Bacon Cheddar Scones

Bacon cheddar scones are the perfect on the go breakfast. With a little spinach sneaked in and a drop method similar to scotch pancakes these are some of the quickest and easiest scones to make. Freeze for breakfasts all week or eat warm right out of the oven. They’re sure to become a family favorite.

This recipe has been sponsored by Minerva Dairy and their small batch butter. The recipe and all opinions are 100% my own.

Group of ham and cheese scones in front of Minerva butter.

One of my favorite breakfasts is always a scone or buttermilk biscuit smothered with butter or jam. These easy to make bacon cheddar scones add a hefty amount of protein as well as some spinach to the mix. They also tick off all the boxes for deliciousness. They are moist and soft inside, brown, crisp and slightly crumbly on the outside and taste utterly buttery & flaky. Who can resist that?!

Closeup of stack of ham and cheese scones with the front one halved with butter on it.

The difference between a scone and a biscuit

What makes a scone different than a biscuit? They are both quick breads and use basically the same ingredients but the ratios of butter and the type of dairy used are the predominant difference. A biscuit is usually made with butter and buttermilk and comes out airy, fluffy and flaky. On the other hand, a scone will usually use a heavy cream or possibly eggs and bake up with a denser, creamier texture. These cheese and bacon scones use Minerva’s slow-churned 85% butterfat butter to make the creamiest scones imaginable. You can’t beat their butter for it’s creamy, rich flavor and the resulting taste of these bacon cheddar scones is proof. 

Closeup of single scone with yellow flowers beside it.

Check out the tips below for making perfect scones every time and enjoy them for breakfast, with a smear of butter, of course, or for a snack.  They’re also perfect for breakfast prep. Make them ahead of time and and store in an airtight container on the counter or refrigerator for 2-3 days. They will also keep frozen for three months. When you want to grab a quick breakfast, just take out of the freezer, place on a cookie sheet, cover with foil, and reheat at 350 degrees for 10 minutes.

Best baking tips for making drop scones

  • MOST IMPORTANT – Use very cold butter for a better rise.
  • Don’t overmix! Mix just enough to moisten the dough. If overmixed the scones won’t rise as much and have a denser, heavier texture.
  • Mix or knead quickly so the butter stays cold and tiny bits of butter stay intact.
  • Add just enough liquid for the dough to stick together. You don’t want a wet dough!


  • Change out the bacon for ham.
  • Omit bacon for a vegetarian option.
  • Use smoked gouda or gruyere cheese in place of cheddar cheese.
  • For a rich vegetable scone, add in chopped bell peppers and sweet onion.
  • In lieu of spinach, you can add 1/4 cup chopped basil or 1/2 cup sun-dried tomatoes (not oil packed).
  • You can add an egg for a richer, softer texture scone but these are exceptional even without the egg.
  • As an option, you can brush the tops with a little milk and sprinkle extra cheese on top.

How to make cheese and bacon scones

Ingredients, labeled, for bacon cheddar scones.

Gather the simple ingredients that you likely have in your refrigerator and pantry. It’s always a good idea to double check that you have all the ingredients before starting a recipe.

Steps 1-6 to make drop scones.

  1. In a large bowl, combine the flour, sugar, baking powder and salt.
  2. Cut cold butter into cubes to make it easier to work into flour mixture.
  3. Using a pastry cutter (or a food processor), cut the butter into the flour. Don’t worry if there are a few pieces of butter left in the mix as those sweet pockets of butter in the finished scone are delicious.
  4. Add in the bacon, cheese, spinach and green onions to the butter-flour mixture. The green onions can be a little strong, so go easy if you don’t like a heavy onion flavor.
  5. Mix well.
  6. Pour in the half and half and stir or work with hands until all portions of the mix are moistened. 

Closeup showing consistency of dough.

Dough is ready. Here I’m showing you the correct consistency or texture to work for after the liquid is added. You should be able to squeeze it together and have the dough hold its shape. If the dough is too crumbly, add a bit more liquid. Be careful here as you don’t want a wet dough.

Raw dough on cookie sheet, ready to bake.

  1. Shape into 10 balls and place on a parchment or silicone mat lined cookie sheet. Place about 1-2″ apart so the outside can achieve that crusty texture. Bake.

Closeup of baked cheese and bacon scones on parchment lined cookie sheet.

All baked up and ready to devour! You’ll find these bacon cheddar scones rich with cheesy flavor, a bit salty from the bacon and a subtle vegetal edge from the onions and spinach. Breakfast all in one, perfect for grab-n-go.

Stack of 3 bacon cheddar scones with Minerva butter in back.

These tender drop scones will have you drooling and hard-pressed to stop eating at just one! Whether they’re made as above or changed to meet your family’s preferences, every bite will be savored. Enjoy!

More delicious breakfast options

Easy Baked Huevos Rancheros is a hearty egg and sausage breakfast topped with cheese and tortilla chips. Only 5 ingredients and clean up is a breeze. 

Banana Pancake Muffins are like having your pancakes in the palm of your hand. Great for breakfast prep.

Loaded Breakfast Skillet is an easy to make breakfast all in one pan. Just 6 ingredients, bacon, eggs, cheese, hash browns, salsa and milk, and you’re ready for the day.

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Bacon Cheddar Scones with Spinach

These Bacon Cheddar Scones are soft inside, crispy outside & taste utterly buttery & flaky. Easy to make for breakfast or a snack.
5 from 5 votes
Print Rate
Course: Bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 10 servings
Calories: 274kcal
Author: Linda Warren


  • 2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup 1 stick Minerva butter, cut into cubes
  • 3/4 fat-free half and half
  • 1/2 cup fresh spinach chopped
  • 1 cup cheddar cheese shredded
  • 3/4 cup cooked crumbled bacon
  • 1-2 Tablespoons chopped green onions


  • Preheat oven to 425 degrees. Grease baking sheet or line with parchment paper or silicone baking mat.
  • In a large bowl, combine flour, sugar, baking powder and salt.
  • Cut in cold butter using a pastry cutter, your fingers or a food processor until it resembles coarse crumbs. There can be some small pieces of butter left that didn’t get mixed in all the way.
  • Add spinach, cheddar cheese, bacon and green onion to flour-butter mixture. Toss to mix.
  • Stir in half and half until all ingredients are moistened and a soft dough forms. I like to use my hands to knead the ingredients together. Note: If the dough is too crumbly, add a little more half and half. Be very careful with adding extra as you do not want a wet dough.
  • Divide dough into 10 portions, roll into balls and place on prepared baking sheet, about 1-2” apart.
  • Bake immediately, while dough is still cold, for 13 minutes or until nice and golden brown.
  • Cool on rack or serve warm.


Best baking tips for making drop scones

IMPORTANT: Use very cold butter for a better rise.
Don’t overmix! Mix just enough to moisten the dough. If overmixed the scones won’t rise as much and have a denser, heavier texture.
Mix or knead quickly so the butter stays cold and tiny bits of butter stay intact.
Add just enough liquid for the dough to stick together. You don’t want a wet dough!


Calories: 274kcal | Carbohydrates: 23g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 434mg | Potassium: 247mg | Fiber: 1g | Sugar: 2g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg
Bacon Cheddar Scones