Bacon-Spelt Scones
Serves: 10
  • 2 cups spelt flour*
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup frozen unsalted butter, coarsely grated
  • ⅓ cup chopped, crisp cooked bacon
  • ½ cup plus 2 tablespoons cold heavy whipping cream
  • ¼ cup whole milk plus 1 tablespoon, divided
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, salt, and pepper, whisking well. Add butter and bacon to flour mixture, stirring well.
  4. In a small bowl, combine cream and ¼ cup milk. Add to flour mixture, stirring until mixture comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll to a ¾-inch thickness. Using a 2¼-inch fluted round cutter, cut 10 scones from dough, rerolling scraps as necessary.
  6. Place scones 2 inches apart on prepared baking sheet.
  7. Brush tops of scones with remaining 1 tablespoon milk.
  8. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
Recipe by TeaTime Magazine at