushed them with butter instead of the egg wash and they were SUPER greasy. Delicious, still, but they definitely didn’t need the extra fat. Next time I’ll go with the egg wash. Thanks for the great recipe!!

  • The last time I made these I didn’t have green onions so I used half a shallot instead. It added on onion and garlic flavor. I love this recipe.

  • I made these this morning, and I really liked the bacon, but also thought about what you said as well….might try with crumbled sausage next time!

  • Alyssa

    These were delicious! I got rave reviews and a few asked for the recipe!

    I thought that these were pretty forgiving as I made the mistake of trying to make a double batch in my 4.5qt KitchenAid mixer. There was way too much dough for me to be able to mix the buttermilk in while trying to not over mix! So I don’t recommend trying to make two batches at once! Looking back, I think cooking the bacon in the oven would have been a time saver as well.

    I saved about 3 tablespoons of the bacon grease and used it instead of the egg wash. I thought that it gave them an extra bacon flavor and surprisingly didn’t think it made them too greasy. I brushed them with this before I froze them. I tried to flash freeze them for 45 minutes but found that they were still kind of soft then, so decided to individually wrap them with foil and toss them in a ziplock bag in the freezer. I was just afraid that they would end up sticking together. On the day I wanted to bake them, I took them out of the freezer as the oven was preheating. I found that they took more than just a few minutes longer to bake before a toothpick came out clean.

    Great recipe! I can’t wait to make them again!

  • Alyssa

    Also, I forgot to mention, that instead of cutting the butter into small cubes, I froze it and then grated it. Then tossed it back into the freezer for a few minutes before adding it in.