Bacon and Cheese Scones Recipe & Video

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This savory scone is packed with bits of bacon, cheese, and chives. It is delicious on its own or cut in half and spread with butter. Makes a great accompaniment to soups and stews. Sometimes I use this scone to make a Breakfast Biscuit. Just cut the scone in half and fill it with a fried egg. You can also add a slice of tomato, a slice of avocado, and/or some lettuce.

A few notes on ingredients. I have added bits of cooked bacon to the dough but you could add some chopped ham, crumbed sausage, or cubes of cooked pancetta. For the cheese, I have used grated parmesan but grated cheddar, gouda, or other hard cheeses can be used. Lastly, finely chopped green onion can be used instead of finely chopped chives.

Buttermilk has a thick creamy texture with a rich tangy buttery taste that gives the scones a moist and bread-like texture. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make a good substitute for commerical buttermilk by stirring 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice into 1 cup (240 ml/grams) of whole or reduced fat milk. Let stand at room temperature for about 10 minutes before using. Another option is to use buttermilk powder which can be found in some grocery stores or in specialty food stores.