Caesar Salad Scones with Crispy Bacon
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
If you’ve been anywhere near social media lately, you’ve probably seen the Caesar salad trend having a surprisingly good run. From Caesar-inspired wraps to pizzas, dips, and just about everything in between, people have found a hundred different ways to reinvent one of the world’s favourite salads. And I’m here for it. I’m also a firm believer that savory scones deserve a lot more love. Everyone thinks of jam and cream when they hear the word “scone,” but I think they’re just as incredible packed with bold, savoury flavor. So when I saw Christina Tosi’s Caesar salad scones recipe, I knew I had to give it my own spin.
The result? These Caesar salad scones have everything I love about the classic combination of crisp romaine, creamy dressing, crispy bacon, plenty of Parmesan cheese, cracked pepper, lemon, and crunchy Caesar croutons—just baked into buttery, flaky scones instead of tossed into a bowlful of lettuce.
They’re unexpected, ridiculously tasty, and honestly one of my favourite things I’ve baked in a long time.
At a Glance
- Makes 8 savoury scones
- Prep: 20 minutes, plus chilling
- Bake: 18–22 minutes
- Crispy bacon, parm, garlic, lemon and Caesar dressing
- Perfect for brunch, lunch or alongside a bowl of soup
- Freezer friendly
Ingredients:
- 6 slices bacon, cooked until crisp, cooled and chopped
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp granulated sugar
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tsp garlic powder
- 1/2 cup cold unsalted butter
- 1 cup finely shredded Parmesan
- 2 tbsp finely chopped chives or parsley
- 1/4 cup Caesar-flavoured croutons, lightly crushed
- 1/3 cup thick Caesar salad dressing
- 1/4 cup cold buttermilk, plus more if needed
- 1 large egg
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
For Finishing
- buttermilk, for brushing
- additional Parmesan
- freshly cracked black pepper
- lemon zest
Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cook the bacon until crisp. Transfer it to a paper towel-lined plate to cool completely, then chop it into small pieces.
- In a large bowl, whisk together the flour, baking powder, sugar, kosher salt, black pepper, and garlic powder.
- Using the large holes of a box grater, grate the cold butter directly into the flour mixture.
- Gently toss everything together until every strand of butter is coated in flour.
- Fold in the shredded Parmesan, chopped bacon, crushed Caesar croutons, and chopped chives or parsley.
- In a separate bowl, whisk together the Caesar dressing, buttermilk, egg, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.
- Pour the wet ingredients into the dry ingredients.
- Using a spatula or wooden spoon, gently fold everything together until a shaggy dough forms.
- If there is still dry flour in the bottom of the bowl, add additional buttermilk one tablespoon at a time until the dough just comes together.
- Be careful not to overmix.
- Turn the dough onto a lightly floured work surface.
- Pat it into a rectangle about 1 inch thick.
- Fold the dough into thirds like a letter, rotate it 90 degrees, then gently pat it out again and repeat the folding process one more time. This helps create flaky layers.
- Shape the dough into a round disc approximately 7 inches wide and 1¼ inches thick.
- Using a sharp knife or bench scraper, cut the disc into 8 equal wedges and transfer them to the prepared baking sheet, leaving a little space between each scone.
- Brush the tops with buttermilk, then sprinkle generously with additional Parmesan and freshly cracked black pepper.
- Place the baking sheet in the refrigerator or freezer and chill the scones for 20–30 minutes. This helps the butter stay cold and creates beautifully flaky layers.
- Bake for 18–22 minutes, or until the scones are deeply golden brown and cooked through.
- Remove from the oven and immediately finish with fresh lemon zest and a little extra grated Parmesan while they're still warm.
- Let the scones cool for 5–10 minutes before serving.
- They're delicious warm with butter, alongside a bowl of soup, as part of a brunch spread, or split open for sandwiches.
- Don’t forget to rate this recipe and leave a comment!
Why This Caesar Salad Scones Recipe Works
The thing I love most about these Caesar salad scones isn’t that they’re trendy—it’s that they actually make sense.
Every ingredient you’d normally find in a Caesar salad pulls a lot of the heavy lifting here. The actual Caesar dressing adds richness, Worcestershire brings depth, Dijon gives tang, Parmesan packs in salty goodness, and the bacon adds little pockets of smoky flavour throughout.
Then there are the crushed Caesar croutons.
Instead of simply sitting on top of an entire salad, they’re folded right into the dough where they soften slightly while still adding tiny bursts of crunch. It’s such a subtle way to bring that familiar Caesar flavor into every bite.
And that final shower of fresh lemon zest over the warm finished scones? Don’t skip it.
It wakes everything up.
Savoury Scones Deserve More Attention
I’ll say it.
Sweet scones are great, but savoury baking deserves just as much attention.
A good scone recipe doesn’t have to involve berries or chocolate chips. Sometimes all you need is the right cheese, crispy bacon, fresh herbs, and a little imagination.
These Caesar salad scones have become one of those recipes I can see making over and over because they work in so many situations.
Serve them as part of a brunch spread, alongside a warm bowl of soup, split them for breakfast sandwiches, or simply eat one warm with a little extra butter.
No wrong answers here.
The Secret to Flaky Caesar Salad Scones
A good scone is all about keeping the butter cold.
Instead of cutting cubes of butter into the flour, I grate chilled butter directly into the dry ingredients. Every little strand gets coated with flour, creating smaller pieces of butter throughout the dough.
As the scones bake, those tiny pockets melt and release steam, creating that beautiful flaky texture and plenty of buttery layers.
It’s one of my favourite baking tricks because it’s incredibly easy and consistently works.
No fancy equipment required.
Fold, Don’t Knead
One mistake that leads to tough scones is overworking the dough.
Once the wet ingredients meet the flour, you’re making scone dough, not bread.
A gentle fold is all it needs.
The dough should look a little rough around the edges. That’s exactly what you’re after.
Giving it a couple simple folds before shaping the round disc creates additional layers without developing too much gluten. It’s a tiny bit of elbow grease that pays off with a much lighter texture once baked.
Why Chilling These Caesar Salad Scones Matters
I know…
Waiting 20–30 minutes after shaping feels like torture.
But chilling the dough before baking is one of those small steps that makes a huge difference.
Cold butter stays solid until it hits the hot oven, helping create those crisp golden brown edges and tender interiors.
You’ll also end up with that beautiful golden bakery-style finish that makes these look like they came straight from your favourite bakery.
I usually pop the parchment-lined baking sheet into the freezer while the oven finishes heating.
Easy win.
My Favourite Ways to Serve These Caesar Salad Scones
These Caesar salad scones are ridiculously versatile.
They’re incredible next to a bowl of tomato soup, chicken soup, or chowder.
Split one open and turn it into a breakfast sandwich.
Serve them warm with scrambled eggs.
Or pair them with Caesar-inspired wraps for lunch.
I’ve even used leftovers to make little BLT sandwiches the next day, and they were fantastic.
They’re one of those recipes that quietly sneaks into your regular recipe rotation.
Make Them Your Own
One of my favourite things about baking is putting your own spin on a recipe.
Swap parsley for chives.
Add extra bacon.
Use cracked black pepper more generously.
Mix in different herbs.
Want a little more punch?
A touch more grated Parmesan never hurt anybody.
Just don’t overdo the mix-ins. Too many additions can make the dough heavy instead of tender.
Balance is everything.
Frequently Asked Questions
Can I freeze these Caesar salad scones?
Absolutely. Freeze the unbaked wedges or fully baked scones in an airtight container for up to three months.
Why grate the butter?
Grated butter distributes evenly throughout the dough, creating those flaky layers without needing a pastry cutter.
Can I make these ahead?
Yes. Shape the dough and chill it overnight before baking, or bake them completely and warm them in a toaster oven the next day.
Final Thoughts
Every once in a while, a recipe comes along that makes you smile before you’ve even taken the first bite. These Caesar salad scones do exactly that. They take a familiar favourite and turn it into something completely unexpected without losing any of the flavours that made people fall in love with Caesar salad in the first place.
They’re buttery, flaky, loaded with crispy bacon, Parmesan, herbs, and that unmistakable creamy Caesar tang. Whether you’re serving them as part of a brunch spread, alongside a cozy bowl of soup, or simply enjoying one warm from the oven, they’re guaranteed to get people talking.
Sometimes the most memorable recipes are the ones nobody saw coming—and this one is absolutely worth adding to your baking rotation.
Other Recipes You Will Love!
Gluten Free Biscuits (Easy Cheddar Bacon Recipe)
Strawberry Rhubarb Tea Biscuits
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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