Everyone who tries these scones thinks they’re delicious! To save a little time in the morning, combine the dry ingredients and cut in the butter the night before. I usually stir in the crumbled bacon at that time, too. Cover and refrigerate overnight and proceed with the recipe the next morning. In addition to saving time, this also allows the rosemary and bacon to come through, and chilling the butter in the mix results in tender scones. —Sue Gronholz, Beaver Dam, Wisconsin,
Ingredients
- 2-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2-1/2 teaspoons baking powder
- 1-1/2 teaspoons pumpkin pie spice or ground cinnamon
- 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup cold butter
- 4 bacon strips, cooked and crumbled
- 1/2 cup mashed sweet potatoes
- 1/4 cup plain Greek yogurt
- 1 large egg, room temperature
- 2 tablespoons maple syrup
- TOPPING:
- 1 tablespoon 2% milk
- 1 tablespoon sugar
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 scone: 184 calories, 7g fat (4g saturated fat), 30mg cholesterol, 261mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 3g protein.
