Green Chile, Cheese & Bacon Scones

This easy Green Chile & Cheddar Cheese Scone recipe makes a delicious, savory side to accompany soups. They also make a tasty base to build a filling breakfast sandwich.

Servings: 6-10 scones (varies based on size)
Prep Time: 15 minutes
Cook Time: 15-18 minutes

Green Chile, Cheese & Bacon Scones Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2/3 cup shredded cheese – I used a sharp cheddar. Mild cheeses get lost in the shuffle.
  • 2-3 slices of bacon, fried and crumbled
  • 1 1/2 sticks cold, unsalted butter (12 tbsp), diced
  • 1/2 cup heavy cream (or half and half)
  • 2 eggs
  • 3 whole roasted green chiles, peeled and seeded. Alternatives: 1/4 to 1/3 cup frozen diced green chile (drained), canned green chile, OR about 1.5 Tablespoon green chile powder.
  • ¼ cup green onion chopped

green chile bacon and cheese sconeDirections

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and dust with flour.
  2. Peel, de-seed, and chop green chile. Blot excess moisture from the green chile with a paper towel to avoid adding unnecessary fluid to the recipe.
  3. In the bowl or a stand mixer, combine flour, baking powder, salt, bacon, and cheese using a fork or the paddle attachment (for mixers).
  4. Add the chopped butter bits into the dry ingredients . Mix by hand or, if using a mixer, mix on low until the butter is fully incorporated. The butter will be pea-size pieces.
  5. In a separate bowl, mix the heavy cream, green chile, green onions, and eggs with a whisk. Gently fold the liquid mixture into the dry ingredients. If you are using a mixer, combine everything on low, mixing just until the dough comes together. Do not over-mix.
  6. Turn the dough out onto the floured parchment paper. It should be moist and sticky. Sprinkle the top of the dough with flour and dust your hands with flour. Gently knead the dough, shaping it into a disk, without flattening or overworking the dough. It should be about 3/4″ – 1″ thick.
  7. Cut the dough into triangles or circles. The recipe yields 6 to 10 scones depending on how small or large you cut them. Place scones on an a baking sheet lined with parchment paper.
  8. Optional: Brush the tops with 1 Tablespoon of melted butter to give them a golden top. Bake for 15-18 minutes, until golden brown. Serve warm.

green chile bacon scone egg sandwichFresh or Frozen For Later?

Scones are best served on the day they are baked. However you can reheat them in a 300°F oven for 5 to 10 minutes and they will taste fresh.

You can also freeze baked scones in an airtight container. Place unbaked scones on parchment-lined trays and freeze until solid. Put the frozen scones in an airtight bag to freeze them for up to 3 months. When you are ready for fresh scones, allow them to thaw at room temperature, and then bake. They may take an extra 2-3 minutes to bake.

Please leave your recipe modifications, or any questions that you may have, in the comments below.

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