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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Loaded Scones

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! 


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.