These cheddar, chive, and bacon scones are a delightful addition to any breakfast table or afternoon snack spread.

With their fabulously savory profile, they strike the perfect balance between rich flavors and satisfying textures. The exterior of each scone boasts a nice crunch, giving way to a tender, fluffy, and buttery interior that makes every bite enjoyable.

The combination of Red Leicester cheese and aged cheddar creates a well-rounded flavor that is both robust and comforting. Red Leicester adds a subtle sweetness and a hint of nuttiness, while the aged cheddar brings depth and sharpness, making these scones a standout choice for cheese lovers. The addition of chives and scallions introduces a deep oniony flavor that complements the cheeses beautifully, enhancing the overall taste without overpowering it.

To achieve the perfect texture, these scones are made with a rich heavy cream that has been slightly soured with apple cider vinegar, mimicking buttermilk. This not only adds a touch of tanginess but also contributes to the scones’ light and airy crumb. The bacon, cooked until crispy, adds a savory crunch that elevates the scones to a new level, making them a satisfying option for any time of day.

Whether served warm with a pat of butter or enjoyed on their own, these cheddar, chive, and bacon scones are versatile and easy to prepare. They can be made ahead of time and stored for later, making them a convenient choice for busy mornings or unexpected guests. Perfectly paired with a cup of coffee or tea, these scones are sure to become a favorite in your baking repertoire. Enjoy them fresh from the oven or at room temperature; either way, they are a delicious treat that brings a touch of comfort to your day.

Three scones stacked on a black plate, placed on a textured blue cloth, with a blurred background of greenery.

One large cheddar, chive and bacon scone in the center of a white plate with a black rim and two scones in the background

Chive, Cheddar & Bacon Scones

5 from 1 vote

Prep Time 40

Cook Time 25

Yield 6 Scones

Ingredients

500 g All-Purpose Flour
40 g White Sugar
30 g Baking Powder
13 g Salt
240 g Heavy Cream
2 tsp Apple Cider Vinegar
2 Eggs
220 g Aged Red Leicester, Grated, Large
220 g Aged Cheddar, Grated, Large
60 g Chives, Finely Chopped
1 head Scallions, Chopped, Only Greens
226 g Salted Butter, Frozen, Grated
350 g Bacon, ~ 15 strips

Instructions

Bacon Preparation

Preheat the oven to 425℉, convection.
Lay the bacon strips in a deep baking pan and bake
350 g Bacon
Bake for 15 minutes then flip each bacon strip. Bake for another 15 minutes or until golden.
Once done, place the strips on a plate with paper towel and pat to remove excess oil.

Scone Dough

Line a baking tray with parchment paper and preheat the oven to 400°F.
Whisk together the all-purpose flour, white sugar, salt and baking powder. Set aside.
500 g All-Purpose Flour
40 g White Sugar
30 g Baking Powder
13 g Salt
In a separate bowl, combine the heavy cream and apple cider vinegar. Whisk to combine.
240 g Heavy Cream
2 tsp Apple Cider Vinegar
To the heavy cream whisk in the eggs. Set aside.
2 Eggs
Using the large holes of a cheese grater, grate the Red Leicester and cheddar cheese. Add to the flour and mix to incorporate. Ensure there are no cheese clumps.
220 g Aged Red Leicester
220 g Aged Cheddar
Chop the bacon, chives and scallions and add to the flour and mix to incorporate
60 g Chives
Add the grated butter to the flour mixture and using a fork or a pastry cutter, combine until uniform. Work quickly here as you don’t want the butter to melt.
1 head Scallions
Add the liquid and combine, try to avoid overworking the dough here, but mix until there are no visible dry spots.
Using the large holes of a cheese grater, grate the frozen butter and add to the flour. Mix thoroughly but quickly. If there are any clumps of butter, break them down with your fingers and mix.
226 g Salted Butter
Turn your dough out onto a cutting board and gently form into a disk that is about 1.5 – 2 inches thick.
Using a knife, slice triangles out of the dough and place on the parchment paper.
Put the scones on baking tray in the fridge for 30 minutes to cool.
Bake for 20-25 minutes or until the edges look nice and golden… and depending on how hot your oven runs.
Once they are done, place on a cooling rack and allow to cool. If you have 0 self control like me, at least wait until they are RELATIVELY cool so as to not compromise the texture.