Recipe by Susan Westmoreland
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.
Start to finish: 30 minutes
- 4 slices bacon, chopped
- 2 leeks, white and pale green parts only, chopped
- 2 1/4 cups flour
- 1 tbsp. baking powder
- 6 tbsp. cold butter, cut into 1/2-inch pieces
- 1 cup shredded sharp cheddar
- 1 egg, beaten
- 3/4 cup whole milk
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.
Tip: Serve these scones for breakfast or alongside of a bowl or soup or chili.