I have mentioned before that my family is not an easy family to make breakfast for.  Kelly and I are the only two who will even consider eating an egg, so that rules out so many breakfast dishes.  No egg bakes and even French toast is too eggy for some.  I always have my eye out for something different to make for breakfast that I think my family will like.  So when Steve’s uncle, Dale, sent me this recipe for scones from the “Tampa Bay Times”, I thought it would be perfect to try for the family.

What I especially loved about this recipe is that you can make the scones ahead of time, freeze them and then bake as many as you need from frozen.  The original recipe called for deli ham.  I didn’t have any on hand, but I did have pancetta, which I thought was delicious.  You could definitely play around with the ingredients that you stir into these.  I think dried cranberries and almonds would be delicious or fresh blueberries, use your imagination.

If you think scones are hard to make, have no fear, these were not hard to make at all.  I was surprised at how quickly they came together.  And they were absolutely delicious!


Pancetta and Cheese Scones

  • 2 3/4 cup flour
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 10 tbsp unsalted butter, melted
  • 4 oz pancetta, diced and cooked
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/4 cup fresh chives, chopped
  • 1 cup heavy cream
  • 1/4 cup greek yogurt (I used fat free)

Line a baking sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder and salt.  Gradually add melted butter and stir until well combined.

Add pancetta, 1 1/2 cups of the cheese and chives to flour mixture and stir in.

In a small bowl, whisk together cream and yogurt.  Add to the dough and stir just until everything is combined and the dough sticks together.

Turn dough out onto a floured board.  With hands, shape dough into a round that is 10 inches in diameter and 1 inch thick.  Cut into 8 triangles.

Transfer slices to prepared pan.  Place pan in the freezer for at least 10 minutes, until ready to bake.  If you don’t plan on baking them right away, transfer frozen scones to a freezer bag.

When ready to bake the scones, preheat oven to 375 degrees.  Make sure scones are well spaced on baking sheet, at least a couple of inches apart.  Sprinkle each scone with remaining 1/2 cup cheese and bake for 20 to 25 minutes until golden and slightly firm.

Allow to cool slightly on the pan.  Serve warm.


Shared at Miz Helen’s Country Cottage on 2/23/12.

Shared at It’s a Keeper on 2/23/12.

Shared at The Country Cook on 2/24/12.

Shared at Simply Sweet Home on 2/24/12.

Shared at Everyday Mom’s Meals on 2/26/12.

Shared at Lady Behind the Curtain on 2/29/12.

Shared at Mandy’s Recipe Box on 2/28/12.

Shared at Chef in Training on 2/28/12.

Shared at Food Corner on 2/29/12.

Shared at This Chick Cooks on 2/29/12.

Shared at Newlyweds Blog on 2/29/12.

Shared at Things That Make You Say MMMMM on 3/05/12.

Shared at Family Fresh Meals on 4/01/12.

Shared at Gooseberry Patch on 8/8/12.

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