Bacon Jam Scones

Author: Megan
Bacon jam scone
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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 8 tablespoons cold butter, cut into small chunks (preferably Kerrygold or Cabot)
  • 1/2 cup whole milk
  • 1/3 cup bacon jam


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Sift together dry ingredients, then cut in butter with a pastry cutter or your fingers until the mixture resembles a corse meal - but leave some larger chunks of butter as well.
  3. Slowly mix in the milk until a cohesive dough forms (you might not use all of the milk, or you might need more, depending on your flour's moisture content and the humidity of your kitchen). It should be not too dry or too sticky.
  4. Fold the bacon jam into the dough, mixing it thoroughly through the dough, but try to not overwork it, or your scones will become tough.
  5. Place dough onto the baking sheet and pat into a circle. Using a bench scraper or large knife, cut dough into wedges, but do not separate. This will allow for better rising and make the scones more tender.
  6. Bake for about 25 minutes, until browned and irresistibly aromatic.

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