Savory Bacon and Cheddar Scones with Pineapple Butter take a turn from a classic sweet scone. The flavor is enhanced with the addition of bacon and sharp cheddar cheese. They're delightful served slathered with jam, honey butter or sweet pineapple butter.
Easy Bacon and Cheddar Scones Recipe
How to Make the Best Savory Bacon and Cheddar Scones Recipe with Pineapple Butter
Sweet and savory scones are served as a savory scone option for tea time, and this bacon cheddar scone would fit perfectly on the menu for a morning or afternoon tea. The flavor combination is much like my recipes for Southern bacon cheddar buttermilk drop biscuit or cheesy bacon cream biscuits. For a fun twist, we enjoy these scones with a side of sweet pineapple butter.
- Ingredients you'll need to make homemade Bacon Cheddar Scones: Self rising flour, sugar, butter, shredded sharp or medium cheddar cheese, cooked and crumbled bacon, garlic powder, onion powder, large eggs, heavy cream and chopped parsley.
- For the optional Pineapple Butter you'll need: Softened salted butter and pineapple preserves.
- Kitchen gadgets you'll need: Mixing bowls, measuring cups and spoons, a cheese grater, a whisk to sift together the dry ingredients, a pastry blender to cut the butter into the flour, a large non stick spatula or spoon to mix the dough and a non stick surface to pat out the scones dough into a round. A sharp knife dipped in flour to cut into wedges and a parchment lined baking pan to bake the scones.
- Scones are much like our Southern biscuits in that you don't want to overwork the dough. Once the dough comes together you can roll or pat into a ¾ inch circle, no kneading required.
- Store leftover baked bacon scones for up to 2 days in an airtight container at room temperature. Reheat gently in the microwave.
- You can also freeze bacon cheddar scones dough. Once you've cut them into wedges, place them on a baking sheet and freeze solid. Once frozen, package in a freezer safe container or Ziploc bag for up to 2 months.
- Brush the tops with cream and bake scones from frozen adding a few minutes to the baking time.
Don't Over Mix the Scone Dough
Scones by their very nature have a slightly crumbly texture. When working with fresh scones dough, there's a very important rule of thumb. If you overwork the dough, your scones or homemade biscuits will be dry. Mix the ingredients together just until combined for the most delicious end result.
More Southern Style Scones Recipes to Make
The sky's the limit when it comes to different flavors and ingredient combinations to make homemade scones. More delicious scones recipes you may like to try:
- Brown Sugar Pecan Scones are rich and decadent making them the perfect side for a cup of coffee or tea.
- Cranberry Orange Scones can be enjoyed year-round.
- Blueberry Scones drizzled with a sweet vanilla cream glaze.
- Fresh Peach Scones filled with fresh whipped cream are a peaches and cream dessert or brunch treat.
- If you would like to try a classic checkout this recipe from Fifteen Spatulas for English Style Scones.
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Helpful Kitchen Items:
Savory Bacon and Cheddar Scones
- 2 cups self-rising flour
- 1 tablespoon sugar
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 6 tablespoon cold butter divided
- 2 large eggs
- ½ cup cold heavy cream
- 1 cup grated sharp cheddar cheese
- 6 slices bacon cooked & crumbled
- 1 teaspoon dried parsley
- Pineapple Butter: (Optional)
- ½ cup butter softened
- 4 tablespoon pineapple preserves
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a mixing bowl, sift together the flour, sugar, onion powder and garlic powder.
- Cut 4 tablespoon of cold butter into the mixture using a pastry blender, or a food processor until it resembles cornmeal.
- Whisk together the eggs and heavy cream in a separate bowl. Make a well in the center of the flour and pour in the wet ingredients.
- Stir together just until combined, then add the cheese, bacon and parsley flakes. Mix well.
- Turn dough out onto a lightly floured surface. Pat into a circle approximately 8 inches in circumference and ¾ inch thick. Use a sharp knife to cut into triangles.
- Place onto the baking sheet 2 inches apart. Brush the tops with remaining 2 tablespoon butter, melted.
- Bake for 14-16 minutes until golden. Serve warm.
- To make the Pineapple Butter: Mix together with a fork until fluffy and fully combined. Bring to room temperature before serving.
I've never tried making a scone but I am anxious to try. I've been reading some books where the main characters solve mysteries when they are not coming up with fantastic sounding goodies for their bakery. It's making me so hungry. I'd gladly buy the items from a local bakery, if I could. But it seems the bakeries are all boring and have the same, safe, sweets that most people eat. The ladies in the book make things like Cheddar-Sage scones (with and without bacon), Rosemary-Parmesan scones, Herbed goat cheese tarts. And the sweets...Oh my.... It's not your normal red velvet cupcake and cinnamon roll bakery.
Sounds like an interesting read. I hope you like these they're a savory version but oh-so-tasty.
Hi Felicia! I'm not sure, I've never used cream cheese on these. Interesting thought, though.:) Let me know, if you go that route 🙂
OOOh I can't wait to try this one. I'll try the pineapple butter for sure, but I wonder how pineapple cream cheese would be.
Karen @ Mom in the Muddle
This looks great. Love the pineapple butter idea!
Lillian (My Recipe Journey)
Oh...this sounds so very unique! I love it! Great post Melissa!
I agree Didi, a flavor combination that makes the world go around! 🙂
OH Sissy you just literally brought a decadent memory back to me...
Sweet and savory. I believe that is how most of thw world lives...
I'm loving the savory with the sweet hot tea!!! Your description was right on!!!