Bacon & Brew Scones

Amy Freeze


I love scones. My husband does now. This is a traditional scone but with a lot more flavor with smokey bacon, sharp cheddar, rich stout, and sour cream. These are best served warm, but when cooled, they make a great bread for breakfast sandwiches.


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20 Min
15 Min


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3 1/2 c
all purpose flour
4 Tbsp
baking powder
1/4 tsp
1/2 c
butter-cut into small pieces
1/2 c
1/2 c
stout (like guinness)
1/2 c
sour cream
1 lb
bacon-fried crisp & crumbled
2 c
shredded sharp cheddar cheese

How to Make Bacon & Brew Scones


  • 1Preheat oven to 400 degrees.
    Sift flour, baking powder, and salt. Cut in butter. Stir in bacon and shredded cheddar. Mix milk and sour cream in a cup. Add stout. Mix liquid into flour mixture. Stir until just combined. Turn out onto a floured surface. With extra flour available for handling, press dough into a 1 inch thick and 6 inch wide rectangle. This may take repeating several times to use all of the dough. Cut the dough with a sharp knife into triangles. Place dough triangles on a parchment lined cookie sheet. Brush with egg wash made from one egg white and 1 TBSP water.
    Bake at 400 degrees for 10-15 minutes or until lightly brown. Remove from oven and cool.

Printable Recipe Card

About Bacon & Brew Scones

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Collection: St. Patrick's Day

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