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Freeze and Bake Bacon Cheddar Scallion Scones

Having a bag of these frozen pre-formed scones in the oven is your secret holiday breakfast or brunch weapon. Simply remove desired number of scones from the freezer, place on a parchment lined pan and bake. Forty five minutes later you have piping hot, tender, flaky scones studded with crispy bacon, minced scallion and tiny pockets of melted Cheddar cheese. Very gently adapted from and with thanks to King Arthur Flour
Course bread, Breakfast, Snack
Cuisine American, British
Keyword bacon cheddar scallion scones
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Calories 360kcal
Author Rebecca Lindamood


  • 4 cups all-purpose flour 1 pound 1 ounce, by weight, preferably King Arthur all-purpose or Galahad flour.
  • 2 teaspoons salt
  • 2 tablespoons baking powder
  • 4 teaspoons sugar
  • 8 tablespoons cold butter cut into small cubes
  • 1 1/2 cups finely diced Cheddar cheese
  • 1/2 cup finely minced scallion tops green onions
  • 1 pound of bacon cooked 'til crispy, then cooled and crumbled or chopped
  • 1 1/2 cups heavy cream or half and half plus 1/4 cup plus more, if needed, to make a cohesive dough.

For Baking:

  • Additional cream for brushing prior to baking


  • Whisk together the flour, salt, baking powder and sugar in a large mixing bowl. Add about 1/2 of the cubed butter and work in with a fork, two knives, a pastry cutter or your fingers until the mixture resembles lentils. Add the remaining butter and work in, leaving some slightly larger pea sized -or even larger- flakes of butter.
  • Add the cheese, bacon and scallion tops and toss through gently until evenly distributed, taking care not to mash it in. Add 1 1/2 cups of the cream, sprinkling it over the top, then tossing to combine. Pick up a small amount of the mixture and try squeezing it gently together. If it crumbles, or if there are dry crumbs in the bottom of the bowl, add more cream -1 tablespoon at a time- until you have a mixture that holds together as a shaggy dough when squeezed gently. Use a bench scraper or spatula to gently fold the dough in on itself until it forms a shaggy mass you can turn out onto a very lightly floured surface.
  • Divide the dough in half and gently pat out the dough into two 7-8 inch discs that are about 3/4 of an inch thick. Carefully transfer the discs to a parchment lined baking sheet. Use a bench knife or Chef's knife to cut each disc into 8 wedges, cutting straight down and not sawing back and forth to help it rise higher in the oven. Gently separate the wedges so there is a little space between them.
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  • Place the pan directly into the freezer. When the scones are frozen solid, individually wrap each of them tightly with plastic wrap then add to a resealable freezer bag. Keep frozen for up to three months.

Ready to Bake?

  • Preheat the oven to 425°F. Remove desired number of scones from the freezer, unwrap and arrange with some space between them on a parchment lined baking sheet. Brush lightly with heavy cream and bake for 45 minutes or until browned and puffy.


Don't be afraid to add more heavy cream (or LESS for that matter) than specified in the recipe. Irene from King Arthur Flour suggests that you should use visual cues to determine how much or little to add. Start at the lower end of the recommended amount and watch how the dough behaves. If there are large amounts clumping together and little pockets of dry-ish crumbly bits, move the large clumps to the side and sprinkle just a little cream over the crumbly bits until they behave like the clumps. It takes patience, but the end result is so worth it!


Calories: 360kcal | Carbohydrates: 27g | Protein: 10g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 605mg | Potassium: 289mg | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 0.8mg | Calcium: 175mg | Iron: 1.8mg