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