Bacon, Leek & Cheddar Scones

Recipe by Susan Westmoreland

This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.

Start to finish: 30 minutes

Makes: 8 


  • 4 slices bacon, chopped 
  • 2 leeks, white and pale green parts only, chopped
  • 2 1/4 cups flour
  • 1 tbsp. baking powder 
  • 6 tbsp. cold butter, cut into 1/2-inch pieces 
  • 1 cup shredded sharp cheddar
  • 1 egg, beaten 
  • 3/4 cup whole milk 


In skillet, cook bacon until crisp, about 8 minutes. Add leeks; cook for 3 minutes. In bowl, mix flour, baking powder, and 1/2 tsp. each salt and pepper. Using fingertips, rub butter into flour. Mix in bacon and leeks, cheese, egg, and 2/3 cup milk (add remaining milk if dry). Pat into a 3/4-inch-thick round. Cut into 8 wedges. Bake on baking sheet lined with parchment at 425° until golden, 15 to 18 minutes. Serve warm.

Tip: Serve these scones for breakfast or alongside of a bowl or soup or chili.

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