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Honey Bacon Cheddar Scones | Mommy's Home Cooking

Honey Bacon Cheddar Scones

These 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.
Course Breakfast
Cuisine European
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 8 scones
Calories 385kcal


  • 4 – 5 bacon strips, chopped
  • 2 cups all-purpose flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • 10 tablespoons unsalted butter cold and diced
  • 3/4 cup heavy cream plus more for brushing
  • 1 tablespoon honey
  • 1 cup cheddar cheese, grated


  • 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.
  • In a large bowl whisk together the flour, baking powder, salt, and pepper. 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.
  • 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. Roll dough into a circle, about 3/4 of an inch thick, cover with plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 350º F.
  • 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 for 20 to 23 minutes, or until golden brown. Remove from the oven and let cool slightly on the baking sheet.
  • Serve warm.


STORE: Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.
FREEZE: 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.
Avoid overworking the dough or you will end up with hard scones.
Looking for more eggless scone recipes?
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 385kcal | Carbohydrates: 28g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 176mg | Potassium: 216mg | Fiber: 1g | Sugar: 2g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 2mg