Bacon Cheddar Chive Scones with Greek Yogurt
Savory scones studded with crispy turkey bacon, sharp cheddar, and fresh chives, bound together with Greek yogurt for tender crumbs. The cumin adds a subtle warm note that complements the salty, cheesy flavors. Perfect for brunch, breakfast, or alongside soups and salads. Greek yogurt replaces some of the traditional buttermilk, creating a more tender crumb while adding tang that balances the richness of butter and cheese.
Ingredients
- 4 slice turkey bacon, cooked and crumbledregular bacon1:1protein
same flavor, slightly less lean
- 3 cup all-purpose flourwhole wheat flour3:1 all-purpose to 0.5 whole wheatgrain
adds nuttiness; denser crumb
- 2 tablespoon baking powder
- 2 tablespoon dark brown sugar
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ cup butter, cold
- 1 cup shredded cheddar cheese
- ¼ ounce fresh chives, chopped
- 1 cup plain Greek yogurt
- 1 egg, for egg wash
Instructions
- 1
Cook turkey bacon until crisp, then crumble and set aside.
- 2
Preheat oven to 375F (375°F) and line a baking sheet with silicone mat or parchment.
- 3
Whisk together flour, baking powder, brown sugar, salt, and cumin in a bowl.
- 4
Cut in butter and cheddar cheese with a pastry cutter until mixture resembles coarse breadcrumbs.
- 5
Chill mixture in freezer for 15 minutes.
- 6
Stir in bacon, chives, and Greek yogurt until shaggy dough forms.
- 7
Gather dough into a ball with floured hands, then press into a disc about 1 inch thick.
- 8
Cut out scones with a 3-inch biscuit cutter, keeping cuts close together.
- 9
Gather scraps and cut additional scones.
- 10
Brush scones with beaten egg.
- 11
Bake for about 20 minutes until golden brown.
- 12
Cool slightly before serving.
Tips
Keep all ingredients cold, especially butter and the dough between mixing and baking, for flaky, tender scones.
Don't overwork the dough after adding yogurt; a shaggy mixture yields better texture than a smooth one.
Brush with egg wash just before baking for a golden, glossy exterior.
Good to Know
Keep in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month. Reheat in a 350F oven for 5 minutes to restore warmth.
Prepare dough through the freezer chill step, then wrap and refrigerate for up to 8 hours. Return to freezer for 10 minutes before shaping and baking.
Serve warm or at room temperature, split in half and spread with butter, jam, or softened cheese. Excellent alongside eggs, soups, or salads for brunch.
Common Mistakes
Use cold butter and keep dough cold to avoid dense, tough scones.
Don't overwork the dough after adding yogurt to avoid overdeveloped gluten.
Brush egg wash evenly to prevent uneven browning.
Substitutions
Dairy-Free Swaps
General Alternatives
same flavor, slightly less lean
FAQ
Can I make these ahead?
Yes. Prepare dough through the freezer chill, wrap, and refrigerate up to 8 hours. Freeze for 10 minutes before shaping and baking. You can also freeze unbaked shaped scones and bake directly from frozen, adding 2-3 minutes to bake time.
What if I don't have Greek yogurt?
Buttermilk works as a 1:1 substitute and is more traditional. You can also use sour cream thinned with a little milk, or even regular yogurt, though the flavor will be less tangy and the texture slightly different.
How long do baked scones keep?
Store in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze up to 1 month. Reheat in a 350F oven for 5 minutes to restore warmth and texture.