Sharp Asiago cheese and flavorful caramelized onion bits make for incredible savory flavors in these flaky bacon scones! They bake up in only 30 minutes and are a perfect savory breakfast pastry OR dinner side dish.
With Thanksgiving only 3 days away, let’s talk last minute bread sides!
I know dinner rolls are usually the traditional bread served on Thanksgiving, but since 2020 is weird anyways why not shake up the bread course with something new??
And easy as heck to make. No yeast involved, no waiting around for rising, ready in 50 minutes kinda easy.
These asiago caramelized onion bacon scones are clearly the man for the job.
Truthfully, these scones fit the bill for just about any occasion.
The bacon obviously makes them breakfast material, but also opens up the options door for lunch, snacktime, and dinner sides too.
These Asiago Caramelized Onion Bacon Scones feature…
- An incredibly tender, buttery scone base that feature layers upon flaky layers!
- Bite-sized pieces of deeply flavorful caramelized onions
- Sharp shredded asiago cheese
- Smoky, crispy bacon bits
Making the Asiago Caramelized Onion Bacon Scones
(scroll to the bottom of the post for the full recipe!)
Start off by caramelizing a medium thinly-sliced onion on the stovetop.
If you’ve made caramelized onions in the past, you know we’re going to be using a low ‘n’ slow cooking method to slowly release and caramelize the sugars from the onion.
The onions should take around 20 minutes to full caramelize at medium to medium-low heat, just make sure you’re stirring them occasionally.
Cool the caramelized onions and then finely chop them into bite-sized pieces.
Following a basic scone/biscuit method, we’re going to combine flour, baking powder, and salt together.
Use your fingers or a pastry cutter to incorporate frozen shredded butter into the flour. (I highly recommend doing this step of shredding/freezing the butter for scones)
Toss the caramelized onion bits, bacon bits, and Asiago cheese into the flour mixture until crumbly, then drizzle milk, beaten egg, and a little honey over top.
You should end up with a very thick, shaggy dough. Turn the dough onto a floured surface and VERY gently knead several times to form into a 1 inch thick circle.
Cut 8 wedges and place them on a parchment paper-lined baking sheet. At this point, you can cover and chill the scones up to 2 days OR immediately bake them at 400F 18-20 minutes.
My biggest tip for making these scones? Make sure the dough stays COLD.
If you think your dough got too warm while shaping/cutting the scones, pop them in the fridge 15-20 minutes. It’s crucial the fat is as cold as possible before baking.
Storing the Scones
Store the scones in a sealed container at room temperature up to 6 days, although I doubt they’ll last that long on the counter!
Scones may also be frozen up to 2 months if you want to bake them in bulk to have on hand!
Whether you store them on the counter or freeze them, I recommend reheating the scones either in the microwave 30-60 seconds or in a 400F oven 10-12 minutes before serving.
It’s of the utmost importance that you enjoy these scones warm. They are seriously SO flaky, buttery, bursting with bacon bits, rich from the asiago, and feature a nice caramelized flavor from the onions.
We love digging into these savory scones for breakfast, but they also make a BOMB dinner side alongside a soup!
Also I’m just assuming they’re going to be bomb alongside your Thanksgiving dinner this Thursday. *wink*
More savory quick bread favorites I know you’re going to love!
- Honey Jalapeno Buttermilk Drop Biscuits
- White Cheddar Bacon Scallion Savory Scones
- Everything Bagel Cheddar Bay Biscuits
Asiago Caramelized Onion Bacon Scones
- 1 tablespoon butter
- 1 medium sweet vidalia onion, very thinly sliced
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold butter, grated using the large holes on a box grater and frozen
- 1/2 cup shredded Asiago cheese
- 1/2 cup crumbled cooked bacon
- 3/4 cup milk
- 1 teaspoon honey
- 1 large egg, lightly beaten
- In a large skillet over medium heat, melt the butter. Add sliced onions and slowly cook over medium heat, stirring occasionally until onions are a deep golden caramelized brown (about 20 minutes of cooking)
- Allow caramelized onions to cool slightly then finely chop into bite-sized pieces. Set aside.
- Preheat oven to 400F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, baking powder, and salt. Cut in butter and work into flour with fingers until pea-sized clumps form. Stir in cooled caramelized onions, Asiago cheese, and bacon.
- Drizzle milk, honey, and egg into flour mixture. Fold mixture until a shaggy dough forms. Turn dough out onto a floured surface and very gently knead several times until dough just comes together.
- Form dough into a 1-in thick circle and cut into eight wedges. Place wedges 1-in apart on prepared baking sheet. Bake scones at 400F 18-20 minutes or until a deep golden brown. Let cool 5 minutes then serve warm. Enjoy!
Could you substitute something else for the egg?
Hi Madison – we haven’t tested this recipe without egg but you could try a flax egg or 1/4 cup Greek yogurt in its place!