Savory Scones

These scones are sooo yummy, if I do say so myself. I modified the recipe a bit (based on what ingredients we typically have on hand) from King Arthur's Bacon, Cheese and Scallion Scones recipe.


(note that I forgot the flour in the above picture)

Savory Scones
2 cups (8 1/2 ounces) Flour
1 tsp salt
1 T baking powder
2 tsp sugar
4 T butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1 small onion, fried or carmelized
1/2 pound bacon, cooked, cooled, and crumbled
3/4 cup (7 ounces) milk

Preheat the oven to 425°F. Line a baking sheet with parchment.

Then cook the bacon and let it cool. (This picture is of only 1/4# of bacon.)


Ditch some of the grease, then use the same pan to cook the onion. Let the onion cool.



Whisk together the flour, salt, baking powder, and sugar.


Work the butter into the flour until the mixture is unevenly crumbly.



Mix in the cheese, onion, and bacon till evenly distributed.



Add the milk, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add a bit more milk until the dough comes together.


Transfer the shaggy dough to a well-floured work surface. Pat the dough into a smooth 7" disk about ¾" thick.


Use a knife or bench knife to cut the disk into 8 wedges.


Transfer the wedges to the prepared baking sheet, spreading apart a bit on the pan. Brush the scones with a bit of milk.


Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.



Enjoy!