Bacon Cheddar Scones {Guest Post}

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.


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


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


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

When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!


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

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

  3. 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.

  4. 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

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

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

  7. 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!

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

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

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

  11. 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

  12. Bacon and Cheddar, yum! Perfect for breakfast!

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

Leave a Reply

Your email address will not be published. Required fields are marked *