Cheddar and Bacon Scones

87

PREP TIME

12 min

Makes

8 Scones

* PLUS Cooking time: 6 minutes, Baking time: 22 minutes
Cheddar and Bacon Scones

These cheddar and bacon scones are a savoury twist on a breakfast favourite. They're also great for school lunch boxes!

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 222,
  • Protein
  • 8 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 12 g,
  • Fibre
  • 1 g,
  • Sodium
  • 388 mg.

Tip:

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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