Cheddar Bacon Green Onion Scone

These scones are packed with flavors…cheese, bacon and green onion. They are flaky, light and great at anytime.

I love the idea of having these savory scones in the freezer for a quick and fast snack when I am craving for something salty, they are very versatile, as you can serve them for brunch, with salad, the options are countless…

These are fluffy, light and so tasty especially with the melting Cheddar cheese…yum! You can shape them whichever you like, make them big or small. And yes, my scones came out pale…next time making them I will brush them with egg wash before placing them in the oven…


  • 250 g all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon granulated sugar
  • 60 g cold unsalted butter, cut into approximately 12-mm cubes
  • 125 ml buttermilk (or milk)
  • 1 large egg, cold
  • 110 g Cheddar cheese, grated
  • 3 spring green onion chopped
  • 5 strips bacon, diced or bacon bits
  • Milk or egg wash to brush scones


Preheat the oven at 350F

Place the bacon into a non-stick frying pan and cook until beginning to crisp. Remove the bacon and place on paper towel to remove the excess of grease and allow to cool.

Cut the butter and place in the freezer while you are measuring the other ingredients.

Measure the buttermilk or milk and add the egg, keep in the refrigerator until needed.

In a food processor bowl, place the flour, salt, sugar and baking powder. Pulse for a few times.

Add the butter pulse until the mixture resembles coarse meal and no pieces of butter are larger than a pea.

Pour the buttermilk mixture into the flour mixture, and pulse until a dough forms.

Remove the dough from the bowl and place in a lightly flour surface. Add the bacon, cheese and spring onion and gently kneading it onto itself for a few times. Do not over mix or knead…gently fold the dough.

Pat the dough into circle of 2 cm thick. Cut the circle first into half, then into quarters until you reach 8 slices. Place the scone gently in a baking sheet with parchment paper.

Brush the top of the scones with milk or egg wash.

Bake for approximately 15 to 18 minutes, until the scones are slightly golden, somehow mine turned out to be very pale. Rotate the pan halfway through baking.

Allow the scones to sit in the pan for a few minutes before transferring to a wire rack to cool

Serve warm. Store the “leftover” scones in the freezer for later enjoyment.

To warm the frozen scones, place the scones in a 350F preheated oven for about 5 minutes.

If you enjoy this recipe for scones, you might want to check on the this Bacon Cheese Bread with Green Onion recipe.

Thank you for stopping by Color Your Recipes…have a colorful week!

Buttermilk Chocolate Cake

If you care for chocolate cake, this is the recipe that you definitely want to try..the cake is rich, moist and super chocolatey…with a hint to coffee.

This cake is delicious, somehow light and at the same time kind of fudge…I cannot explain…it is perfect as it is or you can “dress it up” by serving with a dollop of freshly whipped cream, drizzled with a caramel sauce, maybe a salted one or if you are in the mood for more exquisite one with miso caramel sauce (recipe coming next week)…it is really up to you. My suggestion is if you are just serving as it is you might want to increase slightly the amount of sugar, although my husband said it was good without extra.

The instant coffee give a deep flavor to the cake, and again you can add more or less according to your guests as you do not want too much coffee for kid’s birthday cake.

The recipe in spite of using a double boiler while whisking the whole eggs is it pretty simple. Just make sure that you have all the ingredients ready and it will be a piece of cake.

This recipe was adapted from here.


  • 43 g all-purpose flour
  • 53 g cake flour
  • 3 g baking soda
  • 2 g baking powder
  • 1.5 g salt
  • 55 g dark chocolate
  • 10 g unsweetened cocoa powder
  • 1 to 1 ½ teaspoon instant coffee
  • 1 ½ teaspoon vanilla extract
  • 55 ml water, hot
  • 75 g butter at room temperature
  • 2 large eggs, approximately 110g
  • 80 g sugar
  • 110 g buttermilk


In a small bowl sift together the flour, baking soda, baking powder and the salt and set that aside.

In a double boiler melt the dark chocolate. While the chocolate is melting whisk together the cocoa powder, instant coffee and vanilla with the hot water.

Once the dark chocolate is melted (you might want to add ½ tablespoon milk) add the butter and the cocoa mix, whisk until smooth and set aside.

In the double boiled add the eggs and sugar, mix well until all the sugar is dissolved. Keep whisking the eggs in the double boiled until the eggs are warm to the touch. Remove from the double boiled and keep whisking from medium to high speed until ribbon stage.

Add the melted chocolate and cocoa powder mixture to the whipped egg, and mix until it is all uniform.

Alternate the dry ingredients with the buttermilk, beginning with the dry ingredients and ending with the dry, add approximately half of the buttermilk at the time.

Mixing gently just until incorporated. Pour the batter in a 8 inch round pan or similar size. Tap the pan against the counter to remove the air bubbles trapped in the batter.

Bake in a preheated oven at 350F for approximately 30 to 40 minutes until a wooden stick comes out clean or bounced back to a gently touch on the top surface of the cake.

I hope you get to try this simple recipe for chocolate cake during this holiday season. If you enjoy this recipe, you might want to check on the Almond Flour Chocolate Cake recipe.

 Thank you for stopping by Color Your Recipes…have a colorful week!