Apple-smoked bacon and cheddar scones from The Pastry Queen: Royally Good Recipes From the Texas Hill Country's Rather Sweet Bakery & Cafe by Rebecca Rather and Alison Oresman

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Notes about this recipe

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    See recipe for variation.

  • aeb on August 29, 2024

    More of a biscuit texture/vibe than a scone. IMO, the bacon needs to be in big pieces and not overly cooked. As always, scones (like biscuits) will be greatly affected by the way the butter is handled and whether or not the dough is overworked. These are peppery, so reduce if you don't want that. For my taste I'd like them to have an herb or something to cut the brown-food-vibe. Maybe served with sundried tomato butter or tomato jam? Otherwise 5 stars.

  • rionafaith on September 22, 2016

    These weren't quite as great as I expected them to be.... not bacony or cheesy enough for my taste, and quite dry, even for scones. Others seemed to like these more though.

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