Bacon Herb Scones

Bacon & Herb Scones


Prep Time

Total Time

Gluten Free


45 min

1 hr 15 min


These savory scones pair aromatic herbs with naturally smoked Jones bacon for a breakfast option your guests will love.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information


6 slices Jones Dairy Farm Cherrywood Smoked Bacon
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon kosher salt
8 tablespoons butter, unsalted, cut into small pieces
2 eggs
1 cup sour cream
1 cup heavy cream
3 tablespoons chives, minced
1 tablespoon rosemary, minced
1 tablespoon thyme, minced
8 oz Jones Dairy Farm Ham Slices
8 ounces brie


Step 1
Preheat oven to 375° F. In medium skillet cook bacon until crisp. Cut bacon into small pieces and reserve.

Step 2
Sift flour into mixing bowl and combine with baking powder and salt. Mix until incorporated.

Step 3
Cut butter into 1/4" cubes and mix into flour until mixture resembles coarse crumbs.

Step 4
In separate bowl mix together eggs, sour cream, and heavy cream with whisk. Slowly add in egg mixture to the flour mixture and combine. Be careful not to over mix. Add herbs and bacon into mixture.

Step 5
Place dough on lightly floured surface and knead gently for 1 minute. Shape dough into circle about 12" round and 1 to 1 1/2-inch thick. Cut circle in half, then cut each half into 6 pie-shaped triangles.

Step 6
Place scones on baking sheet and bake for 15-20 minutes or until golden brown. When scones are cooked, divide ham slices evenly and place on top of scones.

Step 7
Cut brie into 12 slices and place on top of ham. Place scones back in oven for 2 minutes or until cheese begins to slightly melt. Remove from oven and enjoy!

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