Bacon and Roasted Vegetable Scones
This recipe is exactly what we all need right now.
A scone always makes the heart happy.
BUT wait, if you don’t eat meat…just omit the bacon.
There are no rules with this recipe.
Well, maybe one rule. ALWAYS have fun when making a scone.
For the last four weeks we made donuts. It’s a tough job being a donut taste tester.
We need to thank Nova and Zander from My Single Dad (Man Card Book Three) and all their inspiration. We got to enjoy Chocolate Peanut Butter Vegan Donuts, Almond Flour Chocolate Chip Donuts, Maple Bacon Yeasted Donuts, and even a Sconut recipe.
Don’t worry, there will be more donut recipes in the future. The world always needs more donut love!
Since we ate a lot of sweet recipes for the last several weeks, it was time for something savory. Abby from For The Love Of Coffee nudged me to make these scones. She loves a good scone with her morning coffee or for an afternoon snack.
Now, just like I said up above. This recipe is super versatile. You should never feel locked into what we list on the ingredients list. My belief is, a recipe can always be tailored to your palette and your needs.
Instead of bacon, you could use ham or pepperoni. For the veggies, I love roasting asparagus, cauliflower, and Brussel sprouts. We always have them on hand. Use what you have on hand and yes, that includes canned or frozen veggies.
Are you ready to whip up a batch with me? Let’s do this!
Never miss a recipe – sign up for Terra Kelly's newsletter and receive a FREE cookbook with recipes inspired by the characters in her books.
Plus, you'll get new recipes, blogs, book, and store updates right in your inbox.
Bacon and Roasted Vegetable Scones
Recipe by Terra Kelly
Prep: 15-20 minutes
Cook: 22 minutes
Makes: 8 Scones
Ingredients
2 cups all-purpose flour
½ tsp salt
1 Tbsp baking powder
1 tsp sugar
4 Tbsp cold salted butter, cubed
1 cup shredded cheddar cheese
½ cup roasted vegetables, chopped
½ cup crispy bacon, chopped
¾ cup half and half (plus extra to brush on top of scones)(use any milk)
Directions
Cook bacon in the oven, microwave, or in a pan on the stove until crisp. (You choose how you like to cook your bacon.) Let it cool before adding it to the scone recipe.
Roasting vegetables- preheat the oven to 350 degrees Fahrenheit. Add your favorite vegetables onto a sheet pan. Mix vegetables with avocado oil or olive oil and add your favorite seasoning. Bake for 15-25 minutes depending on the vegetable you use. Let it cool before adding to the scone recipe.
Preheat the oven to 425 degrees Fahrenheit. Place parchment paper or Silpat on a sheet pan (if you don’t have either use cooking spray).
In a small bowl, add flour, salt, baking powder, and sugar. Mix together.
In a medium bowl, add the flour mixture and cold butter. Use your fingers or a pastry cutter to break up the butter until mixed into the flour. Next, add cheddar cheese, roasted vegetables, and bacon. Coat all sides of ingredients with flour mixture. Add half and half and roughly mix the batter. (It will feel like you need to keep mixing the dough because it will be crumbly. Don’t.)
Important note: Scone dough works better the less you mix it together.
If the dough feels way too crumbly, you could slowly add more half and half to help bring everything together. BUT don’t add too much. The dough should be rough in appearance.
Dump the roughly mixed dough onto the prepared sheet pan. Squeeze the dough together into a circle and then pat down until about ½ inch or more thick on all sides. Before you place the pan in the oven, carefully cut the dough into eight wedges (you can leave them together after cutting wedges or pull the wedges apart).
Lightly brush scones with half and half. Then bake them for 22-25 minutes or until golden brown.
Enjoy with some butter!
Note: Refrigerate any extra scones.
