Bacon and Cheddar Scones

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My bestie and I went out to get a local made Kombucha. They had some bacon and cheddar scones for sale. My friend suggested I create a recipe for some grain-free bacon and cheddar scones. I went home and started to think about it. Before I write a recipe it usually rolls around in my head tossing ideas at me. What about this spice? What about this cheese? Should I use turkey bacon?

I went to a local organic store to purchase nitrate-free and antibiotic-free bacon. If you are like me you read all the ingredients of each and every item you place into your cart. There are so many preservatives and other things that I don’t or can’t eat.

I have a sweet scones on my blog. I guess it’s about time that I also have a savory scone on my blog. This was so good and tasty. Use this recipe with my Sausage Gravy and make Scones and sausage gravy.  What a yummy tasty breakfast or breakfast for dinner.

Bacon and Cheddar Scones

Ingredients:

1 1/2 cup shredded cheddar cheese

4 slices fried bacon (no nitrates etc.)

1/2 cup chopped and fried onions

2 cups cassava flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon pink salt

1/2 teaspoon pepper

1/2 teaspoon onion powder

1/2 cup butter or coconut oil

1 cup of whipping cream

*2 tablespoons cream

Directions:

Preheat oven to 400. Shred cheese and fry up the onions and bacon. Combine cassava flour, baking powder, baking soda, salt, pepper, and onion powder and stir well with a fork. Cut in butter or coconut oil into the flour mixture until it resembles coarse sand. Add cheese, onions, and fried bacon to the flour mixture that resembles coarse sand. Next, pour in the whipping cream. Combine until you have a scone dough. If too crumbly add two more tablespoons of whipping cream. Flatten dough into a disk approximately 8 to 8 1/2 inches wide and cut into scones. I got approximately 14. Place on a cookie sheet or baking stone and place it in the oven. Bake 22 – 25 minutes. Remove from oven and allow to cool.