There’s something so comforting about a warm, buttery scone fresh from the oven, and these Cheese, Spring Onion & Bacon Scones are soft, flaky, and packed with flavor — the perfect little savory treat for breakfast, brunch, or those afternoons when you just want something homemade and delicious without a lot of fuss.
What I love most is how simple they are to make. A handful of everyday ingredients, a quick mix, and before you know it, you’ve got a tray of golden scones that taste like they came from a cozy country café. The sharp cheddar, smoky bacon, and fresh spring onions make every bite irresistible.
If you’re looking for an easy bake that feels special and comforting, these scones are such a lovely place to start.
All scones are not equal . . . or are they? What makes a scone a scone, or a biscuit a biscuit? Are they interchangeable?
Are they the same thing? So many questions about scones and one could debate these things for hours . . . I contend that scones and biscuits are two completely different things, both in how you put the ingredients together and in how they taste . . . I think scones are a bit lighter in texture than biscuits . . . most are sweet, but not all . . . as evidenced by these very delicious savory Cheese, Spring Onion & Bacon Scones I am sharing with you today.
A scone does not have to be sweet to be enjoyed with abandon. These lovely savory scones could not be more enjoyable, being filled as they are, to the hilt with strong sharp cheddar cheese, smoky salty bacon bits and earthy spring onions . . .
You can't get too much better than that in my opinion.
The recipe has been adapted from a book entitled simply, "The National Trust Book of Scones," containing over 50 delicious scone recipes and some curious crumbs of history.
These delicious savory scones I baked today are fabulous served with soups, stews, salads, or enjoyed with some additional cheese and spicy chili jam!
INGREDIENTS NEEDED
TO MAKE
CHEESE, SPRING ONION & BACON SCONES
There is nothing too out of the ordinary here.
- 500g self raising flour (3 1/2 cups + 1TBS)
- 125g cold butter, cubed (1/2 cup)
- 90g mature cheddar cheese, grated (3/4 cup, Sharp cheddar)
- 90g streaky bacon, cooked and finely chopped (about 10 slices of bacon)
- 2 spring onions, trimmed and finely chopped (scallions or green onions)
- fine sea salt and freshly ground black pepper
- 1 large egg, beaten
- 180ml whole milk (3/4 cup)
No self-rising flour? No problem! You can easily make your own. For every cup of flour (125g) simply add 1 1/2 tsp of baking powder and 1/4 tsp of salt. I usually make mine up 4 to 6 cups at a time and then keep it in the freezer.
I use salted butter as that is the only kind I keep in the house. I don't add any additional salt to the recipe as the cheese is salty as is the bacon.
Streaky bacon is the normal bacon that is used here in North America, with streaks of fat and meat in it. I like to cook mine up ahead of time, usually about a day ahead, of making these scones.
Spring onions are also called scallions or green onions. Use only the white and light green parts. Wash them well and dry before using.
Use a good strong/sharp cheddar cheese. The flavor will make all the difference in the world. I would shred my own for this recipe. They add things like cellulose (wood fiber) to the pre-shredded cheeses to make them flow easier. This would mess with the integrity of these scones. Generally speaking, I always grate my own cheeses as I want only to be eating cheese, not additives.
HOW TO MAKE CHEESE, SPRING ONION & BACON SCONES
These are very quick and easy to make. The timings for the recipe do not include the time it will take to cook the bacon, let it cool and crumble it. I usually do this the day before.
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside. (I always line my baking sheets.)
- Sift the flour into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in 3/4 of the grated cheese (reserve the remainder to sprinkle), the bacon and the onions. (Make sure both your butter and cheese are cold. Rubbing the butter into the dough is easy. I use my fingertips and a snapping motion. It goes very quickly.)
- Mix the beaten egg with 3/4 of the milk. (Reserve some milk just in case you need it a bit later. You may not need to use it.)
- Add to the dry mixture a bit at a time, stirring it in and tossing it together with a fork, until the mixture comes together and forms a soft dough, only using the remainder of the milk if needed. (Your dough should be soft, but hold it's shape. Don't overwork the dough or your scones will be tough.)
- Turn out onto a lightly floured surface and cut the dough in half. Shape each half into a ball and flatten the balls slightly to an 8 inch round.
- Place each round on the baking sheet, leaving plenty of space in between. Cut each round into 5 wedges and push the wedges slightly apart. Sprinkle with the reserved cheese. (I use a very sharp knife for this and cut straight down firmly, without turning the knife. Make sure you leave enough space between the wedges so the scones can rise.)
- Bake for 15 minutes until well risen and golden brown.
HINTS AND TIPS FOR MAKING GREAT SCONES
If you follow my hints and tips, you cannot go wrong! I promise you scone success every time! The perfect scone is crisp and almost caramelized on the outsides, and tender and buttery inside. These hints and tips apply to most scone recipes, both savory and sweet!
1. Always use cold butter, or even frozen butter. This will give your scone a much better rise. As the scones bake the cold butter, melts and creates lovely buttery air pockets.
2. Never overwork the dough. Use as light a touch as possible. Overworking the dough toughens the scone. This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.
3. If you have enough time, it is helpful to chill the scones for about 10 minutes prior to baking them. Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.
4. For crisp sides leave at least two inches of space between each scone. For softer sides, crowd them closer together. Personally, I like crisp sides.
5. If using fresh fruit in scones, try not to use fruit that it too juicy. This will mess with the integrity of your bake if the fruit is too wet. Rinse and dry it really well prior to using it. I like to use paper towels. Also if using loose frozen fruit, use it frozen. Do not thaw it out first.
6. Don't overbake the scones. Overbaking will make them really dry. Scones are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside. They should be slightly moist and tender.
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
You can certainly make these ahead of time. Follow the recipe up to the baking step, then freeze the prepared dough wedges on a baking sheet. Once frozen, remove and store in an airtight container. They will keep in the freezer for two to three months.
When ready to serve, remove and thaw in the refrigerator overnight. Bake as directed, or place the frozen scones on a baking sheet and bake in the preheated oven at 400 degrees for a little over 20 minutes.
WHAT IS THE DIFFERENCE BETWEEN SCONES & BISCUITS?
Whilst they may look very similar, they are not the same. Scones traditionally will include eggs in the dough, while biscuits don't. You will find the odd scone recipe which doesn't use eggs. Biscuits generally have a flaky texture and are best eaten warm. Scones have a drier crumb and are usually eaten cold. When making biscuits the fat is usually cut in, while in scones most recipes will call for you to rube the butter into the flour mixture with your fingertips.
WHAT IS THE IMPORTANCE OF THE BUTTER BEING COLD?
CAN I VARY THE TYPE OF CHEESE REQUIRED?
Absolutely. You can use any type of cheese which has a nice strong flavor. Jack would be good as would Swiss or Comte. A good stilton would also be very nice.
EVERYTHING BAGEL DROP SCONES - These Everything Bagel Drop Scones have crunchy flavor-filled outsides and soft, fluffy, flaky insides. I would consider them to be the perfect savory scone! I created my own Everything Bagel Seasoning to use for these with excellent results. You could of course, use a commercially prepared seasoning in it's place.
A FEW MORE SAVORY SCONE RECIPES
FOR YOU TO ENJOY
Not all scones are sweet or meant to be served with jam. The following savory scones are lovely next to soups, stews, salads, or with cold meats, cheeses, pickles, etc. Great for picnics as well!
CHEDDAR & MARMITE SCONES - These tasty scones are a savory twist on a classic British bake, combining mature cheddar with a touch of Marmite for rich, deep flavor. Made with a blend of self‑raising and whole meal flour, these scones rise beautifully and have a tender, hearty texture that pairs perfectly with soups, salads, or cold meats.
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Yield: 10 scones
Cheese, Spring Onion & Bacon Scones
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
These would be great served for breakfast or lunch, with soup, eggs, salad, etc. I confess, they are also really delicious served with a chili jam.
Ingredients
- 500g self raising flour (3 1/2 cups + 1TBS)
- 125g cold butter, cubed (1/2 cup)
- 90g mature cheddar cheese, grated (3/4 cup, Sharp cheddar)
- 90g streaky bacon, cooked and finely chopped (about 10 slices of bacon)
- 2 spring onions, trimmed and finely chopped (scallions or green onions)
- fine sea salt and freshly ground black pepper
- 1 large egg, beaten
- 180ml whole milk (3/4 cup)
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside.
- Sift the flour into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in 3/4 of the grated cheese (reserve the remainder to sprinkle), the bacon and the onions.
- Mix the beaten egg with 3/4 of the milk.
- Add to the dry mixture a bit at a time, stirring it in and tossing it together with a fork, until the mixture comes together and forms a soft dough, only using the remainder of the milk if needed.
- Turn out onto a lightly floured surface and cut the dough in half. Shape each half into a ball and flatten the balls slightly to an 8 inch round.
- Place each round on the baking sheet, leaving plenty of space in between. Cut each round into 5 wedges and push the wedges slightly apart. Sprinkle with the reserved cheese.
- Bake for 15 minutes until well risen and golden brown.
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Pasta, ground beef, marinara sauce, and cheese baked together until everything gets nice and melty. Simple ingredients put together in an incredibly tasty way. It is also a very versatile casserole which can be adapted to using a variety of ground meats, sauces and cheeses. Your imagination is your only limitation when it comes to this delicious dish!
Not at all. Any short pasta shape works great here – try rigatoni, ziti, rotini, or even shells. They all hold the sauce well and bake nicely. Cook the pasta according to package directions.
Not at all. Ground turkey, chicken, or pork are easy substitutions if you want something lighter or are not a fan of ground beef. You can also use Italian sausage (remove from casings) for extra flavor.
Any tomato-based pasta sauce works fine. Use your favorite. You can even try arrabbiata for some heat, or plain crushed tomatoes if you are wanting something very simple, adding your own seasonings, etc. as desired.
.jpg "Homemade Ground Beef Casserole")
I wanted to show my daughter how to make a simple casserole that didn't require a lot of fancy ingredients and that she would find easy to make when she finally gets a place of her own. A homemade ground beef casserole is a very easy one to make and is really quite budget friendly.
Ground beef and pasta are two ingredients that really stretch far and can create something delicious without emptying your bank account. With the cost of meat these days, it is a real pocket book saving combination.
This casserole is also a great store-cupboard meal, using simple pantry ingredients that most of us having on hand most of the time. If you always keep these things on hand that means you will always have a tasty casserole recipe up your sleeve and the ingredients to make it when you are feeling less than inspired.
A delicious beefy sauce, more sauce than pasta, and melty cheese on top. What's not to love about that? All you need on the side is some crusty bread and a salad. Dinner is served! Easy peasy lemon squeezy!
Sized for two but easily doubled or tripled to serve more.
INGREDIENTS NEEDED
TO MAKE
HOMEMADE GROUND BEEF CASSEROLE
A package of ground beef and some store cupboard staples. Easy peasy.
- 9 ounces (254g) penne pasta
- 1/2 TBS light olive oil
- 1/2 pound ground beef
- 1 small onion, peeled and finely diced
- 1 clove garlic, minced
- 1 1/2 cups (360g) Marinara Sauce (use your favorite)
- salt and black pepper to taste
- 1 cup (85g) of grated cheddar cheese (Or a Cheddar and Mozzarella mix)
Feel free to use any tubular pasta shape. A tubular shaped pasta will cup and hug the sauce nicely.
I like to use an extra lean ground beef. There is far less waste. Feel free to use any other ground meat in it's place. Turkey, chicken, pork or even Italian sausage out of the casings.
I used Rao Marinara sauce, but you can use your favorite marinara sauce. You can use a spicy one as well if that is what you enjoy. I also like the one with olives in it, which adds another layer of flavor.
I used a mix of cheddar and mozzarella cheese for a bit of a cheese pull.
HOW TO MAKE HOMEMADE GROUND BEEF CASSEROLE
This is a simple casserole to make and one that a child could make with the proper supervision.
- Preheat your oven to 400*F/200*C/ gas mark 6. Butter a 8 inch square or 9 inch round baking dish. Set aside.
- Prepare your ingredients. Dice your onion, mince the garlic and grate the cheese.
- Bring a pot of lightly salted water to the boil. Once it boils add the pasta and cook according to the package directions. Drain well, rinse, and drain again. (It is best to cook to al dente so that it doesn't end up over-cooking and getting mushy in the oven bake.)
- While the pasta is cooking heat the oil in a skillet. Add the ground beef. Cook and scramble fry over medium high heat, breaking it apart as it cooks, until it is no longer pink. (You can even cook your beef from frozen. It may take longer, but just keep flipping it over and it will slowly thaw.)
- Add the onion. Continue to cook, stirring occasionally, for about 5 to 6 more minutes until the beef has started to brown and the onion has softened. Stir in the garlic and cook for about a minute longer. (You don't really want the onion or garlic to brown.)
- Add the marinara sauce and season to taste with salt and black pepper. Let this mixture simmer gently for about 5 minutes to develop the flavor.
- Add the drained pasta, stirring everything to combine evenly. Taste and adjust seasoning as required.
- Spread half into the baking dish. Sprinkle with half of the cheese. Cover with the remaining meat and pasta and sprinkle the rest of the cheese on top. (You can put all of the cheese on top if you wish, but I like to layer it a bit.)
- Bake in the preheated oven for 10 minutes until the cheese has melted and started to turn lightly golden.
- Leave to stand for 5 minutes before spooning out onto heated dinner plates to serve.
HINTS AND TIPS FOR SUCCESS
Here are a few hints and tips that can ensure a better casserole.
- It is best to cook the pasta just until al dente. As it will be cooking in the sauce in the casserole in the oven. If you slightly undercook it then you can avoid a mushy finish.
- If your ground beef is on the greasy side, drain it well before adding the sauce. You don't want an oily, greasy casserole.
- If your sauce looks a bit dry, feel free to add a bit more marinara sauce.
- Keep a close watch on it in the oven. You don't want the cheese to get really brown, just melted and bubbly. A bit of golden color is okay.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE PENNE PASTA?
DO I NEED TO USE GROUND BEEF?
WHAT KIND OF MARINARA SAUCE IS SUITED BEST?
DO I NEED TO USE CHEDDAR CHEESE?
Not at all. Today we used a mix of cheddar and mozzarella for a nice stretch. If using cheddar cheese try to use a well flavored one. Monterrey Jack would be nice as would a four cheese Italian blend.
HOW LONG WILL THIS KEEP?
Cooled down and refrigerated, this will keep up to three days. Gently reheat in the microwave. For longer storage you can easily freeze this in an airtight container. Label and date. Use within 2 to 3 months. Thaw overnight in the refrigerator and gently reheat in the microwave until heated through.
A FEW OTHER GROUND BEEF RECIPES TO ENJOY
Ground beef is such a versatile ingredient and quite economical when compared to other cuts of beef. Feel free to substitute ground turkey or pork in it's place in any of these recipes.
GROUND BEEF & BARLEY SOUP - A quick and easy way to make a Beef and Barley soup without the long cook time that stewing beef would take. It is just as delicious and done in a fraction of the time, with plenty of vegetables, tomatoes and barley. This makes for a hearty, simple and delicious meal, especially when you serve it with some crusty bread!
SAVORY MINCED CASSEROLE WITH DUMPLINGS - A savory bake of ground beef and gravy, oven braised and topped with suet dumplings. The flavor of the beef is enhanced by the use of a mirepoix, which is a mix of aromatic vegetables. Celery, onions and carrots. The carrot adds a certain sweetness to the sauce. Everything just goes together very beautifully. Hearty and delicious! All you need is a vegetable on the side!
.jpg "Homemade Ground Beef Casserole")
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Yield: Serves 2 - 3
Homemade Ground Beef Casserole (for two)
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Quite simply delicious. Economical too. Using just a few ingredients, put together in a very easy and tasty way.
Ingredients
- 9 ounces (254g) penne pasta
- 1/2 TBS light olive oil
- 1/2 pound ground beef
- 1 small onion, peeled and finely diced
- 1 clove garlic, minced
- 1 1/2 cups (360g) Marinara Sauce (use your favorite)
- salt and black pepper to taste
- 1 cup (85g) of grated cheddar cheese (Or a Cheddar and Mozzarella mix)
Instructions
- Preheat your oven to 400*F/200*C/ gas mark 6. Butter a 8 inch square or 9 inch round baking dish. Set aside.
- Prepare your ingredients. Dice your onion, mince the garlic and grate the cheese.
- Bring a pot of lightly salted water to the boil. Once it boils add the pasta and cook according to the package directions. Drain well, rinse, and drain again.
- While the pasta is cooking heat the oil in a skillet. Add the ground beef. Cook and scramble fry over medium high heat, breaking it apart as it cooks, until it is no longer pink.
- Add the onion. Continue to cook, stirring occasionally, for about 5 to 6 more minutes until the beef has started to brown and the onion has softened. Stir in the garlic and cook for about a minute longer.
- Add the marinara sauce and season to taste with salt and black pepper. Let this mixture simmer gently for about 5 minutes to develop the flavor.
- Add the drained pasta, stirring everything to combine evenly. Taste and adjust seasoning as required.
- Spread half into the baking dish. Sprinkle with half of the cheese. Cover with the remaining meat and pasta and sprinkle the rest of the cheese on top.
- Bake in the preheated oven for 10 minutes until the cheese has melted and started to turn lightly golden.
- Leave to stand for 5 minutes before spooning out onto heated dinner plates to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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