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We went on a short staycation last week and ate WAY too much! We had a blast, loved all the fun activities, and ate WAY too much. Yes, it was worth repeating! But we had some amazing food. Trust me…I will share all about our staycation in a couple weeks, but I had to recreate one dish this weekend.
On Mother’s Day, we ate at a nice restaurant at the Westin Kierland Resort in Scottsdale, AZ. I ordered the scones, one sweet and one savory…they said it was a Scottish savory scone. Um…okay. Sounded good to me! Well…I had to fight off the rest of my family for my scone…my Mother’s Day breakfast was under attack. I knew then that I had to recreate it at home.
I’ve made several scone recipes before, but they were sweet. And I had the most amazing Irish cheddar cheese sitting in my fridge dying to be used in a tasty dish. Is that wrong? I used Irish cheese in a “Scottish” scone? I might have broken some sort of UK law. Shhh…don’t tell! So, I got up early yesterday morning and started playing around with the recipe.
Okay, so at 6:45 in the morning, I’m not always functional. I couldn’t find my biscuit cutter anywhere…so I dipped a cup in a little flour and then cut my scones with it! This dough is so tender that it worked perfectly.
- 2 cups AP flour (plus more for kneading)
- 2 tbls sugar
- 1 tbl baking powder
- 5 tbls cold butter, cut into to small cubes
- 1 cup half and half (whole milk or heavy cream work well too)
- 5 slices of bacon, cooked and crumbled
- 4 oz cheddar cheese, grated
- Preheat oven to 400. Prepare a baking sheet with non-stick cooking spray or parchment. In a medium bowl, combine flour, sugar, and baking powder. Cut in butter with pastry blender or fork until crumbly. Stir in half and half. Gently fold in cheddar cheese and bacon.
- On a lightly floured surface, knead dough 5 or 6 times. Roll dough into a 1/2-inch thick circle.** (SEE NOTES). Use a biscuit cutter, or cup, dipped in flour and cut out scones. Combine scraps and cut again. Place dough circles on prepared pan. Brush tops with a little half and half.
- Bake for 15-20 minutes or until golden brown. When scones have cooled completely, sprinkle with powdered sugar.
**Or divide dough in half and make two smaller circles. Cut into 8 triangles each. This makes a nice size for taking to a brunch potluck or if you are having a lot of other food.
Nutrition Information:Yield: 16 Serving Size: 1 scone
Amount Per Serving:Calories: 155 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 25mg Sodium: 175mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 5g
Seriously…If you want sneak peaks, you have to follow me on Instagram (myfamilytable)!
Thank you Kerrygold for beginning my obsession with this cheese! It’s absolutely amazing. Kerrygold USA was a Camp Blogaway Sponsor. I was not obligated to use their product! But why wouldn’t I…it’s delicious!
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