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Peppered Bacon and Cheese Scones

 Peppered Bacon and Cheese Scones
Mmm! That's what you'll hear as you serve a platter of these buttery, savory scones. The bacon and cheese flavor combination is a welcomed change of pace to the usual sweet varieties often served at brunch. —Janice Elder, Charlotte, North Carolina
8 ServingsPrep: 20 min. Bake: 20 min.


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons coarsely ground pepper
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cold butter
  • 1-1/2 cups (6 ounces) shredded Gouda cheese
  • 4 bacon strips, cooked and crumbled
  • 1 shallot, finely chopped
  • 1 cup buttermilk
  • 1 egg


  • In a large bowl, combine the first five ingredients. Cut in butter
  • until mixture resembles coarse crumbs. Stir in the cheese, bacon and
  • shallot. Whisk buttermilk and egg; set aside 1 tablespoon. Stir
  • remainder into crumb mixture just until moistened. Turn onto a
  • floured surface; knead 10 times.
  • Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and
  • place on a greased baking sheet. Brush with reserved milk mixture.
  • Bake at 400° for 20-25 minutes or until golden brown. Serve
  • warm. Yield: 8 scones.

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Peppered Bacon and Cheese Scones (continued)

Nutritional Facts: 1 scone equals 428 calories, 23 g fat (14 g saturated fat), 98 mg cholesterol, 903 mg sodium, 39 g carbohydrate, 1 g fiber, 16 g protein.