Bacon-Cheddar Oatmeal Scones

Let these savory breakfast scones do the heavy lifting this morning. Bacon and cheddar are an incredible combo on their own (duh), but add Quaker Old Fashioned Oats, some chives, and some cream and you’ve got a scone that really packs a punch. This recipe makes 8, so serve them at your next brunch—or just make them for yourself for this week’s breakfasts. Either way, you won’t want to pass up this recipe.

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Yields: 8
Prep Time: 0 hours 10 mins
Total Time: 1 hour 30 mins
1 1/4 c.

unbleached all-purpose flour, plus more for dusting

1 c.

Quaker Old Fashioned Oats, plus more for sprinkling

2 tsp.

baking powder

1/2 tsp.

Kosher salt

1/4 tsp.

freshly ground pepper


stick cold unsalted butter, cut into 1/2-inch pieces

6 oz.

(1 1/2 c.) sharp cheddar, shredded 


slices cooked bacon

1/4 c.

thinly sliced chives

1/4 c.

heavy cream


large eggs

  1. Preheat oven to 425°. Line a baking sheet with parchment. 
  2. In a large bowl, whisk the flour, oats, baking powder, salt, and pepper. Add the butter into the dry mixture and toss evenly to coat. Using your finger tips, press the butter into the flour mixture until it has the texture of coarse meal, with a few pea-size pieces remaining. Stir in the cheddar, bacon, and chives.
  3. In a medium bowl, whisk the cream and eggs until well combined. Pour the wet ingredients into the dry ingredients and stir until a dough begins to form but mixture is still crumbly. 
  4. Turn the dough out onto the prepared baking sheet. Knead just to combine (do not overwork). Then pat into a 6-inch circle, about 1/2 inch thick. Cut into 8 wedges and spread evenly on pan. Sprinkle tops with more oats. 
  5. Bake, rotating sheet halfway through, until golden brown, 20 to 24 minutes. Let cool before serving.
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