Peppered Bacon & Sharp Cheddar Scottish-Style Scones

  • Recipe courtesy of Paul Montador, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
  • Total Time: 35 minutes
  • Prep: 15 minutes
  • Cook:20
  • Yield: 10-12 scones


  • 4 cups all-purpose flour
  • 2 sticks butter, softened
  • 1 tsp. salt
  • 5 teaspoons baking powder
  • 1/2 c. peppered bacon, diced and cooked
  • 1/2 c. sharp Cheddar cheese, grated
  • 4 tablespoons Greek yogurt


  • Preheat oven to 350 degrees F and cover baking trays with parchment paper. In a large bowl, mix flour, salt, and baking powder until it resembles fine bread crumbs. Add in cheese and bacon and mix until well distributed. Next, make a well in the center of the flour mixture and add in yogurt. Combine until mixture is soft but not sticky.
  • Turn dough onto a floured surface and gently knead until smooth. Be careful to not over-knead the dough. Roll out dough until it’s ¼ inch thick and cut out scones with a round fluted cutter. Place cut outs on a baking tray and cook for 20 minutes or until risen and golden brown on top. Serve warm with melted butter, or let cool and refrigerate.
  • Author's notes

  • Can be served after cutting in half and browning in a skillet with melted butter, adding a fried egg or meat patty on top.
  • These scones are made in the traditional Scottish way with the recipe being inspired by the original scone recipe taught to me by my Grandmother.