barBites | Bacon & Cheddar Scones

Hayley Vos is a Partner at Ortale Kelley where she successfully represents clients in a wide range of litigation matters. Hayley has a deep understanding of insurance law and extensive courtroom experience as she has tried many jury and bench trials across the state. Hayley’s experience spans across multiple areas of litigation, including insurance defense litigation and workers’ compensation. She has also focused on real property matters related to homeowners’ association litigation, Fair Housing Claims, and real estate closings. In her free time, she enjoys exploring Nashville and spending time with her husband Jordan, her two kids, and their dog Penny.

My twin sister, Kate, is an excellent baker. When I am lucky, she bakes me delicious treats like these bacon and cheddar scones! They are perfect for an easy breakfast “on the go.” The base of the recipe can be used to create so many different types of scones, so feel free to get creative with your ingredients!

Ingredients

2 cups all-purpose flour

A tbs sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, cold

Directions

1 cup diced sharp cheddar cheese (or any kind you prefer!)

½ pound bacon (cooked and chopped)

¼ cup chives

¾ cup + 2 tbs buttermilk

Preheat your oven to 400 degrees and cover a baking sheet with parchment paper.

Whisk the dry ingredients together in a small bowl: flour, sugar, baking powder, baking soda and salt.

Grate the butter or cut it into small cubes. Blend the grated butter with the flour mixture using 2 knives (or a pastry cutter if you are fancy). The mixture will be clumpy.

Mix the cheese bacon and chives together in a small bowl.

Add the buttermilk into the flour mixture and only mix until incorporated. Overmixing will affect the texture of the scones.

Place a little flour onto a smooth, clean surface and knead the dough. Shape the dough into approximately 1 ½ inches thick.

Cut the circles in half, and then each half into 4-5 slices.

Place the slices onto the parchment paper and brush the tops of the dough with buttermilk

Bake for 20-22 minutes until the tops are golden brown, and a knife/toothpick comes out clean.

Cool on a wire rack, then enjoy!