1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/4 pound cheddar cheese, grated (about 1 1/2 cups)
3 or 4 rashers of bacon, cooked and cut into pieces (or lardons if you're fancy)
1 cup sour cream

Preheat oven to 425°F.

Whisk together the flour, baking powder, baking soda and salt in a large bowl. Mix in the butte with a pastry blender or your hands (it's messy but pretty quick). Stir in the cheese,bacon and sour cream until the mixture forms a sticky dough.

Pat it out to a 1/2-inch thickness on a very well-floured counter and use a cutter to cut six rounds. (I use a pint glass) Bake on an ungreased or parchment-lined baking sheet for 15 to 17 minutes, until golden on top.

Yummy - keeps for a couple of days. And you can freeze them before baking and just add acouple of minutes to the bake time to cook from frozen.

	Created by Adi Woolner over 8 years ago

I adapted this from the Smitten Kitchen Blog - added bacon because it's the best!

Cheddar and bacon scones