Do a little dance… make a little love… get down tonight.

OK I’m not speaking verbatim but after this recipe came out of the oven I felt like singing this song. I might have even done a little jig dancing. Baking is a true passion of mine but I can say that I had NEVER and I mean never made or created a scone recipe. After years and years of reading blog posts about scones I decided to put my apron on and break out the flour.

My first scone recipe also wouldn’t be complete without my passion and true love for all things bacon and cheese. Can I get an AMEN?

AMEN!

When I think of scones the first thing that pops into my head is stones aka —-> ROCKS! Yes, the dry bread that would only break if thrown hard. I would rather just stick to biscuits or loaves of bread. As the scones went into the oven I paced. Like literally paced around my kitchen until the timer went off. I possibly might have checked the scones 2-3 times before the timer went off.

Two minutes after the timer went off I burnt my tongue because I wasn’t patient enough to allow the scones to cool. I can tell you one thing that they were soft, perfect and I mean perfect little bites of heavenly bread. This is when I broke into a little dance in the kitchen. No lie.

ENJOY ~ Meagan

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Bacon cheddar scones

Yield: 10+ scones

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: 34 minutes

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Ingredients

• 4 slices baked maple bacon, chopped
• 2 1/4 cup all purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter
• 1/2 teaspoon chili powder
• 1/4 cup greek yogurt
• 1 cup heavy cream
• 1/2 cup cheddar cheese

Instructions

Bake the bacon on a foiled lined baking sheet at 425 degrees until brown and crispy.  (Do not preheat oven)  Remove bacon and leave the oven at 425 degrees F.

In a small bowl whisk together the flour, sugar, baking powder, baking soda and salt.  Using a pastry blender or fork cut in the cold butter creating small crumbs.  Stir in the chili powder, yogurt and cream.  Mix until well incorporated.  Gently fold in the chopped bacon and cheddar cheese.

Knead the dough on a well floured surface.  You may have to add up to 1/4 cup extra flour if dough is still sticky.  Roll out into a rectangular shape making sure the dough is at least an inch in thickness.  Cut into triangular pieces and lay on a baking mat or parchment paper.

Bake for 14 minutes or until golden brown.

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