Cheddar, Bacon and Chive Scones

Completed Scones

While perusing my stash of food blogs (yes, I have a stash of food blogs) I came across these awesome scones by My Favourite Pastime. These were simply too beautiful and my mouth was simply watering too much to pass them by, so I jumped on my next chance to make them. The first time I made these scones I followed the recipe exactly and they were good. Not as pretty as the picture (of course) but still tasty. But the second time I made them I got serious and added some crumbled up bacon, and woah doggy, totally delicious!


  • 2 cups self-raising flour
  • Pinch salt
  • 1/4 cup butter (or margarine)
  • 1/2 cup low-fat grated cheddar cheese
  • 1/2 cup crumbled, cooked bacon
  • 2-3 tablespoons finely chopped fresh chives
  • 1/2 cup milk
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • Extra low-fat cheddar cheese, grated, for topping


1. Preheat oven to 425 degrees. Spray a cookie tray with non-stick, oven-rated cooking spray.

2. Sift flour and salt into a bowl. Mix in butter until just incorporated.

3. In a small bowl, mix lemon juice with milk. The lemon juice will start to curdle the milk but it won’t go bad; instead you will make homemade buttermilk without all the fat of store-bought buttermilk.

3. Dump out flour mixture onto a large cutting board, the bigger the better. You’re still going to make a giant flour-laden mess, but the larger cutting board MIGHT help. Make a well in the center of the flour mound and add the cheese, bacon, chives, milk and almost all the water. Mix VERY gently with a flat-bladed knife, adding more water if needed.

4. Sprinkle your cutting board with more self-raising flour and knead the dough 1-2 times on the board until the dough just looses it stickiness. The key here is not overworking or manhandling your dough. The second you show that dough who’s boss, you will have tough scones.

5. Gently, press dough to 1/2 inch thickness and cut out 3-4 inch diameter rounds. Place rounds ever so gently on greased baking sheet and sprinkle with the extra cheddar cheese.

6. Bake 10-15 minutes until the cheese on top is lightly browned and golden. Serve warm with a bit of butter on the side.

Recipe adapted from


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