Bacon Cheddar Scones {Guest Post}

by Rachel Gurk on February 10, 2012 · 15 comments

in Breakfast, Guest Post, Quick Breads

Me: “Help! Who wants to guest post for me?”

Wonderful friend #1 from Virtual Potluck: “I’ll do it!”

Wonderful friend #2 from Virtual Potluck: “Me too!”

And…they both make scones. I love it! Great minds think alike. And this is perfect, because you get one sweet scone, and one savory scone. Also, prior to this, there were no scones on Not Rachael Ray.

I can’t wait to try them both, I’ve been drooling over the pictures.

Today’s scones come from Heather from Farmgirl Gourmet. If you haven’t heard of her blog, you are missing out–get over there, stat! You can also find her on Facebook, Twitter, StumbleUpon, and Pinterest.

Thanks so much for guest posting, Heather. I couldn’t ask for better blogging friends.

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Rachel sent out the word that she needed a guest post and I jumped at the chance to be featured on her awesome food blog.  So today I’m posting my go-to recipe for Bacon Cheddar Scones.  They are so easy to make and incredibly tasty.

Bacon Cheddar Scones

Ingredients

1 1/2 cups all purpose flour

1/2 cup corn meal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons butter, chilled, cut into 1/2 inch cubes

1 cup sour cream

1 cup sharp cheddar cheese, grated

5 strips cooked bacon, drained and broken into pieces

Instructions

1 Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

2 In the bowl of a food processor add the flour, cornmeal, baking powder, baking soda and salt.  Process a few times to combine.  Add the butter and pulse to make a course meal, about 10 times.  Add the remaining ingredients and pulse until just combined.

3 On a floured board or counter, turn out the dough.  Pat the dough together into a circle about 8 inches in diameter.  Use a sharp knife or a bench scraper and cut the circle in quaters and then cut each piece in half creating 8 wedges.  Arrange on the prepared baking sheet.

4 Bake 14-16 minutes or until centers are done and a tester comes out clean.  Allow to cool slightly and serve.

Makes 8 single servings

{ 15 comments… read them below or add one }

1 Chris@TheKeenanCookbook.com February 10, 2012 at 8:20 am

Bacon and cheddar is a winning combination. These look great! This is a good guest post indeed :)

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2 Nelly Rodriguez February 10, 2012 at 9:37 am

Bacon and Cheddar, yum! Perfect for breakfast!

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3 Heather | Farmgirl Gourmet February 10, 2012 at 11:25 am

Thank you Rach!! I was happy to help….and obviously didn’t see Nelly’s guest spot. Woops. :) Scones rock…sweet, savory – just get in my belly. XOXO

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4 Heather | Farmgirl Gourmet February 10, 2012 at 11:27 am

and by Nelly I mean MISS. :)

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5 Jenny February 10, 2012 at 4:38 pm

Those look great – we’re big scone people in my house – Andrew loves them. Good job – Heather – and Rachel!

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6 Deborah February 10, 2012 at 4:46 pm

When bacon and cheddar are in the same sentence, I know it’s going to be good!!

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7 Maureen February 10, 2012 at 5:38 pm

Heather, these scones look delicious! What’s not to like about bread, bacon & cheese? Those three speak my language!

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8 Lisa February 10, 2012 at 8:39 pm

Ever since I made scones (biscuits, whatever) for the last DB challenge, I’ve developed a soft spot for them. BUT, no plain, dry raisins or currants..they must be loaded with really good stuff. I’d say gooey cheddar and bacon rank up there! Great guest post, Heather, and great guest post choice, Rachael!

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9 Miss @ Miss in the Kitchen February 10, 2012 at 9:08 pm

That’s too funny that we both made scones! Heather’s look so heavenly! Love the bacon.

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10 Kristin February 10, 2012 at 9:48 pm

I smelled the bacon cooking from my house. I had to stop by to get the recipe. Bacon yummy.

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11 Veronica February 11, 2012 at 12:38 am

OK, I’m totally dreaming of splitting one of these beauties and putting a fried egg in it, then it’s a complete breakfast: biscuit (sort of), bacon, and eggs, with a cheesey bonus. <3

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12 Rachel February 11, 2012 at 9:29 am

Umm…send one my way! YUM!

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13 Geni February 12, 2012 at 10:56 am

These have to be breakfast tomorrow! They look so perfect for a stay-at-home morning and a way to celebrate a day off from school and work.

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14 Terra February 13, 2012 at 10:43 pm

These sound pretty fantastic! I love the idea of a savory scone, YUM! Hugs, Terra

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15 maryam May 6, 2013 at 1:48 pm

could I sub almond flour and greek yogurt (instead of sour cream) instead? If so, do you know proportions?

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