This post may contain affiliate links. Please read my disclosure.

We went on a short staycation last week and ate WAY too much! We had a blast, loved all the fun activities, and ate WAY too much. Yes, it was worth repeating! But we had some amazing food. Trust me…I will share all about our staycation in a couple weeks, but I had to recreate one dish this weekend.

On Mother’s Day, we ate at a nice restaurant at the Westin Kierland Resort in Scottsdale, AZ. I ordered the scones, one sweet and one savory…they said it was a Scottish savory scone. Um…okay. Sounded good to me! Well…I had to fight off the rest of my family for my scone…my Mother’s Day breakfast was under attack. I knew then that I had to recreate it at home.

I’ve made several scone recipes before, but they were sweet. And I had the most amazing Irish cheddar cheese sitting in my fridge dying to be used in a tasty dish. Is that wrong? I used Irish cheese in a “Scottish” scone? I might have broken some sort of UK law. Shhh…don’t tell! So, I got up early yesterday morning and started playing around with the recipe.

Okay, so at 6:45 in the morning, I’m not always functional. I couldn’t find my biscuit cutter anywhere…so I dipped a cup in a little flour and then cut my scones with it! This dough is so tender that it worked perfectly.

Bake…Smell…Wait…Drool

Awwww…FINALLY!

Continue to Content Bacon Cheddar Scones Yield: 16 small or 8 large Prep Time: 20 minutes Cook Time: 18 minutes Total Time: 38 minutes These savory bacon cheddar scones are perfect for an easy weekend brunch or potluck. Print Ingredients 2 cups AP flour (plus more for kneading)

2 tbls sugar

1 tbl baking powder

5 tbls cold butter, cut into to small cubes

1 cup half and half (whole milk or heavy cream work well too)

5 slices of bacon, cooked and crumbled

4 oz cheddar cheese, grated Instructions Preheat oven to 400. Prepare a baking sheet with non-stick cooking spray or parchment. In a medium bowl, combine flour, sugar, and baking powder. Cut in butter with pastry blender or fork until crumbly. Stir in half and half. Gently fold in cheddar cheese and bacon. On a lightly floured surface, knead dough 5 or 6 times. Roll dough into a 1/2-inch thick circle.** (SEE NOTES). Use a biscuit cutter, or cup, dipped in flour and cut out scones. Combine scraps and cut again. Place dough circles on prepared pan. Brush tops with a little half and half. Bake for 15-20 minutes or until golden brown. When scones have cooled completely, sprinkle with powdered sugar. Notes **Or divide dough in half and make two smaller circles. Cut into 8 triangles each. This makes a nice size for taking to a brunch potluck or if you are having a lot of other food. Nutrition Information: Yield: 16 Serving Size: 1 scone

Amount Per Serving: Calories: 155 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 25mg Sodium: 175mg Carbohydrates: 14g Fiber: 0g Sugar: 1g Protein: 5g Did you make this recipe? Share and Tag @MyFamilyTable on Instagram...I'd love to see it. Or leave a comment!

Seriously…If you want sneak peaks, you have to follow me on Instagram (myfamilytable)!

Thank you Kerrygold for beginning my obsession with this cheese! It’s absolutely amazing. Kerrygold USA was a Camp Blogaway Sponsor. I was not obligated to use their product! But why wouldn’t I…it’s delicious!