Cheese, Spring Onion & Bacon Scones — A Savory Treat Worth Baking

 

There’s something so comforting about a warm, buttery scone fresh from the oven, and these Cheese, Spring Onion & Bacon Scones are soft, flaky, and packed with flavor — the perfect little savory treat for breakfast, brunch, or those afternoons when you just want something homemade and delicious without a lot of fuss.

What I love most is how simple they are to make. A handful of everyday ingredients, a quick mix, and before you know it, you’ve got a tray of golden scones that taste like they came from a cozy country café. The sharp cheddar, smoky bacon, and fresh spring onions make every bite irresistible.

If you’re looking for an easy bake that feels special and comforting, these scones are such a lovely place to start.

 

All scones are not equal . . . or are they?  What makes a scone a scone, or a biscuit a biscuit?  Are they interchangeable?  

 

Are they the same thing?  So many questions about scones and one could debate these things for hours  . . . I contend that scones and biscuits are two completely different things, both in how you put the ingredients together and in how they taste . . . I think scones are a bit lighter in texture than biscuits . . . most are sweet, but not all . . .  as evidenced by these very delicious savory Cheese, Spring Onion & Bacon Scones I am sharing with you  today. 

A scone does not have to be sweet to be enjoyed with abandon. These lovely savory scones could not be more enjoyable,  being filled as they are, to the hilt with strong sharp cheddar cheese, smoky salty bacon bits and earthy spring onions  . . . 

You can't get too much better than that in my opinion.

The recipe has been adapted from a book entitled simply, "The National Trust Book of Scones," containing over 50 delicious scone recipes and some curious crumbs of history.

These delicious savory scones I baked today are fabulous served with soups, stews, salads, or enjoyed with some additional cheese and spicy chili jam!

 

INGREDIENTS NEEDED

TO MAKE

CHEESE, SPRING ONION & BACON SCONES 

There is nothing too out of the ordinary here.

• 500g self raising flour (3 1/2 cups + 1TBS)
• 125g cold butter, cubed (1/2 cup)
• 90g mature cheddar cheese, grated (3/4 cup, Sharp cheddar)
• 90g streaky bacon, cooked and finely chopped (about 10 slices of bacon)
• 2 spring onions, trimmed and finely chopped (scallions or green onions)
• fine sea salt and freshly ground black pepper
• 1 large egg, beaten
• 180ml whole milk (3/4 cup)

 

No self-rising flour? No problem!  You can easily make your own. For every cup of flour (125g) simply add 1 1/2 tsp of baking powder and 1/4 tsp of salt. I usually make mine up 4 to 6 cups at a time and then keep it in the freezer.

I use salted butter as that is the only kind I keep in the house. I don't add any additional salt to the recipe as the cheese is salty as is the bacon.

Streaky bacon is the normal bacon that is used here in North America, with streaks of fat and meat in it. I like to cook mine up ahead of time, usually about a day ahead, of making these scones.

Spring onions are also called scallions or green onions. Use only the white and light green parts. Wash them well and dry before using.

Use a good strong/sharp cheddar cheese. The flavor will make all the difference in the world. I would shred my own for this recipe. They add things like cellulose (wood fiber) to the pre-shredded cheeses to make them flow easier.  This would mess with the integrity of these scones. Generally speaking, I always grate my own cheeses as I want only to be eating cheese, not additives.

 

HOW TO MAKE CHEESE, SPRING ONION & BACON SCONES

These are very quick and easy to make.  The timings for the recipe do not include the time it will take to cook the bacon, let it cool and crumble it.  I usually do this the day before.

1. Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside. (I always line my baking sheets.)
2. Sift the flour into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in 3/4 of the grated cheese (reserve the remainder to sprinkle), the bacon and the onions. (Make sure both your butter and cheese are cold. Rubbing the butter into the dough is easy. I use my fingertips and a snapping motion. It goes very quickly.)
3. Mix the beaten egg with 3/4 of the milk. (Reserve some milk just in case you need it a bit later. You may not need to use it.)
4. Add to the dry mixture a bit at a time, stirring it in and tossing it together with a fork, until the mixture comes together and forms a soft dough, only using the remainder of the milk if needed. (Your dough should be soft, but hold it's shape. Don't overwork the dough or your scones will be tough.)
5. Turn out onto a lightly floured surface and cut the dough in half. Shape each half into a ball and flatten the balls slightly to an 8 inch round.
6. Place each round on the baking sheet, leaving plenty of space in between. Cut each round into 5 wedges and push the wedges slightly apart. Sprinkle with the reserved cheese. (I use a very sharp knife for this and cut straight down firmly, without turning the knife. Make sure you leave enough space between the wedges so the scones can rise.)
7. Bake for 15 minutes until well risen and golden brown.

 

HINTS AND TIPS FOR MAKING GREAT SCONES

If you follow my hints and tips, you cannot go wrong!  I promise you scone success every time!  The perfect scone is crisp and almost caramelized on the outsides, and tender and buttery inside. These hints and tips apply to most scone recipes, both savory and sweet! 

1.  Always use cold butter, or even frozen butter. This will give your scone a much better rise.  As the scones bake the cold butter, melts and creates lovely buttery air pockets.

2.  Never overwork the dough.  Use as light a touch as possible. Overworking the dough toughens the scone.  This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.

3.  If you have enough time, it is helpful to chill the scones for about 10 minutes prior to baking them.  Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.

4.  For crisp sides leave at least two inches of space between each scone.  For softer sides, crowd them closer together. Personally, I like crisp sides.

5. If using fresh fruit in scones, try not to use fruit that it too juicy.  This will mess with the integrity of your bake if the fruit is too wet.  Rinse and dry it really well prior to using it.  I like to use paper towels. Also if using loose frozen fruit, use it frozen.  Do not thaw it out first. 

6.  Don't overbake the scones.  Overbaking will make them really dry. Scones are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside.  They should be slightly moist and tender.

 

FREQUENTLY ASKED QUESTIONS

CAN THESE BE MADE AHEAD OF TIME?

You can certainly make these ahead of time. Follow the recipe up to the baking step, then freeze the prepared dough wedges on a baking sheet. Once frozen, remove and store in an airtight container. They will keep in the freezer for two to three months. When ready to serve, remove and thaw in the refrigerator overnight. Bake as directed, or place the frozen scones on a baking sheet and bake in the preheated oven at 400 degrees for a little over 20 minutes.

WHAT IS THE DIFFERENCE BETWEEN SCONES & BISCUITS?

Whilst they may look very similar, they are not the same. Scones traditionally will include eggs in the dough, while biscuits don't.  You will find the odd scone recipe which doesn't use eggs. Biscuits generally have a flaky texture and are best eaten warm. Scones have a drier crumb and are usually eaten cold. When making biscuits the fat is usually cut in, while in scones most recipes will call for you to rube the butter into the flour mixture with your fingertips.

WHAT IS THE IMPORTANCE OF THE BUTTER BEING COLD?

Cold butter is best for scones because butter quickly melts in the oven. Icy butter takes longer to melt, creating pockets of air where the pieces of butter once were, producing  a much nicer finish.

CAN I VARY THE TYPE OF CHEESE REQUIRED?

Absolutely. You can use any type of cheese which has a nice strong flavor.  Jack would be good as would Swiss or Comte. A good stilton would also be very nice.

 

A FEW MORE SAVORY SCONE RECIPES

FOR YOU TO ENJOY

Not all scones are sweet or meant to be served with jam.  The following savory scones are lovely next to soups, stews, salads, or with cold meats, cheeses, pickles, etc. Great for picnics as well!

EVERYTHING BAGEL DROP SCONES - These Everything Bagel Drop Scones have crunchy flavor-filled outsides and soft, fluffy, flaky insides.  I would consider them to be the perfect savory scone! I created my own Everything Bagel Seasoning to use for these with excellent results. You could of course, use a commercially prepared seasoning in it's place.

 

CHEDDAR & MARMITE SCONES -  These tasty scones are a savory twist on a classic British bake, combining mature cheddar with a touch of Marmite for rich, deep flavor. Made with a blend of self‑raising and whole meal flour, these scones rise beautifully and have a tender, hearty texture that pairs perfectly with soups, salads, or cold meats. 

 

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Yield: 10 scones

Author: Marie Rayner

Cheese, Spring Onion & Bacon Scones

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

These would be great served for breakfast or lunch, with soup, eggs, salad, etc. I confess, they are also really delicious served with a chili jam.

Ingredients

• 500g self raising flour (3 1/2 cups + 1TBS)
• 125g cold butter, cubed (1/2 cup)
• 90g mature cheddar cheese, grated (3/4 cup, Sharp cheddar)
• 90g streaky bacon, cooked and finely chopped (about 10 slices of bacon)
• 2 spring onions, trimmed and finely chopped (scallions or green onions)
• fine sea salt and freshly ground black pepper
• 1 large egg, beaten
• 180ml whole milk (3/4 cup)

Instructions

1. Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside.
2. Sift the flour into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in 3/4 of the grated cheese (reserve the remainder to sprinkle), the bacon and the onions.
3. Mix the beaten egg with 3/4 of the milk.
4. Add to the dry mixture a bit at a time, stirring it in and tossing it together with a fork, until the mixture comes together and forms a soft dough, only using the remainder of the milk if needed.
5. Turn out onto a lightly floured surface and cut the dough in half. Shape each half into a ball and flatten the balls slightly to an 8 inch round.
6. Place each round on the baking sheet, leaving plenty of space in between. Cut each round into 5 wedges and push the wedges slightly apart. Sprinkle with the reserved cheese.
7. Bake for 15 minutes until well risen and golden brown.

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