Simple and quick to prepare, these Honey Bacon Cheddar Scones are full of delicious flavors. These savory scones recipe is perfect for a quick breakfast, or for kids’ lunchboxes. They are also eggless!
Eggless Bacon Cheddar Scones Recipe Highlights
These Honey Bacon Cheddar Scones are Ah-Mazing!! The scones are tender and fluffy, but still incredibly hearty. Of course, the bacon-cheddar combo is always a good one. The honey also adds a special touch, making these scones even more irresistible.
I thought I’d add some green onions or chives, but then I imagined my kids saying: what is the green thing? So I left it out. But If you, and your family, love the “green thing” then, by all means, go for it!
They are perfect for sharing with family and friends on a lazy weekend day.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- Bacon strips: I added about 5 strips of bacon, but you can add more if you like.
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. A kitchen scale is the best way to measure your ingredients, in my opinion.
- Baking powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Black pepper: For extra flavor!
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Heavy cream: Make sure it has at least 35% of fat content.
- Honey:
- Cheddar Cheese: I used sharp cheddar, but feel free to use your favorite cheddar cheese. You can also use Colby or Monterrey Jack cheese.
How to Make Eggless Honey Bacon Cheddar Scones Step-by-Step
- Crisp The Bacon
In a medium skillet over medium heat, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Set aside.
- Mix Dry Ingredients
Whisk together the flour, baking powder, salt, and pepper in a large bowl.
- Add the Butter
Add the cold diced butter and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
- Mix The Heavy Cream and Honey
- Combine Dry Ingredients and Cream
Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until the dough comes together. Toss in crisp bacon and cheese.
- Form into a Disk and Refrigerate
Turn the dough out onto a floured surface. Roll dough into a circle, about 3/4 of an inch thick, cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat The Oven
Preheat oven to 350º F (180º C).
- Cut the Scones
Cut the circle into 8 wedges with a sharp knife. Transfer to a baking sheet lined with parchment paper with a spatula, leaving 1/2-inch space between each wedge. Brush the tops of the wedges lightly with the remaining heavy cream.
- Bake
Bake for 20 to 23 minutes, or until golden brown. Remove from the oven and let cool slightly on the baking sheet. Serve warm.
Recipe Tips
Butter. For best results, toss your butter in the freezer for 15 minutes to an hour before you begin making this recipe. When you cut the frozen butter into the dry ingredients, you will create crumbs. These crumbs are essential to have scones with a flaky center while keeping the edges crumbly and crisp.
Don’t overwork scone dough. It’s important not to overwork the dough and never roll it too thin. Doing so will make the scone lose the flaky, moist, and delicious crumbly texture.
Refrigerate before baking. Keeping scone dough as cold as possible prevents over-spreading, so don’t skip this step, please.
Do not Overbake them. Overbaked scones will be dry and hard, so pay attention to them while they’re in the oven.
Storing & Freezing Instructions
Store
Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.
Freeze
Yes, you can! Just follow these simple steps:
- Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen,
- Place them in a single layer in a freezer-friendly bag or container. Freeze for up to a month.
Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.
Frequently Asked Questions
Yes, I used sharp cheddar, but feel free to use your favorite cheddar cheese. You can also use Colby or Monterrey Jack cheese.
Absolutely!
Probably you overworked the dough too much or overbaked them.
I like to brush the scones with cream before baking for an extra golden crust.
More Egg-Free Scone Recipes You’ll Love!
- Eggless Pumpkin Scones
- Eggless Chocolate Chip Scones
- Eggless Prune-Pistachio Scones
- Eggless Gingerbread Scones
- Browse more recipes…
Recipe Card 📖
Honey Bacon Cheddar Scones
Ingredients
- 4 – 5 bacon strips, chopped
- 2 cups (280 g) all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 10 tablespoons (140 g) unsalted butter, cold and diced
- 3/4 cup (180 ml) heavy cream (plus more for brushing)
- 1 tablespoon honey
- 1 cup (113 g) cheddar cheese, very coarsely grated
Instructions
- In a medium skillet over medium heat, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Set aside.
- Whisk together the flour, baking powder, salt, and pepper in a large bowl.
- Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- Mix the heavy cream and honey in a bowl.
- Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until the dough comes together. Toss in crisp bacon and cheese.
- Turn the dough out onto a floured surface. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees,fold it over itself, and flatten it again. Repeat this step 2 more times,taking care not to overwork the dough. Then, form it into an 8-inch disk about 1” (2.5cm) thick, cover it with plastic wrap, and refrigerate it for 30 minutes.
- After 30 minutes, cut the disk into 8 wedges with a sharp knife.
- Transfer to a parchment-lined cookie sheet, leaving a 1/2-inch space between each wedge, and pop your tray into your fridge for 15 minutes while you heat the oven.
- Preheat oven to 375º F (190º C).
- Bake for 20 to 23 minutes, or until golden brown. Remove from the oven and let cool slightly on the baking sheet.
- Serve warm.
- Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen,
- Place them in a single layer in a freezer-friendly bag or container. Freeze for up to a month.
- Butter. For best results, toss your butter in the freezer for 15 minutes to an hour before you begin making this recipe. When you cut the frozen butter into the dry ingredients, you will create crumbs. These crumbs are essential to have scones with a flaky center while keeping the edges crumbly and crisp.
- Don’t overwork scone dough. It’s important not to overwork the dough and never roll it too thin. Doing so will make the scone lose the flaky, moist, and delicious crumbly texture.
- Refrigerate before baking. Keeping scone dough as cold as possible prevents over-spreading, so don’t skip this step.
- Do Not Overbake. Overbaked scones will be dry and hard, so pay attention to them while they’re in the oven.
Nutrition
Disclosure: This is a sponsored post in partnership with the National Honey Board; all opinions expressed are my own, as always. Thank you, though, for supporting them and the other brands which help make this site possible.
This recipe was originally published in July 2016. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
Just wondering if what can i replace the cream?
Hello Elaine! You could use buttermilk. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi I was wondering if I could leave out the honey or would that mess up the recipe ? Thank you!
Hello Jasmine! You can omit the honey if you want. Thanks for your interest in my recipe. Please come back and let me know how you like it =)