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Mini Cheddar Bacon Scones

Mini Cheddar Bacon Scones

These small scones, aka Mini Cheddar Bacon Scones are pretty peppery. If you're making these for little kids you may want to cut the pepper in half.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Cookie Madness


  • 1 1/2 cups all-purpose flour 200 grams
  • 1 3/4 teaspoons baking powder**
  • 1/2 teaspoon salt reduce to 1/4 if using salted butter or leave salty if that's what you're into
  • 2 teaspoons sugar
  • 1 teaspoon ground black pepper
  • 4 tablespoons unsalted butter
  • 2/3 cup shredded sharp cheddar cheese
  • 3 tablespoons diced green onions
  • 4 slices of bacon cooked and chopped into ½ inch pieces (more if you want)
  • 1/2 cup plus 2 to 4 tablespoons buttermilk
  • 2 tablespoons lightly beaten egg or heavy cream for brushing


  • Preheat the oven to 400 degrees F. In a mixing bowl, combine the flour, baking powder, salt, sugar and pepper. Using a cheese grater, grate the butter over the flour mixture, stopping after every few grates to gently toss the butter with the flour. Stir until crumbly and coarse, then toss in the cheese.
  • Add the onions, bacon and 1/2 cup of the buttermilk to the flour and mix just until blended. At this point the dough should still be a little dry, so continue adding buttermilk about 1 tablespoon at time just until dough comes together
  • Turn the dough onto a large pastry mat (or floured surface) and gently knead in any loose flour. Shape into a rectangle about 4x8 inches. Cut the rectangle into two 4 inch squares, then cut each square into a triangle so you have four big scones. Cut triangles in half again for mini scones.
  • Arrange the triangles on a parchment lined baking sheet, brush with lightly beaten egg and bake for 18 to 20 minutes.


If you want a less puffy scone, use only 1 ½ teaspoons of baking powder