Cheese & Bacon Scones

The idea of these cheese and bacon scones actually came from my grandmother. After eating my raisin scones she said she’d love to try a savory version of scones. We both agreed that they would taste marvelous with cheese and bacon. So I rolled up my sleeves and got to work!


What I did was just change my previous scone recipe a bit, by using a glass of milk + one egg instead of double cream. I also skipped the sugar and added a bit more salt. And of course, instead of raisins I used grated cheese and baconΒ πŸ™‚


Eat these plain or spread some butter on them. They taste best warm, when the cheese is still melted!




  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 heaping teaspoon baking powder
  • Β½ teaspoon salt
  • 125g butter
  • 1 cup milk
  • 1 egg
  • Β½ cup bacon, cut into small pieces
  • 1 cup grated cheese + more for sprinkling on top
  1. Preheat oven to 200Β°C/400Β°F and line a baking sheet with parchment paper.
  2. Mix the milk with the egg.
  3. In a seperate bowl combine the flour, baking soda, baking powder and salt.
  4. Rub in the butter using your fingers, until the mixture resembles bread crumbs. Stir in the bacon and cheese. Next, pour in the milk and egg mixture, leaving a little bit for brushing the top of the scones.
  5. With your hand, mix everything together until a dough forms. Turn your dough onto a lightly floured surface.
  6. Pat the dough down with your hand into a 2cm thick disc. Using a round cutter or a drinking glass, cut out the scones.
  7. Place the scones on your baking sheet. Brush the tops with leftover milk and egg mixture and sprinkle with some grated cheese.
  8. Bake for around 15-20 minutes, until golden brown.

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