These cheddar and bacon scones are a savoury twist on a breakfast favourite. They're also great for school lunch boxes!
6 oz low sodium bacon, about 6 strips
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp mustard powder
1/3 cup unsalted butter
1/2 cup grated old cheddar
1/4 cup chopped green onion
2/3 cup buttermilk
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Chop 6 oz. of lowsodium bacon (about 6 strips). Cook bacon in a skillet over medium heat for 6 to 8 min or until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve.
Combine 1½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, ½ tsp salt and ½ tsp mustard powder in a bowl and stir with a fork until uniform.
Use a grater to grate ? cup frozen unsalted butter into flour mixture, and add ½ cup grated old cheddar cheese, ¼ cup chopped green onion and reserved bacon.
Measure out 2/3 cup well-shaken buttermilk and stir in enough buttermilk to make a shaggy dough (you may need just a little more or less).
Turn dough out onto prepared baking sheet and pat into a round about 1-in. thick. Cut dough into 8 wedges and separate on baking sheet.
Bake for 22 min or until scones are golden brown and cooked through.
Calories 222, Protein 8g, Carbohydrates 20g, Fat 12g, Fibre 1g, Sodium 388mg.
Use frozen butter to make these scones exceptionally flaky. Individually wrapped sticks of butter store well in the freezer and grate easily.
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