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a white plate with a pile of cheddar scones

Cheddar Scones with Spring Onions and Bacon Butter

Yield: 30 small scones
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
These easy, buttery Cheddar Scones are the perfect addition to any breakfast or brunch table.
5 from 2 votes


  • 3 cups all purpose flour, plus a little more for your work surface
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1 cup sharp white cheddar cheese, shredded
  • 1/2 cup COLD unsalted butter
  • 1/2 - 3/4 cup green onions, thinly sliced (most of the way down the stalk but stopping about 2" from the bottom)
  • 1 cup buttermilk
  • 1 egg beaten with 1 tablespoon water, egg wash
  • 4 slices bacon, cooked and finely crumbled
  • 3 tablespoons soft unsalted butter
  • kosher salt to taste


  • Preheat the oven to 400°F. You can line a baking sheet with parchment but it is not required.
  • In a large bowl whisk together the flour, baking powder, salt, and crushed red pepper. Add the cheese and incorporate it into the flour with your fingers.
  • Using a box grater, grate the COLD butter into the bowl. Use your fingers (or a pastry cutter) to incorporate the butter into the dough until mostly uniform crumbles form, the largest being about the size of a pea. Add the onions and toss them into the dough until you have green flecks distributed evenly.
  • Pour in the buttermilk and gently incorporate it using a rubber spatula. The less you mix the better, but you want the dough to come together.
  • Turn the dough out onto a floured surface and knead the dough 2 to 3 times. Pat it out to about 1 inch thick. Cut the dough using a 1 1/2" biscuit cutter. You should have about 30 little scones (see note)
  • Place them on the baking sheet about an inch apart. Brush the tops with the egg wash. Bake for 10-12 minutes. The tops will be a pretty golden hue and the scones will have puffed up a lot.
  • While the cheese scones bake, use the back of a spoon to smash and mix the bacon and butter, adding just a little salt to taste.
  • Scones are best served warm but will keep in an airtight container for 2 to 3 days.


  • You can cut these into traditional triangular scones. When patting out the dough, you will make a circular shape that is about 1 1/2" thick. Cut the circle in half, and then across, and then 2 swipes diagonally to yield 8 equal triangle pieces. Bake for 18 to 20 minutes. Similarly, you can cut these in any size or shape you like, but make sure to adjust the bake time accordingly.
  • COLD butter is crucial to tender scones. After you cut them and put them on the baking sheet you can put them in the fridge for a few minutes to chill before baking if you'd like.
  • Cutting the butter in with a box grater is my favorite way to quickly incorporate cold cold butter into biscuits or scones yielding uniform pieces. No more chasing cubes around the bowl with a fork or wishing you had a pastry cutter.


Serving: 0g, Calories: 117kcal, Carbohydrates: 10g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 23mg, Sodium: 132mg, Potassium: 76mg, Fiber: 0g, Sugar: 0g, Vitamin A: 200IU, Calcium: 58mg, Iron: 0.7mg
Course: Breakfast
Cuisine: British
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