Overnight Bacon and White Cheddar Scones Recipe
If you’re anything like me, breakfast is your favorite meal of the day, and nothing beats waking up to the savory aroma of freshly baked scones filled with crispy bacon and sharp white cheddar. This Overnight Bacon and White Cheddar Scones Recipe is exactly what you need to transform your morning routine into a delicious ritual. What makes these scones special is the overnight freeze step—it saves so much time in the morning and helps the flavors meld beautifully, making each bite buttery, cheesy, and just the right amount of flaky.
Whether you’re planning a weekend brunch or just want a quick, satisfying breakfast during the busy week, this Overnight Bacon and White Cheddar Scones Recipe shines. I love making them the night before so I can just pop them in the oven after my morning coffee. Plus, the combination of applewood smoked bacon and sharp white cheddar creates a flavor that’s both comforting and a little decadent. You’re going to love how easy these are and how impressive they taste!
Ingredients You’ll Need
These flavorful scones rely on a few simple yet key ingredients that work together to create that tender, savory dough packed with smoky bacon and tangy white cheddar. Trust me, picking good-quality bacon and cheese makes a world of difference—so don’t skimp!
- Applewood smoked bacon: I prefer applewood for its subtle smoky sweetness which complements the sharpness of the cheddar.
- All-purpose flour: Adds structure; make sure to spoon and level for accurate measurement.
- Cake flour: Keeps the scones tender and light—sifting helps avoid lumps, especially if your flour has been sitting around.
- Baking powder and baking soda: These give just the right lift and lightness to your scones.
- Sugar: Just a bit balances the savory flavors without making the scones sweet.
- Salt: Essential for bringing out the flavors.
- Cold unsalted butter: The cold butter creates those beautiful flaky layers—you want it cut into small cubes and still cold when mixed in.
- Heavy cream: Adds richness and moisture.
- Full-fat plain Greek yogurt: Helps tenderize and adds a subtle tang without overpowering the bacon and cheese.
- White cheddar cheese: Freshly grated is best; packs that punch of flavor everyone loves.
- Chives: Adds a mild oniony brightness to round out the flavors.
- Bacon drippings for topping: Using these to brush over the scones before baking infuses even more bacon goodness.
- Freshly ground pepper and sugar for topping: A little pepper adds dimension, and a sprinkle of sugar creates a nice subtle contrast on the crust.
Variations
I love how flexible this Overnight Bacon and White Cheddar Scones Recipe is—you can easily swap ingredients to suit your taste or dietary needs. Here are a few ways I’ve played with it in my kitchen that you might want to try.
- Vegetarian version: Skip the bacon and add roasted mushrooms or caramelized onions for a savory hit—still pairs amazingly with the white cheddar.
- Spice it up: Add a pinch of smoked paprika or cayenne to the dough for a smoky, spicy kick.
- Herbs: Beyond chives, try fresh thyme or rosemary; they change the flavor profile pleasantly without overpowering.
- Cheese swap: If you prefer a milder cheese, gouda or fontina work well too, giving you a creamier bite.
- Gluten-free: I’ve experimented with gluten-free flour blends, but for best texture, look for a blend designed for baking and add a little xanthan gum for structure.
How to Make Overnight Bacon and White Cheddar Scones Recipe
Step 1: Cook the Bacon Perfectly
Start by cooking your applewood smoked bacon in a large skillet over medium heat. Aim for crispy but not overly crunchy— you still want it a little flexible so it blends well in the dough. Once cooked, drain on paper towels, let it cool completely, then slice into small ¼ inch pieces. Don’t forget to reserve the drippings! I keep mine in a small Tupperware in the fridge and brush it on top of the scones before baking for an extra hit of smoky flavor.
Step 2: Mix the Dry Ingredients
In your stand mixer bowl (or a large bowl if mixing by hand), combine the all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt. Give them a gentle stir with the paddle attachment or a spoon to blend everything evenly.
Step 3: Cut in Cold Butter
Add the cold, cubed butter all at once, then mix on the lowest speed for about 30 seconds to start incorporating. Keep mixing in short bursts, checking the texture— you want visible pea-sized chunks of butter in the flour. If you find any big butter pieces, just cut them down with a knife. Don’t overmix here; those butter pieces are what make your scones flaky and tender.
Step 4: Add the Cream, Yogurt, and Mix-ins
While the mixer is running on low, slowly add the heavy cream, then the Greek yogurt. Keep mixing for about 30 seconds until the dough just comes together around the paddle. Scrape down the bowl’s sides and bottom to make sure everything integrates well. Then add the chopped bacon, grated white cheddar, and minced chives, pulsing the mixer a few times to evenly distribute.
Step 5: Shape and Chill the Dough
Plop the dough onto a large sheet of plastic wrap. Press it gently into a 7×9 inch rectangle—use the sides of your hands to shape clean edges and smooth the top. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours until it’s firm and easier to handle.
Step 6: Slice and Freeze Overnight
Once chilled, line a baking sheet with parchment or a Silpat mat. Cut the dough lengthwise into two strips, then cut each strip into six rectangles to make 12 scones total. Arrange them spaced about an inch apart on the baking sheet, cover tightly with plastic wrap, and freeze until solid—overnight works best, but at least 2 hours is fine. These freeze beautifully for up to a month, so you can make batches ahead of time.
Step 7: Bake Your Scones
Preheat your oven to 350°F. Warm your reserved bacon drippings in the microwave just until melted, then use a pastry brush to coat the tops of each frozen scone. A little goes a long way here—just enough for that rich sheen. Sprinkle freshly ground pepper and about 1½ teaspoons of sugar evenly over the pan, then top each scone with more white cheddar. Bake for 27 to 29 minutes until they’re golden brown and smell irresistible. Let them cool on the pan for a few minutes before transferring to a wire rack.
How to Serve Overnight Bacon and White Cheddar Scones Recipe
Garnishes
I usually keep it simple with a pat of butter or a smear of softened cream cheese on these scones. Sometimes I sprinkle extra minced chives on top if I’m feeling fancy. If you enjoy a little heat, a dash of hot sauce or a spread of tangy mustard pairs surprisingly well.
Side Dishes
These scones are hearty enough to enjoy on their own, but I love pairing them with scrambled eggs or a fresh green salad for brunch. A bowl of tomato soup also makes a cozy companion if you’re serving them later in the day.
Creative Ways to Present
For a brunch party, arrange the scones on a wooden board with bowls of homemade jam, assorted cheeses, and fresh fruit. You could also serve them warm in a basket lined with a colorful napkin for a rustic touch. I’ve found guests love to grab their own scone and build their toppings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store cooled scones in an airtight container at room temperature for up to 1 day. They’re best fresh but will keep their texture pretty well for savory scones like these.
Freezing
The biggest convenience of this Overnight Bacon and White Cheddar Scones Recipe is the freezer step! You can freeze the shaped scones before baking for up to a month. Just pull out what you need and bake them fresh—no need to thaw beforehand if you’re in a hurry.
Reheating
To reheat, I pop leftover scones into a 300°F oven for 10-12 minutes until warmed through and crisp on the outside. Avoid microwaving as it can make them soggy. If you find they’ve dried out a bit, a quick brush of melted butter before reheating does wonders.
FAQs
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Can I make these scones without a stand mixer?
Absolutely! You can mix the dry ingredients with a spoon, then use a pastry cutter or fork to cut in the butter until you get pea-sized chunks. Then incorporate cream and yogurt with a spoon. It might take a bit more elbow grease, but the texture will be just as great.
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How do I prevent overmixing the dough?
Mix the dough just until the wet ingredients are combined and you can see pea-sized butter pieces in the mixture. Overmixing melts the butter too much, resulting in dense scones. Remember, a slightly shaggy dough is perfect.
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Can I skip the freezing step and bake immediately?
Yes, you can chill the dough for 2 hours and bake right away. But freezing overnight not only makes it convenient for baking fresh scones later but also enhances the texture, giving better flakiness and flavor melding.
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What kind of cheddar works best?
I recommend a sharp or extra sharp white cheddar for the best flavor contrast with the bacon. Freshly grating it will melt nicely without clumping.
Final Thoughts
This Overnight Bacon and White Cheddar Scones Recipe has become a staple in my kitchen when I want a breakfast that feels both indulgent and effortless. The beauty of prepping ahead and freezing means life gets easier on those busy or lazy mornings. More than that, sharing these warm, cheesy bites with family and friends always brings smiles around the table. I can’t wait for you to try them—you’re going to love how all those flavors come together in such a simple, satisfying way.
Print
Overnight Bacon and White Cheddar Scones Recipe
- Prep Time: 25 minutes
- Cook Time: 27 minutes
- Total Time: 2 hours 52 minutes
- Yield: 12 scones 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
These Overnight Bacon and White Cheddar Scones combine crispy applewood smoked bacon, sharp white cheddar cheese, and fresh chives for a savory, flaky treat. Prepared the night before and baked fresh in the morning or whenever ready, these scones offer a perfect balance of smoky, cheesy, and buttery flavors, ideal for breakfast or brunch.
Ingredients
Scone Dough
- 12 oz. applewood smoked bacon, cooked, drained and cut into ¼ inch pieces, drippings reserved
- ¾ cup all purpose flour, plus 1 teaspoon, spooned and leveled
- 1 & ½ cups cake flour, plus ½ teaspoon, spooned and leveled, sifted if clumpy
- 1 & ½ teaspoons baking powder, plus 1/8 teaspoon
- ¼ teaspoon baking soda, plus 1/8 teaspoon
- 2 tablespoons sugar, plus ¾ teaspoon
- 1 teaspoon salt, plus 1/8 teaspoon
- 4.7 ounces cold unsalted butter (1 stick plus 1 ½ tablespoons), cut into ¼ inch cubes
- ¼ cup heavy cream, plus 1 tablespoon
- ¼ cup full-fat plain Greek yogurt, plus 2 ½ tablespoons
- 2 cups white cheddar cheese, grated
- ¼ cup chives, minced
To Top Scones
- 3 tablespoons bacon drippings
- Freshly ground black pepper, to taste
- 1 & ½ teaspoons sugar
- ½ cup white cheddar cheese, grated
Instructions
- Cook Bacon: In your largest skillet, add all the bacon and turn the heat to medium. Cook until crispy but still slightly flexible to avoid overcooking. Remove to a paper-towel lined plate to drain and cool. Cut each strip lengthwise, then chop into small pieces. Reserve the drippings in a tupperware and refrigerate.
- Mix Dry Ingredients: In the stand mixer bowl, combine all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt. Use the paddle attachment to gently stir until just mixed.
- Add Butter: Cut cold butter into small cubes and add all at once to the mixer. Mix on the lowest setting for about 30 seconds, then in short intervals until visible pea-sized butter pieces remain. Use a knife to cut any large chunks. Avoid overmixing for flaky texture.
- Add Cream and Yogurt: While mixer runs on low, pour in heavy cream, followed by Greek yogurt. Mix until dough comes together and dry ingredients are moistened, about 30 seconds. Scrape bowl and paddle, pulsing again to combine evenly.
- Incorporate Bacon, Cheese, and Chives: Add chopped bacon, 2 cups grated white cheddar, and minced chives. Pulse briefly to evenly distribute without overworking the dough.
- Shape Dough: Place a large sheet of plastic wrap on the counter and mound the dough onto it. Using your hands, press and shape the dough into a smooth 7-by-9-inch rectangle, straightening the edges with the sides of your hands.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for about 2 hours until firm.
- Cut and Freeze: Pre-line a baking sheet with Silpat or parchment paper. Slice the dough block in half lengthwise, then cut each half into 6 rectangles for a total of 12 scones. Arrange scones on the prepared pan with at least one inch spacing. Cover tightly with plastic wrap and freeze until solid, ideally overnight.
- Preheat Oven and Prepare Topping: Preheat oven to 350°F (175°C). Microwave bacon drippings until melted and brush the tops of frozen scones lightly with the drippings. Sprinkle freshly ground black pepper and 1 ½ teaspoons sugar over all, then top each with grated white cheddar cheese.
- Bake: Bake scones for 27 to 29 minutes until golden brown. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Serve and Store: Best enjoyed fresh the day of baking. Store any leftovers in a covered container for up to 1 day.
Notes
- A stand mixer is helpful but not necessary; you can mix dry ingredients by hand and cut in butter with a pastry cutter or fork.
- Ensure butter pieces remain visible in the dough to achieve a flaky texture.
- Freezing scones ahead allows for easy baking whenever desired and they can be stored in the freezer for up to 1 month.
- Use cake flour to keep scones tender and soft.
- Adjust bacon powder and sugar on top to suit taste preferences.
Keywords: bacon scones, white cheddar scones, overnight scones, savory scones, breakfast scones, brunch recipes, applewood smoked bacon, cheddar cheese scones
