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.

	Creado por Adi Woolner hace más de 8 años

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

Cheddar and bacon scones