Bacon Cheddar Scones

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Recipe Inspiration: This delicious savory scone recipe came out of a desire to create a scone that could be enjoyed with soup or at an evening meal.  This scone pairs lovely with tomato basil soup, and other vegetable soups.  They are delicious right out of the oven, and you don't even need butter, unless you want to!

Servings: Makes 12-16 scones, depending on size.

Ingredients: 

• 4 cups + 3 tablespoons self-rising flour
• 2 cups shredded bacon pieces (we recommend using pre-cooked bacon slices and chopping them, do not use bacon bits)
• 4 cups wide shredded sharp cheddar cheese
• ¼ tsp garlic powder
• ¼ tsp oregano
• ¼ tsp pepper
• 2 ½ cups heavy whipping cream
  Spray butter (Pam, etc.)  

Directions: 

• Preheat oven to 350 degrees. 
• Mix dry ingredients together in a large bowl (self-rising flour, garlic powder, oregano, pepper) 
• In a separate bowl, mix cheddar cheese and bacon pieces. Once mixed, add to flour mixture. 
• If using a mixer, after dry ingredients are mixed together, slowly add in heavy cream mixture, ½ cup at a time. Allow for liquid to fully mix with dry ingredients before adding more.

                    *If mixing by hand, add 1 cup of liquid to dry ingredients, mix well, and add more heavy cream mixture at ½ cup intervals until fully mixed) 

• Continue adding liquid to mixing bowl and mixing well until dough is of a sticky and thick consistency. *You do not want to add to much liquid and make it too creamy or the scones will not rise correctly.
• Using a triangle scone pan, or muffin pan, spray each section pan with Pam (or other spray butter / oil.
• Fill each section ½ way with dough mixture
•  *(Optional: if you don’t have a muffin or other sectioned pan) – use spoon to     spoon heaps of batter onto baking sheet (drop scones). We like to use an ice   cream scoop when doing this method. Leave a little room between each scone for expansion during baking. 
• Bake for about 15-18 minutes (turning after half time), or until pale golden and cooked through.
• Remove from oven, let cool for 2-3 minutes before removing from pan. *If you have a hard time removing them from the pan, use a butter knife and go around the inside of the pan to separate the scone from the pan.

Let cool slightly and enjoy! 

Recipe Creator:  Kelly Hackman, Tea Sommelier and owner of The White Heron Tea & Gifts and Driftwood Tea Company located in New Port Richey, Florida