Cheese, bacon and onion scones recipe

(473 ratings)

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

Cheese, bacon and onion scones
  • healthy
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Nutrition Per PortionRDA
Calories170 Kcal9%
Fat10 g14%
Saturated Fat5 g25%

Cheese, bacon and onion scones are just bursting with gorgeous summer flavours. 

Is there anything more British than scones in summer? We don't think so. But there's no need to reserve them for a sweet teatime treat. Savoury scones are just as fun as sweet ones, and you can make them feel even more special by serving them up with a savoury version of the jam and cream topping - cheese and chutney. Plus there's no need to argue about which gets put on the scone first. This recipe makes about 25 mini scones - and they are brilliant buffet food for serving up at all kinds of sunny celebrations. 


  • 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




  1. Set the oven to 220°C/425°F/Gas Mark 7.
  2. 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.
  3. 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.
  4. 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 a 5cm plain round 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.
  5. Bake the scones in the centre of the oven for 12-15 mins, until they have risen and are a golden colour.
  6. 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.

Top tip for making cheese, bacon and onion scones

This easy tomato chutney would be delicious served with these scones.

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Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.