Cheese, bacon and onion scones Recipe

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15 min


15 min

Nutrition per portion

Calories 170 kCal 9%
Fat 10g 14%
  -  Saturates 5g 25%

Smoked streaky bacon, spring onions and mature Cheddar cheese give these scones plenty of flavour. Serve with a little chutney and cheese for a delicious snack


  • 500g self-raising flour
  • 2 level tsp baking powder
  • Pinch of salt
  • 125g butter
  • 6 rashers smoked streaky bacon, cooked and chopped
  • 8 spring onions, finely chopped
  • 1 level tsp chilli powder
  • 200g mature Cheddar cheese, grated
  • 2 medium eggs
  • Approx. 200ml milk
  • Beaten egg, to glaze
  • Chutney and slices of Cheddar cheese, to serve
  • You will also need:
  • 5cm plain round cutter


  • Set the oven to 220°C/425°F/Gas Mark 7.

  • Sift the flour, baking powder and salt into a bowl. Add the butter and rub it in until it resembles fine breadcrumbs. Stir in the bacon, spring onion, chilli powder and 150g cheese.

  • Lightly beat the eggs with enough milk to make them up to 300ml (½ pint). Pour this mixture into the rubbed-in mixture and use a round-bladed knife to bind together to form a soft dough.

  • Turn the dough out on to a floured surface and knead it very lightly to form a ball. Roll it out to about 2.5cm (1in) thick. Use the cutter to cut out rounds, and place them fairly close together on a baking sheet. Brush glaze over the scones and then sprinkle over the reserved cheese.

  • Bake the scones in the centre of the oven for 12-15 mins, until they have risen and are a golden colour.

  • Remove from the oven and transfer them to a wire rack. They may be served warm or cold, split in half and spread with a little chutney and topped with a slice of cheese.

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