One of the best things to eat in Ireland is the vast variety of breads. While soda bread is the most well known, there are dozens of other breads that are just as good or even better. The following Irish Bacon Cheese Scones have been adapted from a recipe featured on an Irish website. I adjusted it to include US measurements, as well as more butter to make the scones more flaky and buttery. Although Irish bacon would be ideal to use in these scones, it is not always easy to find. Good, thick-sliced bacon works well here. Dubliner cheese is imported from Ireland and is delicious, so that is what I used; I like the cheese in small chunks rather than grated so that there are pockets of gooey cheese in the scones.

These scones go well with Irish potato soup, or any soup for that matter, and while they are best eaten the day they are made with lots of fresh Irish butter, they are also good reheated the next day.

18 2” scones or 12 3” scones

6 ounces thick-sliced bacon, (preferably Irish) coarsely chopped

3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

1/4 cup Irish butter, chilled and cut into pieces
1 1/4 cups Irish cheddar cheese, (such as Dubliner) coarsely chopped
1 egg
1 3/4 to 2 cups buttermilk

Butter, for brushing the tops after baking

1. Preheat oven to 425º.
2. Cook the chopped bacon over medium heat until very crisp. Remove to paper towels to drain; crumble if the pieces are big.
3. Meanwhile, measure the flour, soda, and salt into a large mixing bowl.
4. Add the butter and cut in until it looks like cornmeal.
5. Add the cheese and cut in, then add the egg, and enough buttermilk to allow the dough to come together. Use the lowest speed on the mixer (or you can do it by hand) so as not to overwork the dough.
6. Stir in the bacon and turn out onto a lightly floured surface.
7. Roll the dough to 1" thick and cut into rounds - you'll get 12 3" scones or 18 2" scones.
8. Place on a parchment or Silpat-lined baking sheet.
9. Bake about 15 minutes or until golden brown.
10. Remove from the oven, brush the tops with butter, and let cool. These are best eaten the day they are made.

Amount Per Serving
Calories 179 Calories from Fat 73
Percent Total Calories From: Fat 41% Protein 15% Carb. 44%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 4 g
Cholesterol 32 mg
Sodium 273 mg
Total Carbohydrate 20 g
Dietary Fiber 0 g
Sugars 0 g
Protein 7 g

Vitamin A 5% Vitamin C 2% Calcium 0% Iron 2%