Bacon and Cheddar Scones

Bacon-and-Cheddar-SconesYes, I’ve been a bit absent, but I’ve been distracted and don’t feel one bit guilty about it (okay, maybe just a little). We’re so busy taking care of last minute things to get ready for baby Ruf. I don’t think I’ve cooked a meal in more than a week. Yikes! We’ve been having our ‘last meals’ out with friends, running errands after work, cleaning out the freezer, etc.

So this weekend, Andy and I didn’t plan anything except to just take care of things around the house and hang-out with each other. Of course, we ended up doing more than we planned to but it’s been nice. I really didn’t end up cooking much again, but that’s ok. We had a bunch of veggies from our garden and pesto caprese sandwiches. Works for us!


It also happened to be my week to host Project Pastry Queen and I chose Bacon and Cheddar Scones. Bacon and cheddar in a scone?!? Yummy! I also made a plain batch for slathering with butter and jelly.


  • 3 C flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 2 tsp freshly ground black pepper
  • 1/2 C chilled unsalted butter, cut into small cubes
  • 1 ½ C grated Cheddar cheese
  • 4 green onions, thinly sliced
  • 10 slices bacon, cooked and chopped into 1” pieces
  • ¾ – 1 ½ C buttermilk (I used all of it)
  • 1 large egg
  • 2 tsp water


  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine flour, baking powder, salt, and pepper.
  3. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas.
  4. Add grated cheese and mix until just combined.
  5. Add green onions, bacon, and ¾ C of the buttermilk to flour and cheese mixture.
  6. Mix by hand until just incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 Tbls at a time, until dough is pliable and can be formed into a ball.
  7. Remove dough from bowl and place it on a lightly floured surface.
  8. Pat dough into a ball.
  9. Using a well-floured rolling pin, flatten dough into a circle about 8” wide and ½” thick.
  10. Cut dough into 8-10 wedges.
  11. Whisk egg and water in a small mixing bowl to combine.
  12. Brush each wedge with egg wash.
  13. Place scones on an ungreased baking sheet and bake for 18-20 min, or until golden brown.
  14. Best served warm.

8-10 scones

Scones can be made in a mixer but for the lightest, fluffiest scones, they are best made by hand and handled as little as possible.


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