Bacon Cheddar Scones

This is the first of many recipes I will log here.  Scones can be either sweet or savory.  this one happens to be savory as I have been a a bacon kick lately.

Please Read The Destruction's Before Throwing This Together:

4 Cups All Purpose Flour

8 Tbsp Baking Powder

1.5 tsp Salt

2 tsp Coarse Ground Black Pepper

8 Tbsp Butter

4 Tbsp Shortening

1.5 Cups Heavy Cream

2 Eggs

8 Slices Bacon diced raw

1.5 Cups Cheddar Cheese

1 Bunch Green Onions

First things First Pre Heat your oven to 375 degrees....

Be sure to use Butter and Shortening that has been thoroughly chilled (overnight in refrigerator should do)


1. Dice the shortening and butter into small cubes and place in freezer
2. Render the diced bacon in a heavy pan (I used Cast Iron). For those of you that need a quick lesson, Heat pan over medium heat and put in your raw product, watch closely as the fat will begin to render out as shown.

continue cooking until crisp then strain off the fat it should be nicely brown and crisp

Let that stand and drain until later.

3. Combine the dry ingredients in a food processor for about 10 minutes to be sure that the ingredients are combined.

4. While the items are being blended whisk the eggs and add to them the heavy cream and put back into refrigerator.

5. Take your butter and shortening out of the freezer and add all at once to the food processor. Run the processor until the butter and shortening begin to break up.  This only takes a few seconds it is important that the butter and shortening still have substance and are not completely gone.  After this is done transfer the mixture in the processor to a large bowl.

6. Put you bacon, green onions and cheese on top of your processed ingredients and build a small well in the bottom of the bowl.

7. Pour in you wet ingredients and begin by pulling the inner edges into the middle and working you way out. the dough should seem dry,  You would think you need to add more liquid but it is perfect.



8. Dump the mixture onto a floured counter top and separate into two balls.

9. Press the dough into two elongated bars and cut into triangles.

10. Place on two (I crowded my pan) cookie sheets and bake for 20 minutes (be sure to rotate halfway through)

11. let cool for a couple minutes and enjoy!