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Home > Bacon, egg, and cheddar scones

Bacon, egg, and cheddar scones

Recipe Information

Servings 6
Preparation Time 20 Minutes
Cook Time 10 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Eggs; Bacon; Cheddar Cheese
Category Eggs; Meat; Dairy
Meal Breakfast; Brunch; Snack
Type Main Dish; Side Dish
Cuisine American
Diet High protein


  • 2 cups unbleached all-purpose flour 

  • 4 teaspoons baking powder 

  • 1/2 teaspoon salt 

  • 5 tablespoons unsalted butter, cold

  • 3 large eggs 

  • 3/4 cup heavy cream 

  • 8 ounces cheddar cheese, shredded

  • 3 large eggs, lightly scrambled and broken up into pieces about 1 inch square

  • 6 slices bacon, partially cooked and cut into 1/2-inch-wide strips



  • Preheat oven to 450 degrees Fahrenheit. Coat a baking sheet with butter or cooking spray, or line it with parchment paper.

  • Combine flour, baking powder, and salt in a food processor fitted with a steel blade. Cut the butter into the flour and blend until incorporated.

  • Beat two eggs and cream, adding to the dry ingredients. Mix to incorporate the eggs into the flour and butter, then remove to a clean bowl.

  • Add cheese, scrambled eggs, and bacon to the flour mixture. Mix well, but stir as little as possible.

  • Transfer dough to a well-floured table or counter. Pat dough into a rectangle, then cut into 4-inch squares. Cut squares diagonally to form six triangles, placing each one at least an inch apart on the baking sheet.

  • Beat the last egg with 1-2 tablespoons of water, brushing this mixture on top of the scones.

  • Bake 10-12 minutes. Remove and serve warm.


Nutrition (per serving)

  • Calories: 670 cal

  • Fat: 49g

  • Saturated fat: 26g

  • Polyunsaturated fat: 3g

  • Monounsaturated fat: 13g

  • Cholesterol: 333mg

  • Sodium: 943mg

  • Potassium: 193mg

  • Carbohydrates: 34g

  • Fiber: 1g

  • Sugar: 1g

  • Protein: 23g