Scones Two Ways

For breakfast today, I decided to experiment with two variations of my favorite scone recipe. The cherry one is for Andy who prefers sweets for breakfast. I am more of a savory person, so the bacon-cheddar is right up my alley. I made both with one batch of batter, omitting the sugar and vanilla in the bacon version. Orange zest in the cherry version made the perfect complement to the dried fruit. We will definitely have these again—the options are endless!

Bacon-Cheddar Scones

Makes 4 scones

1 cup all-purpose flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1/3 cup butter, cut into cubes
1 egg
1/4 cup buttermilk
2 bacon slices, cooked and crumbled
1/2 cup white cheddar cheese, shredded

1. Place flour and next 3 ingredients in food processor bowl. Pulse until mixture resembles coarse sand. Place flour mixture in a mixing bowl. Stir in egg and buttermilk until combined; add in bacon and cheddar. Scoop batter onto a parchment paper-lined baking sheet.
2. Bake at 400° for 20 minutes or until done.

Cherry-Orange Scones

Makes 4 scones

1 cup all-purpose flour
1 Tbsp. sugar

1/2 Tbsp. baking powder

1/2 tsp. salt
1/3 cup butter, cut into cubes
1 egg
1/4 cup buttermilk

1 tsp. vanilla
1 (6-oz.) bag dried cherries

Zest from 1 orange

1. Place flour and next 4 ingredients in food processor bowl. Pulse until mixture resembles coarse sand. Place flour mixture in a mixing bowl. Stir in egg, buttermilk, and vanilla until combined; add in dried cherries and orange zest. Scoop batter onto a parchment paper-lined baking sheet.
2. Bake at 400° for 20 minutes or until done.