Bacon Cheddar Scones

And now back to our regularly scheduled programming . . . Seriously though, I think this is the last scone recipe I’ll post for a bit. We were camping and on some adventures where scones worked well for an easy breakfast or snacks throughout the day and scones keep pretty well no matter the weather.

These are a ‘healthier’ version of a Quiche Lorraine scone that I’ve made in the past, and while they were good they weren’t as flavorful as those previously mentioned. I thought they were also a bit on the dry side (most likely because they have less butter). My family said they were fine but they prefer the others I’ve made throughout the summer. Of course, those were all fruit flavored so it could just be that it has been a while since I made a savory scone. I’ll most likely make them again as they are a good grab and go on a busy school/work morning. Enjoy!

Bacon Cheddar Scones:

• 1 1/2 cups all-purpose flour + 2 tablespoons, divided
• 1 1/4 cups white whole-wheat flour
• 1 tablespoon + 1 teaspoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 5 tablespoons cold unsalted butter, diced
• 1/2 cup shredded Cheddar cheese
• 1/4 cup bacon bits
• 1/4 cup red onion, finely chopped
• 1 cup buttermilk
• 1 large egg

Preheat oven to 400 degrees F. Place parchment paper on a baking sheet.

In a large bowl, whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar, and salt. Using a pastry blender or fork, cut butter into the dry ingredients. Stir in cheese, bacon, and onion

In a medium bowl, whisk buttermilk and egg. Stir into the dry ingredients until just combined.

Lightly sprinkle a work surface with 1 tablespoon of all-purpose flour. Turn the dough onto the surface and sprinkle the top with the remaining 1 tablespoon of flour. Knead 3 to 5 times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to prepared baking sheet.

Bake the scones until firm to the tough, about 18-24 minutes.

Serve immediately. Store in an airtight container for a day. Can be refrigerated or frozen to last longer.

Makes 12 scones