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Bacon Gouda Scones


24-28 small scones

About the Recipe

A recipe inspired by the luxury of getting good cheese at the gas station in Wisconsin.


2 ¼ C flour

2Tbsp + 2Tsp baking powder

1 ½ C gouda cheese, shredded

8Tbsp butter, cold, cubed

¾ C bacon, cooked, cooled and chopped **

1C whole milk + more for brushing on top

1 egg

Black pepper

**I use beef bacon, which tends to be a bit meatier, I have a feeling that 1/2C of cooked, cooled, chopped pork bacon would suffice.


1: Preheat oven to 350 degrees Fahrenheit.

2: Place cubed butter on a parchment lined plate and place in the freezer.

3: Sift together flour and baking powder in a large bowl and set aside.

4: Whisk together 1C milk and the egg.

5: Using a pastry cutter, cut the frozen cubed butter into the flour mixture. Continue doing this until the butter pieces are roughly the size of a pea.

6: Add the milk mixture to the bowl and combine with the butter and flour. I like using a fork. You want to work quickly so the butter doesn’t melt, and you don’t want to overmix too much, just until combined.

7: Next mix in the cheddar, black pepper, and bacon. The mixture is a little sticky, I do this because the dough will naturally absorb some flour when rolling it out. If you are finding it to be too wet, add a little more flour!

8: On a floured workspace, add the dough and roll it out in a rectangular shape.

9: Cut three lines vertically and four horizontally. Then take your squares and cut them diagonally in half, making it a triangle.

10: Put the scones on a parchment lined sheet tray and put them in the refrigerator for 30 minutes to an hour if you can! This allows the butter to hardened again, creating flakey layers, and the gluten in the flour to settle, creating a more tender scone. You can bake them right away; I just prefer when they have had time to rest.

11: Brush the top of each scone with milk and place in the oven until just barley golden. About 20 minutes. Enjoy!

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