I wanted to try using the fresh sage that has been growing in my garden for 6 years and has never been used when I came across an interesting biscuit recipe in my files clipped from Gourmet magazine's Feb 1997 issue. I prefer scones so I adapted the recipe. I served these with our Canadian Thanksgiving dinner and they were a big hit. My picky eater son asked me to make them again which really surprised me since I thought the sage would scare him off. You must use fresh sage for these. Dried just won't give the same result. Prep time is my estimate.
My Private Note
Units: US | Metric
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 4 tablespoons finely chopped fresh sage leaves
- 10 tablespoons unsalted cold butter, cut into pieces
- 5 tablespoons chopped or crumbled crisply cooked bacon
- 1 1/2 cups grated cheddar cheese, old or sharp
- 2 large eggs, slightly beaten
- 1 cup buttermilk, well shaken
- cream or evaporated milk, to brush tops
- 1Preheat oven to 450 F and grease or line with parchment a large baking sheet.
- 2Into a large bowl sift flour, baking powder, baking soda, sugar and salt.
- 3Cut in butter until it resembles meal.
- 4Stir in sage, bacon and cheddar until well distributed.
- 5Blend eggs with 2/3 cup buttermilk and stir into the dry ingredients with enough of the remaining buttermilk (and a few extra tbsp of buttermilk if needed) until the mixture just forms a dough (it will be just slightly sticky).
- 6Gather into a ball and knead very gently about 3 or 4 times (I do this right in the bowl).
- 7Divide dough into 3 approximately equal parts.
- 8Pat each part of dough into a thick circle about 1 1/4 to 1 1/2 inch thick on a lightly floured surface.
- 9With a sharp knife cut into 6 to 8 wedges.
- 10Place scones about 1 inch apart on prepared pan.
- 11Brush tops with a little cream or evaporated milk, this helps with browning and can be omitted if desired.
- 12Bake for about 10 to 12 minutes or until done and golden.
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Nutritional Facts for Sage, Bacon and Cheddar Scones
Serving Size: 1 (68 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 220.8
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 6.5 g
- Cholesterol 49.6 mg
- Sodium 420.6 mg
- Total Carbohydrate 23.2 g
- Dietary Fiber 0.7 g
- Sugars 1.7 g
- Protein 6.9 g
The following items or measurements are not included:
fresh sage leaves