Savory Bacon-Cheese Scones

Since I am participating in Charcutepalooza, I have a lot of homemade bacon in the fridge and freezer.  I have already cured another batch of bacon, and will be headed out to pick up more pork belly, probably sooner than later.  No more store bought bacon for me!

Since I have so much of this delectable treat, I wanted to make something other than a BLT. I love scones and biscuits with cheese and other additions, so adding a bit of bacon seemed like a winner.  And it was.

Savory Bacon-Cheese Scones

3 slices bacon, sliced into strips

2 cups AP flour 2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/8 tsp pepper

4 TB chilled butter, cut into small pieces

1 cup grated Gouda cheese

1 cup heavy cream

Cook the bacon pieces until crisp.  Remove them from the pan, and drain on a paper towel.

Place the flour, baking powder, baking soda, salt and pepper into a medium bowl. Lightly whisk the dry ingredients to mix them. Using your hand, quickly mix the chilled butter into the dry ingredients until the butter is pea sized, using a pinching and squeezing motion. Or you can use a pastry cutter, or make the dough in a food processor. I didn’t feel like cleaning a whole lot of stuff, so I opted for the one bowl method.

Add the reserved bacon, cheese and cream to the bowl. Using a fork, mix until a sticky dough is formed.  Turn the sticky dough out onto a floured surface and knead a few times until the dough comes together, and loses it’s stickiness. This only takes a few turns, so DO NOT OVER-KNEAD THE DOUGH!

Pat the dough out into a rough circle about 1/2 inch thick. Cut the circle into 8 scones.  Place the scones onto a baking sheet lined with parchment or a silicone mat.

Bake your scones for about 20 minutes, until lightly browned.

Eat these scones right out of the oven, with a little extra butter slathered on if you desire.

Cheryl D Lee on Foodista

4 thoughts on “Savory Bacon-Cheese Scones”

  1. No, you shouldn’t substitute the flours. Bread flour has a different amount of gluten in it, which would alter the texture of the scone. Regular all purpose flour is what you need.

  2. Ooh, these look great! And there’s no yeast so I don’t have to wait for them to rise!! Do you think I can use bread flour instead of AP?

  3. Good tip about the kneading. It is so easy to get a rock hard scone. 🙂 These sound like just the perfect breakfast.

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