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Bacon Cheddar Rosemary Scones by Ankarsrum USA

Bacon Cheddar Rosemary Scones by Ankarsrum USA



Prep Time: 20 minutes

Bake Time: 20 minutes

Yield: 8 servings


5 slices of bacon, chopped and cooked until slightly crispy

2 Tbsp. butter, melted

8 oz. cheddar cheese (cold cheese will grate more easily)

6 Tbsp. butter* (For grating purposes, place your butter in the freezer for at least 20 minutes before starting the recipe)

1 1/2 cups all purpose or pastry flour

1/2 cup corn flour

2 tsp. baking powder

1/2 tsp. + 1/8 tsp. baking soda

1/2 tsp. salt

1 Tbsp. dried rosemary

1 cup buttermilk

garlic salt for garnish, optional


While waiting for your butter to get cold, chop and cook your bacon in a small saute pan until it is slightly crispy.  Remove cooked bacon pieces from the pan, setting the bacon aside and removing the pan from the heat.  Place the 2 Tbsp. of butter into the cooling pan.  This will melt the butter without the fear of burning it.

Place your baking stone into your oven and preheat to 450°F.

With the Ankarsrum mixer turned on its side, attached the Vegetable Cutter Attachment with the large grating drum. Click HERE for a refresher on the the use of this attachment.  With the machine set to high speed (about 6 o'clock on the speed dial), place a medium sized bowl under the attachment and run the block of cheese through the attachment.  Turn the machine off and remove the grating drum to make sure no cheese is left in the attachment.  Set cheese aside.

Replace the grating drum into the housing and re-secure with the locking ring.  Place a small bowl under the attachment and turn machine to high speed.  Take the cold butter from the freezer and run through the grater with the help of the plastic plunger.  Once grated, turn machine off and remove grating drum to make sure no butter is left in the attachment.*If you do not plan on grating your butter, cut into 1 Tbsp. pieces and allow to fully come to room temperature and proceed as normal with the recipe.*

Remove the Vegetable Cutter Attachment and turn machine upright.  Place the beater bowl, fixed with the single wire whips onto the Ankarsrum base.  Combine the flour, corn meal, baking powder, baking soda, salt and rosemary into the mixing bowl and turn on low just until combined.

Add the grated (or room temp.) butter and mix on low just until a crumbly texture is achieved.  Add the grated cheese and chopped bacon to the mixture and slowly pour in the buttermilk.  Mix on low just until a soft dough is formed (no more than 1 minute).  Do not over mix as this will cause your scone to be tough.  Once dough is formed, turn machine off and turn dough out onto a slightly floured board or pastry mat.  Sprinkle a bit of flour onto the dough and with floured hands, fold and turn the dough a few times to form a somewhat uniform ball.  Remember, do not handle too much.  With a floured rolling pin or just with your hands, press/roll dough into an 8-10 inch round and about 2 inches thick.

Remove your hot stone from the oven and gently move your dough round onto the stone.  With a large knife, pastry cutter or pizza cutter, cut into 8 equal pieces.  With a pastry brush, baste tops of scones with melted butter and sprinkle a bit of garlic salt if desired.  Place stone back in the oven and bake 18-20 minutes or until scones are golden brown.

When done, remove the scones from the baking stone with a large spatula and allow to cool slightly before serving.