Loaded Scones with Cheddar, Bacon and Herbs

Adapted from King Arthur Flour


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • a pinch of cayenne pepper
  • 4 tablespoons cold butter, sliced
  • 1 cup diced Conebella Farm Cheddar
  • 1/4 cup snipped fresh chives
  • 1/4 cup chopped parsley
  • 1/2 pound bacon, cooked and crumbled or chopped
  • 3/4 cup whipping cream
  • 2 tablespoons milk (or more as needed)


  1. Preheat oven to 425 degrees F and line a cookie sheet with parchment paper.
  2. Mix flour, salt, baking powder, sugar and cayenne.
  3. Use your hands to work in the slices of butter until crumbly.
  4. Add cheddar, chives, parsley and bacon and mix well.
  5. Mix in the cream, using your hands to distribute it throughout the dough. Add milk 1 teaspoon at a time until the dough comes together.
  6. Transfer to a floured surface, press the dough into a circle, and then put it on the cookie sheet. Cut into 8 pie-shaped pieces. Brush with milk.
  7. Bake 20-25 minutes until golden.
  8. Serve with Conebella Farm Bacon Cheddar Spread.