Bacon, Egg, and Cheddar Scones

A bacon, egg, and Cheddar scone wrapped in a napkin.

Scones, which originated in England, are similar to biscuits, but they are much richer. They are made from a short pastry, with lots of butter and cream incorporated into the dough. They are very flaky and tender. They are usually cut into large triangles.

Once on a morning walk I passed an elegant coffee bar in downtown Seattle. There on the counter were the most gorgeous scones, labeled Bacon and Egg Scones. I had never heard of this variation before, but I thought it was a great idea, combining all the ingredients for a complete breakfast into a handheld meal.–Paula Lambert

LC Ladylike or Manly Man? Note

We’re all for gender equality. Which is why we’re all for these ladylike scones laden with a manly man’s breakfast.

Bacon, Egg, and Cheddar Scones

  • Quick Glance
  • (3)
  • 10 M
  • 35 M
  • Makes 6 scones
5/5 - 3 reviews
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Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.

Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated. Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. If using the processor, dump the flour-and-butter mixture into a clean bowl. Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.

Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12-by-4-by-3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles.

Place the scones at least 1 inch apart on the baking sheet. Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.

Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.

Print RecipeBuy the The Cheese Lover's Cookbook & Guide cookbook

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Recipe Testers Reviews

These were really delicious. All the elements of an egg muffin, but better. Flaky and tender with melting cheese and bites of egg punctuated by flecks of crisp bacon. And they were a cinch to put together; hardly more effort than making bacon and scrambled eggs alone. They were definitely best eaten freshly baked, but the leftovers reheated well enough.


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  1. My family is absolutely hooked on these scones. This recipe started me on a scone spree! I can’t stop making them. The only thing I’ve changed is that after shaping into a disk, I place it in the freezer for about 15 minutes. Then I slice pizza style and brush with cream instead of egg. Don’t cut them too large or they tend to lose their shape. I’ve experimented with using more bacon but after 4 slices I find it overpowering. Make these scones..your family will love them.

  2. Wow, now that sounds good. Bacon, eggs and cheese in a scone. When I went to visit my daughter who lives in Brighton< England last August, I fell in love with scones. I tried quite a few different flavor varieties there.

    1. Hi Curt,
      Please let us know if you try them. We would love to hear how they compare to the ones you tried in England.


  3. These are dangerously good! It is tempting to eat two or three lol

    My teenager, though, is not a fan. Not because of the scone itself, but because of the mess I made in the kitchen—her chore is to cleanup after meals, and we don’t have a dishwasher. lol

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