Serve these scones for breakfast, or alongside a bowl of soup or chili.

Susan Westmoreland
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.

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Credit: Photography by Christopher Testani

Recipe Summary

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Ingredients

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Directions

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  • In skillet, cook bacon until crisp, about 8 minutes. Add leeks; cook for 3 minutes. In bowl, mix flour, baking powder, and 1/2 tsp. each salt and pepper. Using fingertips, rub butter into flour. Mix in bacon and leeks, cheese, egg, and 2/3 cup milk (add remaining milk if dry). Pat into a 3/4-inch-thick round. Cut into 8 wedges. Bake on baking sheet lined with parchment at 425° until golden, 15 to 18 minutes. Serve warm.

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Tip

Serve these scones for breakfast or alongside of a bowl or soup or chili.

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