Candied Bacon and Gouda Scones

This is a first for Yours Truly.

Well, maybe not a FIRST. But I just don’t completely love all this baking stuff.

Ok, listen, it is not a secret that I’m not a big baker. I just don’t like the precision of all that. I mean, seriously. Measuring? Using a freakin’ scale?

I just don’t have that kind of time. Or maybe patience is the word I’m looking for. Yeah, that’s it.

Ok, fine I measure. I just don’t like to have to do it absolutely perfectly. How much fun is getting all dirty in the kitchen – handling meat, spices, peppers (yes!), veggies or whatever and changing your mind about something at last second? I need the ability to throw caution to the wind and add an extra pinch or two of whatever.

Is that crazy?


I’ve been called worse.

There have been so many times that I’ve made some outstanding off-the-cuff recipes just by toying around with food. Last night I made a fantastic dip that disappeared before I could get a single shot.

That makes me cuss, but that’s part of it. I am still a classy girl, I promise.

These scones made me proud; I’m not a great baker. I cross my fingers everytime I throw something in the oven hoping it will rise/do whatever bread/yeasty things are supposed to do. The more I bake, the more I learn and I’m getting better!


Candied Bacon and Gouda Scones

Makes 8 Scones

1/2 lb. bacon

1/4 cup light brown sugar

2 cups flour

4 tbsp cold unsalted butter, cut into small chunks

1 tbsp baking powder

1 tsp salt

1 tbsp dried parsley

1 tsp onion powder

1 egg, whisked

3/4 cup whole milk

4 oz. Gouda cheese, grated

Preheat oven to 400°.  Arrange bacon flat on a baking sheet; sprinkle evenly with brown sugar. Bake for about 10 minutes, or until done and crispy. Let cool, then crumble.

Add the flour, butter, baking powder, salt, parsley and onion powder to a food processor. Pulse until it looks pretty coarse and the butter is evenly distributed. Dump this into a large mixing bowl and add the egg and milk, stirring by hand to combine. Gently fold in the bacon and cheese.

Using floured hands (unless you want to play peel-the-sticky-dough-off-your-fingers for 25 minutes) transfer the dough from the bowl onto a floured work surface. Lightly knead just a couple of times, then roll out into a flat circle. It should be a little smaller than a medium size pizza. Round the edges with your fingers. I actually did all this with my hands and it came out fine; but I know some people rely on their rolling pins. Either way will work.


Cut into 8 triangles, transfer to a baking sheet and bake for 15 minutes.


See the Gouda oozing – Yum. I love the whole sweet/salty/cheesy combo.


Tip: I used my food processor to crumble the bacon and the cheese, which worked fabulously. Less work for me!!



  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. Debra


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