Buttermilk bacon scones

Submitted by Douglas Krahn, Chocolate Zen Bakery
Photography Jerry Grajewski.

Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 12 sconesServings


  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup bacon lard, chilled
  • 1 cup buttermilk
  • 1 egg
  • 2 egg whites, beaten
  • Coarse sugar


Preheat oven to 400°F. In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in bacon fat using a pastry blender until it resembles coarse crumbs. In another large bowl, whisk together buttermilk and one egg. Add dry ingredients. Stir together with a rubber spatula until dough forms. Place dough on floured surface and knead gently. Pat down until about 1/2 inch thick. Using a 3-inch biscuit cutter, cut dough into rounds. Place scones on baking sheet lined with parchment paper. Brush top of dough with egg whites and sprinkle with coarse sugar. Bake in oven for 12-15 minutes until golden brown.