Golden on the outside, soft and fluffy inside, these Cheese and Bacon Scones are the ultimate savoury bake for morning tea, lunchboxes, or a quick weekend snack. They're packed with crispy bacon and melted cheese, and taste amazing straight from the oven with a big spread of butter.
If you love recipes that the whole family can enjoy, these scones will slot right in alongside my Savoury Muffins and Ham, Cheese and Pineapple Pizza Scrolls. Both are quick, fuss-free, and perfect for hungry kids (and adults!).
Scones have been an Aussie classic for generations, and while jam and cream versions usually get the spotlight, savoury scones are just as popular in family kitchens. This cheese and bacon version ticks every box - budget-friendly, freezer-friendly, and on the table in less than half an hour.
They're also super versatile. Bake them for school lunchboxes, whip up a batch for a picnic, or serve warm alongside a bowl of Pumpkin Soup or Creamy Cauliflower Soup. The salty bacon and sharp cheddar cheese crumb pair beautifully with soups, salads, or even as part of a weekend light lunch.
Why You're Going To Love This Recipe
- Quick and easy - ready in just over 20 minutes.
- One bowl recipe - no complicated steps or equipment.
- Freezer friendly - make ahead and stash for lunchboxes or brunch.
- Crowd pleaser - kids and adults love the delicious flavors in these scones!
- Budget-friendly - made with simple pantry and fridge staples.
- Conventional and Thermomix - both methods are written in the recipe card at the end of the post.
Jump to:
Scone Ingredients
You only need a few simple ingredients to make delicious bacon and cheddar savory scones.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Bacon pieces - fry chunks of thick-cut bacon until crisp; the crunch adds the best flavour and texture.
- Cheddar cheese/tasty cheese - use a bold, sharp cheese for maximum flavour.
- Cayenne pepper - optional, but adds a subtle warmth without being spicy.
Variations
- Gluten-Free Option - use a good quality gluten-free self-raising flour.
- Herby Twist - add a tablespoon of fresh herbs such as chopped chives, parsley, or thyme to the dough.
- Extra Cheesy - swap half the cheddar for parmesan for a stronger flavour.
- Vegetarian Option - skip the bacon and add sun-dried tomatoes or olives instead.
Need To Substitute An Ingredient?
Ask ChatGPT for suggestions on how to substitute the particular ingredient:
How To Make Cheese And Bacon Scones
Serve bacon cheddar scones warm with lashings of melted butter for the most irresistible snack!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Fry the bacon pieces until crispy, then set again to drain on paper towel. Sift the plain flour and baking powder into a large bowl.
- Add the grated cheese, cayenne pepper and salt, and mix to combine.
- Rub the cold butter through the flour mixture with your fingertips until the mix looks like crumbs.
- Add milk and cooked bacon, folding through gently with a knife or the stock of a wooden spoon until just combined.
- Shape the dough (it will be sticky) on a floured surface or board, pressing down to 3cm thick. Cut scones with a 6cm pastry cutter, placing them close together in a floured tin.
- Brush tops with milk, sprinkle with extra cheese. Bake at 200°C fan-forced for 12-15 minutes, or until golden brown.
Recipe Tips
- Use chilled ingredients - for best results, use chilled butter, cheese and milk.
- Don't over-mix the dough - it will make the scones tough. Use a knife instead of a spoon and handle dough as little as possible.
- Makes - 12 large or 18 small scones (if making small scones, reduce the cooking time accordingly).
- Dip your cutter in flour - prevents sticking and keeps edges neat.
- Place scones touching in the tin - helps them rise higher.
- Use a hot oven - preheat well for that golden crust and fluffy inside.
- Serving - best eaten on the day, served warm with butter, or alongside soup.
- Storage - store leftover scones in an airtight container for 2-3 days; reheat before serving.
- Freezing - freeze in an airtight container or bag for up to 3 months; reheat from frozen, or thaw and warm slightly.
Cheese And Bacon Scone FAQs
Place them close together in the tin and make sure your oven is fully preheated - that hot blast helps them rise quickly.
Also, make sure your baking powder is fresh!
Absolutely - swap directly for self-raising flour and skip the baking powder.
Tasty (cheddar) works best, but you can also use a mix of parmesan, mozzarella, or whatever you have on hand.
More Easy Scone Recipes
For a sweeter twist, you can't go past classics like my 3 ingredient Lemonade scones or simple fruit scones - both light, fluffy, and perfect with jam and cream!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Cheese And Bacon Scones
Ingredients
- 300 g bacon pieces
- 450 g (3 cups) plain flour
- 4 teaspoon baking powder
- 80 g (1 cup) grated cheese cheddar or tasty
- ¼ teaspoon cayenne pepper
- pinch salt
- 75 g butter
- 315 g (1 ¼ cups) milk
- extra milk for brushing
- extra grated cheese for sprinkling
Instructions
- Preheat oven to 200 degrees celsius (fan-forced). Lightly flour a 20cm square cake tin and set aside.
- Place the bacon pieces into a frying pan over medium high heat. Cook until very crispy. Set aside on a paper towel lined plate.
- Sift the plain flour and baking powder into a large bowl. If using a Thermomix: Place the plain flour and baking powder into the Thermomix bowl - mix for 5 seconds, Speed 8.
- Add the grated cheese, cayenne pepper and salt and mix to combine. Add the butter and rub it through with your fingers until the mixture resembles breadcrumbs. If using a Thermomix: Add the butter, grated cheese, cayenne pepper and salt and mix for 8 seconds, Speed 6.
- Pour in the milk, add the crunchy bacon pieces and use a knife to fold through until only just combined (the mixture will be very sticky).If using a Thermomix: Pour in the milk and add the bacon pieces and knead for 20 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Place the dough onto a lightly floured board.With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough).
- Using a 6cm scone cutter, cut rounds from the middle working outwards and place into the lightly floured cake tin (make sure that your scones are gently pressing up against one another as it will help them to rise).
- Gently move the remaining dough together and cut out extra scones.
- When you've used all of the dough, brush the tops of the scones with the extra milk.Sprinkle with a little extra grated cheese (optional). Place into the oven for 12-15 minutes.
- The scones will be ready when they're golden and crunchy on top. Serve warm with butter.
Notes
- Use chilled ingredients - for best results, use chilled butter, cheese and milk.
- Don't over-mix the dough - it will make the scones tough. Use a knife instead of a spoon and handle dough as little as possible.
- Makes - 12 large or 18 small scones (if making small scones, reduce the cooking time accordingly).
- Dip your cutter in flour - prevents sticking and keeps edges neat.
- Place scones touching in the tin - helps them rise higher.
- Use a hot oven - preheat well for that golden crust and fluffy inside.
- Serving - best eaten on the day, served warm with butter, or alongside soup.
- Storage - store in an airtight container for 2-3 days; reheat before serving.
- Freezing - freeze in an airtight container or bag for up to 3 months; reheat from frozen, or thaw and warm slightly.
Leave a Reply