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.
Bacon and Cheddar Scones Inspired by Our British Friends
Savory Bacon and Cheddar Scones with Pineapple Butter
In light of this, I'm feeling inspired to share dishes you might find at any tea party. Sweet and savory scones are served as a standard at tea time, and this savory 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.I For a fun twist, we enjoy these scones with a side of sweet pineapple butter. If you would like to try a classic checkout this recipe from Fifteen Spatulas for English Style Scones.
Don't Over Mix the Scones Dough
Scones, by their very nature, have a slightly crumbly texture. However, when working with fresh dough, there's a very important rule of thumb. If you overwork the dough, your scones or biscuits for that matter, will be dry. Mix the ingredients together until just combined for the best results.
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Helpful Kitchen Items:
Savory Bacon and Cheddar Scones
- 2 cups self-rising flour
- 1 Tbsp sugar
- 1 tsp onion powder
- ½ tsp garlic powder
- 6 Tbsp cold butter divided
- 2 large eggs
- ½ cup cold heavy cream
- 1 cup grated sharp cheddar cheese
- 6 slices bacon cooked & crumbled
- 1 tsp dried parsley
- Pineapple Butter: (Optional)
- ½ cup butter softened
- 4 Tbsp 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 Tbsp 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 Tbsp 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.