Bacon, Chive, and Cheddar Scones

I made this recipe over the summer, somewhat successfully but I actually lacked the proper amount of chives that the recipe called for. Last week, I got a massive bunch of chives within my CSA box and immediately thought of this recipe to put them to use. A quick side note on CSA boxes! Over the summer, I worked in food systems and nutrition research and found out that CSA boxes were not only a great way to help a local farm but they also help you to reduce the carbon footprint of your food because it is sourced locally and it has helped me a ton in my journey to become a better cook. CSA stands for community supported agriculture and it’s much more common that I had previously thought. The pandemic has actually increased interest in this and many farms are unable to keep up with the demand!!!

It was hard to find an open slot when I came back to school in the fall but I’ve been getting a weekly “Ugly” share from Moon Valley Farm which delivers to various locations in Baltimore. My share or box usually contains various vegetables with the occasionally bunch of fruit and it has encouraged me to really broaden my culinary horizons. One of the veggies that has come pretty consistently in my boxes the past few weeks is okra, which I had never ever cooked or eaten. Now, I’m enjoying an okra and tomato stew for lunch that I never could have made a few months ago! I really enjoy my CSA box but I also have the time to dissect and cook through my whole box. It can be really tough at first but I have learned a lot and love getting my box every week. I encourage everyone to look into purchasing locally sourced agriculture in any form, not just from a CSA. It both reduces your carbon footprint and encourages you to eat seasonally! Although, I am still tempted by the sales of pineapple and lemons from far-away countries so even my food purchasing process has quite a bit of leeway!

Back to the baking aspect of this blog! This recipe is based off a recipe that came in my King Arthur Scone pan that was a Christmas gift from my lovely parents. I did make a few changes to the recipe to fit it to what I had in the fridge and to lighten up the recipe a little. American scones are a pretty heavy affair, full of butter and cream. Because I had some frozen low fat buttermilk, I defrosted that and used it in the recipe and it worked out really well! I often have to buy dairy for recipes but I don’t really drink it or use it in other recipes so I’ve taken to freezing it in specific quantities and defrosting it as needed. Fresh dairy is always preferable but if I’ve learned anything from the pandemic, it’s that you must be flexible! On a college budget, I’m always looking for ways to stretch my grocery budget and my freezer has been the greatest thing ever for helping me do that. I also substituted the regular bacon for turkey bacon. It’s not as greasy and I think it adds plenty of flavor without some of the fat. I’ll put the original recipe guidance down below in parentheses next to my additions. I really recommend not doing the recipe if you don’t have enough chives or green onions. The two are interchangeable and you could probably even use half of each if you don’t have enough of them individually. They really add just a subtle onion flavor that complements the overall scone. These come together super quickly and are a delicious breakfast treat! They can also be frozen and baked at will, just freeze the dough before you get to the step where you brush them with buttermilk/cream. Let me know if you try the recipe in the comments below and happy baking!

Bacon, Chive, and Cheddar Scone Recipe

  • 241 grams (2 cups) All Purpose flour
  • 1/2 teaspoon kosher salt
  • 14 grams (1 tablespoon) baking powder
  • 2 teaspoons sugar (offsets bitterness of baking powder, please use)
  • 57 grams (4 tablespoons) cold, unsalted butter
  • 113 grams (1 cup) coarsely grated or diced cheddar cheese
  • 14 grams (1/3 cup) chopped fresh chives
  • 227 grams (1/2 pound) turkey bacon, cooked, cooled, and crumbled (original recipe calls for regular bacon)
  • 3/4 cup + 2 tablespoons low-fat buttermilk (original recipe calls for heavy cream)
  1. Preheat oven to 425F with a rack in the middle or upper third of the oven. Line a cookie sheet with parchment paper.
  2. Whisk together the flour, slat, baking powder, and sugar. Work the butter into the flour mixture until the mix is unevenly crumbly with the butter in pea sized pieces.
  3. Mix in cheese, chives, and bacon until evenly distributed.
  4. Add 3/4 cup of buttermilk or cream, stirring to combine. Try to squeeze the dough together and if it won’t stay cohesive, add a little more buttermilk or cream.
  5. Transfer dough to lined cookie sheet and pat into a 7 inch disk about 3/4 inch thick. Use a knife or bench scraper to cut the disk into 8 wedges. Separate these wedges a little and brush them lightly with buttermilk or cream.
  6. Bake scones in the middle or upper third of oven for 22-24 minutes or until golden. Remove from oven and cool them in the pan they were baked.

Savory Zucchini Scones

So I’m not sure how appropriate it is to call these scones but they sure are delicious! I ended up finding this recipe after discovering that my boyfriend had a container of buttermilk that was going to need to be used within the next two weeks. While I do love my Irish Soda Bread, I wanted to try and find something different that would use the buttermilk. They use the same elements as a traditional scone but they don’t have the same flakiness, I believe this is due to the zucchini. I made these over the past weekend and loved how much it tasted like pizza. I’ve only ever made one other savory scone and wasn’t quite sure how these would turn out. They were more of a hearty scone, probably due to the massive size of most of them and would make a good breakfast or lunch. They are slightly complicated so only attempt if you’ve had a little bit of experience with pastry or biscuits.

These are absolutely packed with flavor, from the zucchini to the sun dried tomatoes to the massive amount of grated Asiago!!! There are several technical pitfalls in this recipe and I was unable to avoid some of them but they still came out delicious! One issue is with the zucchini. While it makes a hearty addition to the scones and adds moisture, zucchinis add wayyyyy too much moisture most of the time. I squeezed out a great deal of moisture with a french press but I could have squeezed out even more. I found that the french press worked well but that I should have put the shredded zucchini inside the press in much smaller batches. You simply cannot get all the moisture out if you have too much in there. The other issue I had was underestimating how much dough this recipe makes. When I originally read about this recipe in the Skinnytaste blog, I thought it would make 12 mini scones. Oh boy, I was wrong on that! It makes 12 full size (generously portioned) scones and I really should have used a bigger mixing bowl. A food processor also really helps in this situation. I used to to both shred the zucchini and cut the butter into the dry ingredients. If you don’t have one, this can be done by hand so don’t get discourage but it will take a bit longer.

Savory Zucchini Scone Recipe

  • 3/4 cup cold buttermilk (I use low-fat but I’m not sure how much it matters here)
  • 1 large egg, beaten
  • 1 cup All Purpose flour
  • 1 cup Whole Wheat flour (You could use only All Purpose but I like the whole wheat)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/4 cup or 4 tablespoons butter, cold and cut into small pieces
  • 1 cup shredded zucchini, squeezed of moisture
  • 2 ounces Asiago cheese, shredded (Could substitute Pecorino Romano or Parmesan)
  • 2.75 ounces sun dried tomatoes, minced (about 2/3 cup)
  • 1 1/2 tablespoons fresh rosemary, chopped
  • Extra buttermilk to coat
  1. Preheat oven to 375F. Spray baking sheet with non-stick or line a baking sheet.
  2. Combine the buttermilk and egg in a bowl, stirring with a whisk.
  3. Combine flours with baking powder and salt, stirring with a whisk.
  4. In a separate bowl, combine zucchini, sun dried tomatoes, cheese, rosemary and set aside.
  5. Cut in chilled butter into the dry ingredients, by hand or using a food processor until it looks like coarse meal.
  6. Gently fold in the ingredients from step four. Make a well in the middle of the dough and add the buttermilk mixture.
  7. Fold the mixture together until it starts to come together then turn out onto a floured surface. Knead lightly then form into a 10″ circle.
  8. Cut into 12 wedges and brush lightly with buttermilk on the top of each wedge. Place on the lined sheet and bake 25-30 (up to 35) minutes.
  9. Remove from oven and let cool. Eat warm and enjoy!