Who doesn't love the taste of bacon and cheese covered potato skins with a mound of sour cream on the side? That's what these scones remind me of. The flavor of all three all baked inside a crispy tender scone!
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For 8 Serving(s)
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter or margarine, cold
- 1/2 cup sour cream
- 1/3 cup milk
- 1/2 cup shredded sharp Cheddar cheese
- 2/3 cup diced, cooked potatoes, cold
- 3 slices cooked bacon, crumbled
Loaded Scones Directions
Preheat oven to 350-degrees F. In a large bowl, combine flour, baking powder and salt, mixing well. Add cold butter, in pats, and mash it into the flour mixture with your fingertips or a sturdy fork until it resembles crumbs.
Add sour cream and milk, mixing in with a sturdy spoon until thoroughly combined. It will not be smooth. Add cheese, potatoes and bacon, stirring to evenly combine.
Flour a work surface and empty bowl onto flour. Knead just once, flattening out to an inch in height and circular in shape. Cut as you would a pizza in any amount you want. Lift off with a spatula onto an ungreased cookie sheet, leaving each piece slightly separated.
Brush the top of each wedge with a little milk and sprinkle additional cheese on top. Bake 35-40 minutes, or until done. Remove and serve hot.