Best cheese and bacon scones

Scones on baking tray with a knife and a butter on small white square dish. One scone served on a plate on right side.
Retro baking goodness. Here's a nice savoury twist on the classic scone using bacon pieces and dollops of mayo which gives these scones a lovely light texture.

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Brunch, Snack
Servings 12 scones


  • 3 cups flour
  • 4 tsp baking powder
  • ½ tsp baking soda
  • ½ cup diced bacon or ham
  • cups grated cheddar cheese
  • ½ tsp herb salt
  • 1 shallot finely sliced
  • 2 tbsp fresh chopped parsley
  • 1 cup mayonnaise
  • 1 ½ cups milk
  • smoked paprika


  • Pre-heat oven to 190 °C.
  • Line a baking tray with baking paper.
  • Sift flour, baking powder and baking soda into a large bowl. Stir in bacon pieces, cheese, herb salt, sliced shallots and parsley.
  • In a separate bowl beat together the mayonnaise and milk.
  • Fold the liquid ingredients into the dry and gently mix until combined (add a little extra milk if needed). The mixture should be a stiff muffin consistency.
  • Use a large spoon to scoop out generous spoonfuls onto the lined tray – they should just be touching so when cooked they will link together.
  • Sprinkle with a little paprika and bake for 10-15 minutes until golden and risen (you can pull the middle one apart slightly to check it is cooked through).
  • Remove from the oven and cover with a clean tea towel.
  • Serve warm with butter.
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