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Biscuits, Scones, Donuts, & Granola | December 23, 2010

Cheddar, Bacon and Chive Scones

Cheddar, Bacon and Chive Scones
A few days ago, one of my favorite peeps in the world, Lauren B. asked me to post about Christmas breakfast. Usually for Christmas breakfast we have this or something similar. I like to make breakfast casseroles, because the work is done the day before, which leaves Christmas morning free to enjoy the fam. My favorite Christmas breakfast menu consists of: an egg dish, something sweet( muffins, cinnamon rolls etc), fruit, CANDY, hot cocoa and/or juice. Just noticed that “something sweet” was everything, with the exception of one item.
I haven’t had time to make this yet, so I can’t post a pic, but this or this is on the brunch menu for Saturday the 25th. I’m making modifications, and will get back with a review.
You can make Cheddar, Bacon and Chive Scones for breakfast, lunch or dinner. They mix up in less than 10 minutes. Similar to a buttermilk biscuit. Tender and light. Not like a traditional (heavy) baked scone. I think they would be yummy with some soft scrambled eggs and fruit for an easy Christmas breakfast.
PS – side note-Just finished watching our UTES get beat by Boise State. I’m worn out.
I know I have a hard life. Seriously. It was the weirdest, most exhausting, frustrating game.
Oh well.
Merry Christmas.
Cheddar, Bacon and Chive Scones

Cheddar, Bacon and Chive Scones

Author A Bountiful Kitchen


  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup buttermilk
  • 1 egg
  • 1/2 cup bacon cooked and chopped
  • 1/2 cup grated cheddar or other cheese
  • 1/4 cup chopped chives or green onions


  1. Preheat oven to 375 degrees. Line baking pan with parchment paper or lightly grease pan with cooking spray.
  2. Whisk together flour, baking powder and salt. Cut in butter with a pastry cutter or blend into flour mixture with fingers until mixture resembles coarse meal. Pour buttermilk into measuring cup and add egg, then beat together. Pour wet ingredients into dry ingredients in bowl. Mix just until incorporated. Add 1-2 tablespoons of milk or buttermilk if necessary to make dough that is easy to handle but not sticky. Fold in bacon, cheese and chives.
  3. Pat the dough into a 10 inch circle on a floured surface. Cut into half, then quarters. Cut each quarter into 2- 3 pieces, to make 8-12 total slices (depending on the size of scone you desire). Brush with butter if desired.
  4. Place on prepared baking sheet and bake in 375 degree oven for 25 minutes or until light golden brown.
  5. Remove from oven and serve immediately or follow directions below for make ahead.

Recipe Notes

-For make ahead-Bake these the day before serving for 20 minutes and place in a Ziploc bag after they are cooled. When ready to eat, place on cookie sheet in oven for about 5 minutes at 325 degrees.-These will not raise a lot or “grow” in size after baking (as compared to a yeast scone).


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  1. SI!! We were in Bountiful this week and all I really wanted to just drive over from the Cutlers to say a quick HELLO and how much I LOVE LOVE LOVE your blog! I use a lot of your recipes and appreciate your reviews. Anyways, hope you are well. (Decided not to stop in since my #2 got pink eye…yuck!) Merry Christmas!!

  2. Courtney-Sorry we missed you. Don't the holidays always = sick kids?! =(
    thanks for reading, hope to see you again someday! love you.