Black Pepper, Cheddar and Bacon Savory Scones [project #380]


Black Pepper, Cheddar and Bacon Savory Scones

Total Time: 1 hour, Active time 30 minutes, Bake time 20 minutes

Skill Level: Moderate. Budget: $. Serves: Makes 10 larger scones or 20-25 mini scones

Even if this is your first time making homemade scones, don’t worry, its as easy as biscuits, or cookies. Look at notes on the bottom to see where I went wrong in my test batches.*


  • 2 1/2 c. all purpose flour
  • 1 tbsp. baking powder (you can use 1.5 tbsp. baking powder and nix the cream of tartar, but I ran out of baking powder and using cream of tartar in its place worked very well).
  • 1/2 tbsp. cream of tartar
  • 1 tsp. kosher salt
  • 6 tbsp. butter, in small cubes
  • 5 strips bacon
  • 1/2 c. freshly grated cheddar cheese
  • 2 tbsp. fresh coarsely ground black pepper (yes tablespoon is correct)
  • 2 eggs
  • 1/3 c. milk, half and half, cream, Greek yogurt, sour cream (whatever you have)
  • about 1/4 c. reserved bacon drippings
  • 2 tbsp. heavy cream for finish brushing (optional)


  1. Preheat the oven to 375˚F. Take a cookie cooling rack and baking dish and place the cooling rack on top of the dish. You have just made your own roasting pan, good job. Place the strips of bacon in single layer and place them in the over (whether it’s preheated or not). If they aren’t crispy by the time you are ready to add them into the scone mixture turn on the broiler and watch closely. Also, remember to turn bake back on after you broil.
  2. In a large mixing bowl place the salt, flour and baking powder (plus cream of tartar if you’re using it) into the bowl and mix together. Add the grated cimageheese and black pepper. The black pepper should color your flour to look like the following photo, you will think it is too much, but you can thank me later.
  3. Now add the butter, pinching it into the flour mixture using only fingertips.
  4. In a smaller bowl add the milk and eggs. Whisk briefly to combine and break up the yolks. Add the bacon drippings while whisking so that you don’t fully cook the eggs.
  5. Chop the bacon into small pieces and add to the flour mixture, tossing to combine and coat the bacon. Now stir in the wet mixture into the dry mixture with a wooden spoon, incorporation all the wet and dry together making a dough.
  6. On a lightly floured surface roll out or flatten the dough to a 3/4″ thickness for mini scones or 1″ for larger scones. Cut into triangle shapes according to the scone size you want. Place on a baking sheet sprayed with cooking spray or lined with a silpat. Bake in the oven for 20 minutes. When the scones have 2 minutes of bake time to go. Take a kitchen brush and brush lightly with heavy cream. Remove from oven and enjoy warm.


*Errors I made in my test batches:

  • Forgot the black pepper. Without the pepper the scones lack panache.
  • Almost forgot the butter, twice. Butter makes the scones and you really need to pinch it in so its little isolated crumbles of butter. If you have pinching issues just cut the butter in small cubes (1 square cm), it takes a touch more time on the cutting board, but less time with your hands in the bowl.
  • Cubing the cheese. Don’t do that. It melted out from the cubes onto my silpat and made the scones look like they were growing cheese limbs. The cheese did make small fricos on the silpat that were great, but cheese in scone is better than cheese one the side.

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