Bacon Cheddar Scones By Kelly Miller • September19,2014 • Updated January 12, 2022 • 12 Comments 80.8K 291 Jump to Recipe Bacon Cheddar Scones made with flour, butter, milk, crumbled bacon and cheddar cheese – the perfect breakfast on the go! If you’ve never tried making scones before, you need to – pronto! It’s so easy. Most recipes either call for Bisquick (or my Homemade DIY Baking Mix) or just flour, baking powder, and salt with cold butter. You probably have all of those things in your pantry right now! So jump on the scone making bandwagon because you’re totally missing out, ha! If you haven’t guessed, I’m preaching to the choir here – this is the first scone I’m sharing here on Mostly Homemade Mom. I know, crazy right?! I had made a wonderfully delicious chocolate chip scone that I had planned on sharing with you, but they crumbled into a million pieces the second I cut into them. Doesn’t make for a very pretty picture, you know? If you don’t count cooking and crumbling the bacon, these Bacon Cheddar Scones come together in one bowl – that means WAY less dishes for you! Or your dishwasher. I’m convinced we don’t give those workhorses enough credit, am I right?! These scones are absolutely perfect for busy breakfasts driving to work or sending your kids off on the school bus. These were gone REALLY quick around here so I’m definitely going to need to make a double batch next time for sure! How to make this recipe: In a large bowl, combine flour, baking powder, ground mustard, and salt. Using a pastry blender or two knives, cut in the cold butter until you have coarse crumbs. (But seriously guys, if you don’t have a metal pastry blender, it’s in the bowl in the picture, you need to get yourself one! They’re cheap and they make jobs like this in the kitchen REALLY easy!) Add in milk and beaten eggs and stir until moist. Stir in shredded cheese and bacon. Plop dough out onto a greased circle sheet. Press into a circle as wide as the cookie sheet. Cut into 8 slices, but don’t separate the slices. Bake at 400 for 15-20 minutes or until golden brown. Seriously, the best way to have these is with a hot cup of coffee – sorry kids! Tea would do nicely as well, but you know me and my coffee. 🙂 Here are some more of my favorite breakfast ideas: Peanut Butter Pancakes with Honey Butter French Toast Muffins 3 Cheese Breakfast Bake If you liked this recipe for Bacon Cheddar Scones, leave a rating and a comment below this post! Bacon Cheddar Scones Bacon Cheddar Scones made with flour, butter, milk, crumbled bacon and cheddar cheese - the perfect breakfast on the go! 5 from 1 vote Print Pin Rate Course: BreakfastCuisine: AmericanKeyword: recipe for bacon cheddar scones Prep Time: 15 minutes minutesCook Time: 20 minutes minutes Servings: 8 servings Calories: 310kcal Author: Kelly Miller Ingredients▢ 8 slices bacon cooked and crumbled▢ 1/3 cup shredded cheddar cheese▢ 1 3/4 cup flour▢ 2 1/4 teaspoons baking powder▢ 1 teaspoon ground mustard▢ 1/2 teaspoon salt▢ 6 tablespoons cold butter▢ 2 eggs beaten slightly▢ 1/3 cup milk InstructionsIn a large bowl, combine flour, baking powder, ground mustard, and salt.Using a pastry blender or two knives, cut in the cold butter until you have coarse crumbs.Add in milk and beaten eggs and stir until moist.Stir in shredded cheese and bacon.Transfer dough out onto a greased circle sheet.Press into a circle as wide as the cookie sheet.Cut into 8 slices, but don't separate the slices.Bake at 400 for 15-20 minutes or until golden brown. NutritionCalories: 310kcal | Carbohydrates: 22g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 417mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 80.8K 291
Becca @ Crumbs and Chaos says September 19, 2014 at 1:51 pm A grab and go breakfast that includes bacon?! I need to make some of these 🙂 Reply
Gabrielle says May 16, 2018 at 11:55 pm question…Can I make this dough ahead of time? Like 1 or 2 days before I actually bake them? Reply
Kelly Miller says May 24, 2018 at 4:29 pm I wouldn’t see why not, though I’ve never done that before with this recipe. Let me know if it works for you, Gabrielle! Reply
Beverly says August 23, 2019 at 1:26 pm Came out so dry.? wonder if it is because I used ALMOND MILK, I am allergic to dairy mostly or the texture is supposed to be that way Reply
Allyson H. says October 16, 2019 at 10:24 pm Can you do it without mustard? Not a big fan of it. Reply
Kelly Miller says October 17, 2019 at 12:29 pm I’m sure it would be fine to omit the ground mustard. Reply
Kelly Miller says March 1, 2020 at 4:04 am Carol, this recipe was posted 6 years ago before there were plugins with “Print” buttons. I’m slowly updating my older posts. In the meantime, just hit Control P. Reply