Bite-Size Bacon and Cheese Scones

Bacon and cheese scones are buttery and flakey and made with flour, butter, baking powder, and all the usual pantry staples you have on hand for any biscuits. Perfect morning, noon, or night.

Bite-size bacon and cheese scones with smoked bacon and melted Asiago on top on a parchment-lined baking sheet

We had a tricky time discerning what to call these cute-as-a-button, buttery little bundles of bacony, cheesy goodness. Call something a scone and you summon notions of a particular sort of flakey, buttery baked good. Call something a biscuit and that brings about more savory connotations. These meld the best attributes of both. Not that you can go wrong either way with these little lovelies, whether served morning, noon, night, or any time in between.–Renee Schettler

Bacon and Cheese Scones

  • Quick Glance
  • (1)
  • 30 M
  • 45 M
  • Makes 48 scones
5/5 - 1 reviews
Print RecipeBuy the Williams-Sonoma: Home Baked Comfort cookbook

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Ingredients


Directions

Preheat the oven to 400°F (204°C) and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment paper.

In a skillet, fry the bacon over medium-low heat until lightly crisp, about 5 minutes. Transfer the bacon to a cutting board and finely chop it.

In a food processor, dump the flour, baking powder, cheese, salt, and pepper and pulse briefly to mix. Add the butter and pulse until the mixture looks like coarse meal.

In a small bowl, whisk together the egg and cream or milk until blended. Pour the egg mixture into the processor and pulse just until the dough begins to pull away from the sides of the bowl and come together into a ball. The dough will be quite sticky.

Turn the dough onto a lightly floured work surface. Gently knead in the bacon by sprinkling the surface of the dough with some of the chopped bacon, folding the dough onto itself, and then repeating the sprinkling and folding until all of the bacon is incorporated. Be careful not to overhandle the dough.

Then bring the dough together into a ball. Using a lightly floured rolling pin, roll out the dough to 1/2 inch thickness. Using a 1 1/2-inch biscuit cutter, cut out as many scones as you can. Gather the scraps of dough, roll out, and cut out more scones.

Space the scones evenly on the prepared baking sheet. Sprinkle the tops of the scones with additional cheese, if desired. [Editor’s Note: We strongly encourage you to abide by this suggestion.]

Bake until the scones are golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly before serving, if you can stand to wait. Originally published April 23, 2012

Print RecipeBuy the Williams-Sonoma: Home Baked Comfort cookbook

Want it? Click it.

Recipe Testers' Reviews

In one word: dangerous. These mini scones are so good they're dangerous. I used Gruyère in mine and the flavor paired so well with the smoky bacon it was heavenly. These are easy to make, present beautifully, and are a perfect size for a brunch or snack. They bake up flaky, tall and light. These scones are so easy to pop in your mouth.

The bigger the group you make them for, the better, because there will not be any leftovers, regardless of how many people at your party.

“Addictive” is the word I would use for these delectable little morsels. I’m not a baker, but even I could make this recipe and have them turn out perfect. But I would call them biscuits instead of scones. The recipe worked exactly as written.

I chose to use Asiago cheese this time around, but will try them again using Gruyère. I felt the mild taste of the Asiago is almost lost amongst the bacon, but you did get that saltiness, almost as if you using Parmesan. On half the scones, I used extra cheese on top. I left the other half plain. I wasn’t sure how the cheese would bake up, so I just used a little bit. Next time I will be more generous with the cheese on top.

I ended up with five dozen scones, and they all fit on one pan. I wasn’t sure how they would taste with a salad, as suggested in the recipe, but it was surprisingly good. I can also see these being served with a loaded baked potato soup or corn chowder.

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Comments

  1. Have not made these yet…but will, I promise!
    For the first 6 weeks of quarantine I stress cooked like crazy, then realized we couldn’t sustain that for long so for the past six weeks we have been dieting (low carbs, calorie counting)
    And then these lovely morsels appeared in my in box. Sigh.

    1. Susan, sigh, indeed. My dad always used to lecture me, “Moderation in all things. Including moderation.” I share that not as someone who is trying to push a recipe on you but someone who has held herself back from a lot of things she’s wanted. Sometimes a little respite from restriction is good for the soul!

  2. These look like heaven and I make a similar version but only have herbs and cheddar. I might try these with the addition of cooked spicy pork sausage (well-drained, of course). I love the idea of them being very small. Thank you for sharing.

  3. This recipe sounds wonderful ! I do have a question. Would using a small cookie scoop work instead of rolling and cutting ?

  4. Wondering about conversion of US to metric for the flour. I generally use 120 grams per cup of AP flour; this says 170 grams for two cups. Any thoughts?

    1. Thanks for catching that, Susan. We so appreciate readers who take the time to point out something that doesn’t seem quite right. It was a typo and should read 270g (not 170g). Our standard weight for all-purpose flour is 135g/cup. Happy baking!

  5. I have made this recipe 3 times and it has become one of my go-to appetizer recipes. Bacony, cheesy, salty…all the perfect things to accompany a really good cocktail! Also makes a fabulous breakfast sandwich.

    A baking sheet lined with parchment holding 17 bacon cheese biscuit bites

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